natgillin/translations-raw huggingface dataset:
amend Annexes III and IV on the basis of decisions taken in respect of Annexes I and II to Common Position 2004/423/CFSP as amended by Common Position 2004/730/CFSP.
spreminjanje Prilog III in IV na podlagi odločitev, sprejetih glede Prilog I in II k Skupnemu stališču 2004/423/SZVP, kakor je bilo spremenjeno s Skupnim stališčem 2004/730/SZVP.
The Annex set out in the Annex hereto shall be added.
doda se nova priloga iz Priloge k tej uredbi.
See page 17 of this edition of the Official Journal.
Glej stran 17 tega uradnega lista.
OJ L 287, 8.11.1996, p. 1.
UL L 287, 8.11.1996, str. 1.
Common Position repealed and replaced by Common Position 2003/297/CFSP (OJ L 106, 29.4.2003, p. 36).
Skupno stališče, kakor je bilo nazadnje razveljavljeno in nadomeščeno s Skupnim stališčem 2003/297/SZVP (UL L 106, 29.4.2003, str. 36).
Common Position as amended by Common Position 2004/730/CFSP.
Skupno stališče, kakor je bilo nazadnje spremenjeno s Skupnim stališčem 2004/730/SZVP.
Regulation as amended by Regulation (EC) No 1517/2004 (OJ L 278, 27.8.2004, p. 18).
Uredba, kakor je bila nazadnje spremenjena z Uredbo (ES) št. 1517/2004 (UL L 278, 27.8.2004, str. 18).
OJ L 323, 26.10.2004, p. 17.’
UL L 323, 26.10.2004, str. 17.“
List of Burmese State-owned enterprises referred to in article 8 (a)
Seznam burmanskih podjetij v državni lasti iz člena 8a
Done at Luxembourg, 25 October 2004.
V Bruslju, 25. oktobra 2004
Commission Regulation (EC) No 1854/2004
Uredba Komisije (ES) št. 1854/2004
This Regulation shall enter into force on 27 October 2004.
Ta uredba začne veljati 27. oktobra 2004.
to Commission Regulation of 26 October 2004 establishing the standard import values for determining the entry price of certain fruit and vegetables
k Uredbi Komisije z dne 26. oktobra 2004 o določitvi pavšalnih uvoznih vrednosti za določanje vhodne cene nekaterega sadja in zelenjave
Commission Regulation (EC) No 1855/2004
Uredba Komisije (ES) št. 1855/2004
fixing the A1 and B export refunds for fruit and vegetables (tomatoes, oranges, lemons, table grapes and apples)
o določitvi izvoznih nadomestil A1 in B za sadje in zelenjavo (paradižniki, pomaranče, limone, namizno grozdje in jabolka)
Tomatoes, oranges, lemons, table grapes and apples of classes Extra, I and II of the common quality standards can currently be exported in economically significant quantities.
Paradižniki, pomaranče, limone, namizno grozdje in jabolka razredov ekstra, I in II skupnih standardov kakovosti, se trenutno lahko izvozijo v gospodarsko pomembnih količinah.
This Regulation shall enter into force on 9 November 2004.
Ta uredba začne veljati 9. novembra 2004.
Regulation as last amended by Regulation (EC) No 1176/2002 (OJ L 170, 29.6.2002, p. 69).
Uredba, kakor je bila nazadnje spremenjena z Uredbo (ES) št. 1176/2002 (UL L 170, 29.6.2002, str. 69).
