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Name of product

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Description of product

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Geographical area

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Proof of origin

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Method of production

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Link

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Labelling

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Other: Packaging; inclusion of control body details.

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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.

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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.

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This amendment concerns Article 6 of the product specification (Characteristics on consumption), point 4.2 of the summary and point 3.2 of the single document.

The existing text reads as follows:

When released for consumption, extra virgin olive oil with the protected designation of origin ‘Monte Etna’ must have the following characteristics:

This is to be replaced by:

When released for consumption, extra virgin olive oil with the protected designation of origin ‘Monte Etna’ must have the following characteristics:

Chemical assessment

Organoleptic assessment

No organoleptic defects are permitted (median of defects equal to zero). For any values not expressly stated, the requirements established in current EU legislation apply.

The proposed amendments essentially originate from the use of updated vocabulary and references, such as references in Annex V to the organoleptic assessment of virgin olive oils as referred to in Commission Implementing Regulation (EU) No 1348/2013.

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The proposed amendment to the chemical assessment section consists of adjusting the K232 and K270 values to reflect the limits imposed by current legislation.

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An increase in K270 – albeit without exceeding the limit established in current legislation – has been observed over recent years as a result of many operators bringing forward the harvest in order to improve oil quality.

Multiple research findings show that an increase in this market is not just caused by the presence of oxidised forms of unsaturated fatty acids but can also be driven by an increase in phenolic compounds, which is the aim behind the earlier harvesting practised in recent years.

The change in the K232 limit stems from the fact that chemical testing over the years has shown that some of the minor cultivars from which ‘Monte Etna’ is made can influence the K value over the oil’s 18-month lifespan, sometimes exceeding the level currently established in the product specification (while remaining within the legal limit).

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Maximum acidity expressed as oleic acid is to be reduced from 0,6 % to 0,5 %.

Over recent years, producers have been continuously working to improve the quality of the extra virgin olive oil covered by the ‘Monte Etna’ protected designation of origin, fine-tuning their harvesting, processing and storage techniques. We have therefore decided to lower the acidity limit.

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The linoleic and linolenic acid values are to be changed:

These two markers need to be changed because a growing number of batches of oil from the area covered by the ‘Monte Etna’ protected designation of origin have failed to obtain certification in recent years due to having a higher linoleic acid and linolenic acid content than the values currently set in the product specification.

Studies show that this is linked to the increase in average temperatures and significant drop in rainfall that has taken place in recent years, altering the acidity profile of ‘Monte Etna’ oil.

One particular consequence of this is an increase in the proportions of linolenic and linoleic acid, especially in oils pressed from olives grown on hillsides at altitudes of less than 600 metres above sea level. This effect is often found and appears to be in direct correlation with another influencing factor: an average daily temperature of more than 25 oC in the period from the flowering stage until the olives develop their oil content. In these conditions, the oil content drops in direct correlation, resulting in an imbalance in the fatty acid composition, with a decrease in oleic acid and an increase in other minor acids, such as linolenic acid and linoleic acid. Different cultivars are affected by this phenomenon to different degrees, with the ‘Nocellara Etnea’, the main cultivar used to make ‘Monte Etna’ PDO, particularly susceptible to it. The proposed values are perfectly in line with IOC standards.

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A total polyphenol value is to be added.

The introduction of this value meets a demand for information on this important marker of oil quality from both producers and consumers.

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This amendment concerns Article 3 of the product specification (Production area), point 4.3 of the summary and point 4 of the single document.

The existing text reads as follows:

The olives used to make the extra virgin olive oil covered by the protected designation of origin referred to in Article 1 must be grown in olive groves suitable for producing an oil that meets the quality requirements laid down in this product specification and located in any of the following municipalities within the administrative boundaries of the Region of Sicily:

