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 2023/C 103/05
Date: 2023-03-20
Institutions: Directorate-General for Agriculture and Rural Development, European Commission
Subjects: Italy, Sardinia, confectionery product, consumer information, designation of origin, labelling, pasta, product designation, quality control of agricultural products








C_2023103EN.01001701.xml










20.3.2023   


EN


Official Journal of the European Union


C 103/17






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
(2023/C 103/05)
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

’Sebadas / Seadas / Sabadas / Seattas / Savadas / Sevadas di Sardegna'


EU No: PGI-IT-02834 — 24.3.2022


PDO ( ) PGI (X)

1.   Name(s) [of PGI]

’Sebadas / Seadas / Sabadas / Seattas / Savadas / Sevadas di Sardegna'
2.   Member State or Third Country

Italy
3.   Description of the agricultural product or foodstuff

3.1.   Type of product

Class 2.5. Pasta;
Class 2.3. Bread, pastry, cakes, confectionery, biscuits and other baker’s wares
3.2.   Description of the product to which the name in (1) applies

‘Sebadas / Seadas / Sabadas / Seattas / Savadas / Sevadas di Sardegna’ are round or oval fresh pastry products containing a filling made of the ingredients referred to below in point 3.2 b).
When released for consumption, ‘Sebadas / Seadas / Sabadas / Seattas / Savadas /Sevadas di Sardegna’ have the following physical, chemical and organoleptic characteristics:

Physical characteristics:







—


Shape: the finished product has a round or oval shape made with a double sheet of pastry and undulated (at times in decorative fashion) or smooth edges; with a thickness of 0,5 mm to 3 mm per single sheet of pastry; diameter from 40 mm to 180 mm;










—


Weight of the individual ‘Sebadas / Seadas / Sabadas /Seattas / Savadas / Sevadas di Sardegna’ varies from a minimum of 30 g to a maximum of 300 g;










—


Proportion by weight of the pastry/filling:






—


the sheet of pastry ranges from 40 % to 60 % of the weight of the final product;










—


the filling ranges from 40 % to 60 % of the weight of the final product.









Chemical characteristics:









—


Total proteins


:


between 8,0 and 18,0 % per 100 g of product;




—


Fat


:


between 5,0 % and 22,0 % per 100 g of product, of which 3,0 % to 9,0 % saturated;




—


Carbohydrates


:


between 20,0 % and 40,0 % per 100 g of product, of which 3,0 % to 7,0 % sugar.





Organoleptic characteristics:







—


Consistency of the fresh product: soft, with a homogeneous dough;










—


Colour of the pastry: ranges from ivory white to straw yellow;










—


Colour of the filling: ranges from white to straw yellow, with possible yellow or orange streaks due to the presence of lemon or orange peel;










—


Taste: acidic and aromatic taste, of varying intensity on the palate depending on the mixture of cheeses, hints of citrus fruit, sweet salty contrast;










—


Smell: typical aromas of citrus fruit essential oils.




a)   Pastry ingredients:






—


Durum wheat semolina and/or re-ground durum wheat flour and/or common wheat flour;










—


Lard: from 0 % to 20 % in percentage of weight of the pastry;










—


Egg yolk may be added as required;










—


Salt: as required;










—


Water: as required.




b)   Ingredients for the filling:






—


Cheese from ewe’s and/or goat’s and/or cow’s milk or curds from cow’s milk;










—


Lemon and/or orange peel as required;










—


Sugar may be added as required.




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 processing of ingredients into a finished product must take place within the production area in order to preserve the quality and safety of the product.
3.5.   Specific rules concerning slicing, grating, packaging, etc. of the product the registered name refers to

The product may be packaged fresh or in modified-atmosphere packaging or in accordance with current legislation, or frozen in accordance with current legislation. Bulk produce can only be released for consumption fresh.
Packaging must take place within the production area. As the production area is an island, transporting the product involves logistical times of more than 48 hours and requires various forms of handling, as well as the use of several means of transport. The transport of fresh and very fresh pastry requires specific measures and a continuous monitoring of the process. The time taken to deliver bulk or pre-packaged products may vary considerably depending on logistical problems and weather conditions. Therefore, it is never certain and, at best, the quality of the product may suffer even when the safety of the product is not undermined. The risk is that the sensory qualities of bulk ‘Sebadas / Seadas / Sabadas / Seattas / Savadas / Sevadas di Sardegna’ will be compromised or impaired by the various steps needed to transport them thousands of kilometres away, which includes the use of several means of transport, sea crossing and the involvement of many people.
3.6.   Specific rules concerning labelling of the product the registered name refers to

