Publication of an application for registration of a name pursuant to Article 50(2)(a) of Regulation (EU) No 1151/2012 of the European Parliament and of the Council on quality schemes for agricultural products and foodstuffs 2022/C 343/04
Date: 2022-09-07
Institutions: Directorate-General for Agriculture and Rural Development, European Commission
Subjects: Campania, Italy, consumer information, designation of origin, labelling, product designation, quality control of agricultural products, stone fruit




C_2022343EN.01007201.xml










7.9.2022   


EN


Official Journal of the European Union


C 343/72






Publication of an application for registration of a name pursuant to Article 50(2)(a) of Regulation (EU) No 1151/2012 of the European Parliament and of the Council on quality schemes for agricultural products and foodstuffs
(2022/C 343/04)
This publication confers the right to oppose the application pursuant to Article 51 of Regulation (EU) No 1151/2012 of the European Parliament and of the Council (1) within three months from the date of this publication.
SINGLE DOCUMENT

‘Ciliegia di Bracigliano’


EU No: PGI-IT-02766 – 31.3.2021


PDO ( ) PGI (x)

1.   Name(s) [of PDO or PGI]

‘Ciliegia di Bracigliano’
2.   Member State or Third Country

Italy
3.   Description of the agricultural product or foodstuff

3.1.   Type of product

Class 1.6. Fruit, vegetables and cereals fresh or processed
3.2.   Description of the product to which the name in (1) applies

The protected geographical indication (PGI) ‘Ciliegia di Bracigliano’ refers to fruit of the species Prunusavium L. (Rosaceae) belonging to the following cultivars: Spernocchia, Sciazza, Pagliaccia (also known as Pagliaccio or Pallaccia), Don Carmelo, Silvestre, Bigarreau Burlat, Baron Picella, Palermitana and Principe.
When released for consumption fresh, ‘Ciliegia di Bracigliano’ PGI must have the following quality characteristics:






—



Skin: vivid colour, from dark red to amaranth.










—



Flesh:bright red to dark red, very firm, semi-adherent to the stone.










—



Size: medium-large fruit (minimum permitted size: 20 mm), medium-sized stone, short to medium-length stem.










—



Shape: cordate, elongate or flattened.










—


Resistance to handling: excellent.










—



Organoleptic qualities: firm flesh; medium juiciness; fruity, delicate and pleasant sweet-sour flavour.




All of the varieties listed must have a sugar content of not less than 12° brix.
When released for consumption, the fruit must be:






—


Whole and undamaged;










—


With stalks attached;










—


Clean, free of any visible foreign matter;










—


Sound, free of rot and visible residues of plant protection products;










—


Free of pests.




Cherries intended exclusively for processing may be lacking the stalk, be partially damaged or have a minimum size of 17 mm, as long as the other requirements of the product specification are met. Such fruit may be referred to as ‘Ciliegia di Bracigliano’ PGI, but may not be sold as such to the end consumer.
3.3.   Feed (for products of animal origin only) and raw materials (for processed products only)

-
3.4.   Specific steps in production that must take place in the identified geographical area

All the steps in the production of ‘Ciliegia di Bracigliano’ must take place in the area referred to in point 4 below.
3.5.   Specific rules concerning slicing, grating, packaging, etc. of the product the registered name refers to

The product must be placed in containers with a capacity of at most 10 kg, made of a material of plant origin or other recyclable material.
The contents of each pack must be of uniform size and include only cherries of the same variety.
As regards non-uniformity in size, a tolerance of 10 % applies as regards the number or weight of cherries in each individual pack.
‘Ciliegia di Bracigliano’ PGI is packaged, as referred to in point 4 below, since loose fruit piled up in layers in rigid plastic containers (crates or bins) could suffer bruising, blemishes, cuts and deformation of various kinds during road transport as a result of the shocks and considerable pressure exerted when the vehicle jolts, rocks or brakes sharply.
3.6.   Specific rules concerning labelling of the product the registered name refers to

Packs marked with the PGI or the labels affixed to them must feature, in clear and legible print of the same size, the following:






a)


The wordings ‘Ciliegia di Bracigliano’ and ‘Indicazione Geografica Protetta’ [Protected Geographical Indication] (or the acronym ‘I.G.P.’ [PGI]);










b)


The name, business name and address of the producer packager;










c)


The production batch number;










d)


The quantity of the product contained within the packaging;










e)


The ‘Ciliegia di Bracigliano’ PGI logo as shown below, together with the mandatory European PGI symbol.