The specific area, as drawn out on a 1:25000 map, is defined as follows: The boundary begins to the south, at the intersection on the road linking the 121 national highway to Motta Sant’Anastasia. It then follows the western boundary of that town before continuing south-west along the road from Motta Sant’Anastasia to the Rotondella railway station. From there it goes northbound as far as the 100 m contour line, which it follows, keeping northbound as far as Ponte la Barca. It then continues in the same direction along the River Simeto as far as the Pietralunga Bridge, beyond which it continues to follow the River Simeto north, crossing through Piano Mandarano, Cavalera, Piano Trinità and Piano d’Aragona as far as the Bolo bridge on national highway 120. From there, the boundary follows national highway 120 eastwards, then follows the Gurrida stream to the River Alcantara, whose course it follows (northbound) for 800 metres before turning east, away from the river, for 400 metres as far as the San Giacomo water main, which it then follows south for 650 metres to national highway 116. It then rejoins the River Alcantara, which it follows as far as the Favoscuro stream, before going east through Feudo Amato, Rocca Pizzicata, Rustica, Serra Bardella, Pecoraro and Buon Vassallo (all of which lie between the Favoscuro stream and Mount Passo Mojo). It continues eastwards, crossing the districts located between Mount Passo Mojo and the Fondachello stream before rejoining the River Alcantara, which it follows in a south-easterly direction until it merges onto the road that links the Castiglione di Sicilia railway station to the 120 national highway. It follows that road south, along the western border of Castiglione di Sicilia, then goes south along the 120 national highway, turning off near Catena to continue south until it meets the 1 000 m contour line . It then goes west to the vicinity of the municipality of Maletto and south along the same contour line to Maugeri, then south along the eastern boundary of the municipalities of Belpasso and S. Pietro.

This is to be replaced by:

The olives used to make the extra virgin olive oil covered by the protected designation of origin referred to in Article 1 must be grown in olive groves suitable for producing an oil that meets the quality requirements laid down in this product specification and located in any of the following municipalities within the administrative boundaries of the Region of Sicily:

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The entire municipalities (area within their administrative boundaries) of Adrano, Belpasso, Biancavilla, Bronte, Camporotondo Etneo, Castiglione di Sicilia, Maletto, Maniace, Motta Sant’Anastasia, Paternò, Ragalna, Randazzo, Santa Maria di Licodia, San Pietro Clarenza, Misterbianco, Acireale, Aci Sant’Antonio, Aci Bonaccorsi, Aci Catena, Aci Castello, Calatabiano, Catania, Fiumefreddo di Sicilia, Giarre, Gravina di Catania, Linguaglossa, Mascali, Mascalucia, Milo, Nicolosi, Pedara, Piedimonte Etneo, Sant’Agata li Battiati, Sant’Alfio, San Giovanni La Punta, San Gregorio di Catania, Santa Venerina, Trecastagni, Tremestieri Etneo, Valverde, Viagrande, Zafferana Etnea and Riposto.

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The point on proof of origin, which is in the summary but not in the current version of the product specification, has been redrafted. Moreover, part of point 4.4 of the summary (Proof of origin) was information about the history of the designation which has therefore now been moved to the section on the link. The specific rules on packaging have been added to point 3.5 of the single document.

As regards the text on the proof of origin, a comparison should therefore be made between the last 10 lines of point 4.4 of the published summary and the proposed new article of the product specification.

The existing text reads as follows:

‘Olive cultivation was introduced to eastern Sicily by the Phoenicians in the first millennium BC and the Greeks from the 8th century BC. The presence of an active volcano in the area fed the myth surrounding olive cultivation: the Cyclops Polyphemus, the personification of the volcano with his single fiery eye, was blinded by Odysseus and his companions using the trunk of an olive tree. Over the centuries, olive-growing took on great importance for the area’s economy.

As early as the 3rd century BC, the Romans taxed the island’s oil heavily to prevent it from competing with oils from Campania and Lazio. Later, when the Arabs ruled Sicily, the crop was improved and rationalised through their ingenuity. References to the importance of “Etnea” olive oil production can be found dating as far back as Pietro Bembo’s De Aetna, which refers to the quality and value of olive-growing around Mount Etna. This local production was later referred to in the works of the naturalist Lazzaro Spallanzani, the writers Antonio Stoppani, Johann Wolfgang von Goethe and Guy de Maupassant, and many others.

On a trip to Sicily in March 1827, Alexis de Tocqueville wrote very enthusiastically about it, referring to the prosperity and abundance found in the Mount Etna area thanks to the presence of this crop and the fact that the land it was grown in was particularly fertile due to the specific properties bestowed on it by the volcano.

Throughout the nineteenth and early twentieth centuries, Etnean olive oil was known and regarded highly by many Italian and European consumers. Considerable quantities were traded at Riposto, the port nearest to Mount Etna.

