Publication of an application for approval of an amendment, which is not minor, to a product specification 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

(2022/C 233/13)

This publication confers the right to oppose the amendment 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.

APPLICATION FOR APPROVAL OF AN AMENDMENT TO THE PRODUCT SPECIFICATION OF PROTECTED DESIGNATIONS OF ORIGIN/PROTECTED GEOGRAPHICAL INDICATIONS WHICH IS NOT MINOR

Application for approval of an amendment in accordance with the first subparagraph of Article 53(2), of Regulation (EU) No 1151/2012

‘Scalogno di Romagna’

EU No: PGI-IT-1539-AM01- 11.1.2021

PDO ( ) PGI (X)

1.   Applicant group and legitimate interest

Group: Consorzio Scalogno di Romagna [Scalogno di Romagna Protection Association]

Address: C/o Comune di Riolo Terme, Via Aldo Moro 2, 48025 Riolo Terme – Ravenna, Italy

Email: consorzioscalognodiromagna@gmail.com

The ‘Consorzio Scalogno di Romagna’ is entitled to submit an amendment application pursuant to Article 13(1) of Ministry of Agricultural, Food and Forestry Policy Decree No 12511 of 14 October 2013.

2.   Member State or Third Country

Italy

3.   Heading in the product specification affected by the amendment(s)

☐	Name of product

☒	Description of product

☒	Geographical area

☒	Proof of origin

☒	Method of production

☒

Link

☒

Labelling

☒	Other [to be specified]

4.   Type of amendment(s)

☐	Amendment to product specification of a registered PDO or PGI not to be qualified as minor in accordance with the third subparagraph of Article 53(2) of Regulation (EU) No 1151/2012.

☒	Amendment to product specification of registered PDO or PGI for which a Single Document (or equivalent) has not been published not to be qualified as minor in accordance with the third subparagraph of Article 53(2) of Regulation (EU) No 1151/2012

5.   Amendment(s)

Description of product

Article 2:

has been amended and supplemented as follows:

These amendments indicate more precisely the type of product represented by the Romagna ecotype, which is also included in the integrated production specification of the Region of Emila Romagna.

The additions concern characteristics which make the ‘Scalogno di Romagna’ easily recognisable and clearly differentiate it from any other type of shallot.

These characteristics have always been specific to the product, and have also been documented photographically. They are now being described in a better way so as to make it easier for consumers to recognise the shallot and to facilitate the task of those responsible for quality control.

This amendment also concerns point 5b) of the summary and applies to point 3.2 of the single document.

Geographical area

The specification contains an amendment to the name of the Province of Forlì, which has been renamed ‘Province of Forlì-Cesena’; this change does not affect the production area.

This amendment also concerns point 5c) of the summary and applies to point 4 of the single document.

Proof of origin

The original text of Article 5 mentions legislation no longer in force; the article on proof of origin is therefore replaced by the following:

Method of production

—	The conditions relating to the ban on stubble sowing are specified more succinctly.

The sentence ‘At least 5 years must have passed before Scalogno can be grown on the same plot of land’ is sufficient to express that prohibition. The phrase ‘Stubble sowing is not allowed’ is therefore redundant and has been deleted.

—

Clarification is given on crop succession practices in order to avoid any possible doubt about their interpretation, reformulating in a clearer way what has already been stated in the specification, i.e. that the ‘Scalogno di Romagna’ cannot be grown successively with solanaceous plants, beets and cabbages. The reworded sentence is as follows: ‘It is also prohibited to cultivate it successively with solanaceous plants, beets and cabbages.’

—

Concerning sowing methods, the use of bulbs of the species Allium ascalonicum, Romagna ecotype, is mandatory because, in line with what is indicated in the section on the link with the area of origin, ‘Scalogna di Romagna’ can be grown only by replanting bulbs of the specific ecotype. The sentence ‘Planting must take place from November to December, while harvesting will be carried out from June of the following year’ is therefore supplemented as follows: ‘Planting must take place from November to December, using bulbs of the species Allium ascalonicum, Romagna ecotype, while harvesting will be carried out from June of the following year.’

