This communication is published in accordance with Article 6b(5) of Commission Delegated Regulation (EU) No 664/2014 (1).

COMMUNICATING THE APPROVAL OF A STANDARD AMENDMENT TO THE PRODUCT SPECIFICATION OF A PROTECTED DESIGNATION OF ORIGIN OR PROTECTED GEOGRAPHICAL INDICATION ORIGINATING IN A MEMBER STATE

‘Pastel de Tentúgal’

EU No: PGI-PT-0938-AM02 - 15 October 2024

PDO ( ) PGI (X)

1.   Name of the product

‘Pastel de Tentúgal’

2.   Member State to which the geographical area belongs

Portugal

3.   Member State authority communicating the standard amendment

Directorate-General for Agriculture and Rural Development

—

4.   Description of the approved amendment(s)

Statement explaining why the amendment or amendments fall under the definition of a standard amendment as provided for in Article 53(2) of Regulation (EU) No 1151/2012:

Explanation of why the amendment or amendments fall under the definition of a standard amendment as provided for in Article 53(2) of Regulation (EU) No 1151/2012:

These amendments are not considered Union amendments within the meaning of Article 53 of Regulation (EU) No 1151/2012, as amended by Regulation (EU) 2021/2117, since:

(a)	they do not amend the name of the protected designation of origin or protected geographical indication or the use of that name;

(b)	they do not risk voiding the links demonstrating that the quality or characteristics of the product are essentially due to a particular geographical environment with its inherent natural and human factors, for protected geographical indications;

(c)	they do not concern a traditional speciality guaranteed;

(d)	they do not entail further restrictions on the marketing of the product.

1.   Change in numbering - Specification

The order in which points are presented and how they are designated has been changed, in line with Article 49(1) of Regulation (EU) 2024/1143:

I – Introduction, has now become Annex XI; II - Name of the product, has now become 1. Name; III - Description of the product, has now become 2. Description of the product; IV - Definition of the geographical area, has now become 3. Definition of the geographical area; V - Specificity of the geographical area, has now become 6. Link; VI – Guarantee of the geographical origin of the Pastel de Tentúgal has become 4. Evidence that the product originates in the defined geographical area; VII - Traceability of the product, has now become 4. Evidence that the product originates in the defined geographical area; VIII - Production process for Pastel de Tentúgal, has now become 5. Description of the method of production; IX - Verification of compliance was deleted; X – Specific labelling details, has now become 7 - Specific labelling details.

The amendment does not affect the single document.

2.   Photographs of the product

The photographs have been replaced by more recent and better-quality photographs, showing only relevant aspects of the presentation and relative dimensions of the product.

The amendment does not affect the single document.

3.   Classification of the product

The classification under the Combined Nomenclature has been added. 19 - Preparations of cereals, flour, starch or milk; pastrycooks' products

1905 – bread, pastry, cakes, biscuits and other baker’s wares, whether or not containing cocoa; communion wafers, empty cachets of a kind suitable for pharmaceutical use, sealing wafers, rice paper and similar products

This amendment affects the single document.

4.   Characteristics of the raw materials

The following parameters have been amended in point 2.5 (formerly III.2) – Raw materials used and their characteristics:

—	the falling number parameter for the flour has been removed because it has no impact on the characteristics of the Pastel de Tentúgal dough.

—	it has been determined that the fat consists exclusively of a mixture of 90 % vegetable margarine and 10 % butter and no other fats may be used. This fixes the standard for using a fat that has already been tested and prevents the use of other fats.

—	for the crescent format of the pastry, which is the only format that includes almonds, only shelled almonds (Prunus dulcis) may be used. The requirement to use ground or powdered almonds has been deleted, as it is not relevant to the characteristics of the pastry.

This amendment affects the single document.

5.   Point 2.6 (formerly III.4) Characteristics of the dough

It has been specified that the thickness of the dough is measured in millimetres.

The amendment does not affect the single document.

6.   Point 2.3 (formerly III.5.1) Physical characteristics

It has been clarified that the Pastel de Tentúgal is presented in five different forms: tube and miniature tube and giant tube, in the shape of a slightly flattened cylinder; crescent or miniature crescent.

Table 1 has been amended to clarify the units of measurement used, correct some of the pastry's dimensions, include the dimensions for the giant tube and clarify the possible ranges of values for each pastry format.