Cultivation, oil extraction and bottling all take place within the defined area. Bottling needs to be carried out within the defined geographical area in order to preserve the specific characteristics and quality of “Monte Etna” oil, ensuring that the external control body carries out its checks under the producers’ supervision.

For the producers, the protected designation of origin is of vital importance. In line with the aims and general direction followed by the rules governing the scheme, it offers them an opportunity to improve their earnings.

Moreover, this process has always traditionally been carried out in the defined geographical area.

The olives are grown in the production area. Growers list their olive groves on a register established for this purpose, which is kept up to date.

The oil extraction, packaging and bottling processes are carried out within the same defined area, at approved facilities listed on a specific register.

The control body verifies the technical requirements set out in a specific checklist.

The control body checks that the technical requirements established in the product specification for inclusion in the different registers are met and that the various parties in the production chain have performed all the tasks required of them in order to ensure product traceability.

This is to be replaced by:

This amendment allows the proof of origin to include only relevant information and the product specification to be brought into line with the Regulation.

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This amendment concerns Article 2 of the product specification (Olive varieties), point 4.5 of the summary (Method of production) and point 3.3 of the single document.

The existing text reads as follows:

‘The protected designation of origin “Monte Etna” may only be used for extra virgin olive oil made from olives grown in groves where the “Nocellara Etnea” variety accounts for at least 65 % of the crop. Other local varieties (the “Moresca”, “Tonda Iblea”, “Ogliarola Messinese”, “Biancolilla”, “Brandofino” and “L’Olivo di Castiglione”) may be included in the mix in differing proportions up to a maximum limit of 35 %.

This is to be replaced by:

‘The protected designation of origin “Monte Etna” may only be used for extra virgin olive oil made from olives grown in groves where the “Nocellara Etnea” variety accounts for at least 65 % of the crop. The remaining 35 % may be made up of any other native Sicilian cultivars.

This change has become necessary because other native cultivars can sometimes be found in olive groves, particularly traditional ones. This has always led to numerous control issues, as well as causing a lot of work for growers by forcing them to keep the olives from cultivars not explicitly mentioned in the specification – no matter how small the quantities – separate. Since the distinct personality of “Monte Etna” oil is due to the “Nocellara Etnea” variety making up at least 65 %, the presence of the other native cultivars does not diminish its essential characteristics. We have therefore decided to simplify the specification and to permit any native Sicilian cultivar to make up the maximum share of 35 %.

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The last lines of the first point of Article 4 (Growing characteristics) are to be deleted. This amendment also affects the description of the territory given in point 4.6 of the summary (Link) and point 5 of the single document.

The existing text reads as follows:

This is to be replaced by:

This amendment consists of removing the altitude requirements because there has been a tendency over the last ten years throughout the entire territory – regardless of altitude – of bringing the harvest forward. Moreover, the use of modern oil extraction technology – mainly two-stage or comprehensive systems – has become increasingly common in the geographical area in recent years.

These two factors have helped to cancel out the differences that used to be found in oils from olives grown at different altitudes.

The point has also been simplified by removing some of the sentences describing the geographical area, as this information is already provided in the article on the link.

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This amendment concerns Article 4(3) of the product specification, with regard to the harvesting period.

The existing text reads as follows:

This is to be replaced by:

This is justified by the fact that producers are concentrating more and more on making a high-quality oil, and harvesting at this point increases the phenol content.

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This amendment concerns Article 4(5) and 4(6) of the product specification and the third paragraph of point 4.5 of the summary.

The existing text reads as follows:

This is to be replaced by:

Experience gained over the last decade has shown that there is no negative correlation between the olive yield per hectare and compliance with the chemical and organoleptic requirements established in Article 6 of the product specification and point 4.2 of the summary. These new yields also make it possible to respond better to increasingly more unpredictable weather conditions, which in recent years have exacerbated fluctuations in yield.

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This amendment concerns Article 5(3) of the product specification (Oil extraction techniques).

The existing text reads as follows:

This is to be replaced by:

This amendment is justified by the fact the use of good practice manuals is now widely established among producers, leading to the decision to remove the humidity and temperature values currently established in the specification.

Over the years, these requirements have increased both the work involved in inspections and the burden of compliance on producers.

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This amendment concerns Article 9 of the product specification and point 5 of the single document.

