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Of Council Regulation (EEC) No 2081/92 on the Protection of Geographical Indications and Designations of Origin

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Of Council Regulation (EEC) No 2081/92 on the Protection of Geographical Indications and Designations of Origin 20.12.2000EN Official Journal of the European Communities C 366/9 Publication of an application for registration pursuant to Article 6(2) of Council Regulation (EEC) No 2081/92 on the protection of geographical indications and designations of origin (2000/C 366/05) This publication confers the right to object to the application pursuant to Article 7 of the abovementioned Regulation. Any objection to this application must be submitted via the competent authority in the Member State concerned within a time limit of six months from the date of this publication. The arguments for publication are set out below, in particular under 4.6, and are considered to justify the application within the meaning of Regulation (EEC) No 2081/92. COUNCIL REGULATION (EEC) No 2081/92 APPLICATION FOR REGISTRATION: ARTICLE 5 PDO ( ) PGI (x) National application No 1/2000 1. Responsible department in the Member State Name: Ministero delle Politiche agricole e forestali Address: Via XX Settembre, 20, I-00187 Roma Tel. (39-6) 481 99 68 Fax (39-6) 42 01 31 26 2. Applicant group 2.1. Name: Associazione per la Valorizzazione de Pane Tipico Ferrarese 2.2. Address: Via Darsena, 178, I-44100 Ferrara Tel. (39-2532) 77 84 11 2.3. Composition: Producer/processor (x) Other ( ). 3. Type of product: Class 2.4 Bakery product. 4. Specification (Summary of requirements pursuant to Article 4(2)) 4.1. Name: Coppia Ferrarese. 4.2. Description: The protected geographical indication Coppia Ferrarese refers to a type of bread in the form of a double twisted loaf (coppia), made from type O common wheat flour, pure pork lard, extra-virgin olive oil, sourdough, cooking salt, water and malt. The Coppia Ferrarese is made from two pieces of dough joined together at the centre in a single band. The end of each piece is then twisted outwards to form four horns, whose tips are referred to as crostini (toasts). A Coppia Ferrarese weighs between 80 g and 250 g. It is golden in colour, streaked near-white where the dough has been twisted. The maximum water content is between 12 % and 15 %, depending on the size of the loaf. It has a strong, appetising smell, and a distinctive taste. 4.3. Geographical area: Coppia Ferrarese is produced throughout the whole of the province of Ferrara. C 366/10EN Official Journal of the European Communities 20.12.2000 4.4. Proof of origin: The Coppia Ferrarese is an integral part of the culture and history of the city of Ferrara. As early as 1287, when the statutes of the commune gave formal expression to what were already long-established practices, bakers were instructed to make breads in the form of orletti (turn-ups). These subsequently evolved into the ritorto (twisted) breads which were the direct ancestors of the classic Coppia Ferrarese. According to the statutes, the bread always had to carry the baker’s mark and should not reduce in weight while in the oven, where it was to be thoroughly baked. The text even specified the fines to be paid by bakers who did not follow the rules strictly. These original varieties of pane intorto (twisted bread) were much appreciated and descriptions can be found, for example, in accounts of the sumptuous banquets given at the Este court. Many documents and texts bear witness to the place of the Coppia Ferrarese in the history of the city, often in relation to the life of the poor or to some specific historical period. Today, there are around 330 bakers making such bread in the province of Ferrara. These family businesses have a total daily production of around 500 quintals of fresh bread, of which 60 % is Coppia Ferrarese. The inspection body, designated below at point 4.7, will verify that the production process is followed as specified in this application, and that the bread is put on sale within 24 hours of baking, without having been subjected to a preservation process at any stage. If the bread is packaged in such a way as to keep it fresh without the use of preservatives or additives, then the time between production and being placed on sale may be longer than 24 hours. 4.5. Method of production: Traditionally, Coppia Ferrarese is produced by following a strict sequence of steps which can be divided into four distinct phases: 1. kneading: in which all the ingredients, combined in the appropriate quantities, are worked together in the kneading machine with the sourdough starter (lievito di madre); 2. shaping: which follows immediately on from the kneading before the bread has begun to rise, and through which the dough is given its final shape; 3. rising: which lasts for between 70 and 90 minutes at least; 4. baking: preferably in a ventilated oven, where the bread is placed for somewhere between 18 and 20 minutes at a temperature no greater than 240 °C. The ingredients type O common wheat flour, water, pure pork lard, extra-virgin olive oil, sourdough starter (lievito di madre), yeast, cooking salt and malt, either as such or in the form of an extract are placed in a kneading machine and kneaded together by forks, to produce what is known as a hard dough. The machine works slowly, so as to avoid raising the temperature of the dough. The proportion of water to flour should be 35 % (in other processes, using a soft dough, the ratio may be 50 % or higher). The proportion of lard to flour should be 6 %, and of olive oil to flour 3 to 4 %. The proportion of sourdough to flour should be 10 %. All the ingredients are worked in the kneading machine for between 15 and 20 minutes. The dough is then worked further by passing it 15 to 20 times through a special metal cylinder. Finally, the dough is placed on a board and cut into strips of the desired width (between a minimum of 1 cm and a maximum of 2 cm), according to the form of the bread to be made; the strips of dough are then placed one after the other in the machine which gives them the final Coppia (couple) form, from which they emerge shaped into two half couples. 20.12.2000EN Official Journal of the European Communities C 366/11 The final step is to join the two thin pieces of dough together, which is done by hand. It is also possible to carry out the entire process by hand. The shapes which are thus obtained are then laid out on wooden boards, covered with a cloth, and placed in the rising room for 70 to 90 minutes, according to the air temperature. These use of a sourdough starter is the key to the rising process. This starter is obtained as follows: type O common wheat flour (W 220, P/L 0,45-0,50) is mixed with water (the proportion of water to flour should be 45 %). To make the starter rise, one spoonful of red wine vinegar or grape must or hops is added for every kilogram of flour. The dough is then worked by hand, taking care to keep it soft and malleable. When the kneading is finished, after about 10 minutes, it is made into a ball and left to rest for 24 hours in the workroom, well away from any source of heat. Then it is worked again, adding about 200 g of flour and a little water. The amount of water required will vary between 90 and 100 millilitres. The resulting dough is then left to rest for a further 12 hours in the same environment. This procedure is repeated every 12 hours for five consecutive days. One day before the sourdough is ready, it is mixed again in the kneading machine. Then it is placed in a container and covered with a cotton cloth. When the bread is fully risen, it is placed in an oven with fixed shelves until baked. The oven works by the traditional method in which the base is heated first, and the heat rises gradually upwards through the oven. 4.6. Links: The defining characteristics of the product are closely related to the environmental conditions. The water and the humidity of the air, as well as the incontestable skill and professionalism of the craftsmen bakers, mean that the quality of the product has been maintained over time, and is constant throughout the entire province. The main link with the area of origin is the use of sourdough. 4.7. Inspection body: Name: Cermet Certificazione e Ricerca per la Qualità Soc. Cons. arl Address: Via Aldo Moro, 22, I-40068 San Lavazzo di Savena. 4.8. Labelling: The manufacturers must mark every such bread so as to distinguish it from other types and the packaging must also carry the identifying logo, which is made up of a pair of pale yellow loaves inscribed in a blue square. At the top of the square is the word Coppia in white letters on a black background; at the bottom, also on a black background, is the text ferrarese PGI. 4.9. National requirements: EC No: IT/00120/2000.03.17. Date of receipt of the full application: 3 June 2000..
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