natgillin/translations-raw huggingface dataset:
In Part 1, following name of the auction platform appointed by Germany, the following row is added:
v delu 1 se za imenom dražbenega sistema, ki ga imenuje Nemčija, doda naslednja vrstica:
‘Legal basis
„Pravna podlaga
Article 30(2)’
Člen 30(2)“
In Part 2, following name of the auction platform appointed by the United Kingdom, the following row is added:
v delu 2 se za imenom dražbenega sistema, ki ga imenuje Združeno kraljestvo, doda naslednja vrstica:
Article 30(1)’
Člen 30(1)“
The following Part 3 is added:
doda se del 3:
From 15 November 2013 at the earliest until 14 November 2018 at the latest, without prejudice to the second subparagraph of Article 30(5).
Ne prej kot od 15. novembra 2013 do najpozneje 14. novembra 2018, brez poseganja v drugi pododstavek člena 30(5).
Admission to the auctions shall not be dependent on becoming a member of or a participant in the secondary market organised by EEX or of any other trading place operated by EEX or by any third party.
Dostop do dražb ni odvisen od članstva ali sodelovanja na sekundarnem trgu, ki ga organizira EEX, ali katerem koli drugem mestu trgovanja, ki ga upravlja EEX ali katera koli tretja oseba.
Within two months from 15 November 2013, EEX shall submit its exit strategy to Germany for consultation of the auction monitor.
EEX bo v dveh mesecih od 15. novembra 2013 Nemčiji predložil strategijo izstopa v posvetovanje nadzorniku dražbe.
The exit strategy shall be without prejudice to the obligations upon EEX pursuant to the contract with the Commission and the Member States concluded pursuant to Article 26 and the rights of the Commission and those Member States under that contract.
Strategija izstopa ne vpliva na obveznosti, ki za EEX izhajajo iz pogodbe s Komisijo in državami članicami, sklenjene na podlagi člena 26, ter pravice Komisije in zadevnih držav članic na podlagi navedene pogodbe.
EEX shall draw up and maintain on its webpage a comprehensive and up-to-date list of members admitted to bid that are licensed to bid on behalf of SMEs and small emitters with readily comprehensible practical guidance informing SMEs and small emitters of the steps they need to take to access the auctions through such members.
EEX na svoji spletni strani objavi in vzdržuje celovit in posodobljen seznam članov, ki imajo dostop do licitiranja in so pooblaščeni za licitiranje v imenu MSP in malih onesnaževalcev, skupaj s preprosto razumljivimi praktičnimi navodili, da se MSP in mali onesnaževalci lahko seznanijo s postopki za pridobitev dostopa do dražb prek takih članov.
Within six months after the start of the auctions or two months from the appointment of the auction monitor, whichever is the latest, EEX shall report to the auction monitor on the coverage obtained, including the level of geographic coverage and take the utmost account of the auction monitor’s recommendations in this regard so as to ensure fulfilment of its obligations under Article 35(3)(a) and (b).
EEX v šestih mesecih od začetka dražb ali dveh mesecih od imenovanja nadzornika dražbe, kar je pozneje, nadzorniku dražbe poroča o doseženi pokritosti, vključno z doseženo stopnjo geografske pokritosti, pri čemer v največji možni meri upošteva priporočila nadzornika dražbe v zvezi s tem, da se zagotovi izpolnjevanje njegovih obveznosti iz člena 35(3)(a) in (b).
Germany shall notify the Commission of any substantive changes in relevant contractual relations with EEX notified to the Commission on 15 March 2013 and communicated to the Climate Change Committee on 20 March 2013.’
Nemčija Komisijo obvesti o vseh vsebinskih spremembah zadevnih pogodbenih dogovorov z EEX, o katerih je Komisijo uradno obvestila 15. marca 2013 ter ki jih je Odboru za podnebne spremembe sporočila 20. marca 2013.“
The contract between Germany and EEX in its capacity of the transitional opt-out auction platform expires in December 2013.
Pogodba med Nemčijo in EEX kot prehodnim samostojnim dražbenim sistemom se izteče decembra 2013.
In order to ensure predictable and timely continuation of the auctions by EEX, this Regulation should enter into force as a matter of urgency.
Za zagotovitev predvidljivega in pravočasnega nadaljevanja dražb v okviru EEX bi morala ta uredba začeti veljati takoj.