The link described in the summary published in the Official Journal of the European Union contains information partly given under point 4.4 and partly under point 4.6. The proposed new version should therefore be examined taking into account the first paragraphs of points 4.4 and 4.6 of the summary.

The link has been redrafted, with no changes to the first part corresponding to the paragraphs in point 4.4. of the summary on the historical background, whereas the second part, corresponding to point 4.6 on the characteristics the land, the climate and the specific nature of the product, has been reworded.

The link (Article 9 of the specification and point 5 of the single document) has thus been redrafted to bring it into line with the European Commission’s guidance on drawing up the single document.

In particular, the new version also takes into account the proposed changes to the geographical area. References to slopes of Mount Etna given over to olive-growing but no longer relevant given the extension of the demarcated geographical area have been deleted.

The existing text reads as follows:

“Olive cultivation was introduced to eastern Sicily by the Phoenicians in the first millennium BC and the Greeks from the 8th century BC. The presence of an active volcano in the area fed the myth surrounding olive cultivation: the Cyclops Polyphemus, the personification of the volcano with his single fiery eye, was blinded by Odysseus and his companions using the trunk of an olive tree. Over the centuries, olive-growing took on great importance for the area’s economy.

As early as the 3rd century BC, the Romans taxed the island’s oil heavily to prevent it from competing with oils from Campania and Lazio.

Later, when the Arabs ruled Sicily, the crop was improved and rationalised through their ingenuity. References to the importance of ‘Etnea’ olive oil production can be found dating as far back as Pietro Bembo’s De Aetna, which refers to the quality and value of olive-growing around Mount Etna. This local production was later referred to in the works of the naturalist Lazzaro Spallanzani, the writers Antonio Stoppani, Johann Wolfgang von Goethe and Guy de Maupassant, and many others.

On a trip to Sicily in March 1827, Alexis de Tocqueville wrote very enthusiastically about it, referring to the prosperity and abundance found in the Mount Etna area thanks to the presence of this crop and the fact that the land it was grown in was particularly fertile due to the specific properties bestowed on it by the volcano.

Throughout the nineteenth and early twentieth centuries, Etnean olive oil was known and regarded highly by many Italian and European consumers. Considerable quantities were traded at Riposto, the port nearest to Mount Etna.

The defined area is a mountainous region at altitudes of between 100 m and 1 000 m above sea level. It forms part of the volcanic mountain landscape of Mount Etna, more specifically the slopes on the volcano’s northern, western and southern faces. Olives are not grown on the volcano’s eastern face. The local microclimate found in this defined area can be classed as a highland Mediterranean climate. Coupled with the type of land – volcanic, with bedrock formed by Mount Etna’s ancient and more recent eruptions, and sandy and highly skeletal soils – this gives the product the unique and irreproducible characteristics that can be observed in physical, chemical and organoleptic testing. Recent research has shown that there are significant differences in the free fatty acid composition of ‘Monte Etna’ oil that can be traced back to its area of origin. This is also demonstrated by tests comparing ‘Monte Etna’ with oils from adjacent areas.

These differences are clear enough for us to ascribe the oil’s chemical characteristics to its geographical origins.

Due to the characteristics of the soil and climate, plant species have had to adapt, evolving into distinctive local varieties and ecotypes. This is the case with the ‘Nocellara Etnea’ cultivar, which predominates in the area.

Olive-growing has been crucial to the area’s farming sector, particularly because the olive tree’s hardiness in semi-arid environments means that it can bear fruit in volcanic soils, and partly for the influence of this crop on the economy of countryside families.

There is a local tradition of referring to the oil from this area as ‘mountain oil’ in order to distinguish it from oils made in the surrounding regions.

The product is sought out by consumers who, recognising its quality and organoleptic properties, pay 20-25 % above the market price for it.”

This is to be replaced by:

“Olive cultivation was introduced to eastern Sicily by the Phoenicians in the first millennium BC and the Greeks from the 8th century BC. The presence of an active volcano in the area fed the myth surrounding olive cultivation: the Cyclops Polyphemus, the personification of the volcano with his single fiery eye, was blinded by Odysseus and his companions using the trunk of an olive tree. Over the centuries, olive-growing took on great importance for the area’s economy.

As early as the 3rd century BC, the Romans taxed the island’s oil heavily to prevent it from competing with oils from Campania and Lazio.