Accordingly:

Tube – weight between 70 and 100 g

Crescent - weight between 80 and 120 g

Miniature tube – weight between 30 and 70 g

Miniature crescent – weight between 40 and 80 g

Giant tube – weight between 500 and 2 000 g, width between 10 and 15 cm, length between 25 and 40 cm, and height between 5 and 9 cm

These amendments have no impact on the characteristics of the product and are intended to meet the demands of consumers, who prefer a pastry that is larger than those originally envisaged. The giant tube format has been included. This is very popular at festivals and events and its omission from the initial application for protection was certainly due to a mistake.

This amendment affects the single document.

7.   Point 2.4 (formerly III.5.2) Chemical characteristics

—	The water activity parameter (aw) has been deleted, because it is not relevant to the characteristics of the product.

—

The range of mean values for moisture content has been amended: — Tube – between 24 and 31 % — Crescent – between 22 and 32 % These values are a more accurate description of the characteristics of the product, because the air humidity recorded in the geographical area is variable and this has an impact on the percentage moisture content of the end product.

—

The range of mean values for protein content has been amended: — Tube – between 4 and 10 % — Crescent – between 4 and 12,5 % These amendments reflects the present situation and are due to the fluctuations in the protein content of the eggs as a result of the feed given to the hens, which is not within the remit of the confectioners and does not have any impact on the other characteristics of the product.

—	The range of mean values for fat content has been amended: — Tube – between 6 and 13 % — Crescent – between 8 and 23 % This amendment is in response to demand from consumers, who prefer products with a lower fat content.

—	The range of mean values for carbohydrate content has been amended: — Tube – between 48 and 60 % — Crescent – between 48 and 70 % This amendment is due to the change in the weight of the ‘Pastel de Tentúgal’.

—	The range of mean values for total ash content has been amended: — Tube – between 0,2 and 0,8 % — Crescent – between 0,2 and 1,2 % The new values are a more accurate reflection of the characteristics of the product.

—

The range of mean values for calorie content has been amended: — Tube – between 280 and 358 kcal/100g — Crescent – between 320 and 420 kcal/100g This amendment is in response to demand from consumers, who prefer products with a lower calorie content. In all cases, the sensory properties of the product remain unchanged as they are largely dependent on the know-how of the confectioners in the defined geographical area. This amendment affects the single document.

8.   Point 2.2 (formerly III.5.4) Sensory characteristics

The giant tube has been included and the description of the appearance of the inside of the tube (for all three sizes) has been improved with the text ‘The dough envelops a yellow filling, with an irregular appearance and consistency. The filling does not squirt out when it is cut and is smooth and easy to eat. The crunchy puff pastry melts in the mouth with the velvety cream’. The description of the appearance of the inside of the crescent or miniature crescent has been improved with the text ‘The pastry envelops a filling that is yellow to chestnut yellow in colour (due to the presence of cinnamon and toasted almonds), with an irregular appearance (may have small pockets of air) and consistency. The filling does not squirt out when it is cut, but is easy to eat and melts in the mouth’.

The previous description which said that the filling of the tube format could have a dark brown colour due to the presence of cinnamon, has been corrected, because only the crescent format contains cinnamon. Both descriptions now explicitly state that the filling melts in the mouth, not that it dissolves in the mouth.

This amendment affects the single document.

9.   Point 2.7 Commercial presentation

In view of the different forms of commercial presentation, the provisions that were indeed in the original specification, albeit in a dispersed and incomplete manner, have now been included in a single point. The requirement for the pastry to be packaged only in boxes of 6 units has been removed, allowing more flexibility and choice for consumers. The option to present the Pastel de Tentúgal in the form of a regular-sized, miniature or giant tube has been added. The rules at issue have thus been systematised:

In point 2.7.1 – Commercial presentation and packaging of cooked Pastel de Tentúgal:

Pastel de Tentúgal may be marketed individually or packed in suitably labelled packages.

Cooked Pastel de Tentúgal must be packaged under conditions which allow proper preservation: up to 12 days for pastries powdered with sugar and 15 days for unpowdered pastries.

Packaging must take place only after the pastries have cooled, to prevent the development of mould or a change in the texture of the dough.

In point 2.7.2 – Commercial presentation and packaging of frozen raw or cooked Pastel de Tentúgal:

Frozen raw or cooked Pastel de Tentúgal must be packaged in packages suitable for the transport of frozen products and properly labelled.