Commission Implementing Regulation (EU) No 1144/2013
Izvedbena uredba Komisije (EU) št. 1144/2013
entering a name in the register of traditional specialities guaranteed [Tepertős pogácsa (TSG)]
o vpisu imena v register zajamčenih tradicionalnih posebnosti (Tepertõs pogácsa (ZTP))
Pursuant to Article 8(2) of Regulation (EC) No 509/2006, Hungary’s application to register the name ‘Tepertős pogácsa’ was published in the Official Journal of the European Union [3].
V skladu s členom 8(2) Uredbe (ES) št. 509/2006 je bila vloga Madžarske za registracijo imena „Tepertõs pogácsa“ objavljena v Uradnem listu Evropske unije [3].
Germany and Austria notified statements of objection to the Commission in accordance with Article 9 of Regulation (EC) No 509/2006.
Komisija je v skladu s členom 9 Uredbe (ES) št. 509/2006 od Nemčije in Avstrije prejela izjavi o ugovoru.
In accordance with paragraph 3 of that Article, the Commission examined the statements of objection and found them to be admissible.
Komisija je v skladu z odstavkom 3 navedenega člena izjavi o ugovoru preučila in ju razglasila za dopustni.
Hungary has indicated that agreement has been reached with Germany and Austria.
Madžarska je navedla, da je dosegla dogovor z Nemčijo in Avstrijo.
As regards Germany, that agreement has resulted in the registration application being amended by deleting the references to the required flour quality parameters (BL55 and BL80).
Kar zadeva Nemčijo, je bila na podlagi tega dogovora vloga za registracijo spremenjena tako, da so bile iz nje črtane navedbe o parametrih kakovosti zahtevane moke (tipa BL55 in BL80).
For its part, Austria has accepted Hungary’s confirmation that the purpose of the registration application is to protect only the Hungarian name ‘Tepertős pogácsa’ as a traditional speciality guaranteed and that the application to register the Hungarian name ‘Tepertős pogácsa’ has no detrimental effect on products bearing the name ‘Grammelpogatsche’ and will not compromise the manufacture of the product marketed under the name ‘Grammelpogatsche’.
Avstrija je sprejela potrditev Madžarske, da je namen vloge za registracijo samo zaščita madžarskega imena „Tepertõs pogácsa“ kot zajamčene tradicionalne posebnosti ter da vloga za registracijo madžarskega imena „Tepertõs pogácsa“ nima nikakršnega negativnega učinka na proizvode z imenom „Grammelpogatsche“ in ne bi ogrozila proizvodnje proizvoda, ki se trži pod imenom „Grammelpogatsche“.
In the light of this information, the name ‘Tepertős pogácsa’ should be entered in the register of traditional specialities guaranteed and the specification should therefore be updated and published,
Na podlagi teh elementov je treba ime „Tepertõs pogácsa“ vpisati v register zajamčenih tradicionalnih posebnosti ter specifikacijo ustrezno posodobiti in jo objaviti –
The name contained in the Annex I to this Regulation is hereby entered in the register.
Ime iz Priloge I k tej uredbi se registrira.
The updated specification is contained in Annex II to this Regulation.
Posodobljena specifikacija je vključena v Prilogo II k tej uredbi.
OJ C 180, 21.6.2012, p. 16.
UL C 180, 21.6.2012, str. 16.
Agricultural products and foodstuffs listed in Annex I, point II, to Regulation (EU) No 1151/2012:
Kmetijski proizvodi in živila iz točke II Priloge I k Uredbi (EU) št. 1151/2012:
Tepertős pogácsa (TSG)
Tepertõs pogácsa (ZTP)
Name to be registered
Ime(-na) za registracijo
‘Tepertős pogácsa’
„Tepertõs pogácsa“
When the product is placed on the market, the label may contain the following information: ‘magyar hagyományok szerint előállított’ (produced in accordance with Hungarian traditions).
Na etiketah proizvodov, ki so dani na trg, je lahko navedena naslednja informacija: „magyar hagyományok szerint elõállított“ (proizvedeno v skladu z madžarsko tradicijo).
The information shall also be translated into other official languages.
Ta informacija je prevedena tudi v druge uradne jezike.