Later, when the Arabs ruled Sicily, the crop was improved and rationalised through their ingenuity. References to the importance of ‘Etnea’ olive oil production can be found dating as far back as Pietro Bembo’s De Aetna, which refers to the quality and value of olive-growing around Mount Etna. This local production was later referred to in the works of the naturalist Lazzaro Spallanzani, the writers Antonio Stoppani, Johann Wolfgang von Goethe and Guy de Maupassant, and many others.

On a trip to Sicily in March 1827, Alexis de Tocqueville wrote very enthusiastically about it, referring to the prosperity and abundance found in the Mount Etna area thanks to the presence of this crop and the fact that the land it was grown in was particularly fertile due to the specific properties bestowed on it by the volcano.

Throughout the nineteenth and early twentieth centuries, Etnean olive oil was known and regarded highly by many Italian and European consumers. Considerable quantities were traded at Riposto, the port nearest to Mount Etna.

The link with the area is essentially the result of the use of native cultivars – and most importantly ‘Nocellara Etnea’ – which produce an extra virgin olive oil with organoleptic characteristics that cannot be reproduced in any other soil and climate conditions.

‘Nocellara Etnea’ forms an important part of the agricultural landscape throughout much of the production area defined for the protected designation of origin ‘Monte Etna’. The existence of the other minor cultivars present in the defined area is justified both because they are pollinators of the main cultivar and as a way of diversifying supply as a second choice to ‘Nocellara Etnea’. Over time, some of these minor cultivars have experienced phenotypic change, rendering them unique and unlike anything found in adjacent areas. All of this has helped to improve biodiversity in the defined area.

The geographical area is characterised by a volcanic soil substratum formed from basalt, an extrusive rock which, through centuries of erosion and leaching, combined with the emergence of spontaneous flora and microbial fauna, has transformed the surface horizons sitting on this parent material into fertile ground, with all the distinguishing features of the original bedrock.

The soils are rough-textured, slightly alkaline, well aerated and highly permeable, an ideal habitat for the growth and development of olive trees. These conditions give the resulting PDO ‘Monte Etna’ oils their unique characteristics, a specific olfactory and taste profile that reflects the territory of origin in its entirety, including obvious grassy notes of artichoke and green tomato and clear notes of bitter almond, accompanied by a harmonious combination of bitterness and pungency that make the oil pleasant to the taste buds.

On the slopes of Mount Etna, the difference between day and night temperatures can exceed 20-25 degrees. This, combined with the unique volcanic soil, lends a certain spiciness to ‘Monte Etna’ PDO extra virgin olive oil. Fly infestations are extremely rare in this environment and the olives have a crunchy, firm flesh. These are unique features of the local area. The oils take on certain sensory characteristics due to the climate conditions found in the Etna area.

There is therefore a strong connection between the area of production and the characteristics of ‘Monte Etna’ PDO. Multiple research findings show that there are significant differences in the free fatty acid composition of ‘Monte Etna’ oil that can be traced back to its area of origin. This is also demonstrated by tests comparing ‘Monte Etna’ with oils from adjacent areas.

These differences are clear enough for us to ascribe the oil’s chemical characteristics to its geographical origins. Due to the characteristics of the soil and climate, plant species have had to adapt, evolving into distinctive local varieties and ecotypes. This is the case with the ‘Nocellara Etnea’ cultivar, which predominates in the area.

From a socio-economic perspective, olive-growing has always been a focus of attention and work among local farmers. Even when mixed in among other crops, the olive tree played a leading role in the farm economy. Olive-growing and its importance are constantly evolving thanks to the dedication of the great many entrepreneurs and growers who invest their resources in creating jobs and income, while at the same time contributing to the recovery and preservation of an area once destined for nothing more than impoverishment and abandonment.

Combined with the influence of improved growing and processing techniques, this has meant that olive-growing in the Etna region has developed from a marginal crop grown in mixed farming systems into a specialised crop, becoming important for the region and producing an oil with excellent organoleptic and chemical characteristics, appreciated by local, national and international consumers.

The olives to be used to make the ‘Monte Etna’ extra virgin olive oil must be harvested once they begin to turn from a dull green to a shiny green. Harvesting at this stage of phenological development increases the olives’ phenolic content and enhances the characteristics of ‘Monte Etna’, such as its clear and marked grassy notes, its balanced bitterness in combination with a pleasant pungency, and its low acidity and notable polyphenolic content.