to the Commission Regulation of 26 October 2004 fixing the export refunds on fruit and vegetables (tomatoes, oranges, lemons, table grapes and apples)
k Uredbi Komisije z dne 26. oktobra 2004 o določitvi izvoznih nadomestil za sadje in zelenjavo (paradižniki, pomaranče, limone, namizno grozdje in jabolka)
Refund application period 9.11.2004-7.1.2005
Rok za predložitev zahtevka za nadomestilo: 9.11.2004–7.1.2005
System B
Sistem B
Licence application period 16.11.2004-14.1.2005
Rok za predložitev zahtevka za izdajo dovoljenja: 16.11.2004–14.1.2005
Commission Regulation (EC) No 1856/2004
Uredba Komisije (ES) št. 1856/2004
supplementing the Annex to Regulation (EC) No 2400/96 as regards the entry of a name in the Register of protected designations of origin and protected geographical indications (Lardo di Colonnata)
o dopolnitvi Priloge k Uredbi (ES) št. 2400/96 o vnosu nekaterih imen v „Register zaščitenih označb porekla in zaščitenih geografskih označb“ (Lardo di Colonnata)
Having regard to Council Regulation (EEC) No 2081/92 of 14 July 1992 on the protection of geographical indications and designations of origin for agricultural products and foodstuffs [1], and in particular Article 7(5)(a) and the first indent of Article 6(4) thereof,
ob upoštevanju Uredbe Sveta (EGS) št. 2081/92 z dne 14. julija 1992 o zaščiti geografskih oznak in označb porekla za kmetijske proizvode in živila [1] in zlasti člena 7(5)(a) in prve alinee člena 6(4) Uredbe,
In accordance with Article 5 of Regulation (EEC) No 2081/92, Italy forwarded to the Commission an application for the registration of the name ‘Lardo di Colonnata’ as a geographical indication.
V skladu s členom 5(5) Uredbe (EGS) št. 2081/92 je Italija Komisiji predložila zahtevo o vnosu imena „Lardo di Colonnata“ kot geografske označbe.
In accordance with Article 6(1) of Regulation (EEC) No 2081/92, the application has been found to meet all the requirements laid down therein and in particular to contain all the information required in accordance with Article 4 thereof.
V skladu s členom 6(1) Uredbe (EGS) št. 2081/92 je bilo ugotovljeno, da zahteva izpolnjuje vse zahteve iz te uredbe in zlasti, da vsebuje vse podatke, zahtevane v členu 4 Uredbe.
Spain sent the Commission a statement of objection in accordance with Article 7 of Regulation (EEC) No 2081/92 following the publication in the Official Journal of the European Union [2] of the main elements relating to the application for registration.
Španija je po objavi zahteve o vnosu v Uradnem listu Evropske unije [2] Komisiji v skladu s členom 7 Uredbe (EGS) št. 2081/92 predložila ugotovitev o možnih kršitvah.
The objection related to non-compliance with the conditions referred to in Article 2 of Regulation (EEC) No 2081/92 and was admissible in accordance with Article 7(4) of that Regulation.
Ugotovitev o možnih kršitvah se je nanašala na neizpolnjevanje pogojev iz člena 2 Uredbe (EGS) št. 2081/92 in je bila sprejeta v skladu s členom 7(4) te uredbe.
Pursuant to a complaint from an exporter of fresh meat, Spain contested the method used to define the geographical area of production of the raw material used to produce ‘Lardo di Colonnata’ and the geographical area of processing.
Po pritožbi izvoznika svežega mesa je Španija ugovarjala postopku razmejevanja geografskega prostora proizvodnje primarne surovine, namenjene za proizvodnjo slanine „Lardo di Colonnata“.
By letter of 29 January 2004, the Commission asked the Member States concerned to seek agreement among themselves in accordance with their internal procedures.
Komisija je s pismom z dne 29. januarja 2004 zadevni državi članici pozvala, da med seboj dosežeta dogovor v skladu z njunimi notranjimi postopki.
Italy explained the method used to define the geographical areas of production of the raw material and of processing in more detail, and Spain subsequently agreed to the registration.
Italija je podrobneje pojasnila postopek razmejevanja geografskega prostora proizvodnje in predelave primarne surovine, Španija pa je dala soglasje za vpis v register.
Further information has been added to the summary of the product specifications for the indication in question, in particular to paragraph 4(3) on the geographical area.
Podrobnosti so bile dane v listini oziroma povzetku seznama stroškov poimenovanja, še posebej v odstavku 4.3 o geografskem prostoru.
The name ‘Lardo di Colonnata’ should therefore be entered in the Register of protected designations of origin and protected geographical indications and hence be protected throughout the Community as a geographical indication.
Poimenovanje „Lardo di Colonnata“ je zato treba vnesti v „Register zaščitenih označb porekla in zaščitenih geografskih označb“ in mora biti zaščiteno na področju Skupnosti kot geografska označba.