This amendment affects the single document.

10.   In point 3 (formerly IV) Definition of the geographical area

It has been clarified that the freezing (for both the raw and cooked pastry) must take place in the geographical area, since the speed of freezing is decisive for the quality of the final product, which must therefore be frozen immediately after the raw pastry has been made or the pastry has been cooked.

This amendment affects the single document.

11.   Point 5.1.4 (formerly VI.1) Gathering up the dough

The following paragraph has been added: ‘Any small pieces of dough that have become stuck to the sheet are removed with a brush, which is the only way to remove them and prevent them from affecting the elasticity of the following dough.’

This paragraph incorporates the traditional practice of brushing the sheet to remove small pieces of dough, so the practice can continue without any problems.

The amendment does not affect the single document.

12.   Point 5.2.1 (formerly VI.2) Preparation of the filling

The indication of the temperature of 108 °C – 110 °C that must be reached for the cooking point of the sugar, has been deleted, since this is one of the operations in which the operators’ know-how is decisive, since they empirically assess the ‘optimal’ stage for the filling.

The amendment does not affect the single document.

13.   Point 5.3.2 (formerly VI.3) Shaping the crescent format of the Pastel de Tentúgal

It has been specified that the almonds used are shelled and the reference to the length of the roasting time has been deleted, as this depends on the initial moisture content and the pastry-makers use their expertise to determine this.

The amendment does not affect the single document.

14.   Point 5.4.1 (formerly VI.4a) Preparation of the pastry for immediate or short-term sale

It has been made clear that the pastry is baked in an oven at the appropriate temperature.

The obligation to bake in a purely electric oven and the requirement that it be baked at a certain temperature and for a certain period of time have been removed, as the temperature and baking time depend very much on the type and nature of the oven used.

The amendment does not affect the single document.

15.   Point 5.4.2 (formerly VI.4b) Preparation of the pastry for sale at a later stage

The existing provisions have been improved as follows:

—

Pastel de Tentúgal, raw The Pastel de Tentúgal may be marketed raw to other operators (known locally as resellers), who will then complete the remaining steps in the production of the pastry. The raw Pastel de Tentúgal must remain refrigerated at 2 to 6 °C in suitable packaging material for a maximum of 8 days before baking.

—

Pastel de Tentúgal, raw or cooked, deep-frozen The raw or cooked pastries may be deep-frozen. Suitable equipment must be used for the deep-freezing. Sensory analysis testing has shown that freezing the Pastel de Tentúgal does not affect the physical or sensory characteristics of the product described in point 2 or the microbiological characteristics, provided that the operations of freezing and subsequent baking of the raw pastries or thawing of the frozen cooked pastries are carried out in an appropriate manner and subject to proper supervision in accordance with the law. It has thus been made clear that the pastries must be suitably packaged for cold storage and that, in these circumstances, the pastry retains its characteristics for an extended period of up to 8 days. Conversely, studies have shown that cooked Pastel de Tentúgal may also be deep-frozen, provided that the deep-freezing takes place under appropriate conditions, does not affect the characteristics of the product and that there are checks on the operators who deep-freeze the cooked product. The amendment does not affect the single document.

16.   Point 5 (formerly Point VI) – Marketing of cooked Pastel de Tentúgal

The existing provisions have been improved as follows:

(a)

Packaging of the cooked Pastel de Tentúgal Cooked Pastel de Tentúgal must be packaged in proper storage conditions: up to 12 days for pastries powdered with sugar and 15 days for unpowdered pastries. Packaging must take place only after the pastries have cooled, to prevent the development of mould or a change in the texture of the dough. The shelf-life has been changed from 10 to 12 days to reflect practical experience.

(b)

Packaging of the raw or cooked Pastel de Tentúgal Frozen raw or cooked Pastel de Tentúgal must be packaged in packages suitable for the transport of frozen products and properly labelled. After freezing, the frozen raw Pastel de Tentúgal has a shelf-life of 6 months and the frozen cooked Pastel de Tentúgal has a shelf-life of 3 months. Having added a reference to the frozen cooked pastry, the requirement to package the frozen pastries in plastic bags has been amended in view of the existence of more modern and less polluting systems. The labelling of these packaging materials has become compulsory and the shelf-lives have been increased in line with the studies undertaken. The amendment does not affect the single document.