—	Finally, the maximum unit production, already indicated at 6-8 tonnes per hectare, is precisely defined (8 tonnes per hectare) in order to facilitate checks.

This amendment also concerns point 5e) of the summary.

Link with the environment

The text concerning the link with the environment is not included in the current specification, dating from 1997. A text has therefore been drawn up describing the link with the environment already included in the documentation lodged on DOOR, supplemented by other historical information concerning the reputation of ‘Scalogno di Romagna’.

Moreover, in addition to what has already been stated in the specification and the summary, we note the fundamental trait of not forming flower heads, a characteristic specific to the ‘Scalogno di Romagna’.

The text of the specification is therefore supplemented as follows:

The land suitable for growing ‘Scalogno di Romagna’ is hilly with medium-texture to clayey soils, dry, rich in potassium and organic matter, well-exposed and well-drained. These soils are characteristic of the chalk ridge known as ‘La Vena dei Gessi Romagnola’ [the Romagna Chalk Vein], which passes through a large part of the production area and characterises and influences the entire area, giving the soils a certain alkalinity. The territory of the production area is also known as a spa area characterised by the sulphuric components of the soil and water.

The aromatic qualities of the liliaceae family are thus influenced by these environmental characteristics in the sulphuric components.

The microbial flora of the soil, which, with its continued enzymatic activity during storage or drying, leads to the development of the typical sweet and delicate aroma of ‘Scalogno di Romagna’, but also of the pungent odour.

A distinguishing feature of ‘Scalogno di Romagna’ is that it does not form flower heads; the only possible and authorised method of growing it is therefore by replanting the bulbs. This characteristic has maintained its genetic heritage and the characteristics of the specific ecotype over the centuries, as there is no natural or forcible exchange of pollen with other species, meaning that it has not undergone the crossings or genetic interventions typical of the other varieties on the market.

The ‘Scalogno di Romagna’ has never been found in the wild, which means that the Celtic peoples who brought it to Romagna cultivated an original and authentic product, which could in no way be exchanged, confused or replaced with any other bulb of the liliacea family.

There is a clear link between the ‘Scalogno di Romagna’ and the local area: its producers, including those who grow a few square metres of shallots in their own kitchen garden; thanks also to them, the ability to pass on this valuable tribute to the generous earth of Romagna has not been lost. The producers’ skills are also very important in selecting the bulbs, something they do with excellent craftsmanship. Part of the harvested bulbs are intended for consumption and, normally, those which have a medium size and a more curved shape are used for replanting.

A number of writers mention this product, such as Corrado Contoli, who was born and lived in Lugo. In his 1963 book ‘Guida alla veritiera cucina romagnola’ [Guide to genuine Romagna cuisine], the chapter on ‘Pork dishes’ features a panegyric to the shallot that is both pioneering and evocative. Graziano Pozzetto quotes other testimonies regarding the description of the product and its use in countless recipes from the last century in his book “Lo scalogno di Romagna. Cibo per Venere” [Scalogno di Romagna - Food for Venus], published in 2001. Several local chefs have used the “Scalogno di Romagna” in the preparation of various dishes, including Tarcisio Raccagni of the former restaurant “Gigiolè” in Brisighella; he aimed to recapture medieval cuisine in the dinners staged for the famous Medieval Festivals in Brisighella.

There are also online citations documenting the reputation of “Scalogno di Romagna” and its use as a seasoning for the preparation of various dishes or preserved in oil, on websites such as Giallo Zafferano, La Gazzetta del Gusto, Buonissimo, Geisha Gourmet and Taccuini Gastrosofici.

The story of the “Scalogno di Romagna” is a beautiful and exemplary one, achieved thanks to the leading role of the Proloco di Riolo Terme association, which in 1993 created the first “Fiera dello Scalogno di Romagna”, a festival still held each year at the end of July.’

This amendment also concerns point 5f) of the summary and applies to point 5 of the single document.

