natgillin/translations-raw huggingface dataset:
Where ex CN codes are referred to, the applicability of the preferential arrangements is determined to the basis of the CN code and the corresponding description taken jointly.’
V primeru oznak ex KN je uporaba preferencialnih režimov določena na podlagi oznake KN in ustreznega poimenovanja skupaj.“
Commission Regulation (EU) No 586/2010
Uredba Komisije (EU) št. 586/2010
amending for the 130th time Council Regulation (EC) No 881/2002 imposing certain specific restrictive measures directed against certain persons and entities associated with Usama bin Laden, the Al-Qaida network and the Taliban
o stotrideseti spremembi Uredbe Sveta (ES) št. 881/2002 o posebnih omejevalnih ukrepih za nekatere osebe in subjekte, povezane z Osama bin Ladnom, mrežo Al-Kaida in talibani
Having regard to Council Regulation (EC) No 881/2002 of 27 May 2002 imposing certain specific restrictive measures directed against certain persons and entities associated with Usama bin Laden, the Al-Qaida network and the Taliban, and repealing Council Regulation (EC) No 467/2001 prohibiting the export of certain goods and services to Afghanistan, strengthening the flight ban and extending the freeze of funds and other financial resources in respect of the Taliban of Afghanistan [1], and in particular Articles 7(1)(a) and 7a(5) [2] thereof,
ob upoštevanju Uredbe Sveta (ES) št. 881/2002 z dne 27. maja 2002 o posebnih omejevalnih ukrepih za nekatere osebe in subjekte, povezane z Osama bin Ladnom, mrežo Al-Kaida in talibani, in o razveljavitvi Uredbe Sveta (ES) št. 467/2001 o prepovedi izvoza nekaterega blaga in storitev v Afganistan, o poostritvi prepovedi poletov in podaljšanju zamrznitve sredstev in drugih finančnih virov talibanov iz Afganistana [1], ter zlasti člena 7(1)(a) in člena 7a(5) [2] Uredbe,
On 25 June 2010 the Sanctions Committee of the United Nations Security Council decided to remove one entity from its list of persons, groups and entities to whom the freezing of funds and economic resources should apply.
Odbor za sankcije Varnostnega sveta Združenih narodov je 25. junija 2010 sklenil črtati en subjekt s seznama oseb, skupin in subjektov, za katere velja zamrznitev sredstev in gospodarskih virov.
For the President
Za predsednika
Acting Director General for External Relations
v. d. generalnega direktorja za zunanje odnose
The following entry under the heading ‘Legal persons, groups and entities’ is deleted:
pod naslovom „Fizične osebe, skupine in subjekti“ se črta naslednji vnos:
‘Asat Trust Reg., Altenbach 8, FL-9490 Vaduz, Liechtenstein
„Asat Trust Reg., Altenbach 8, FL-9490 Vaduz, Lihtenštajn
Commission Regulation (EU) No 587/2010
Uredba Komisije (EU) št. 587/2010
This Regulation shall enter into force on 3 July 2010.
Ta uredba začne veljati 3. julija 2010.
Commission Regulation (EU) No 588/2010
Uredba Komisije (EU) št. 588/2010
By virtue of the first subparagraph of Article 9(1) and in accordance with Article 17(2) of Regulation (EC) No 510/2006, the Commission has examined Italy’s application for approval of an amendment to the specification for the protected designation of origin ‘Soprèssa Vicentina’, registered by Commission Regulation (EC) No 2400/96 [2], as amended by Regulation (EC) No 492/2003 [3].
V skladu s prvim pododstavkom člena 9(1) in členom 17(2) Uredbe (ES) št. 510/2006 je Komisija preučila vlogo Italije za odobritev spremembe specifikacije zaščitene označbe porekla „Soprèssa Vicentina“, ki je bila registrirana v skladu z Uredbo Komisije (ES) št. 2400/96 [2], kakor je bila spremenjena z Uredbo (ES) št. 492/2003 [3].
The proposed amendment to the specification concerns the marking of the pigs used as the raw material.
Cilj predlagane spremembe je določiti način označevanja prašičev, ki se uporabljajo kot surovina.