In addition to the information required by law, the following additional information must appear on the packaging in clear and legible print:






—


the name ‘Sebadas / Seadas / Sabadas / Seattas / Savadas / Sevadas di Sardegna’ or one or more of the names included in the designation, shown separately and always followed by the geographical reference of Sardinia, followed by the acronym PGI in bold black script and the symbol of the European Union;










—


the optional wording ‘prodotto secondo l’antica ricetta della fusione del ripieno’ [produced in accordance with the old melted filling recipe], if the filling is cooked at high temperature;










—


the name, business name and address of the producing enterprise. The use of names, company names and private brands is authorised, provided they have no laudatory purport and are not likely to mislead the consumer.
The product may be released for consumption in packages complying with the legislation in force or even in bulk, provided that the product is placed in specific containers or recipients bearing a prominently displayed label containing the same information as the packaging.
The reference to ‘Sebadas / Seadas / Sabadas / Seattas / Savadas / Sevadas di Sardegna’ may also be used for the product produced in catering facilities within the defined geographical area.




4.   Concise definition of the geographical area

The production area of Sebadas / Seadas / Sabadas / Seattas / Savadas / Sevadas di Sardegna covers the entire administrative and physical territory of Sardinia and its archipelagos.
5.   Link with the geographical area

The application for the recognition of ‘Sebadas / Seadas / Sabadas / Seattas / Savadas / Sevadas di Sardegna’ PGI is justified by the reputation and fame of the product, which emerged in Sardinia as an expression of local agro-pastoral culture and the production of which has never spread beyond regional borders.
In an extremely varied and wide range of products, ‘Sebadas / Seadas / Sabadas / Seattas / Savadas / Sevadas di Sardegna’ are among the most distinctive forms of stuffed pastry due to the way they are used in cooking. The product’s strong reputation is due to the fact that, although it is to all intents and purposes a pasta product, it is served and consumed as a dessert. The unique nature of the product also lies in this characteristic.
The reputation of ‘Sebadas / Seadas / Sabadas / Seattas/Savadas / Sevadas di Sardegna’ is also justified by the organoleptic characteristics that distinguish them from other products in the same product category: the taste, characterised by the contrast between the crumbly consistency of the pastry resulting from the presence of lard, and the pasty and acidic texture of the fresh stretched-curd cheese of the filling. In culinary tradition, ‘Sebadas / Seadas / Sabadas / Seattas / Savadas / Sevadas di Sardegna’ are fried then drizzled with honey or sugar and served hot. The reputation of the product is therefore also linked to the difference in use, which involves pastry containing fat being fried rather than boiled in water and then served as a dessert and not as a first course.
The product’s presence on the shelves of the main retail outlets outside the region confirms its reputation, which is also driven by local tourist flows, although production is always strictly confined to the island of Sardinia.
The reputation of the product is also justified by its close link to the territory through the use of raw materials widely present in Sardinia. These were, especially in the past, an expression of the island’s agro-pastoral vocation, shown in this product by the use of semolina, cheeses and lard: all ingredients which are undeniably attributable to the local agro-pastoral economy. Isolation has made it possible to avoid external influences and, above all, avoid the production spreading overseas. It is therefore clear that the reputation of ‘Sebadas / Seadas / Sabadas / Seattas / Savadas / Sevadas di Sardegna’ is not due exclusively to natural factors or to the microclimate, but also to cultural and socio-economic factors, and to a method of production that has been perpetuated over time – at first only on an artisanal level and for self-consumption, now also on an industrial one – with little change as regards the production processes.
There are numerous references to the name ‘Sebadas / Seadas / Sabadas / Seattas / Savadas / Sevadas di Sardegna’ di Sardegna’ in guides, publications, newspapers and cookery books or magazines that testify to the reputation of the name and traditional production in the geographical area. The main ones include the following publications:






 


Historical literature: Wagner, Max Leopold, Dizionario Etimologico Sardo [Etymological Sardinian Dictionary], first published by Società Editoriale Italiana in 1928, then again in 1960 by Ilisso. Ilisso provides an exhaustive definition on p. 177: Logudorese; Casu, Pietro, Vocabolario Sardo – Logudorese/Italiano [Logudorese Sardinian/ Italian dictionary]; Rubattu, Antonino, Dizionario Universale della Lingua di Sardegna Italiano – sardo – italiano antico e moderno [Universal dictionary of the Language of Sardinia Italian – Sardinian –modern and old Italian]; Deledda, Grazia, ‘Tradizioni popolari di Nuoro, raccolta di saggi etnografici’ [Nuoro folk traditions, collection of ethnographic essays], Rivista delle tradizioni popolari italiane, [Journal of Italian folk traditions] edited by Angelo de Gubernatis, Florence, 1893-1895; Nieddu, Gonario, Il pastore sardo e la giustizia,[The Sardinian shepherd and justice], 1967, Ilisso Editore, p. 326; Caredda, Gian Paolo, Gastronomia in Sardegna, [Gastronomy in Sardinia], Sagep Editrice, 1981;










 


Specialist magazines: Guigoni, Alessandra, ‘Tradizione, innovazione e vintage nei foodscapes contemporanei. Il case study dei dolci sardi’ [Tradition, innovation and vintage in contemporary foodscapes. The Sardinian desserts case study], Anuac, Vol I, No 2 - ISSN 2239-625X, University of Cagliari, November 2012; Bell’Italia Sapori di Sardegna [Bell’Italia flavours of Sardinia], Editoriale Giorgio Mondadori, No 32, June 2003; Dessi, Maria Antonietta, Sardinews, October 2006, p. 11; Sardinews No 10, 2003, article by Laura Sechi, p. 21, title: ‘Pranzo a Gavoi, tra Santa Rughe e Romagna’ [Lunch at Gavoi, between Santa Rughe and Romagna]; Il Messaggero Sardo, October 2009, awarded a plaque to Mr Alberto Capra for a poem that mentions, among other things, Seadas, p. 17; In Il Messaggero Sardo of October 2010, an article by Luigi Spano bid farewell to Francesco Cossiga from his fellow Sardinians. He was commemorated in Sydney by Sardinians living in Australia, p. 28;










 


Cookery books or guides: Perisi, Giuseppina, Le cucine di Sardegna[Sardinian cuisine], Franco Muzzio Editore, 1989, p. 265; I Sapori della Sardegna – La cucina,[Sardinian flavours – The cuisine] Zonza Editori, 1999, p. 200; Paulis, Susanna, I dolci e le feste – la cultura del dolce in Sardegna fra tradizione e innovazione [Desserts and festivities – dessert culture in Sardinia between tradition and innovation] University press/antropologia, No 17, Cuec Editrice, 2011; Various authors, 1000 ricette della cucina italiana: Il più grande libro illustrato dedicato alla tavola del nostro paese, [1000 recipes of Italian cuisine: the biggest illustrated book dedicated to the cuisine of our country], Rizzoli, 2010; Recipe for Seadas or Sebadas on Cucchiaio d’Argento website; Seadas o Sebadas: un ‘non dolce’ dal cuore della Sardegna [Seadas or Sebadas: a ‘non-dessert’ from the heart of Sardinia], on cafebabel.it; Guaiti, Daniela, Sardegna [Sardinia], Gribaudo, 2010, pp. 118-120. Autonomous Region of Sardinia – Ersat: Regional Agricultural Development and Technical Assistance Board, list of traditional products of Sardinia Fresh pasta, biscuits, bakery and confectionery products – Sebadas.





Reference to publication of the specification

The full text of the product specification is available on the following website:
https://www.politicheagricole.it/flex/cm/pages/ServeBLOB.php/L/IT/IDPagina/3335%E2%80%9
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.