It is forbidden to add any description to the protected geographical indication referred to in point 1, including the following adjectives: ‘tipo’ [type], ‘gusto’ [taste], ‘uso selezionato’ [selected use], ‘scelto’ [choice] or similar, as well as the municipality of origin.
However, it is permitted to use wordings referring to companies, names, business names and private trademarks which are not laudatory in nature and are not likely to mislead the purchaser.
These wordings may appear on the label in lettering the height and width of which do not exceed half of those used for the protected geographical indication.





4.   Concise definition of the geographical area

The ‘Ciliegia di Bracigliano’ PGI production area comprises the entire territory of the following municipalities in the provinces of Salerno and Avellino:






 



Province of Salerno: Baronissi, Bracigliano, Calvanico, Castel San Giorgio, Cava de’ Tirreni, Fisciano, Mercato San Severino, Pellezzano, Roccapiemonte, Siano.










 



Province of Avellino: Contrada, Forino, Montoro, Moschiano.




5.   Link with the geographical area

The link between ‘Ciliegia di Bracigliano’ and the geographical area is based on the product’s quality and a strong reputation built up over time.
The production area offers cherry trees the best conditions for optimal vegetative growth and the correct development of the fruit.
The topography is primarily hilly. In terms of climate, spring comes early in the cherry-growing areas and summers are warm with maximum temperatures between 25 and 28 °C. In winter, temperatures rarely fall below 0 °C. Average annual precipitation is around 1 000 mm. It is mainly concentrated between autumn and early spring but is still enough to satisfy much of the crop’s water requirements.
The soil is mostly of alluvial or colluvial origin, with pyroclastic material often being present. For the most part it is loose, permeable, of average depth, with good drainage and water retention capacity and with a pH of between 6,5 and 7,2.
The dominant soils in the area generally have a substrate that is robust enough to meet the needs of the root systems of Prunusavium, are easy to work and highly permeable, and have good field capacity.
The soil and climate characteristics described create an ideal environment for the crop, making it possible to maximise the organoleptic quality of the fruit and keep pest activity, which would undermine its marketability, to a minimum.
Testimony to the close connection to the area also comes from the extraordinary presence of local varieties, as specified in point 3,2, which, as they exist only in this area, represent a sort of endemism.
In the Valle dell’Irno area, vineyards, which once gave the main crop, have been almost entirely supplanted by cherry trees since the middle of the last century.
The most recent data show that the area counts around 500 agricultural holdings and a number of sales businesses.
‘Ciliegia di Bracigliano’ comes from an area traditionally well suited to cherry production and the technical know-how built up by producers over the centuries (particularly as regards important work to safeguard genetic biodiversity), adapted to local conditions, has helped make this a product of acknowledged quality.
The presence of cherry trees as a characteristic feature of the area’s agriculture and economy is demonstrated by various sources, mainly notarial documents, dating as far back as 1556 (Bracigliano notarial records: notary Salvatore Grimaldi, files 472 and 477; Bracigliano notarial records: notary Gaetano De Caro, file 487). The documents show how important the cherry harvest was in Bracigliano. In 1714, the notary Matteo Milone (Salerno State Archive, Bracigliano notarial records, file 495) attested beyond question to the presence of intensive cherry growing in Bracigliano.
In more recent years, the reputation of ‘Ciliegia di Bracigliano’ has been demonstrated by a whole series of advertising material, historical records, videos and paper documents. In his Storia di Bracigliano [History of Bracigliano] (Arti Grafiche Emilio Di Mauro di Cava de’ Tirreni, 1980), the Franciscan priest Teofilo M. Giordano clearly refers, in the part dealing with the local economy, to ‘Ciliegia di Bracigliano’ having been widespread for decades. He mentions many of the varieties covered by this specification, testifying to their quality and to the demand for them on the market, even including exports, as demonstrated by the presence of the name ‘Ciliegia di Bracigliano’ on commercial invoices. Cherry growing thus appears to be well established in the area, with large cherry orchards capable of providing significant agricultural income.
The economic and cultural importance of ‘Ciliegia di Bracigliano’ for its traditional production area has been demonstrated over the years by numerous editions of fairs and festivals, such as the Festa della Ciliegia di Bracigliano, which has been held every year since 1999, and the parallel event that has been held in Siano since 1997.
Every year, the Associazione Nazionale ‘Città delle Ciliegie’ holds its national ‘Città delle Ciliegie’ [Cherry Towns] festival in locations known for producing excellent cherries. As recognition of the high quality of ‘Ciliegia di Bracigliano’, the fifth festival was held in Bracigliano from 18 to 21 June 2009.
On several occasions ‘Ciliegia di Bracigliano’ has achieved noteworthy success in national specialised competitions. It is enough to mention that in 2011 this product was named ‘Migliore Ciliegia d’Italia’ [Best Cherry in Italy] by the AMDMI (Association of Directors of Wholesale Fruit and Vegetable Markets).
The ‘Ciliegia di Bracigliano’ production area is still today considered ‘cherry country’, its land having always been used to grow this fruit, creating an inextricable link between the localities and the cherry.
‘Ciliegia di Bracigliano’ features as a key ingredient in many recipes, it has been covered by specialised sites such as Top Food Italy or Torte e Dintorni and it is well known among successful chefs, such as Sal De Riso and Rocco Iannone, as well as among other up-and-coming chefs, who use it in their creations. Sal De Riso is known for his skill as a confectioner and he has talked about ‘Ciliegia di Bracigliano’ on social media (in a video uploaded to YouTube on 8 October 2020, and to his Facebook page on 21 November 2020, he states that ‘Ciliegia di Bracigliano’ is really special: it is large, juicy and sweet, with a high Brix degree, and also crunchy, and I also use it in cocktails).
In addition, the reputation of ‘Ciliegia di Bracigliano’ is confirmed by numerous articles written by specialists (it is enough to mention the food journalist Luciano Pignataro (an article, entitled La stagione delle ciliegie a Bracigliano’ [Cherry season in Bracigliano]‘, was published on his website on 7 July 2015 and contained the following description: ‘Bracigliano is the town of cherries. But the fact that these delicious cherries are appreciated throughout Italy is not just thanks to the highly prized organoleptic characteristics that set them apart. This town is known for its age-old musical tradition, its famous dish “Mallone”, its cool summers and of course cherries; its inhabitants, despite living in the “global village”, are characterised by their scrupulous respect for time, seasons and traditions relating to the land. Thus, the entire month of June is devoted to picking these cherries, which are also nicknamed “you can’t eat just one”. Nurses, teachers, music teachers and civil servants take time out to dedicate their time to the cherries, which become more valuable each year as they are subject to attacks by a number of pests. However, these small problems have not shaken the passion for cherry picking which grips the whole town each year. If the reputation of this typical product now precedes it, it is not by chance’) or the entrepreneur Antonio Amato (who published an article on his blog in August 2020 entitled ‘La Ciliegia di Bracigliano – L’oro rosso della nostra terra’ [Ciliegia di Bracigliano — The red gold of our territory] which recounts, among other things, that ‘It is now the perfect time to admire the deep red panorama, as the white of the trees in flower has now given way to the different shades of red of this precious variety of Bracigliano cherry, a late-ripening variety which ripens from the second half of June to the first half of July, welcoming summer and turning the Agro hills red.