The entire Mount Etna area lends itself to the cultivation of olive trees, which are present throughout the area, particularly in mid-hillside lands.

The last two decades have seen a major generational shift and the arrival of a significant number of new players, coming from other production and professional industries, inspired by the PDO’s widespread success to invest in the production of ‘Monte Etna’ PDO extra virgin olive oil.”

There are no substantial changes to the part concerning the link, as the essential elements in the current version remain unchanged in the proposed new version. In particular, the most relevant elements of the link, such as the distinctive features of the land around Etna, the typical climate of the area and the prevalent use of the “Nocellara Etnea” cultivar, which determine the product’s specific characteristics, remain fundamental to the link between “Monte Etna” PDO and the geographical area.

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This amendment concerns Article 7(3) (Naming and presentation) of the product specification, currently point 3.6 of the single document.

The existing text reads as follows:

This is to be replaced by:

This amendment arises from the need to simplify the ways in which holding names can be referred to in labelling. With the proposed new version, even small holdings that do not have their own oil extraction and packaging facilities can be named on oil labels if all of the olives were grown on the holding in question.

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This amendment concerns Article 7(8) (Naming and presentation) of the product specification and point 4.8 of the summary, currently point 3.6 of the single document.

The existing text reads as follows:

This is to be replaced by:

As the harvest period can run until the second ten days of January, the olive-growing season always straddles two different years. Therefore, in the interests of being more accurate, labels must state the season in which the olives from which the oil was made were grown.

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This amendment concerns Article 7(7) of the product specification on the type of materials permitted, currently point 3.5 of the single document.

The existing text reads as follows:

This is to be replaced by:

The purpose of this amendment is to allow producers to use containers other than those currently established in the specification in order to be able to meet different market demands.

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The bottling rules have been amended.

The existing text reads as follows:

This is to be replaced by:

This requirement is necessary in the interests of ensuring that the raw material and the oil itself are moved as little as possible. Even transporting the oil in bulk in tanks has on more than one occasion resulted in minor chemical changes that translated into noticeably more significant organoleptic changes. Olive oil is extremely sensitive to aromatic interference that may be caused by the internal environment of the tank in which it is transported.

This also enables the control body to guarantee that proper checks can be made throughout the production and packaging process, which also helps to maintain the PDO’s typical characteristics and guarantee tracking and traceability.’

This amendment provides further justification for restricting bottling to the defined area.

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A specific article on this subject has been added to the product specification as it was missing. As the control body has changed, point 4.7 of the summary has been corrected to reflect this.

The existing text reads as follows:

This is to be replaced by:

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Acidity (expressed as oleic acid): max. 0.5 %

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A peroxide value of no more than 12 mEq O2 per kg;

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Linoleic acid content no more than 13.50 %;

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Linolenic acid content no more than 0.9 %;

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Total polyphenols > 120 ppm.

Median interval Min/Max.

Ripely fruity > 2 < 6

Greenly fruity > 2 < 6

Notes of grass and/or tomato and/or artichoke > 2 < 5

Bitter > 2 < 6

Pungent > 2 < 6

No organoleptic defects are permitted (median of defects equal to zero).

Catania province:

The entire municipalities (area within their administrative boundaries) of Adrano, Belpasso, Biancavilla, Bronte, Camporotondo Etneo, Castiglione di Sicilia, Maletto, Maniace, Motta Sant’Anastasia, Paternò, Ragalna, Randazzo, Santa Maria di Licodia, San Pietro Clarenza, Misterbianco, Acireale, Aci Sant’Antonio, Aci Bonaccorsi, Aci Catena, Aci Castello, Calatabiano, Catania, Fiumefreddo di Sicilia, Giarre, Gravina di Catania, Linguaglossa, Mascali, Mascalucia, Milo, Nicolosi, Pedara, Piedimonte Etneo, Sant’Agata li Battiati, Sant’Alfio, San Giovanni La Punta, San Gregorio di Catania, Santa Venerina, Trecastagni, Tremestieri Etneo, Valverde, Viagrande, Zafferana Etnea and Riposto.

Enna province:

Municipality of Centuripe.

Messina province:

Malvagna, Mojo Alcantara, Roccella Valdemone and Santa Domenica Vittoria.