17.   Point 6.2.2 Present reputation of the product

The following paragraphs have been inserted:

Both the Tentúgal pastry-makers association [Associação dos Pasteleiros de Tentúgal] and the Pastel de Tentúgal were expressly mentioned in the Diário de Coimbra newspaper of 20 March 2023.

The Municipal Council of Montemor-o-Velho (the municipality that is home to Tentúgal) has elected the Pastel de Tentúgal as its ‘ambassador’, as it is extensively mentioned in the historical and descriptive leaflets on cultural heritage and in the box that the City Council offers to visitors on ceremonial occasions.

As proof of its present reputation, the Pastel de Tentúgal and its history are widely mentioned in the book Tentúgal – a história local nas histórias de José Craveiro (‘Tentúgal – the local history in the stories of José Craveiro’), authored by Maria Helena de Matos Rocha Marques and edited by the Associação Corvo e Pinho in 2023.

The paragraph relating to the national Portuguese conventual sweets competition [Concurso Nacional de Doçaria Conventual Portuguesa] has been amended to add that this competition is organised jointly by the QUALIFICA/oriGIn Portugal association and by the national centre for agricultural markets and exhibitions (CNEMA – Centro Nacional de Exposições e Mercados Agrícola) and that the Pastel de Tentúgal won 4 gold medals in the 12th national Portuguese conventual sweets competition held in 2023 and 1 gold medal, 3 silver medals and 1 bronze medal at the 13th national Portuguese conventual sweets competition held in 2024. These results were widely disseminated by the National and Regional Press Office, on the websites of the organising bodies, and also on the websites for these national competitions.

This amendment affects the single document.

18.   Point IX

Point IX ‘Verification of conformity’ has been deleted in full, in view of the new legal provisions in force.

The amendment does not affect the single document.

19.   Point 7 (formerly X) Labelling

A reference to the labelling of frozen cooked Pastel de Tentúgal has been included and the requirement to comply with rules on the size and location of certain symbols and indications has been inserted. Labelling rules have been included for non-prepackaged pastries.

In view of the new legal provisions, the specific obligations have become as follows:

7.1

Pastel de Tentúgal, pre-packaged, frozen raw or frozen cooked In addition to the legal information, the following must appear on the labelling: — ‘Indicação Geográfica Protegida’ (Protected geographical indication) or ‘IGP’ (PGI), directly attached to the protected name — the Pastel de Tentúgal logo Irrespective of the form of labelling, and with the exception of the producers’ own trademarks, distributors’ or other trademarks, insignia or any other wording and particulars may appear on the labelling, but may not be more prominent than the words ‘Pastel de Tentúgal’ or be attached directly to the sales name or the Community PGI logo. — The name or firm and address of the producer of the Pastel de Tentúgal

7.2

Pastel de Tentúgal, not pre-packaged – In addition to the legal information, the following information must be indicated on the labelling: — ‘Indicação Geográfica Protegida’ (Protected geographical indication) or ‘IGP’ (PGI), directly attached to the protected name This amendment affects the single document.

SINGLE DOCUMENT

‘Pastel de Tentúgal’

EU No: PGI-PT-0938-AM02 - 15 October 2024

PDO ( ) PGI (X)

1.   Name(s) [of PDO or PGI]

‘Pastel de Tentúgal’

2.   Member State or Third Country

Portugal

3.   Description of the agricultural product or foodstuff

3.1.   Combined nomenclature code

—	19 - PREPARATIONS OF CEREALS, FLOUR, STARCH OR MILK; PASTRYCOOKS’ PRODUCTS 1905 – bread, pastry, cakes, biscuits and other baker’s wares, whether or not containing cocoa; communion wafers, empty cachets of a kind suitable for pharmaceutical use, sealing wafers, rice paper and similar products

3.2.   Description of the product to which the name in (1) applies

This is a sweet pastry originally produced in convents, the thin dough (0,06 - 0,15 mm) of which is made using a combination of water and flour and the creamy filling from a combination of egg yolks and eggs with sugar syrup. The product may be presented either as a thin tube (‘palito’), a miniature tube, a giant tube, a crescent or a miniature crescent, with the following physical, chemical and sensory characteristics:

Table 1

Average values of physical parameters

	Tube	Crescent	Miniature tube	Miniature crescent	Giant tube
Weight (g)	70,0 – 100,0	80,0 – 120,0	30,0 – 70,0	40,0 – 80,0	500 – 2 000
Width (cm)	4,0 – 6,0	6,0 – 7,5	3,0 – 4,0	4,5 – 5,5	10 – 15
Length (cm)	13,0 – 15,0	10,0 – 14,0	9,0 – 12,0	7,5 – 10,0	25 – 40
Height (cm)	2,5 – 4,0	3,0 – 6,0	1,5 – 2,5	3,0 – 4,0	5 – 9

Table 2

Average values of chemical parameters

	Tube	Crescent
Moisture g/100 g	24,0 -31,0	22,0 – 32,0
Protein g/100 g	4,0 – 10,0	4,0 – 12,5
Fat g/100 g	6,0 – 13,0	8,0 – 23,0
Carbohydrates g/100 g	48,0 – 60,0	48,0 -70,0
Total ash g/100 g	0,2 - 0,8	0,2 - 1,2
Calorie content kcal/100 g	280,0 – 358,0	320,0 – 420,0

Table 3

Sensory characteristics

	Tube or miniature tube or giant tube	Crescent or miniature crescent
External appearance	A sweet made of puff pastry, rectangular in shape and crimped at each end, with a filling that is straw yellow to toasted yellow in colour. Presentation: optional dusting of icing sugar or granulated sugar.	A sweet made of thin, pleated puff pastry, with a filling that is straw yellow to toasted yellow in colour, in a crescent shape with larger or smaller crimped ends. Optional dusting of icing sugar or granulated sugar and cinnamon.
Internal appearance	The pastry envelops a yellow filling with an irregular and consistent appearance. The filling does not squirt out when it is cut and is smooth and easy to eat. The crunchy puff pastry dough melts in the mouth with the velvety cream.	The pastry envelops a filling that is yellow to chestnut yellow in colour (due to the presence of cinnamon and toasted almonds) with an irregular appearance (may have small pockets of air) and consistency. The filling does not squirt out when it is cut but is easy to eat and melts in the mouth.
Texture	Flaky, both delicate and crunchy	Flaky, both delicate and crunchy
Consistency	Creamy yet consistent	Creamy yet consistent
Flavour	Sweet, comprising flavours of egg, sugar and cinnamon.	Sweet, comprising flavours of egg, sugar, toasted almonds and cinnamon.

3.3.   Feed (for products of animal origin only)

Only the following raw materials may be used:

(a)	Wheat flour Type 55 or 45 with humidity (%): 14,5 (+0,5), ash content (dry matter (%): 0,45 - 0,60, Acidity g/100g (sulphuric acid): Max 0,120g and dry gluten (%): Min 8,00 (–0,5)

(b)

Water

(c)	Egg yolk – liquid, pasteurised or fresh, or from unaltered eggs, fresh, category A, class L., with a yolk colour between 12 and 14 on the Roche scale

(d)	Egg – unaltered eggs, fresh, category A, class L., with a yolk colour between 12 and 14 on the Roche scale

(e)	Refined white sugar obtained industrially from sugar cane or beet, granulated, white, characteristic, odourless and free of lumps.

(f)	Fat - composed exclusively of a mixture of 90 % vegetable margarine and 10 % butter; no other fats may be used.

(g)	Cinnamon powder or cinnamon sticks

(h)	Shelled almonds (Prunus dulcis) - only in the crescent format.

3.4.   Specific steps in production that must take place in the defined geographical area

The entire production process for Pastel de Tentúgal – production of the dough, production of the filling, assembly of the pastry and freezing – has to take place in the geographical area referred to in point 4.

3.5.   Specific rules concerning slicing, grating, packaging, etc. of the product to which the registered name refers

Pastel de Tentúgal, cooked – After cooling down, the Pastel de Tentúgal is made available:

—	For immediate sale at the place of production, in trays;

—	For sale outside the place of production, transported in trays, properly wrapped to protect the product or packed in suitable packaging, always duly labelled. Pastel de Tentúgal, frozen raw or cooked - must be packed in packages suitable for the transport of frozen products and duly labelled.