Whether the name
Gre za ime, ki
☒ expresses the specific character of the agricultural product or foodstuff
☒ izraža posebne lastnosti kmetijskega proizvoda ali živila
The adjective ‘tepertős’ in the product name describes the ‘tepertő’ (pork crackling) that remains after fat bacon has been fried, which, following chopping, provides in creamy form the characteristic basic material of the ‘round savoury bakery product’ (pogácsa).
Pridevnik „tepertõs“ v imenu proizvoda se nanaša na „tepertõ“ tj. svinjske ocvirke, ki se pripravijo tako, da se mastna slanina ocvre in nato seseklja, ter se uporabijo za nadev iz ocvirkov, ki je značilna osnovna sestavina za pripravo slanega okroglega pekovskega izdelka (pogácsa).
Whether reservation of the name is sought under Article 13(2) of Regulation (EC) No 509/2006
Ali se zahteva pridržanje imena v skladu s členom 13(2) Uredbe (ES) št. 509/2006?
☒ Registration without reservation of the name
☒ Registracija brez pridržanja imena
Description of the agricultural product or foodstuff to which the name under point 3.1 applies
Opis kmetijskega proizvoda ali živila, za katerega se uporablja ime pod točko 3.1 „Tepertõs pogácsa“ je okrogel pekovski izdelek valjaste oblike, začinjen s soljo in poprom.
‘Tepertős pogácsa’ is a round, cylindrically shaped savoury bakery product seasoned with salt and pepper, with a diameter of 3-5 cm and weight of 25-50 g. It contains chopped pork crackling and pig fat, is leavened with yeast and its texture may be short (omlós) or flaky (leveles).
Njegov premer je 3–5 cm, tehta pa 25–50 g. Vsebuje ocvirke in svinjsko mast, za vzhajanje se doda kvas, testo je lahko krhko (omlós) ali listnato (leveles). Skorja je rdečkasto rjava, pri čemer so vanjo zarezani kvadratki.
The surface is reddish brown and scored into squares.
Spodnja stran je ploska in rdečkasto rjava.
The underside is smooth and reddish brown.
Vsebuje enakomerno razporejene ocvirke.
It has the characteristic taste of the fried products used in the pork crackling and is pleasantly salty and mildly peppered.
Proizvod ima okus po ocvirkih, je prijetno slan in ima blag okus po popru.
The product contains 20-30 % fat in relation to the weight of the dry matter and 25-40 % pork crackling in relation to the weight of flour.
Vsebnost maščobe v suhi snovi je 20–30 mas. %, pri čemer moka, ki se uporabi za proizvod, vsebuje 25–40 mas. % ocvirkov.
At least 60 % of the fat content comes from the pork crackling.
Vsaj 60 % vsebnosti maščobe izhaja iz ocvirkov.
Short ‘tepertős pogácsa’
„Tepertõs pogácsa“ iz krhkega testa
Flaky ‘tepertős pogácsa’
„Tepertõs pogácsa“ iz listnatega testa
Round, evenly cylindrical.
Okrogla, enakomerno valjasta
Round cylindrical, may ‘tilt’ slightly.
Okrogla in valjasta, lahko je nekoliko „nagnjena“
Crust
Skorja
The top is shiny, reddish brown and deeply scored with squares.
Zgornji del je svetleč in rdečkasto rjave barve, vanj so gosto zarezani kvadratki.
The sides are sand coloured and mat and the bottom is reddish brown and mat.
Stranski del je peščene barve in ni svetleč, spodnji del pa je rdečkasto rjav in prav tako ni svetleč.
Internal structure
Struktura sredice
Clearly short texture but not crumbly.
Sredica je krhka, vendar se ne drobi.
The crackling pieces are evenly distributed and are slightly brown in colour.
Ocvirki so enakomerno razporejeni in so rahlo rjavkasto obarvani.
Slightly flaky texture, made up of different layers between which the crackling can be seen, slightly brown in colour.
Sredica ima listnato strukturo, posamezne plasti pa je mogoče med seboj ločiti. Na posamezni plasti so vidni ocvirki, ki so rahlo rjavkaste barve.
Characteristic of the crackling, it has a pleasantly salty, mildly peppery taste.
Značilen okus po ocvirkih ter prijetno slan in blag okus po popru.
Aroma
Vonj
Characteristic of the crackling and the pig fat; peppery.
Značilen vonj po ocvirkih, svinjski masti in popru.