One third of Campania's production of cherries comes from the territory of the municipality of Bracigliano, which, since the 18th century, has boasted of its cultivation of medium to large cherries that are dark in colour with excellent firm and juicy flesh’). The reputation is also confirmed by the more than 25 000 Google hits for ‘Ciliegia di Bracigliano’, including the websites Campania Terra Laboris and Irno Notizie, which acknowledge the uniqueness of the product linked to its production area. ‘Ciliegia di Bracigliano’ is used to produce traditional pastries; it is enough to mention ‘Zizzinella’, a creation by master pastry chef Giuseppe Palumbo, made with buffalo ricotta, hazelnuts and alcohol-infused ‘Ciliegia di Bracigliano’ (Annamaria Parlato, Enogastronomia Bracigliano, 23/5/2020 – an article entitled ‘Il dolce omaggio alla ciliegia di Giuseppe Palumbo. La ciliegia è un contenitore di principi benefici per il corpo umano’ [Giuseppe Palumbo’s sweet homage to cherries. Cherries are full of ingredients beneficial to the human body] states that ‘There was evidence of cherry production in Bracigliano as early as the first half of the eighteenth century and this production has continued without interruption, even during the famine of 1764. In the 1950s, the town produced one-third of the cherries in Campania, which at the time was the leading cherry-producing region in Italy. It is Bracigliano’s agricultural product par excellence, and indeed it is known as “red gold”. In local dialect it is called “a cerasa”. It matures in late spring and contains a high number of flavonoids’).

Reference to publication of the specification

(the second subparagraph of Article 6(1) of this Regulation)
The full text of the product specification is available on the following website:
http://www.politicheagricole.it/flex/cm/pages/ServeBLOB.php/L/IT/IDPagina/3335”
or alternatively:
by going directly to the home page of the Ministry of Agricultural, Food and Forestry Policy (www.politicheagricole.it) and clicking on ‘Qualità’ (at the top right of the screen), then on ‘Prodotti DOP IGP STG’ (on the left-hand side of the screen) and finally on ‘Disciplinari di Produzione all’esame dell’UE’.


(1)  OJ L 343, 14.12.2012, p. 1.