3.6.   Specific rules concerning labelling of the product to which the registered name refers

Pastel de Tentúgal, pre-packaged, frozen raw or frozen cooked:

—	Pastel de Tentúgal — Indicação Geográfica Protegida or Pastel de Tentúgal IGP

—	the Pastel de Tentúgal logo:

—	The name or firm and address of the producer of the Pastel de Tentúgal

Irrespective of the form of labelling, and with the exception of the producers’ own trademarks, distributors’ or other trademarks, insignia or any other wording and particulars may appear on the labelling but may not be more prominent than the words ‘Pastel de Tentúgal’ or be attached directly to the sales name or the Community PGI logo.

Pastel de Tentúgal, not prepackaged:

1.	‘Indicação Geográfica Protegida’ (Protected geographical indication) or ‘IGP’ (PGI), directly attached to the protected name

4.   Concise definition of the geographical area

Restricted to the small town of Tentúgal; bounded to the east by the town of Lamarosa (municipality of Coimbra), to the north by the village of Portela, to the west by the village of Póvoa de Santa Cristina (parish of Tentúgal) and by the town of Meãs (municipality of Montemor-o-Velho) and to the south by the Vala Real waterway.

5.   Link with the geographical area

The link between Pastel de Tentúgal and the geographical area is based on its quality, characteristics and past and present reputation.

Since the 16th century, the know-how associated with the production of Pastel de Tentúgal has never travelled beyond the confines of the town.

5.1.   Specificity of the geographical area:

Production of ‘Pastel de Tentúgal’ is restricted exclusively to the town of Tentúgal. This is due both to the significant climatic factors (specifically, the mild temperatures and high levels of relative humidity in the air) and the fact that the name of the product shares that of the restricted area in which the product is well known, the latter being directly linked to the certainty of the origin of this product – the Convent of Our Lady of the Nativity – manufactured by the sisters of the Carmelite Order who resided there between 1565 and 1898.

Tentúgal’s proximity to the Atlantic ocean (the town of Figueira da Foz) and the fact that the River Mondego flows only a few kilometres away both create a set of natural conditions such as mild temperatures and high levels of relative humidity in the air. These are factors which significantly facilitate the possibility of production and manipulation of a very fine, crunchy, almost transparent pastry comprising only water and flour.

The proximity of the sea and the river serves to regulate temperatures, providing Tentúgal with milder temperatures all year round: winter temperatures are not excessively low (monthly average between 10 oC and 20 oC), whilst summer temperatures are not excessively high (average maximum: 26 oC). Relative humidity values are generally high, ranging on average from 70 % (spring and summer) to 87 % (autumn and winter).

This climate facilitates both the production of the dough (low levels of humidity would make it harder to pull the dough as this would risk tearing it at an early stage) and handling it (since handling the dough when shaping the ‘pastel’ would not be possible without humidity).

Owing to the sale of sweet cakes and tarts at the Convent of Our Lady of Carmo, there are historical references to Pastel de Tentúgal, the oldest of which dates back to 1860.

5.2.   Specificity of the product

The specific qualities of ‘Pastel de Tentúgal’ are derived firstly from the production method used to obtain a delicate and fine dough, with a thickness of between 0,06 and 0,15 mm. Comprising only water and wheat flour, the dough undergoes several stages in which production customs play a great part, including the blend of ingredients and the way in which it is handled by the confectioners in order to achieve the desired thickness. This method of production is entirely dependent on the know-how acquired in Tentúgal, constrained as it is at times by the characteristics of the flour and the climatic conditions.

After preparation, the dough is then placed on a wooden platform located on the floor covered with white sheets and stretched to the maximum in order to obtain a very fine and almost transparent layer. This is the most critical point in the production process, as specific know-how, awareness and training are needed is necessary to avoid tearing the dough before it has reached the desired thickness.

After drying until it has acquired the right level of humidity, the dough is cut into a circular shape and picked up by hand, before being placed in trays made from a suitable material and covered with a dry white cloth. A damp cloth is placed above this cloth in order to prevent the dough from drying. At this stage, the dough has a texture similar to tracing paper although it is even finer.

The expertise employed when handling this dough is fundamental to the shaping of the pastry; the result is a product whose thin layers are placed in such a way that the filling does not escape.

The extremely fine, almost transparent dough, together with the egg-based creamy texture give it an external and internal appearance, consistency, flavour and texture which are individual and which make it a unique product.

