A) of Regulation (EU) No 1151 /2012 of the European Parliament and of the Council on Quality Schemes for Agricultural Products and Foodstuffs (2019/C 257/05
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C 257/18 EN Official Journal of the European Union 31.7.2019 OTHER ACTS EUROPEAN COMMISSION 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 (2019/C 257/05) 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 ‘PROVOLA DEI NEBRODI’ EU No: PDO-IT-02394 – 2.3.2018 PDO ( X ) PGI ( ) 1. Name(s) ‘Provola dei Nebrodi’ 2. Member State or Third Country Italy 3. Description of the agricultural product or foodstuff 3.1. Type of product Class 1.3. Cheeses 3.2. Description of the product to which the name in 1 applies ‘Provola dei Nebrodi’ PDO is a pasta filata (‘stretched-curd’) cheese made from cows' milk. Several varieties are pro duced: fresca (fresh), semi-stagionata (partially aged), stagionata (aged), sfoglia (flaky) and con limone verde (with the addition of green lemon). When dispatched for consumption, the cheese has the following properties: (a) Shape: The fresca variety has the classical pear-shaped form, either with or without a ‘stalk’ (known as a testina) at the top. The other varieties are oval, with a short neck widening towards the top. Depending on customary practice in the specific producing region, they may or may not have a testina . String is tied round the neck of the cheese so that it can be hung up in pairs for drying and/or ageing. (b) Size: The size varies depending on the weight of the cheese, with the oblong side measuring between 15 and 35 cm and the diameter ranging from 12 to 25 cm. (c) Weight: ‘Provola dei Nebrodi’ fresca weighs between 1 and 2 kg, while the semi-stagionata, stagionata, sfoglia, and con limone verde varieties weigh between 2 and 10 kg. (d) External appearance: The rind is thin, smooth and compact. It is free from any pitting or creasing and is a straw-tinged creamy white colour, developing to a more or less intense golden yellow as the cheese ages. (e) Texture: The fresca variety is soft and ivory white, while in the other varieties the texture becomes semi-hard to hard and the colour turns amber yellow as ripening progresses. A typical flaky texture develops with advanced ageing, giving us the variety historically known as ‘Provola dei Nebrodi’ sfoglia (sfoglia means ‘a fine layer’). The con limone verde variety remains softer, although it tends to become semi-hard as ageing progresses. This is due to the slow release of moisture from the lemon embedded in the cheese. (f) Eyes: The cheese may be lightly strewn with small eyes. (g) Taste: Fresh cheeses taste decidedly pleasant, sweet and delicate, whereas a strong, flavoursome cheese flavour emerges as ageing progresses. (1) OJ L 343, 14.12.2012, p. 1. 31.7.2019 EN Official Journal of the European Union C 257/19 (h) Aroma: The ageing process brings out marked aromatic notes dominated by green grass, hay, butyric acid and mushrooms, evidencing the cheese's close links with the local territory and the types of grass on which the cows graze. A citrus scent prevails in the con limone verde variety. (i) Chemical composition: Total solids are not less than 52 % in fresh cheeses and not less than 60 % in partially aged and aged cheeses; fat accounts for no less than 38 % of total solids; and sodium chloride may not exceed 4 % of total solids. (j) Ageing: ‘Provola dei Nebrodi’ PDO fresca has a short ageing period of less than 30 days; ‘Provola dei Nebrodi’ PDO semi-stagionata is aged between 30 and 120 days; ‘Provola dei Nebrodi’ PDO stagionata is aged for more than 120 days; ‘Provola dei Nebrodi’ PDO sfoglia has a minimum ageing period of five months; ‘Provola dei Nebrodi’ PDO con limone verde (with a whole green lemon embedded into the cheese once the curds have been stretched) has a minimum ageing period of 90 days. (k) The rinds of the semi-stagionata and stagionata, sfoglia and con limone verde varieties can be coated with olive oil. (l) ‘Provola dei Nebrodi’ can be sold whole or in portions. The stagionata variety can also be sold grated. (m) When placed on the market, packages of grated ‘Provola dei Nebrodi’ stagionata must meet the following tech nical and technological parameters: free from additives; moisture content not less than 25 % but no greater than 35 %; a homogenous, non-powdery appearance, with particles less than 0,5 mm in diameter not exceed ing 25 % of the total content; no more than 18 % rind content; and the specific organoleptic and aromatic characteristics of ‘Provola dei Nebrodi’. 