Physical and chemical characteristics
Fizikalne in kemične lastnosti
Fat content: the fat content of the finished product calculated in relation to the weight of the dry matter is 20-30 % (m/m)
Vsebnost maščobe: končni proizvod vsebuje 20–30 mas. % maščobe v suhi snovi
Salt content: the salt content of the finished product calculated in relation to the weight of the dry matter is at most 4,0 % (m/m)
Vsebnost soli: končni proizvod vsebuje največ 4,0 mas. % soli v suhi snovi
Description of the production method of the agricultural product or foodstuff to which the name under point 3.1 applies
Opis metode pridobivanja kmetijskega proizvoda ali živila, za katerega se uporablja ime pod točko 3.1
Starting materials:
Vhodne sestavine:
For the crackling cream:
za nadev iz ocvirkov:
Pork crackling without the skin: 70-75 % of the crackling cream is made up of the fried pieces of lard remaining after the fat bacon with little or no meat has been fried;
ocvirki brez kože: 70–75 % nadeva sestavljajo ocvirki, tj. ocvrt del, ki ostane, potem ko se popeče mastna slanina z malo ali brez mesa,
Pig fat: 25-30 % of the crackling cream is made up of the fat obtained while the fat bacon with little or no meat is in the process of being fried;
svinjska mast: 25–30 % nadeva sestavlja svinjska mast, tj. maščoba, ki ostane, potem ko se popeče mastna slanina z malo mesa ali brez mesa,
Preparation of the dough: wheat flour or spelt flour, egg, egg yolk, milk, yeast, white wine or vinegar, cream, salt and pepper.
priprava testa: pšenična ali pirina moka, jajce, jajčni rumenjak, mleko, kvas, belo vino ali kis, kisla smetana, sol in poper.
It is forbidden to use any kind of food additives (e.g. raising agents or preservatives) to prepare ‘Tepertős pogácsa’.
Pri pripravi proizvoda „Tepertõs pogácsa“ je uporaba aditivov (npr. sredstev za vzhajanje ali konzervansov) prepovedana.
Depending on the method used to prepare the dough, the ‘Tepertős pogácsa’ may have a short or flaky texture.
Testo za pripravo „Tepertõs pogácsa“ je lahko krhko ali listnato, kar je odvisno od uporabljene metode priprave.
Production of short ‘TEPERTŐS POGÁCSA’
Priprava proizvoda „TEPERTÕS POGÁCSA“ IZ KRHKEGA TESTA
First stage: preparation of the crackling cream
Faza 1: priprava nadeva iz ocvirkov
The fresh, skinless crackling is crushed with a rolling-pin on a board until the coarsest and most irregular pieces have been flattened and the fried pieces are evenly distributed in the cream.
Sveži ocvirki brez kože se sploščijo z valjarjem, da se zdrobijo večji ali grobi koščki in so ocvirki enakomerno razporejeni po nadevu.
The cream and the pig fat are mixed with a wooden spoon or mixer.
Ocvirki se zmešajo s svinjsko mastjo z leseno žlico ali mešalnikom.
An important requirement is that no additives, preservatives, goose crackling, vegetable fat or margarine may be used to prepare the crackling cream; only fresh, skinless crackling is allowed.
Pomembno je, da se pri pripravi nadeva iz ocvirkov ne uporabijo aditivi, konzervansi, gosji ocvirki, rastlinsko olje ali margarina, temveč le sveži ocvirki brez kože.
Crackling cream produced industrially must also meet the requirements for making crackling cream.
Industrijsko proizvedeni nadev iz ocvirkov mora prav tako izpolnjevati zahteve za pripravo nadeva.
Second stage: preparation of the dough
Faza 2: priprava testa
250-400 g of crackling cream is rubbed into each kilogram of wheat flour to form an even mixture.
V kilogram pšenične moke vmešamo 250–400 g nadeva iz ocvirkov, da dobimo enakomerno zmes.
In order to obtain a short consistency it is essential to cover the flour particles with the cream.
Nadev iz ocvirkov mora prekriti vso moko, kar je bistveni pogoj za pripravo peciva iz krhkega testa.
All the ingredients, i.e. the flour mixed with the crackling cream and, for each kilogram of flour, 5 % of yeast activated in milk, 1 egg, 1 egg yolk, 0,02 % of white wine or vinegar, 2,5 % of salt, 0,001 % of ground pepper and enough cream to obtain a fairly firm dough, are kneaded together.