The Annex to Commission Regulation (EC) No 2400/96 [3], should therefore be supplemented accordingly,
Prilogo k Uredbi Komisije (ES) št. 2400/96 [3] je zato treba ustrezno dopolniti –
HAS ADOPTED THIS REGULATION:
SPREJELA NASLEDJO UREDBO:
The name in Annex I to this Regulation is hereby added to the Annex to Regulation (EC) No 2400/96.
Priloga Uredbe (ES) št. 2400/96 se dopolni z imenom iz Priloge I k tej uredbi.
The name referred to in the first paragraph is hereby entered in the Register of protected designations of origin and protected geographical indications provided for in Article 6(4) of Regulation (EEC) No 2081/92 as a protected geographical indication (PGI).
Ime iz prve alinee se vnese kot zaščitena geografska označba (ZGO) v „Register zaščitenih označb porekla in zaščitenih geografskih označb“ iz člena 6(4) Uredbe (EGS) št. 2081/92.
An updated summary of the main points of the specification is given in Annex II to this Regulation.
Usklajena listina povzema glavne elemente specifikacije iz Priloge II k tej uredbi.
OJ C 131, 5.6.2003, p. 10.
UL C 131, 5.6.2003, str. 10.
Meat-based products (heated, salted, smoked, etc.)
Proizvodi iz mesa (kuhani, v slanici, prekajeni, itn.)
Lardo di Colonnata (PGI)
Lardo di Colonnata (ZGO)-
COUNCIL REGULATION (EEC) No 2081/92
UREDBA SVETA (EGS) št. 2081/92
‘LARDO DI COLONNATA’
„LARDO DI COLONNATA“
EC No: IT/00269/15.01.2003
ES št.: IT/00269/15.01.2003
For full details, in particular the producers of products covered by the PDO or PGI concerned, please consult the complete version of the product specification obtainable at national level or from the European Commission [1].
Za popolne informacije in zlasti za proizvajalce proizvodov, ki jih pokrivata zadevna ZOP ali ZGO, je treba poiskati pojasnila v popolni verziji specifikacij na državni ravni ali pri službah Evropske Komisije [1].
Responsible department in the Member State
Pooblaščena služba države članice
Fax (39-6) 420 131 26
Faks (39-6) 420 131 26
Group
Skupina prosilca
Piazza Palestro, 3, I–54030 Colonnata-Carrara (MS)
Piazza Palestro, 3, I-54030 Colonnata-Carrara (MS)
producer/processor (x) other ( )
proizvajalec/predelovalec (x) drugo ( )
Class 1.2 — Meat preparations listed in Annex II — pork fat.
Razred 1.2 – Priprava mesa iz Priloge II – slanina.
(summary of requirements under Article 4(2))
(povzetek zahtev iz člena 4(2))
‘Lardo di Colonnata’
„Lardo di Colonnata“
Product obtained from pigmeat cuts from animals farmed in the Regions of Tuscany, Emilia-Romagna, Veneto, Friuli-Venezia Giulia, Lombardy, Piedmont, Umbria, Marche, Lazio and Molise. The pieces used come from the fat layer covering the back of the occipital region to the rump and round to the belly.
Proizvod se pridobiva z razkosanjem svinjskega mesa, ki izhaja iz vzgoje na ozemlju regij Toskana, Emilija-Romana, Benečija, Furlanija-Julijska krajina, Lombardija, Piemont, Umbrija, Marke, Lacij in Molise, in ki je del obloge tolšče, ki pokriva hrbet od zatilja do zadnje krače in bočno do prsi.
The principal characteristics of ‘Lardo di Colonnata’ are as follows:
Glavne značilnosti slanine „Lardo di Colonnata“ so naslednje:
Shape: variable, usually rectangular, thickness not less than 3 cm.
Oblika: raznolika, večinoma pravokotna, debelina ni tanjša od 3 cm.
External appearance: the rind remains on the lower part while the upper part is covered with curing salt, darkened by aromatic herbs and spices; a band of lean meat can sometimes be seen.
Zunanji izgled: manjši del je pokrit s svinjsko kožo, večji del pa s soljo, ki je med dozorevanjem zaradi aromatičnih zelišč in začimb potemnela, ob tem je lahko tudi del pustega mesa.
On the whole, the product appears humid, with a homogeneous, soft consistency and is white, slightly pinkish or brownish in colour.