Checks

The text on checks, which is not included in the current specification, is worded as follows:

This amendment also concerns point 5(g) of the summary.

Labelling

Article 7 is amended as follows:

1.

—	The sentence:

has been amended as follows:

The word ‘contenitore’ [container] has been replaced (in the original Italian) by the more appropriate word ‘confezione’ [packaging].

—	The sentence: ‘The containers must bear the words “Scalogno di Romagna”, immediately followed by the words “Indicazione Geografica Protetta” [Protected Geographical Indication], in print of the same size.’

has been amended to read:

The obligation to use a tag containing information on all the types of packaging now applies. The tag contains the necessary information and is easily adapted to the different types of packaging provided for in the specification.

—	The sentence: ‘Each type of packaging must be authorised by the Emilia Romagna Region.’

has been deleted because it is incompatible with current legislation.

—	The sentence: ‘At the request of the producers concerned, a graphic symbol may be used. This symbol shall correspond to the graphic image, including any reference colours, of the figurative or specific and unambiguous logo, which must always be used in conjunction with the geographical indication.’

has been amended as follows:

It is therefore mandatory to use a graphic symbol, including the technical file describing its characteristics.

—	The sentence: ‘The wording “Prodotto in Italia” [Produced in Italy] must also appear on batches intended for export.’

has been amended to read:

The use on labels of the words ‘Produced in Italy’ is compulsory for all batches, not only for those intended for export, to emphasise also to the benefit of the Italian consumer that it is a product grown in Italy.

This amendment also concerns point 5h) of the summary and applies to point 3.6 of the single document.

Other

Packaging

2.

Article 6: ‘When released for consumption, “Scalogno di Romagna” must have the following characteristics: A) fresh product: - bunches of approximately 500 grams tied above the collar, tied with raffia at the end. B) dry product: 1) bunches of bulbs weighing approximately 500 g. The bunches must be composed of homogeneous large-sized bulbs. They are tied with raffia above the top of the bulb, very tightly, and with the leaves chopped 5 cm above the tie. 2) braids. The bulbs must be sorted, braided either with the leaves alone or using raffia. 3) dried bulbs in a small plastic net of 100 g.’

has been amended as follows:

‘When released for consumption, “Scalogno di Romagna” must have the following characteristics:

A)	fresh product: — bunches of between 100 g and 1 kg tied with raffia or other fibre of vegetable origin.

B)

dried product: 1) bunches of between 100 g and 1 kg tied at the end with raffia or other fibre of vegetable origin. The bunches must be composed of homogeneous bulbs. They must be tied above the top of the bulb, very tightly, and with the leaves chopped 5 cm above the tie. 2) braids of selected bulbs, of homogeneous size, braided either with leaves alone or with raffia or other vegetable fibre. 3) sealed nets, bags or crates: dried bulbs of varying size and with no roots may be packed in sealed nets, bags or crates of material suitable for the packaging of foodstuffs, weighing between 100 g and 5 kg.

The products described above may also be released for consumption in packaging made of wood, plastic, paper, cardboard or natural vegetable materials in accordance with the legislation in force.

It is also permitted to sell the product at the point of sale in portions from sealed packaging or crates provided that the product has been placed in specific compartments or containers prominently displaying the same information required for the packaging referred to in the product specification.

The bulbs intended for processing may also be delivered in bulk, in packages or containers which comply with the legislation in force and are marked legibly and visibly on at least one side with the words “Scalogno di Romagna” PGI intended for processing’.

The article on packaging has been updated to adapt it to current market requirements, simplify the presentation procedure and provide for bundles of between 100 g and 1 kg and the addition of packaging in nets, bags or crates.

In addition to providing information on the packaging that makes more types of packaging available to the consumer, the handling of the product intended for processing alone has been simplified. Indeed, it is customary to use the product preserved in oil or to enrich certain food products or preparations with the ‘Scalogno di Romagna’. This amendment allows the product intended for processing to be packaged ‘in bulk’.