Since the amendment is a minor one within the meaning of Article 9 of Regulation (EC) No 510/2006, the Commission can approve it without recourse to the procedure laid down in Articles 5, 6 and 7 of the said Regulation,
Ker gre v smislu člena 9 Uredbe (ES) št. 510/2006 za manjšo spremembo, jo lahko Komisija odobri brez uporabe postopka iz členov 5, 6 in 7 navedene uredbe –
The specification for the protected designation of origin ‘Soprèssa Vicentina’ is hereby amended in accordance with Annex I to this Regulation.
Specifikacija zaščitene označbe porekla „Soprèssa Vicentina“ se spremeni v skladu s Prilogo I k tej uredbi.
The updated Single Document is set out in Annex II to this Regulation.
Posodobljen enotni dokument je vključen v Prilogo II k tej uredbi.
OJ L 73, 19.3.2003, p. 3.
UL L 73, 19.3.2003, str. 3.
In the specification for the protected designation of origin ‘Soprèssa Vicentina’ the following amendment is approved:
V specifikaciji zaščitene označbe porekla „Soprèssa Vicentina“ se odobri naslednja sprememba:
in Article 2, ‘Description of the product’, point 2.1.3, ‘Age at slaughter’, ‘or on the ear’ is added:
V členu 2 (Opis proizvoda), točka 2.1.3 (Starost ob zakolu), se doda „ali na ušesu“:
‘The minimum slaughter age is nine months and may be verified on the basis of the data shown on the mark tattooed on their leg in the first 30 days following birth.’
„Minimalna starost ob zakolu je devet mesecev in se lahko preveri na podlagi podatkov, ki so navedeni v žigu, tetoviranemu na stegnu prašičev v prvih 30 dneh po rojstvu.“
is replaced by:
se glasi:
‘The minimum slaughter age is nine months and may be verified on the basis of the data shown on the mark tattooed on their leg or ear in the first 30 days following birth.’
„Minimalna starost ob zakolu je devet mesecev in se lahko preveri na podlagi podatkov, ki so navedeni v žigu, tetoviranemu na stegnu prašičev ali na ušesu v prvih 30 dneh po rojstvu.“
EC No: IT-PDO-0105-0145-10.8.2009
ES št.: IT-PDO-0105-0145-10.8.2009
‘Soprèssa Vicentina’
„Soprèssa Vicentina“
Type of product
Vrsta izdelka
Description of the product to which the name in 1 applies
Opis proizvoda, za katerega se uporablja ime iz točke 1
Description: ‘Soprèssa Vicentina’ is an uncooked sausagemeat product contained in casings and matured, average or large in size, obtained by processing all the prime cuts of pigmeat.
Opis: „Soprèssa Vicentina“ je surov suhomesni proizvod, nadevan v črevo in zoren. Proizvod je srednje in večje velikosti, pridobljen s predelavo vseh izbranih kosov prašičjega mesa.
The raw material used to produce ‘Soprèssa Vicentina’ is pigmeat which must come from animals born and reared on farms located in Vicenza province.
Surovina, ki se uporablja za proizvodnjo Soprèssa Vicentina, je prašičje meso živali, skotenih in vzrejenih na živinorejskih kmetijah v pokrajini Vicenza.
Meat meal may not be fed to the pigs from birth until the end of the growing-finishing phase, and feed prepared from animal material other than milk may not be given to the pigs during fattening.
Za krmo živali od skotitve do zaključne faze rasti je prepovedana uporaba mesne moke, v fazi pitanja pa je prepovedana uporaba krme živalskega izvora, razen mleka.
Feed should preferably be in liquid form or consist of a mash to which water and, where possible, whey are added.
Zaželena je uporaba krme v tekoči obliki ali krmne mešanice z dodatkom vode in, če je mogoče, sirotke.
To obtain good-quality fat cover, maximum linoleic acid content should be equivalent to 2 % of dry matter in the diet.
Za dobro kakovost vrhnje plasti maščobe je priporočena uporaba linoleinske kisline, ki mora znašati 2 % suhe snovi krmila.
Whey and buttermilk must not total more than 15 litres/head/day.
Sirotka in pinjenec skupaj ne smeta preseči 15 litrov na žival na dan.
‘Buttermilk’ means the by-product of butter production and ‘whey’ the by-product of curds.
Pinjenec je stranski proizvod pridobivanja masla, sirotka pa stranski proizvod sirjenja.
Rearing of the pigs: the raw material used to produce ‘Soprèssa Vicentina’ is pigmeat which must come from animals born and reared on farms located in Vicenza province.
