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

(2021/C 491/05)

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

‘Nocciola Romana’

EU No: PDO-IT-0573-AM01 – 15 September 2020

PDO (X) PGI ( )

1. Applicant group and legitimate interest

Ecolazio società cooperativa

Piazza san paolo della crice, 6

01038 Soriano del Cimino (VT), Italy

The cooperative ‘Ecolazio’ 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 [control body; rules on processed products]

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)

5.1. Description of product:

1.a. Article 2 of the product specification – paragraph 1:

The following paragraph:

The protected designation of origin ‘Nocciola Romana’ applies to hazelnuts of the species Corylus avellana grown within the geographical area defined in Article 3, provided that the cultivars ‘Tonda Gentile Romana’ and/or ‘Nocchione’ – and/or any selections made from those cultivars – make up 90 % of the hazelnuts grown on the holding. The cultivars ‘Tonda di Giffoni’ and ‘Barrettona’ may account for up to 10 %.

has been amended to read as follows:

The protected designation of origin ‘Nocciola Romana’ applies to hazelnuts of the species Corylus avellana grown within the geographical area defined in Article 3, provided that the cultivars ‘Tonda Gentile Romana’ and/or ‘Nocchione’ – and/or any selections made from those cultivars – make up 80 % of the hazelnuts grown on the holding. The cultivars ‘Tonda di Giffoni’, ‘Barrettona’ and ‘Mortarella’ may account for up to 20 %.

1.b. Point 3.2 of the single document:

The following paragraph:

‘Nocciola Romana’ designates hazelnuts of the species Corylus avellana, provided that the cultivars ‘Tonda Gentile Romana’ and/or ‘Nocchione’ – and/or any selections made from those cultivars – make up 90 % of the hazelnuts grown on the holding. The cultivars ‘Tonda di Giffoni’ and ‘Barrettona’ may account for up to 10 %.

has been amended to read as follows:

‘Nocciola Romana’ designates hazelnuts of the species Corylus avellana, provided that the cultivars ‘Tonda Gentile Romana’ and/or ‘Nocchione’ – and/or any selections made from those cultivars – make up 80 % of the hazelnuts grown on the holding. The cultivars ‘Tonda di Giffoni’, ‘Barrettona’ and ‘Mortarella’ may account for up to 20 %.

The required percentage of the ‘Tonda Gentile Romana’ and ‘Nocchione’ varieties – which continue to be the reference varieties for the PDO product and the ones that give it its characteristics – has been reduced from 90 % to 80 %. As a result, the percentage of additional varieties – used mainly as pollinisers – has been increased, and ‘Mortarella’ is now also permitted alongside the two varieties that were already listed. Increasing the percentage of these additional varieties means that a larger number of pollinisers can be present, improving the likelihood of fruit set and thus allowing greater yields. Moreover, adding ‘Mortarella’ to the list of additional varieties broadens the range of flowering periods to cover the entire fruit set period of the main varieties, ‘Tonda Gentile Romana’ and ‘Nocchione’.

2.a. Article 2 of the product specification – paragraphs 3 and 4:

‘TONDA GENTILE ROMANA’

—	Shell: of medium thickness, hazel brown colour, barely glossy, downy at the tip and with multiple visible streaks;

—	Kernel: medium to small, variable and almost spherical in shape, very close in colour to the shell, mostly covered with fibres, with a corrugated surface and grooves of varying prominence, less regular dimensions than the in-shell hazelnut;

—	Pellicle: medium thickness, not fully removable after roasting.

‘NOCCHIONE’

—	Average size of the in-shell hazelnut: 14-25 millimetres;

—	Shell: thick, light hazel colour, streaked and without much down;

—	Kernel: medium to small, with medium-to-high fibre presence.

have been amended to read:

‘TONDA GENTILE ROMANA’

—	Shell: hazel brown colour, downy at the tip and with multiple visible streaks;

—	Kernel: variable and almost spherical in shape, very close in colour to the shell, mostly covered with fibres, with a corrugated surface and grooves of varying prominence, less regular dimensions than the in-shell hazelnut;

—	Pellicle: not fully removable after roasting.