This amendment also concerns point 5(h) of the summary and applies to point 3.5 of the single document.

Editorial changes

—	The article titles have been included in the specification in order to better define the content of each article.

SINGLE DOCUMENT

‘Scalogno di Romagna’

EU No: PGI-IT-1539-AM01 – 11.1.2021

PDO ( ) PGI (X)

1.   Name(s) [of PDO or PGI]

’Scalogno di Romagna’

2.   Member State or Third Country

Italy

3.   Description of the agricultural product or foodstuff

3.1.   Type of product

Class 1.6. Fruit, vegetables, cereals, fresh or processed

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

The indication ‘Scalogno di Romagna’ refers exclusively to the onion bulb of the Allium ascalonicum species, Romagna ecotype.

The bulbs of the ‘Scalogno di Romagna’ have an elongated, flask-like shape, with a tough outer skin, the colour of which may vary from yellow to tan, tawny, brown or grey, while the fleshy inner part ranges from white to striped purple.

The Romagna ecotype has long folded roots and light green, tapered leaves.

When harvested, the bulbs are joined together in a bunch, with varying numbers of bulbs attached to each other by their roots.

They have a pungent odour. The taste is sweet and delicate, more like onion than garlic. Their aromatic characteristics are close to those of the liliaceae family and are influenced by the considerable quantities of sulphur that they absorb from the soil, a mesoelement that characterises its taste and odour.

They are consumed fresh or dried, and often preserved in oil.

All these characteristics clearly distinguish them from other types of shallot.

3.3.   Feed (for products of animal origin only) and raw materials (for processed products only)

—

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

All the stages of producing the ‘Scalogno di Romagna’ up to the harvesting of the product must be carried out exclusively within the geographical area identified in point 4.

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

When released for consumption, ‘Scalogno di Romagna’ must have the following characteristics:

A)	fresh product: — bunches of between 100 g and 1 kg tied with raffia or other fibre of vegetable origin.

B)

dried product: 1) bunches of between 100 g and 1 kg tied at the end with raffia or other fibre of vegetable origin. The bunches must be composed of homogeneous bulbs. They must be tied above the top of the bulb, very tightly, and with the leaves chopped 5 cm above the tie. 2) braids of selected bulbs, of homogeneous size, braided either with leaves alone or with raffia or other vegetable fibre. 3) sealed nets, bags or crates: dried bulbs of varying size and with no roots may be packed in sealed nets, bags or crates of material suitable for the packaging of foodstuffs, weighing between 100 g and 5 kg.

The products described above may also be released for consumption in packaging made of wood, plastic, paper, cardboard or natural vegetable materials in accordance with the legislation in force.

It is also permitted to sell the product at the point of sale in portions from sealed packaging or crates provided that the product has been placed in specific compartments or containers prominently displaying the same information required for the packaging referred to in the product specification.

The bulbs intended for processing may also be delivered in bulk, in packages or containers which comply with the legislation in force and are marked legibly and visibly on at least one side with the words ‘Scalogno di Romagna PGI intended for processing’.

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

When marketed for consumption, ‘Scalogno di Romagna’ must be packaged in such a way as to allow any specific marks to be affixed. In all cases the packaging must be sealed so as to prevent the contents from being removed without breaking the packaging.

The packaging, braids or bunches must bear a tag with the words ‘Scalogno di Romagna’, immediately followed by the words ‘Indicazione Geografica Protetta’ [Protected Geographical Indication], in print of the same size.

The name, business name and address of the packager, as well as the original gross weight, must appear in the same field of vision.

The words ‘Indicazione Geografica Protetta’ may be repeated anywhere else on the container or the label, including as an acronym I.G.P. [PGI].

The distinctive logo below must be featured according to the graphic image indicated.

The wording ‘Produced in Italy’ must also appear.