Vzreja prašičev: surovina, ki se uporablja za proizvodnjo proizvoda Soprèssa Vicentina, je prašičje meso živali, skotenih in vzrejenih na živinorejskih kmetijah v pokrajini Vicenza.
The genetic characteristics of the animals that may be used must be those of pure breeds, or crossbreeds obtained without genetic manipulation, of traditional breeds such as Large White, Landrace and Duroc listed in the Italian national herd-book or non-Italian herd-books recognised by the Italian national herd-book and with aims that comply with the latter for the production of heavy pigs.
Glede genskih lastnostih so dovoljene čistokrvne živali ali križanci naslednjih tradicionalnih pasem, ki ne smejo biti gensko spremenjene: Large White, Landrace in Duroc. Te pasme so vpisane v Italijansko rodovniško knjigo ali v tuje rodovniške knjige, ki so priznane v Italijanski rodovniški knjigi in so v skladu z njo primerne za proizvodnjo težkih prašičev.
This may be verified on the basis of the data shown on the mark tattooed on their leg (or ear) in the first 30 days following birth.
Lahko se preveri na podlagi podatkov, ki so navedeni v žigu, tetoviranemu na stegnu prašičev (ali na ušesu) v prvih 30 dneh po rojstvu.
The housing and facilities on pig farms must be properly insulated and aired to ensure the correct temperature, optimal renewal of the air and the removal of harmful gases.
Prostori in objekti za vzrejo morajo biti dobro izolirani in dobro prezračeni, da se zagotovi ustrezna temperatura, optimalno obnavljanje zraka in odstranjevanje škodljivih plinov.
Floor surfaces must be made of water-repellent, thermal and non-slip materials.
Tla morajo biti iz vodoodbojnih, toplotnoizolacijskih in protizdrsnih materialov.
Given the type of feeding practised, all housing and facilities must satisfy anti-corrosion requirements.
Kar zadeva vrsto krme, morajo vse zmogljivosti in oprema zadoščati zahtevam po zaščiti pred rjo.
Free range or semi-free range pigs may also be used.
Lahko se uporabljajo tudi prašiči, ki so v celoti ali delno rejeni na prostem.
Slaughter: the pigs must be slaughtered at establishments that hold the hygiene and health permits provided for by Italian and EU law and are located within the recognised PDO area.
Zakol prašičev: zakol prašičev mora potekati v klavnicah, ki imajo veterinarsko-sanitarna dovoljenja, predpisana v nacionalni zakonodaji in v zakonodaji EU ter so na območju ZOP.
Slaughtered pigs must weigh 130 kg deadweight or more.
Teža zaklanih prašičev ne sme biti nižja od 130 kg mrtve teže.
Meat from pigs affected by evident myopathies (PSE, DFD, after-effects of previous manifest inflammatory and traumatic conditions) established by a veterinarian at the slaughterhouse may not be used for processing.
Za naknadno predelavo se izloči meso prašičev, ki imajo miopatije (PSE in DFD ter očitne znake vnetij in poškodb), ki jih potrdi veterinar ob zakolu.
Processing of the meat: the meat must be processed and the product matured in establishments located within the defined area.
Predelava mesa: predelava mesa in zorenje proizvodov morata potekati v obratih na že navedenem opredeljenem območju.
Processing establishments must hold the health and hygiene permits provided for by Italian and EU law.
Predelovalni obrati morajo imeti veterinarsko-sanitarno dovoljenje, ki je predvideno v nacionalni zakonodaji in zakonodaji EU.
Recipe and ingredients: the production of ‘Soprèssa Vicentina’ uses all the most valuable parts of the selected half-carcase, such as the leg, neck, shoulder, belly, neck fat and loin.
Recept in sestavine: proizvodnja proizvoda Soprèssa Vicentina se začne z izbiro svinjske polovice, uporabijo pa se vsi najbolj kakovostni deli: stegna, vrat, pleče, potrebušina, vratna maščoba, ledja.