‘NOCCHIONE’

—	Size of the in-shell hazelnut: 14-25 millimetres;

—	Shell: thick, light hazel colour, streaked and without much down;

—	Kernel: with fibres.

2.b. Point 3.2 of the single document:

The following paragraphs:

‘Tonda Gentile Romana’ in-shell hazelnuts: almost spherical in shape with a slightly pointed tip; variable size between 14 mm and 25 mm; hazel-brown-coloured shell of medium thickness and barely glossy, downy at the tip and with multiple visible streaks; medium to small kernels, variable and almost spherical in shape, very close in colour to the shell, mostly covered with fibres, with a corrugated surface and grooves of varying prominence, and less regular dimensions than the in-shell hazelnut; pellicle of medium thickness and not fully removable after roasting; firm, crunchy consistency; very fine, lingering flavour and aroma.

‘Nocchione’ in-shell hazelnuts: a spherical, almost ellipsoid shape, measuring between 14 mm and 25 mm; thick, light-hazel-coloured shell, streaked and without much down; medium to small kernel with medium-to-high fibre presence; moderate pellicle removability on roasting; very fine, lingering flavour and aroma.

have been amended to read:

‘Tonda Gentile Romana’ in-shell hazelnuts: almost spherical in shape with a slightly pointed tip; variable size between 14 mm and 25 mm; hazel-brown-coloured shell, downy at the tip and with multiple visible streaks; kernels of variable size, almost spherical in shape, very close in colour to the shell, mostly covered with fibres, with a corrugated surface and grooves of varying prominence, and less regular dimensions than the in-shell hazelnut; pellicle not fully removable after roasting; firm, crunchy consistency; very fine, lingering flavour and aroma.

‘Nocchione’ in-shell hazelnuts: a spherical, almost ellipsoid shape, measuring between 14 mm and 25 mm; thick, light-hazel-coloured shell, streaked and without much down; kernel has fibres; moderate pellicle removability on roasting; very fine, lingering flavour and aroma.

Terms such as ‘medium’, ‘barely’, ‘high’, and ‘small’ have been removed as they cannot be objectively measured and are therefore considered unnecessary for the purposes of characterising or describing the product.

3. The following passage has been inserted:

‘Nocciola Romana’ PDO may be presented as:

—	whole in-shell hazelnuts;

—	whole in-shell roasted hazelnuts;

—	shelled hazelnuts;

—	roasted and/or peeled shelled hazelnuts.

The text now specifies the different product types (in-shell/in-shell roasted/shelled/shelled then roasted and/or peeled). It is exclusively the raw material (hazelnuts) that gives the product its characteristics, and the nuts can only be subjected to physical and/or mechanical processes (drying, roasting, peeling) that do not change the product’s specific features, such as its crunchiness, firm consistency and the absence of cavities inside the kernel. This listing of specific product types is necessary because the market and consumers wish to see a wider range of PDO products made available. These types of product have been made in the PDO production area for more than 30 years, but it has not been possible to market them as ‘Nocciola Romana’ because they are not explicitly covered by the product specification.

This amendment also applies to point 3.2 of the single document.

4. The following sentence from the product specification:

The hazelnuts must not taste or smell of anything other than fresh hazelnuts.

has been amended to read:

The hazelnuts must not taste or smell of anything other than fresh or roasted hazelnuts.

This sentence has been adapted to reflect amendment number 3.

5. The following passage has been inserted:

Provided that they have the other product characteristics described above, hazelnuts that do not meet the size requirements may be used exclusively for processing under the name ‘Nocciola Romana’ PDO. They may not be sold directly to the end consumer.

This amendment allows the name ‘Nocciola Romana’ PDO to be used for hazelnuts that do not meet the size requirements established for each cultivar and are used exclusively for processing.

This amendment also applies to point 3.2 of the single document.

5.2. Method of production

Article 5 of the product specification:

6. The following paragraph:

The planting distances and growing techniques used must be those that are common practice. In any case, hazels can be grown as multi-stem bushes or single-trunk trees (the latter may also be pruned into an open vase shape). Planting density ranges from 150 trees per hectare in old orchards to 650 in new ones.

has been amended to read:

The planting distances and growing techniques used must be those that are common practice. In any case, hazels can be grown as multi-stem bushes or single-trunk trees (the latter may also be pruned into an open vase shape). Planting density ranges from 150-650 trees per hectare in old orchards to up to 800 in new ones.