Zmešamo vse sestavine, tj. moko in nadev iz ocvirkov, 5 % v mleku vzhajanega kvasa za vsak kilogram moke, eno jajce, en jajčni rumenjak, 0,02 % belega vina ali kisa, 2,5 % soli, 0,001 % mletega popra in toliko kisle smetane, da dobimo sorazmerno trdo testo.
Kneading is continued until the dough binds together.
Testo gnetemo toliko časa, da postane gladko.
The required short consistency will not be achieved if the dough is over-kneaded.
Če se testo gnete predolgo, ni mogoče zagotoviti primerne krhkosti proizvoda.
Because of the product’s high fat content, the dough should be prepared from cold ingredients and left to rest in a cool place until its core temperature reaches 26 °C.
Ker proizvod vsebuje veliko maščobe, morajo biti sestavine pri pripravi testa hladne, pri čemer mora testo počivati na hladnem, dokler njegova notranja temperatura ne doseže 26 °C.
Given the nature of the product, the dough may be placed in a refrigerator at a temperature of + 5–8 °C and left to rest for at least 3 hours.
Testo lahko zaradi njegovih posebnih lastnosti postavimo v hladilnik pri temperaturi od + 5 do + 8 °C, kjer mora počivati vsaj tri ure.
The risen and cooled dough must then be rolled out into a finger-thick layer and the top scored with deep perpendicular lines.
Vzhajano in ohlajeno testo razvaljamo na prst debelo in v zgornji del razvaljanega testa zarežemo goste pravokotne črte.
This may also be done with knives assembled together at a distance of about 3 mm from each other.
To lahko naredimo z uporabo več nožev hkrati, katerih rezila so med seboj oddaljena 3 mm.
The cutting out is generally done with a dough cutter 3-6 cm in diameter, while making sure that the shapes are regular and remain as cylindrical as possible.
Kolačke izrežemo z modelom za kolačke premera 3–6 cm. Kolački morajo biti enakomerne in čim bolj valjaste oblike.
The final shaping is done by rolling the dough with the palm of the hand.
Končno obliko dobimo tako, da testo povaljamo z dlanjo.
The scones needed to fill the baking tray are placed close to each other on the pastry board and then coated with beaten egg using a brush, care being taken not to let the egg run down the sides of the cylinders.
Na mizo tesno drug ob drugega naložimo toliko kolačkov, kot jih potrebujemo, da je pekač poln, in nanj s čopičem nanesemo razžvrkljano jajce, ki pa ne sme kapljati po stranskih delih kolačkov. Ko se jajce na površini skoraj posuši, kolačke enakomerno razporedimo na pekač.
When the egg has slightly dried on the surface the scones are placed, evenly spaced, on the baking tray.
Ko se jajce na površini posuši, kolačke enakomerno razporedimo na pekač.
The pieces of dough left over may be gathered together and kneaded at most twice, without handling them too much, and after being left to rest they may be shaped again.
Ostanke testa lahko ponovno zgnetemo skupaj največ dvakrat, pri čemer mora biti čas gnetenja čim krajši, kolačke pa nato lahko uporabimo pozneje, potem ko testo dovolj dolgo počiva.
The products are sold without packaging (loose) or pre-packed.
Kolački se prodajajo nepakirani ali predpakirani.
Production of flaky ‘TEPERTŐS POGÁCSA’
Priprava proizvoda „TEPERTÕS POGÁCSA“ iz listnatega testa
The preparation of the crackling cream is similar to that for the short variety, the only difference being that, in addition to the fat and skinless pork crackling, salt (about 1,5 % in relation to the weight of the flour) and finely ground pepper (about 0,001 % in relation to the weight of the flour) are also used.
Priprava nadeva iz ocvirkov je podobna kot pri kolaču iz krhkega testa, le da se poleg masti in popečenih ocvirkov brez kože dodata sol (1,5 mas. % moke) in drobno mlet poper (0,001 mas. % moke).
Salt is used at this stage because, if the amount of salt necessary for the characteristically salty taste of the scones were added only when preparing the dough, the dough would tear and not enable the flaky texture to be obtained.
Sol se doda v tej fazi, ker bi sicer testo razpadlo in listnata struktura ne bi nastala, če bi bila sol, potrebna za zagotovitev značilnega slanega okusa kolačkov, dodana šele med pripravo testa.