The added ingredients, permitted in the following maximum quantities, are:
Dodane sestavine z najvišjimi dovoljenimi vrednostmi so:
salt: 2700 g/100 kg of mix,
sol: 2700 g na 100 kg zmesi,
¼ cracked pepper: 300 g/100 kg of mix,
¼ popra v zrnu: 300 g na 100 kg zmesi,
mixture of finely ground herbs and spices (cinnamon, cloves and rosemary): 50 g/100 kg of mix,
mešanica fino mletih začimb (cimet, klinčki in rožmarin): 50 g na 100 kg zmesi,
garlic: 100 g/100 kg of mix,
česen: 100 g na 100 kg zmesi,
sugars: 150 g/100 kg of mix,
sladkor: 150 g na 100 kg zmesi,
potassium nitrate within permitted limits,
kalijev nitrat: v dovoljenih mejah.
Production method: the production method is as follows:
Način obdelave:
The selected cuts are minced in a meat grinder fitted with perforated plates with holes between 6 mm and 7 mm in diameter.
Izbrani kosi mesa se zmeljejo v stroju za mletje mesa, pri čemer se uporabljajo nastavki z luknjami, ki imajo premer od 6 do 7 mm.
The premixed ingredients are added to the minced meat at a temperature of between + 3 °C and + 6 °C.
Mletemu mesu, ki je ohlajeno na temperaturo med + 3 °C in + 6 °C, se dodajo predhodno zmešane sestavine.
Indigenous microbial cultures may be added to start fermentation.
Poleg tega se lahko dodajo pripravki avtohtonih kultur mikroorganizmov za pospeševanje fermentacije.
All the ingredients are then well mixed so that the fat combines with the lean until it borders on being homogenised.
Vse sestavine se morajo dobro prepojiti med seboj, da se maščoba premeša s pustim mesom, a le toliko, da zmes ne izgubi čvrstosti.
The resulting mixture is placed in natural gut casings with a diameter of 8 cm or more.
Tako dobljena zmes se nadeva v naravno črevo s premerom najmanj 8 cm.
The cased product is marketed at the following weights: 1-1,5 kg, 1,5-2,5 kg, 2,5-3,5 kg, 3,5-8 kg.
Velikosti suhe klobase glede na težo so 1–1,5 kg, 1,5–2,5 kg, 2,5–3,5 kg, 3,5–8 kg.
Drying: the drying process comprises: (a) draining for 12 hours at 20-24 °C; (b) drying for four to five days at decreasing temperatures ranging from 22-24 °C to 12-14 °C.
Sušenje: postopek sušenja zajema: (a) 12-urno odcejanje pri temperaturi med 20 in 24 °C; (b) 4- do 5-dnevno sušenje pri padajoči temperaturi od 22–24 °C do 12–14 °C.
Maturing: the maturing period for ‘Soprèssa Vicentina’, including draining and drying, depends on size:
Zorenje: čas zorenja proizvoda Soprèssa Vicentina, ki zajema čas odcejanja in sušenja, se spreminja glede na težo proizvoda:
60 days or more for sizes between 1 and 1,5 kg;
najmanj 60 dni za težo 1–1,5 kg,
80 days or more for sizes between 1,5 and 2,5 kg;
najmanj 80 dni za težo 1,5–2,5 kg,
90 days or more for sizes between 2,5 and 3,5 kg;
najmanj 90 dni za težo 2,5–3,5 kg,
120 days or more for sizes between 3,5 and 8 kg.
najmanj 120 dni za težo 3,5–8 kg.
The name ‘Soprèssa Vicentina DOP’ is untranslatable and must appear on the label in clear, indelible letters.
Ime „Soprèssa Vicentina DOP“ se ne prevaja in mora biti na oznaki prikazano z razločnimi in neizbrisljivimi črkami.
The brand name ‘Soprèssa Vicentina DOP’ must be shown on the label in accordance with the instructions contained in the illustrated handbook: Annex A to the specification.
Znamka „Soprèssa Vicentina DOP“ mora biti na oznaki prikazana po navodilih iz grafičnega priročnika: Priloga A k proizvodni specifikaciji.
The production area of ‘Soprèssa Vicentina’ covers Vicenza province in its entirety.
Območje proizvodnje proizvoda Soprèssa Vicentina obsega ozemlje celotne pokrajine Vicenza.
The stages in the maturing process are affected by the air humidity conditions, which reflect temperature changes.
Faze zorenja so opredeljene z vlažnostjo zraka, ki je odvisna od temperature.
These conditions give rise to the first- and second-stage fermentation undergone by the sausage.
V teh razmerah pride do procesa prve in druge fermentacije suhomesnega proizvoda.