3.3. Feed (for products of animal origin only) and raw materials (for processed products only) Feed Feedstuffs produced in the identified geographical area must make up at least 60 % of the dry matter in the cows' overall diet. Different types of fodder — pasture, hay, undergrowth or dry residues from meadows and pastures, depending on availability — must make up at least 60 % of the daily dry matter fed to the cows, calculated on an annual basis. The cows graze on varied pasture for at least 240 days a year. This pasture comprises green fodder (native wild plants and sown grasses — mainly sulla, common vetch and forage cereals), dry residues from meadows and wild forage, minor farmed cereals, and undergrowth. The cows' basic diet of fodder is supplemented by feedstuffs that ensure a balanced nutrient intake. These feedstuffs can constitute up to 40 % of the dry matter fed to the cows, calculated on an annual basis. Maize and soya make up the bulk of the feedstuffs from outside the zone of origin, combined, to a lesser extent, with sunflower and carob meal, minor cereals and their by-products, beet, vitamin and mineral supplements, and minor traces of other products. The fact that farmers have to resort to using feedstuffs from outside the area of origin reflects the soil and climate conditions of the Nebrodi region, which is highly suited to permanent grassland and pasture (with 100 000 hectares of utilised agricultural area (UAA), the region accounts for around 30 % of Sicily's total grassland and pasture), and much less appropriate for arable farming to produce cereals and grain legumes (representing less than 3 % of Sicily's UAA), according to the most recent census compiled by the Italian National Institute of Statistics in 2010. The cows may not be fed silage, fresh by-products from industrial processing, fenugreek, or foodstuffs representing sources of contamination or that have been poorly preserved. Raw materials Raw whole cows' milk; kid or lamb rennet paste; and green lemon for ‘Provola dei Nebrodi’ con limone verde. C 257/20 EN Official Journal of the European Union 31.7.2019 3.4. Specific steps in production that must take place in the identified geographical area Milk production, cheesemaking, ageing. 3.5. Specific rules concerning slicing, grating, packaging, etc. of the product the registered name refers to ‘Provola dei Nebrodi’ can be sold whole or in portions. Aged cheese can also be sold grated. In order to ensure authenticity and traceability, the production of packaging formats that require ‘Provola dei Nebrodi’ PDO cheeses to be grated or have their rind cut off (scrapings, cubes, slices, etc.), thus removing the identifying details and branded markings from the cheese, may only take place within the geographical area identi fied in point 4. 3.6. Specific rules concerning labelling of the product the registered name refers to ‘Provola dei Nebrodi’ PDO is released onto the market with identifying markings and a sticker or another type of label, which must be attached to the neck of the cheese and/or the side of a portion, and to grated cheese packag ing. As well as the information required by the legislation in force, the ‘Provola dei Nebrodi D.O.P.’ logo must be displayed on the sticker or other label used. Indications referring to companies, names, business names and private trademarks which are not laudatory in nature and are not likely to mislead the purchaser may also be included on the label provided that they comply with the applicable legislation on the labelling and presentation of food products. Any such additional indications must be displayed in smaller letters than the PDO logo. 4. Concise definition of the geographical area The ‘Provola dei Nebrodi’ PDO production area comprises: the entire administrative territory of the municipalities of Bronte, Castiglione di Sicilia, Maletto, Maniace and Randazzo in the province of Catania; the entire administra tive territory of the municipalities of Cerami and Troina in the province of Enna; and the entire administrative territory of the municipalities of Alcara li Fusi, Basicò, Capizzi, Capri Leone, Caronia, Castel di Lucio, Castell'Umberto, Cesarò, Ficarra, Floresta, Frazzanò, Galati Mamertino, Gioiosa Marea, Librizzi, Longi, Malvagna, Mirto, Mistretta, Mojo Alcantara, Montalbano Elicona, Montagnareale, Motta d'Affermo, Naso, Patti, Pettineo, Piraino, Raccuja, Reitano, Roccella Valdemone, San Fratello, San Piero Patti, S. Teodoro, S. Angelo di Brolo, Santa Domenica Vittoria, Santo Stefano di Camastra, Sinagra, Tortorici, Tripi, Tusa and Ucria in the province of Messina. 5. Link with the geographical area The main factors forming the strong link between ‘Provola dei Nebrodi’ and its area of origin are as follows: (1) The use of wild or farmed forage to feed the cows, mainly the pasture typical of the Nebrodi mountain region.