The text now gives the number of trees per hectare in old orchards as a range (150-650), while the maximum number of 800 trees per hectare for new orchards reflects the use of more closely spaced planting patterns, which can be used on the condition that the yield per hectare remains within the limits laid down in the product specification.

7. The following paragraph:

‘Nocciola Romana’ must be stored in well-ventilated premises (windows or mechanical ventilation) that ensure the preservation of the product with a moisture content of no more than 6 %.

has been amended to read:

‘Nocciola Romana’ must be stored in suitable premises that ensure that the product is properly preserved. The moisture content of the product, once shelled, must not exceed 6 % (subject to a maximum tolerance of 10 %).

It is now specified that the product must be stored in ‘suitable’ premises, which no longer necessarily means that there must be either ‘windows’ or ‘mechanical ventilation’, as was the case in the past, allowing the use of more modern facilities (automated storage chambers, etc.), which also allow regular temperature and humidity checks.

It has been clarified that the moisture requirement refers to the shelled nuts. The inclusion of a tolerance of ± 10 % in relation to this 6 % moisture content is due to the tolerance range of measuring instruments, which is affected by external environmental conditions.

8. The following paragraph:

Proper food safety must be practised when storing, shelling, grading and sizing hazelnuts.

has been amended to read:

Proper food safety must be practised when shelling, grading, sizing, drying, roasting and peeling hazelnuts.

As well as those already listed, the text now lists the other processes (i.e. drying, roasting and peeling) in which proper food safety must be practised.

9. The following paragraph:

To avoid a loss of product quality, shelling, grading and sizing – or just sizing in the case of nuts sold in-shell – must take place by 31 August of the year following the year of harvest.

has been amended to read:

To avoid a loss of product quality, shelling, grading, sizing and drying – or just sizing in the case of nuts sold in-shell – must take place within the geographical area defined in Article 3 and by 31 August of the year following the year of harvest.

Drying, a necessary stage for preservation and for preventing product quality for deteriorating, is to be limited to the area defined in Article 3 of the product specification. This process is also to be carried out by the same date as the others, i.e. 31 August of the year following the harvest.

10. Point 3.4 of the single document:

Harvest, storage, grading and sizing must be carried out within the production area.

has been brought into line with the content of amendment 9:

Shelling, grading, sizing and drying must be carried out within the production area.

5.3. Link

11. The following sentence from Article 6 of the product specification:

The particular characteristics of this product – its crunchiness and firm consistency without any cavities inside the kernel, which remain the same whether the product is fresh or preserved – are closely linked to the environment of the production area, and the varieties of hazel tree are well suited to the soil conditions of the area defined in Article 3.

has been amended to read:

The particular characteristics of this product – its crunchiness and firm consistency without any cavities inside the kernel, which remain the same whether the product is fresh, roasted and/or peeled or preserved – are closely linked to the environment of the production area, and the varieties of hazel tree are well suited to the soil conditions of the area defined in Article 3.

and

the following from point 5.2 of the single document:

These hazelnuts are so crunchy that they crack when first bitten and have no chewiness. They retain this characteristic in both fresh and preserved condition.

has been amended as follows:

These hazelnuts are so crunchy that they crack when first bitten and have no chewiness. They retain this characteristic in fresh, roasted and/or peeled and preserved condition.

This amendment brings the product specification and single document into line with amendment number 3.

5.4. Labelling

Article 8 of the product specification:

12. The following passage:

‘Nocciola Romana’ must be packaged and marketed in:

a)	jute and raffia bags or packages suitable for the different sales levels, weighing 25 g, 50 g, 250 g, 500 g, 1 kg, 5 kg, 10 kg, 25 kg, 50 kg, 500 kg, 800 kg or 1 000 kg for in-shell hazelnuts;

b)	jute or raffia packages or recipients, vacuum-sealed pouches, vacuum-sealed foil pouches or food-grade cartons weighing 10 g, 15 g, 20 g, 25 g, 50 g, 100 g, 150 g, 250 g, 500 g, 1 kg, 2 kg, 4 kg, 5 kg, 10 kg, 25 kg, 50 kg, 500 kg, 800 kg, or 1 000 kg for shelled hazelnuts.

has been amended to read:

‘Nocciola Romana’ must be packaged and marketed in:

a)	cloth bags or other food-grade materials or containers in the case of in-shell hazelnuts, including roasted in-shell nuts;

b)	any food-grade packaging for shelled hazelnuts, including roasted and/or peeled nuts.