4.   Concise definition of the geographical area

The production area comprises the part of the Emilia-Romagna Region suitable for the cultivation of Allium ascalonicum and covers the following municipalities:

—	Province of Ravenna: Brisighella, Càsola Valsenio, Castelbolognese, Faenza, Riolo Terme and Solarolo;

—	Province of Forlì-Cesena: Modigliana and Tredozio;

—	Province of Bologna: Borgo Tossignano, Casalfiumanese, Castel del Rio, Castel Guelfo di Bologna, Dozza, Fontanelice, Imola and Mordano.

5.   Link with the geographical area

The link between ‘Scalogno di Romagna’ and the geographical area is based on the product’s reputation. ‘Scalogno di Romagna’ is known to be a particular ecotype of shallot with its own characteristics which are different from other types on the market.

The land suitable for growing ‘Scalogno di Romagna’ is hilly with medium-texture to clayey soils, dry, rich in potassium and organic matter, well-exposed and well-drained. These soils are characteristic of the chalk ridge known as ‘La Vena dei Gessi Romagnola’ [the Romagna Chalk Vein], which passes through a large part of the production area and characterises and influences the entire area, giving the soils a certain alkalinity. The territory of the production area is also known as a spa area characterised by the sulphuric components of the soil and water.

The aromatic qualities of the liliaceae family are thus influenced by these environmental characteristics in the sulphuric components.

The microbial flora of the soil, which, with its continued enzymatic activity during storage or drying, leads to the development of the typical sweet and delicate aroma of ‘Scalogno di Romagna’, but also of the pungent odour.

A distinguishing feature of ‘Scalogno di Romagna’ is that it does not form flower heads; the only possible and authorised method of growing it is therefore by replanting the bulbs. This characteristic has maintained its genetic heritage and the characteristics of the specific ecotype over the centuries, as there is no natural or forcible exchange of pollen with other species, meaning that it has not undergone the crossings or genetic interventions typical of the other varieties on the market.

The ‘Scalogno di Romagna’ has never been found in the wild, which means that the Celtic peoples who brought it to Romagna cultivated an original and authentic product, which could in no way be exchanged, confused or replaced with any other bulb of the liliacea family.

There is a clear link between the ‘Scalogno di Romagna’ and the local area: its producers, including those who grow a few square metres of shallots in their own kitchen garden; thanks also to them, the ability to pass on this valuable tribute to the generous earth of Romagna has not been lost. The producers’ skills are also very important in selecting the bulbs, something they do with excellent craftsmanship. Part of the harvested bulbs are intended for consumption and, normally, those which have a medium size and a more curved shape are used for replanting.

A number of writers mention this product, such as Corrado Contoli, who was born and lived in Lugo. In his 1963 book ‘Guida alla veritiera cucina romagnola’ [Guide to genuine Romagna cuisine], the chapter on ‘Pork dishes’ features a panegyric to the shallot that is both pioneering and evocative. Graziano Pozzetto quotes other testimonies regarding the description of the product and its use in countless recipes from the last century in his book ‘Lo scalogno di Romagna. Cibo per Venere’ [Scalogno di Romagna - Food for Venus], published in 2001. Several local chefs have used the ‘Scalogno di Romagna’ in the preparation of various dishes, including Tarcisio Raccagni of the former restaurant ‘Gigiolè’ in Brisighella; he aimed to recapture medieval cuisine in the dinners staged for the famous Medieval Festivals in Brisighella.

There are also online citations documenting the reputation of ‘Scalogno di Romagna’ and its use as a seasoning for the preparation of various dishes or preserved in oil, on websites such as Giallo Zafferano, La Gazzetta del Gusto, Buonissimo, Geisha Gourmet and Taccuini Gastrosofici.

The story of the ‘Scalogno di Romagna’ is a beautiful and exemplary one, achieved thanks to the leading role of the Proloco di Riolo Terme association, which in 1993 created the first ‘Fiera dello Scalogno di Romagna’, a festival still held each year at the end of July.

Reference to publication of the specification

http://www.politicheagricole.it/flex/cm/pages/ServeBLOB.php/L/IT/IDPagina/3335

---

(1)  OJ L 343, 14.12.2012, p. 1.