5.3.   Causal link between the geographical area and the quality or characteristics of the product (for PDO) or a specific quality, the reputation or other characteristic of the product (for PGI)

In addition to the importance of climate factors, reference should be made to the correspondence between the name of the product and the defined area where it is produced. This is directly linked to the certainty of this sweet originating in the Convent of Our Lady of the Nativity. The knowledge and expertise which has given rise to this unique product was acquired at this convent from the late 16th century, the subject of many references in various publications. One example is Augusto Fonseca’s book Velharias de Coimbra, in which he writes that even before 1860 ‘the highly appreciated Tentúgal pastries’ were sold in Coimbra; António Nobre references them in his poem ‘Carta a Manuel’; in the ‘Conimbricense’, in 1891 there’s a reference to ‘os “afamados” pastéis de Tentúgal’, i.e. the ‘famous’ pastries from Tentúgal; in works describing the 1884 Exposicão Districtal de Coimbra (Coimbra District Exhibition), reference is made to the Pastel de Tentúgal’ being delicious; in ‘O Doceiro Moderno’ by J. M. Sousa Monteiro (late 19th century), a line states that ‘these types of pastries have a recipe unique to the local area (…)’; in his work (first published in 1904), O Tratado Completo de Cozinha e de Copa, Carlos Bento da Meia writes that the dough must be kneaded until it achieves the thickness and transparency of tissue paper and that ‘from the description of the process, it is evident that less dexterous hands cannot achieve it properly (...)’; António Maria de Oliveira Belo, in his 1936 work ‘Culinária Portuguesa’, described ‘Pastel de Tentúgal’ as being very hard to make owing to the difficulty in preparing the dough, something which could only be achieved through long experience.

These days, ‘Pastel de Tentúgal’ continues to enjoy an excellent reputation and can be found throughout Portugal at all kinds of retail establishments (from small local bakeries to large retail outlets and shopping centres, and service stations on the main highways). The confectioners and the Association are often invited to take part in:

—	prestigious convent confectionery fairs (Portalegre, Coimbra, Alcobaça, etc.)

—

prestigious events (national gastronomy festival of Santarém, national agricultural fair of Santarém, festival of rice and lamprey and annual festival of Montemor-o-Velho, Maia crafts fair, POIARTES in Vila Nova de Poiares, EXPOFACIC in Cantanhede, the honey and chestnut fair in Lousã, the Bolhão market, the Porto market, the Lisbon travel market, etc.).

The Pastel de Tentúgal won 5 gold medals, 3 silver medals and 1 bronze medal in the 12th and 13th editions of the national Portuguese conventual sweets competition in 2023 and 2024, jointly organised by the QUALIFICA/oriGIn Portugal association and the national centre for agricultural markets and exhibitions (CNEMA – Centro Nacional de Exporções e Mercados Agrícolas). There have been many references made to it in the press, (in the Diário de Coimbra newspaper on 20 March 2023 and the Diário das Beiras newspaper on 27 February 2024), in the Guias dos Produtos de Qualidade guide to quality products and in publications of standing such as the ‘Produtos Tradicionais Portugueses’ website for traditional Portuguese products, the associated PTPT app and the official website of the Ministry of Agriculture.

Tentúgal still features on the tourism map, with visits to the production companies to see how the dough is prepared and how the pastry is assembled being of particular interest. The Municipal Council of Montemor-o-Velho (the municipality that is home to Tentúgal) has elected the Pastel de Tentúgal as its ‘ambassador’, as it is extensively mentioned in the historical and descriptive leaflets on cultural heritage and in the box that the City Council offers to visitors on ceremonial occasions.

Confectioners and companies are invited to take part in popular television programmes shown on a number of channels such as ‘Praça da Alegria’, ‘Domingão’, ‘Esta manhã’, ‘Mesa Nacional’, etc. and in fairs and markets at national level.

As proof of its present reputation, the Pastel de Tentúgal and its history are widely mentioned in the book Tentúgal – a história local nas histórias de José Craveiro (‘Tentúgal – the local history in the stories of José Craveiro’), authored by Maria Helena de Matos Rocha Marques and edited by the Associação Corvo e Pinho in 2023.

Reference to publication of the product specification

https://tradicional.dgadr.gov.pt/images/prod_imagens/doces/docs/CE_Pastel_Tentugal_150924.pdf

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(1)   OJ L 179, 19.6.2014, p. 17.