In this amendment, the requirements on package weight and specific packaging materials have been removed, and the ‘roasted and/or peeled’ product type has been added.

Market demand varies greatly in terms of both package weight and packaging materials. So that ‘Nocciola Romana’ PDO can continue to compete on the market, operators should be allowed to choose the packaging that best meets market requirements.

This amendment also applies to point 3.5 of the single document.

13. The following sentence:

The words ‘NOCCIOLA ROMANA’ and ‘DENOMINAZIONE DI ORIGINE PROTETTA’ [‘PROTECTED DESIGNATION OF ORIGIN’] must be printed on them, all in characters of the same size. They must also be labelled with the packer’s company name and address, the year in which the hazelnuts were grown, the gross and net weight at source and the logo.

has been amended to read:

This amendment makes it clear that the EU symbol is also a labelling requirement and that the acronym ‘DOP’ may be used instead of writing out DENOMINAZIONE DI ORIGINE PROTETTA in full.

This amendment also applies to point 3.6 of the single document.

14. The following paragraph has been added to this article:

In the sole case of hazelnuts eligible to use the protected designation of origin ‘Nocciola Romana’ being acquired directly from the grower or from a harvest centre of a growers’ cooperative by a first buyer who owns a processing and/or packaging facility, they may be sold in bulk in suitable containers.

The text now specifies that the PDO product can be sold in bulk between operators in the supply chain but not to the end consumer, in order to speed up this trade. This amendment also applies to point 3.5 of the single document.

15. The following paragraph has been added to this article:

Hazelnuts intended exclusively for processing may be sold in bulk in suitable containers. They may also be loaded directly in bulk into the beds of dedicated transport vehicles. No other fruit or nuts that are not ‘Nocciola Romana’ PDO may be present in the shipment under any circumstances and the transport note must state ‘Nocciola Romana DOP destinata alla trasformazione’ [‘“Nocciola Romana” PDO for processing’] and specify the variety, sizing and batch.

The product specification will thus now describe the conditions of sale of hazelnuts intended exclusively for processing. This amendment also applies to point 3.6 of the single document.

5.5. Other

Control body

16. As required by Article 7(1)(g) of Regulation (EU) No 1151/2012, details of the control body responsible for checking compliance with the product specification have now been added.

Rules on processed products

17. The following text from Article 9 of the product specification and point 3.7 of the single document:

Products made using ‘Nocciola Romana’ PDO, even after processing, may be marketed in packaging displaying that name without the EU logo on condition that:

—	the protected designation product, certified as such, is the only ingredient of that product group;

—

the PDO product users have been authorised to do so by the protection association, the ‘Consorzio di Tutela della DOP Nocciola Romana’, recognised as the supervisory body by the Ministry of Agricultural, Food and Forestry Policy under national legislation (Article 14 of Law No 526/99 and Legislative Decree No 297/2004).

That same association is responsible for registering those users and monitoring the correct use of the protected name. In the absence of a protection association, these duties are to be performed by the Ministry of Agricultural, Food and Forestry Policy, as the national authority responsible for implementing Regulation (EC) No 510/2006.

has been deleted.

This entire passage on processed products has been deleted because it was not relevant to the contents of the product specification as described in Article 7(1) of Regulation (EU) No 1151/2012. The use of ‘Nocciola Romana’ PDO in other products is subject to Commission Communication — Guidelines on the labelling of foodstuffs using protected designations of origin (PDOs) or protected geographical indications (PGIs) as ingredients (2010/C 341/03) and guidelines from the national Ministry.