When placed on the market ‘Soprèssa Vicentina’ has the following characteristics:
Proizvod Soprèssa Vicentina ima ob sprostitvi na trg naslednje lastnosti:
Physical characteristics
Fizične lastnosti
External appearance: cylindrical in shape, bound with colourless twine, which may be elasticated, fastened vertically and with a series of rings made of the same material, placed horizontally on top of the fastening along the entire length of the ‘Soprèssa’.
Zunanji videz: proizvod je valjaste oblike in navpično prevezan z brezbarvno vrvico, ki je lahko elastična, čez njo pa po vsej dolžini proizvoda vodoravno poteka niz kolobarjev iz istega materiala.
Netting may not be used for binding.
Za prevezavo ni dovoljena uporaba mrež.
Where the product contains garlic, coloured twine may be used, although for the end section (eyelet) only.
Za proizvod s česnom je dovoljena uporaba barvne vrvice le v zaključnem delu (zanka).
The rings, of which there must be at least three, are placed at intervals of 2-4 cm.
Kolobarji so razporejeni približno 2–4 cm narazen in morajo biti najmanj trije.
The outer surface has a light-coloured patina which develops naturally during the maturing process.
Zunanja površina je prekrita s svetlo patino, ki nastane po naravni poti v fazi zorenja.
Appearance on cutting: the meat appears dense and at the same time tender.
Videz prereza: zmes je kompaktna in obenem mehka.
Slices contain a mixture with fat globules distributed in a way that surrounds the pieces of meat so that the product remains soft, even after a lengthy maturing period.
V rezini so vidni mastni koščki, ki so razporejeni tako, da obdajajo mišičnino in proizvod ostane mehek tudi po dolgotrajnem zorenju.
Slices are slightly dull in colour, with no clear distinguishing lines between fat and lean, and of medium-large grain.
Rezina je nekoliko motnih barv, ni jasnih robov med maščobo in pustim mesom, zrna so srednje debela.
Chemical characteristics
Kemične lastnosti
Total protein content: 15 % or more; fat content: between 30 % and 43 %; mineral salts (ash): between 3,5 % and 5 %; moisture content less than 55 %; pH between 5,4 and 6,2.
Skupna vsebnost beljakovin je nad 15 %, maščob je med 30 % in 43 %, mineralnih soli (pepela) med 3,5 % in 5 %, vlažnost je pod 55 %, pH pa je med 5,4 in 6,2.
Microbiological characteristics
Mikrobiološke lastnosti
Mesophilic microbe content: prevalence of lactic bacteria and Micrococcaceae.
Vsebnost mezofilnih mikroorganizmov: prevladujejo mlečne bakterije in mikrokoki.
Organoleptic characteristics
Organoleptične lastnosti
Aroma spicy, possibly with fragrances of aromatic herbs, with or without garlic;
Vonj po začimbah, z možnimi odtenki zelišč s česnom ali brez.
Flavour delicate, slightly sweet and peppery or garlicky;
Okus nežen, rahlo sladek in poprast ali po česnu.
Colour pink, tending to red;
Barva rdečkasta, ki prehaja v rdečo.
Consistency medium-large grain, easy to chew.
Čvrstost srednje debela zrna, žveči se z lahkoto.
Causal link between the geographical area and the quality or characteristics of the product (for a PDO) or a specific quality, the reputation or other characteristic of the product (for a PGI)
Vzročna zveza med geografskim območjem in kakovostjo ali značilnostmi proizvoda (za ZOP) ali posebno kakovostjo, slovesom ali drugo značilnostjo proizvoda (za ZGO).
There is, at all stages in its production, a close link between ‘Soprèssa Vicentina’ and its environment.
Proizvod Soprèssa Vicentina predstavlja tesno zvezo z okoljem v vseh fazah proizvodnje.
In human terms, the product’s link with its environment is demonstrated by the fact that the area of production — known as the Vicentino — has traditionally been the home of numerous farmers and/or artisans who, by using characteristic methods for rearing pigs and processing and maturing their meat, created the ‘Soprèssa Vicentina’, a truly one-of-a-kind product whose method of preparation has remained almost unchanged over time.
Zvezo zadevnega proizvoda z ljudmi na območju proizvodnje v pokrajini Vicenza potrjuje število kmetov in/ali predelovalcev, ki so s posebnimi načini reje prašičev in predelavo prašičjega mesa ter zorenjem ustvarili enkraten proizvod Soprèssa Vicentina, katerega način proizvodnje se do danes praktično ni spremenil.