Proizvod je navlažen, enotne čvrstosti in mehkobe, bele ali rahlo rožnate ali rjavkaste barve.
Smell: fragrant and full of aroma.
Aroma: odišavljen in z bogato aromo.
Flavour: fresh, delicate taste, almost sweet, slightly savoury when from the rump of the animal, enriched with the aromatic herbs and spices used in processing.
Okus: izvrsten okus, skoraj sladek, rahlo pikanten, če je z zadnjega dela živali, obogaten z aromatičnimi zelišči in začimbami, uporabljenimi med proizvodnjo.
The geographical area of production of the raw material covers the Regions of Tuscany, Emilia-Romagna, Veneto, Friuli-Venezia Giulia, Lombardy, Piedmont, Umbria, Marche, Lazio and Molise, which are traditionally given over to the production of heavy pigs.
Omejen geografski prostor za proizvodnjo primarne surovine vključuje regije Toskana, Emilija-Romana, Benečija, Furlanija-Julijska krajina, Lombardija, Piemonto, Umbrija, Marke, Lacij in Molise.
Over time, these regions have consolidated farming and feeding techniques suited to the production of raw material with the characteristics required for the subsequent processing.
To so italijanske pokrajine, kjer tradicionalno redijo velike prašiče. Vzreja in prehrana sta se skozi čas prilagodili proizvodnji primarne surovine, ki ima potrebne značilnosti za predelavo.
Slaughterhouses and cutting plants are also located in those regions.
Podjetja za zakol in razkosanje imajo prav tako svoje sedeže v zgoraj omenjenih regijah.
The geographical area of production of ‘Lardo di Colonnata’ is the Colonnata area, which is part of the municipality of Carrara in the province of Massa Carrara.
Geografski prostor proizvodnje slanine „lardo di Colonnata“ je ozemlje imenovano Colonnata, ki je del občine Carrare province Massa Carrare.
Proof of origin
Dokazilo o izvoru
According to certain sources, Colonnata takes its name from a colony of Roman slaves working in the local marble quarries.
Po nekaterih virih je ime Colonnata dobilo po koloniji rimskih sužnjev, ki so delali v kamnolomu marmorja.
The presence of such a colony is attested to by a range of historical and archaeological evidence.
Številna zgodovinska in arheološka pričanja dokazujejo obstoj te kolonije.
The methods used to conserve pigmeat may well go back to Roman times, it being well established that the Romans were very aware of the important role of pig fat in the diet, particularly of that of people doing heavy work.
Ni izključeno, da načini hranjenja svinjskega mesa izvirajo iz obdobja rimske vladavine. Izgleda, da so Rimljani zelo dobro poznali pomembno vlogo slanine pri prehrani delavcev, obremenjenih s težkimi deli.
The Justinian Code stipulated that legionaries were to receive a ration of pork fat every three days.
Po Justinijanovem kodeksu so legijonarji dobivali obrok s slanino vsake tri dni.
The high quality materials available locally could not but encourage their use not just for architectural and artistic purposes but also for manufacturing a wide range of everyday articles such as mortars for crushing salt and the famous marble basins, known locally as ‘conche’, used for conserving pork fat.
Visoka kakovost lokalnih materialov je poleg arhitekture in umetnosti spodbujala tudi proizvodnjo vsakdanjih predmetov, kot sta možnar za trenje soli in slavne marmorne kadi, v teh krajih poznane kot „conche“, ki so jih uporabljali za shranjevanje slanine.
These articles show the historical links that have always existed between this unique product and the material culture of the area that gave birth to it, a culture that has probably not suffered any significant break since ancient times.
Ta odkritja dokazujejo povezavo med edinstvenim proizvodom, kot je „Lardo di Colonnata“, in današnjo civilizacijo na območju, od koder ta izvira, se pravi civilizacijo, ki v vsej svoji zgodovini najbrž ni doživela prevelikih pretresov.
The sources show that the processing of pigmeat expanded considerably in Lombard times.
Viri nakazujejo, da je predelava svinjskega mesa doživela razcvet v času Langobardov.
It is also interesting to note that it was usual for master masons to receive ten pounds of pork fat before they began the work assigned to them.
Zanimivo je tudi, da je bil običaj dati zidarskim mojstrom deset funtov svinjine (približno 5 kg) pred začetkom del, ki so jim bila zaupana.
Similar evidence is available for the whole of the medieval period, which saw significant developments in the techniques of pigmeat processing and conservation.
To se da dokazati za celotno obdobje srednjega veka, ki je bilo zaznamovano s pomembnim razvojem načinov predelave in shranjevanja svinjine.
We cannot say exactly when this had a direct effect on the method of processing and conserving pig fat in Colonnata.
Ne moremo reči, kdaj točno je to vplivalo na način predelave in shranjevanja svinjine v Colonnati.
According to some authors, it was ‘the raising of pigs and a renowned mastery of the art of processing pigmeat (which, as is known, was introduced into the area by the Lombards)’ that enabled the village of Colonnata to survive during the Middle Ages, when marble quarrying slumped.
Po nekaterih avtorjih je vzgoja prašičev in poznavanje umetnosti predelave njihovega mesa (ki so jo prinesli Langobardi) omogočila vasi Colonnata, da je preživela med srednjim vekom, ko so prenehali izkopavati marmor.
While it is difficult to establish with certainty whether it was the Celts, the Romans or the Lombards who introduced the local tradition of conserving pig fat in marble basins or whether it originated during the times of the city-states, there can be no doubt that it is old and established.
Kljub temu, da je težko natančno določiti ali so tradicijo shranjevanja svinjine v marmornih kadeh prinesli Kelti, Rimljani ali Langobardi, je jasno, da gre za staro in uveljavljeno tradicijo.
This is proven among other things by the discovery in the area of marble basins used for curing pig fat dating from the 17th, 18th and 19th centuries.
To je dokazano tudi z odkritjem marmornih kadi iz XVII., XVIII. in XIX. stoletja, ki so bile namenjene za zorenje slanine na samem trgu.
The basins are of varying sizes hollowed out of a single block of solid marble from the area of Canaloni di Colonnata.
To so kadi različnih dimenzij iz območja „Canaloni di Colonnata“.
It is also significant that on the frontages of some buildings can be seen 19th century low-reliefs showing Saint Anthony, a hermit who lived in the third and fourth centuries, who gained the reputation from the end of the 11th century of curing the ‘holy fire’ or ‘Saint Anthony's fire’, the popular name for shingles.
Pomembno je tudi, da so na fasadah določenih hiš ohranjeni nizki ploski reliefi iz XIX. stoletja, ki prikazujejo sv. Antona puščavnika iz III. oz. IV. stoletja, ki je od XI. stoletja slovel po zdravljenju „ognja sv.
Applying pig fat to the skin was for centuries considered to be the only effective remedy for the disease.
Antona“, kar je ljudsko poimenovanje za herpes zoster. Polaganje slanine na kožo se je skozi stoletja uveljavilo kot edino učinkovito zdravilo proti tej bolezni.
Saint Anthony is therefore often represented accompanied by a pig.
Zato je torej sv. Anton pogosto v spremstvu svinje.
It is also interesting to note that the parish church is dedicated to Saint Bartholomew, the patron saint of butchers and that for many years a pig-fat festival has been held on Saint Bartholomew’s Day, attracting a large number of Italian and foreign visitors.
Poleg tega je zanimivo, da je župna cerkev posvečena sv. Jerneju, zaščitniku mesarjev, in da je proščenje prav tako priložnost za praznik svinjine, ki pritegne številne italijanske in tuje obiskovalce.
The production, consumption and, by extension, culture of pig fat in Colonnata have always been connected with the work and lives of the marble quarry workers.
Proizvodnja, poraba in kultura svinjine v Colonnati je bila vedno povezana z dejavnostmi pridobivanja marmorja in z delavci.
In a valuable testimony recently published in a newspaper, Aldo Mannolini, who at the end the 1940s managed a number of sites in the marble beds of the Carrarese for the Montecatini Company, declares that ‘we could almost be sure of where workmen lived by looking at what they ate’, as only those from Colonnata used to eat pig fat with their bread.
V dragocenem pričanju, ki je nedavno izšlo v časopisnem članku, je inženir Aldo Mannolini, ki je konec 40-ih let vodil določena skladišča za najdišča marmorja v regiji Carrare za družbo Montecatini, izjavil, da „… je mogoče z gotovostjo določiti poreklo delavcev z opazovanjem njihovih obrokov, ker so samo delavci iz Colonnate imeli navado jesti kruh in svinjino.
‘They were proud of the product and the production method, which involved conserving the pig fat in basins made out of Canaloni marble in cellars’.
Bili so ponosni na svoj proizvod in na svoj način proizvodnje, ki je pomenil shranjevanje svinjine v marmornih kadeh, shranjenih v podzemnih jamah …“.
A study of the ‘social hygiene’ of workers in the Carrara marble quarries published at the end of the nineteenth century contains revealing information on the difference in the diets of workers on the plain and those working in quarries in the mountains.
Pomembno je tudi, da so v besedilu, objavljenem ob koncu XIX. stoletja, ki omenja študijo o družbeni higieni delavcev v kamnolomih marmorja v Carrari, predstavljene jasne informacije o različnih prehranjevalnih navadah med delavci, ki so delali na prostem, in tistimi, ki so delali v rudniku.
The former could, to a certain extent, enjoy a varied diet, distributed more evenly throughout the day, while the latter’s food was less regular and consisted ‘essentially of bread and pasta or taglierini (noodles) cooked with beans and greens, seasoned with olive oil or pig fat’.
Prvi so imeli precej raznoliko prehrano, porazdeljeno čez dan, drugi pa so uživali manj raznoliko prehrano, sestavljeno večinoma iz kruha, testenin ali kuhanih rezancev z zelenjavo, zabeljeno z oljem ali slanino.
Regarding the ingredients, sea salt has been used for many years and was certainly not difficult to obtain.
Kar se tiče sestavin, je uporaba morske soli starodavna, oskrba z njo pa je zelo preprosta.
Garlic and many herbs, such as rosemary, sage and oregano, were readily available locally, while the use of spices from distant countries, for instance, black pepper, cinnamon and nutmeg, was probably encouraged by the proximity of the trade route between Leghorn/Pisa and Emilia/Lombardy.
Česen in veliko drugih dišavnic, na primer rožmarin, žajbelj in origano – rastejo na kraju samem, začimb, ki izvirajo iz oddaljenih dežel – na primer črni poper, cimet in muškatni orešek – pa verjetno ni bilo težko najti, če pri tem upoštevamo bližino cestnih osi Livorno/Pisa – Emilia/Lombardija.
Over the centuries, the system of processing and curing in the traditional marble basins has not changed substantially.
V naslednjih stoletjih se način pridelave in dozorevanja v tradicionalnih marmornatih kadeh ni veliko spremenil.
Formerly, the production cycle was annual, the pig being slaughtered and processed only during the coldest months (January/February), while today more than one production cycle a year can be carried out, although the operations remain concentrated during the coldest and wettest months (from September to May) in order to safeguard the natural character of the production process.
Povedati je treba, da je bil v starih časih izpeljan en cikel pridelave na leto, saj so prašiče zaklali in pripravljali izključno v najbolj mrzlih mesecih (januar/februar), danes pa je mogoče izpeljati več kot en cikel pridelave na leto, postopki, ki so povezni s tem, pa so kljub temu še vedno zgoščeni v najbolj mrzlih in vlažnih mesecih (od septembra do maja), s čimer se ohranjajo naravne značilnosti postopka pridelave.
For many years now Lardo di Colonnata has no longer just been eaten locally but has enjoyed a wider reputation, in Italy and abroad.
Čez čas je slanina iz Colonnate prestopila meje lokalne porabe, saj je pridobivala vse večji sloves v Italiji in v tujini.
Its rediscovery by lovers of fine foods probably dates to the 1950s.
Do njenega ponovnega odkritja v gastronomiji je verjetno prišlo v petdesetih letih.
Indeed, a tourist guide from the time, listing the main curiosities of the history, countryside and gastronomy of the Province of Massa Carrara ascribes the area’s fame, in addition to the presence of the quarries, to its pig fat.
Pravzaprav je že v tistem času nek turistični vodič, ki je ocenjeval glavne zgodovinske in gastronomske zanimivosti province Massa Carrara, sloves vasi poleg tega, da leži v bližini kamnolomov, pripisal predvsem slanini.