SINGLE DOCUMENT

‘Nocciola Romana’

EU No: PDO-IT-0573-AM01 – 15 September 2020

PDO (X) PGI ( )

1. Name(s)

‘Nocciola Romana’

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 and cereals fresh or processed

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

‘Nocciola Romana’ designates hazelnuts of the species Corylus avellana, provided that the cultivars ‘Tonda Gentile Romana’ and/or ‘Nocchione’ – and/or any selections made from those cultivars – make up 80 % of the hazelnuts grown on the holding. The cultivars ‘Tonda di Giffoni’, ‘Barrettona’ and ‘Mortarella’ may account for up to 20 %.

‘Nocciola Romana’ must have the following characteristics:

Both varieties have a kernel-to-nut ratio of between 28 and 50 %.

The protected designation of origin ‘Nocciola Romana’ may be presented as:

—	whole in-shell hazelnuts;

—	whole in-shell roasted hazelnuts;

—	shelled hazelnuts;

—	roasted and/or peeled shelled hazelnuts.

There must be no hints of rancid oil, mould or grassiness in the taste or aroma of the hazelnuts. They must be crunchy, meaning that the nuts break on first bite and have no chewiness. Their consistency must be compact, with no cavities inside the kernel. Preserved hazelnuts must retain these same characteristics.

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

Shelling, grading, sizing and drying must be carried out within the production area.

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

‘Nocciola Romana’ must be packaged and marketed in:

a)	cloth bags or other food-grade materials or containers in the case of in-shell hazelnuts, including roasted in-shell nuts;

b)	any food-grade packaging for shelled hazelnuts, including roasted and/or peeled nuts.

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

Packages, containers and bags must be sealed in a way that prevents the contents from being removed without breaking the seal.

The words ‘NOCCIOLA ROMANA’ and ‘DENOMINAZIONE DI ORIGINE PROTETTA’ [‘PROTECTED DESIGNATION OF ORIGIN’] or the acronym DOP [‘PDO’] must be printed on them, all in characters of the same size. They must also be labelled with the packer’s company name and address, the year in which the hazelnuts were grown, the gross and net weight at source and the logo. No other name or additional descriptor may be used. Hazelnuts intended exclusively for processing may be sold in bulk in suitable containers. They may also be loaded directly in bulk into the beds of dedicated transport vehicles. No other fruit or nuts that are not ‘Nocciola Romana’ PDO may be present in the shipment under any circumstances and the transport note must state Nocciola Romana DOP destinata alla trasformazione [‘“Nocciola Romana” PDO for processing’] and specify the variety, sizing and batch.

The PDO logo is circular, consisting of a beige-yellow background with a brown border and ‘Nocciola Romana’ written in black lettering in a semicircle at the top, and the words ‘Denominazione Origine Protetta’ [‘protected designation of origin’] in black lettering in a semicircle at the bottom. In the centre of the circle there are three green leaves arranged in a fan shape, pointing upwards, and on top of the leaves there is a brown hazelnut, outlined in black, with the Papal Palace of Viterbo depicted in beige-yellow against the light brown of the nut.

4. Concise definition of the geographical area

The production area of ‘Nocciola Romana’ consists of the following municipalities in the Provinces of Viterbo and Rome:

Barbarano Romano, Bassano in Teverina, Bassano Romano, Blera, Bomarzo, Calcata, Canepina, Capranica, Caprarola, Carbognano, Castel Sant’Elia, Civita Castellana, Corchiano, Fabrica di Roma, Faleria, Gallese, Monterosi, Nepi, Oriolo Romano, Orte, Ronciglione, Soriano nel Cimino, Sutri, Vallerano, Vasanello, Vejano, Vetralla, Vignanello, Villa San Giovanni in Tuscia, Vitorchiano and Viterbo in the Province of Viterbo;

b)	Bracciano, Canale Monterano, Manziana, Rignano Flaminio, Sant’Oreste and Trevignano in the province of Rome.

5. Link with the geographical area

The ‘Nocciola Romana’ production area is characterised by soil and climate conditions that are highly favourable to growing hazels: the soils of the Cimini and Sabatini hills are characterised by volcanic formations, with earthy tuff, rich in essential substances, leucite and trachytic lavas, with clastic deposits of many kinds. The soil is deep and light, calcium- and phosphorus-poor but rich in potassium and microelements, generally acidic or slightly acidic. The climate of the area defined in point 3 features average minimum temperatures of 4-6 °C, average maximum temperatures of 22-23 °C, and annual rainfall of 900-1 200 mm. As the delicate flowering stage of hazels arrives between January and February, mild winters are a particularly important factor.

The particular characteristics which make ‘Nocciola Romana’ a unique and special type of hazelnut are the crunchiness and firm consistency, with no cavities inside the kernel. These hazelnuts are so crunchy that they crack when first bitten and have no chewiness. They retain this characteristic in fresh, roasted and/or peeled and preserved condition.

The characteristics of ‘Nocciola Romana’ are closely linked to the geographical environment in which the nuts are grown.

This species prefers essentially loose soils with a neutral to acid pH and less than 8 % ‘active’ calcium carbonate, an average annual temperature of 10-16 °C and annual rainfall of at least 800 mm. All of these environmental factors are present in the ‘Nocciola Romana’ production area.

Of all these natural factors, the importance of soil type – particularly its mineral composition – is indisputable. The soil’s volcanic origins and high concentrations of potassium and microelements play a decisive role in shaping the quality of the hazelnuts and their organoleptic properties, and therefore also their crunchiness.

Growing and preservation techniques also influence the quality of this agricultural product. These techniques have been developed over many years of prioritising quality over quantity. Today, integrated pest control is practised, aiming to grow hazelnuts with as little parasite damage as possible while ensuring that they are safe to eat and are free from residues and natural toxins.

Similarly, harvesting techniques have been developed with the aim of ensuring that the effort put in throughout the growing cycle is not in vain.

It should be noted that hazelnuts are harvested from the ground, and lying on the ground for too long can entirely compromise their wholesomeness, so over recent years growers have been making a major effort to minimise the time that the nuts spend on the ground by using techniques that involve passing through the orchard more frequently.

There has also been continuous development in the systems for the initial treatment and storage of the nuts. The sun-drying of the past – when it was not unusual to see farmyards and piazzas covered with hazelnuts spread out to dry – has given way to mechanical dryers (owned by individual farms and/or cooperatives), the recycling of shells as fuel and the storage of the nuts in temperature-controlled warehouses and/or silos, or in special chambers in the case of shelled nuts. Hazels have grown in the defined geographical area since ‘[...] around 1412, when hazels were originally a shrub found in the undergrowth, a form in which they still appear today, particularly in chestnut groves’ (Martinelli, Carbognano illustra). In 1513, nocchie were apparently served at the table of Pope Leo X (Clementi, Storia del Carnevale Romano [‘History of the Roman Carnival’]). The trees can be found in land registers dating as far back as 1870, when several dozen hectares of hazel groves were recorded as ‘Bosco di Nocchie’ at Caprarola. By 1946, hazels were the sole crop on 2 463 hectares of land and were being grown on a further 1 300 hectares together with other crops. Today hazel orchards occupy over 16 000 hectares of land and the industry has more than 3 500 operators.

Over the centuries, the patient, persistent and skilful efforts of growers have played a major role in preserving hazelnut-related traditions. This is also demonstrated by the fact that there are so many hazelnut-related rural festivities every year and by the many traditional dishes made using hazelnuts, such as a rabbit stew (spezzatino di coniglio in umido), a wide range of different cakes and biscuits (tozzetti, cazzotti, ciambelle, ossetti da morto, mostaccioli, amaretti, bruttibuoni, duri-morbidi, crucchi di Vignanello and morette) or hazelnut meringues. All of this is proof of how traditional and important the cultivation of this product is to the local economy.

Reference to publication of the product specification

(the second subparagraph of Article 6(1) of this Regulation)

The full text of the product specification can be consulted by visiting: http://www.politicheagricole.it/flex/cm/pages/ServeBLOB.php/L/IT/IDPagina/3335

or alternatively:

by going directly to the home page of the Ministry of Agricultural, Food and Forestry Policy (www.politicheagricole.it) and clicking on ‘Qualità’ (at the top right of the screen), then on ‘Prodotti DOP IGP STG’ (on the left-hand side of the screen) and finally on ‘Disciplinari di Produzione all’esame dell’UE’.

(1) OJ L 343, 14.12.2012, p. 1.