Evidence of the link with the environment is to be found in the specific characteristics of the raw material, based on the products — traditional and consisting almost entirely of high-quality cereals grown locally — used for fattening the pigs.
Zvezo z okoljem potrjujejo zlasti lastnosti surovine, saj se za pitanje prašičev tradicionalno uporabljajo skoraj izključno visokokakovostna žita, pridelana na tem območju.
Another link between the raw material and the local area lies in the use of whey from the cheese-making industry in the feed, which is preferably given in the form of a mash.
Poleg tega zvezo surovin z območjem določa tudi vrsta krme, ki je najpogosteje krmna mešanica z dodano sirotko, stranskim proizvodom sirjenja.
This is a very long-standing practice, demonstrated by the fact that Vicenza province is a producer of two major PDO cheeses (Asiago and Grana Padano).
Gre za dolgoletno prakso, kar potrjuje dejstvo, da je ozemlje pokrajine Vicenza tudi območje pridelave dveh pomembnih sirov ZOP (Asiago in Grana Padano).
The whey is a by-product of the milk processing involved in the production of these two PDO cheeses.
Stranski proizvod predelave mleka za proizvodnjo omenjenih dveh proizvodov ZOP je sirotka.
This by-product is strongly marked by the properties of the milk and, in particular, by those of the process of separation of the substances that form the cheeses, logically giving rise to the elements that remain unused and thus characterise the whey.
Lastnosti tega stranskega proizvoda so močno odvisne od lastnosti mleka in zlasti postopka ločevanja sestavin, ki so potrebne za pridelavo sira, tako da prav te neizkoriščene sestavine dajejo značilne lastnosti sirotki.
Farms in the Vicentino use this type of whey because of the specific characteristics it imparts to the pigmeat and hence to the processed product subsequently manufactured.
Rejci v pokrajini Vicenza uporabljajo to vrsto sirotke zaradi posebnih lastnosti, ki se prenesejo v prašičje meso in pozneje tudi v predelani proizvod.
The economic aspects connected with the use of whey, a feedingstuff with a very low concentration of nutritional substances owing to its very high water content, have always meant that the whey from these cheeses is used as feed on a strictly local basis, thus creating a tradition for using it in the diet of the pigs used for the production of ‘Soprèssa Vicentina’.
Gospodarski vidiki uporabe sirotke, živila z zelo nizko vsebnostjo hranilnih snovi zaradi velikega deleža vode, so od nekdaj pogojevali povsem lokalno uporabo sirotke teh sirov in tako določali tradicionalno uporabo tega proizvoda za pitanje prašičev, namenjenih za proizvodnjo proizvoda Soprèssa Vicentina.
Evidence of the link with the environment is also to be found in the presence in Vicenza province of processors with small-scale slaughtering and processing establishments which use pigs from local farms and have continued over the years to employ traditional methods for producing ‘Soprèssa Vicentina’ which are typical of the Vicentino’s farming customs.
Poleg tega zvezo proizvoda Soprèssa Vicentina z okoljem dokazuje prisotnost predelovalcev z manjšimi klavskimi in predelovalnimi obrati, ki uporabljajo prašiče lokalnih kmetij in tako ohranjajo tradicionalni način proizvodnje proizvoda Soprèssa Vicentina, ki je značilen za kmetijstvo Vicenze.
This link with the natural and human environment has created a unique product whose special characteristics have distinguished, and continue to distinguish, the ‘Soprèssa’ produced in the Vicentino from similar sausage products from other areas, as demonstrated by the historical sources.
Zgoraj navedena zveza z okoljem, tako naravnim kot človeškim, je zaznamovala značilen proizvod, katerega posebne lastnosti so v preteklosti ločevale in še danes ločujejo proizvod Soprèssa, proizveden v pokrajini Vicenza, od podobnih suhomesnih proizvodov z drugih območij.
The Ministry launched the national objection procedure with the publication of the proposal for recognising ‘Soprèssa Vicentina’ as a protected designation of origin in Official Gazette of the Italian Republic No 73 of 28 March 2009.
Pristojni organi so sprožili nacionalni postopek ugovora z objavo predloga za priznanje zaščitene označbe porekla „Soprèssa Vicentina“ v Uradnem listu Italijanske republike št. 73 z dne 28. marca 2009.