50 %, i.e. half, of the quantity of fat appropriate for the preparation of the crackling cream is used and the other half is set aside for the dough.
Pri tej različici se polovica, tj. 50 %, navedene količine masti za pripravo nadeva iz ocvirkov doda ocvirkom, druga polovica pa testu.
The ‘basic dough’ is prepared with flour, the fat set aside when the crackling cream is prepared, and salt (approximately 1 % in relation to the weight of the flour), as well as, per kilogram of flour, 5 % of yeast activated in milk, 0,02 % of white wine or vinegar and, possibly, 1 egg, 1 egg yolk and enough cream to obtain a fairly supple dough which is firm and easily malleable.
Tako imenovano osnovno testo se pripravi iz moke, masti, ki ostane pri pripravi nadeva iz ocvirkov, soli (približno 1 mas. % moke), 5 % v mleku vzhajanega kvasa za vsak kilogram moke, 0,02 % belega vina ali kisa ter enega jajca, enega rumenjaka in toliko kisle smetane, da dobimo trdo in srednje prožno testo, ki ga je enostavno razvaljati.
Keeping the ingredients and the crackling cream at a low temperature is important for this variety so that the crackling cream can separate the dough layers when the flaky structure is prepared.
Pri tej različici je pomembno, da so sestavine in nadev iz ocvirkov pri pripravi hladni, da se lahko z nadevom iz ocvirkov prepreči zlepljenje plasti med prepogibanjem testa.
The fat between the thin layers of cold dough melts during baking and prevents the dough layers from sticking.
Mast med plastmi na tanko razvaljanega hladnega testa se med pečenjem raztopi in tako prepreči, da bi se plasti med seboj zlepile.
In the meantime, the water in the dough and the fat turns into steam, softening and separating the layers of dough, a process by which the product being baked separates into leaves.
Medtem se voda v testu in maščobi spremeni v paro in plasti potisne narazen, da je mogoče izdelek po pečenju ločiti na posamezne plasti (liste).
The flaky structure may be achieved in two ways:
Listnato strukturo je mogoče doseči na dva načina:
The crackling cream is spread evenly on the thin layers of dough, then the dough is rolled up starting from one end.
nadev iz ocvirkov se enakomerno namaže na tanko razvaljano testo, nato pa se testo najprej začne zavijati z ene strani.
This roll is left to rest for 15-30 minutes, then the dough is rolled back out into a thin layer and rolled up again at 90 degrees to the previous rolling.
Zavito testo se nato pusti počivati 15–30 minut, nato se ga znova razvalja in ponovno zavije pod kotom 90 stopinj glede na prejšnje zavijanje.
If this process is not carried out, the scones will collapse during baking.
Če se ta zamenjava smeri ne upošteva, se kolački med pečenjem sesedejo;
The rested basic dough is rolled out into a thin layer and the crackling mixture is spread on its surface at each folding.
pripravljeno osnovno testo se na tanko razvalja, pri čemer se izpostavljeni deli testa z nadevom iz ocvirkov namažejo vsakič, ko se testo prepogne.
In this case it is not rolled up but folded (at least three times).
V tem primeru se testo ne zavije, temveč prepogne (vsaj trikrat).
Before the last rolling-out the dough is rested for at least 15 minutes, then it is rolled out until it is finger-thick (1-2 cm); its surface is scored with deep perpendicular lines and it is cut up using a dough cutter 3-6 cm in diameter.
Preden se testo zadnjič razvalja, mora vsaj 15 minut počivati, nato se razvalja na prst debelo (1–2 cm). V zgornji del testa se zarežejo goste pravokotne črte, kolački pa se izrežejo z modelčkom za kolačke premera 3–6 cm.
When the egg has dried slightly on the surface, the scones are placed, evenly spaced, on the baking tray; they are left to rise for 40-45 minutes and then baked in a hot oven at 220-240 °C for 8-10 minutes.
Kolački vzhajajo 40–45 minut, nato se postavijo v vročo pečico, segreto na 220–240 °C, kjer se pečejo 8–10 minut.
Specific character of the agricultural product or foodstuff
Posebnost kmetijskega proizvoda ali živila
The specific character of ‘Tepertős pogácsa’ is based on the following:
Proizvodu „Tepertõs pogácsa“ edinstvene značilnosti zagotavljajo: