—

in the merger section of the Competition website of the Commission (http://ec.europa.eu/competition/mergers/cases/). This website provides various facilities to help locate individual merger decisions, including company, case number, date and sectoral indexes,

—

in electronic form on the EUR-Lex website (http://eur-lex.europa.eu/homepage.html?locale=en) under document number 32020M9709. EUR-Lex is the online access to European law.

—

in the merger section of the Competition website of the Commission (http://ec.europa.eu/competition/mergers/cases/). This website provides various facilities to help locate individual merger decisions, including company, case number, date and sectoral indexes,

—

in electronic form on the EUR-Lex website (http://eur-lex.europa.eu/homepage.html?locale=en) under document number 32020M9742. EUR-Lex is the online access to European law.

(1)

By Decision 2009/427/EC the Commission set up the expert group for technical advice on organic production (‘the group’).

(2)

By Commission Decision 2017/C 287/03 (2), the list of experts appointed as members of the pool of candidates for the group was drawn up pursuant to Article 4(2) of Decision 2009/427/EC and in accordance with the scope of Council Regulation (EC) No 834/2007 (3).

(3)

Regulation (EC) No 834/2007 was repealed by Regulation (EU) 2018/848 of the European Parliament and of the Council (4). It applies, inter alia, to sea salt and other salts for food and feed which were not included in the scope of Regulation (EC) No 834/2007.

(4)

Pursuant to Article 21(1) of Regulation (EU) 2018/848, the Commission is empowered to adopt delegated acts to add detailed production rules for sea salt and other salts for food and feed. Pursuant to Article 2(b) of Decision 2009/427/EC, the expert group shall assist the Commission in developing new production rules.

(5)

To assist the Commission in developing production rules for sea salt and other salts for food and feed, a sub-group with expertise in salt production should be set up in accordance with Article 5(2) of Decision 2009/427/EC. Experts in salt production should be included in the pool list drawn up by Decision 2017/C 287/03.

(6)

Pursuant to Article 4(2) of Decision 2009/427/EC and in accordance with the Commission’s policy on transparency, a call for applications for experts was published in the Register of Commission Expert Groups and Other Similar Entities. The dossiers submitted by applicants were evaluated and based on the evaluation a selection was made allowing four experts on salt production to be added to the list of experts appointed as members of the pool of candidates.

(7)

To complete the selection procedure the Commission should add these experts to the pool list of candidates,

1.

Does it follow from Regulation (EU) 2016/679 of the European Parliament and of the Council of 27 April 2016 on the protection of natural persons with regard to the processing of personal data and on the free movement of such data, and repealing Directive 95/46/EC (General Data Protection Regulation, GDPR) or from another provision of EEA law that an adversarial general procedure to hear a complaint may be carried out under the GDPR without disclosing the name and address of the complainant in the complaint procedure?

If the answer to the question is in the affirmative: Is it necessary in this case that a legitimate reason for the anonymisation is at least prima facie established or are no reasons required for the anonymisation?

2.

Must a Member State ensure in its national procedural law that in a procedure to hear a complaint in accordance with Article 77 of the GDPR all further national appellate bodies are free of charge for the data subject and that the data subject may also not be ordered to reimburse the costs?

3.

If Question 1 is answered in the affirmative and Question 2 is answered in the negative, in other words, an adversarial general procedure to hear a complaint may be carried out under the GDPR without identifying the name and address of the complainant in the complaint procedure and national procedural law is not required to ensure that in a procedure to hear a complaint in accordance with Article 77 of the GDPR all further national appellate bodies are free of charge for the data subject, the question arises how a decision resulting from a complaint procedure and ordering the data subject – who remains, however, anonymous –can be effected to reimburse the costs?

1.

How must the provision that incorporated and other legal entities are required to obtain adequate information on their beneficial ownership be interpreted? Does it suffice, as a rule, that the obliged entity is notified of who the beneficial owner is or must, in addition, also the underlying documents with evidential value (articles of association, etc.) be produced?

2.

In the event that mere provision of information does not suffice but, as a rule, also the underlying documents (articles of association, etc.) must be produced: Is this situation in any way altered where the beneficial owner is a legal person with a registered office in an EEA State and, thus, is also subject to the provisions of Directive (EU) 2015/849? Does the mere provision of information suffice at least in this case?

3.

If Question 2 is answered in the negative: Is this situation in any way altered where the board of the beneficial owner is a lawyer, notary or a (business) trustee, who under national law, is under an obligation, subject to the threat of a severe penalty or, potentially, withdrawal of the authority to practice in the case of non-compliance, to provide complete and accurate information and to whom the national legal order accords particular confidence?

4.

If Question 3 is also answered in the negative and thus an obligation to produce the underlying documents (articles of association, etc.) exists in every case:

1.

How must the entity obliged to obtain appropriate information pursuant to Article 30(1) of Directive 2015/849/EC proceed where the beneficial owner refuses to provide information and/or – depending on the answers given to the questions set out in Section I – to produce the underlying documents or does not provide accurate and current information: Is the obliged entity then obliged at their own risk and expense to bring legal action against the beneficial owner for provision of information or, if available, to bring a similar legal action provided for under national law or can it be satisfied with the information provided to it by the beneficial owner or the refusal to disclose information? Must in this case, if need be, Article 3(6)(a)(ii) of Directive (EU) 2015/849 be applied mutatis mutandis, which refers to ‘having exhausted all possibilities’, in other words, must the necessary exhaustion of all possibilities be understood as including the bringing of legal action at one’s own risk and expense?

2.

If the previous question is answered in the affirmative (i.e. that an obligation to bring legal action exists): Must then, if needs be, Article 3(6)(a)(ii) of this Directive be applied mutatis mutandis, so that an obligation to bring legal action at one’s own risk and expense exists where there are grounds for suspicion or there is any doubt (even if only the slightest) in relation to the information provided?

1.

Does it follow from Regulation (EU) 2016/679 of the European Parliament and of the Council of 27 April 2016 on the protection of natural persons with regard to the processing of personal data and on the free movement of such data, and repealing Directive 95/46/EC (General Data Protection Regulation, GDPR) or from another provision of EEA law that an adversarial general procedure to hear a complaint may be carried out under the GDPR without disclosing the name and address of the complainant in the complaint procedure?

If the answer to the question is in the affirmative: Is it necessary in this case that a legitimate reason for the anonymisation is at least prima facie established or are no reasons required for the anonymisation?

2.

Must a Member State ensure in its national procedural law that in a procedure to hear a complaint in accordance with Article 77 of the GDPR all further national appellate bodies are free of charge for the data subject and that the data subject may also not be ordered to reimburse the costs?

3.

If Question 1 is answered in the affirmative and Question 2 is answered in the negative, in other words, an adversarial general procedure to hear a complaint may be carried out under the GDPR without identifying the name and address of the complainant in the complaint procedure and national procedural law is not required to ensure that in a procedure to hear a complaint in accordance with Article 77 of the GDPR all further national appellate bodies are free of charge for the data subject, the question arises how a decision resulting from a complaint procedure and ordering the data subject – who remains, however, anonymous –can be effected to reimburse the costs?

1.

Is a contract into which a ministry enters with an entity that is licensed to operate as an upper secondary school, by which the entity in question undertakes to provide pupils and teachers with services and facilities that are customary at the upper secondary level, and in which allowance is made for financial contributions, to be considered as a public service contract in the sense of Directive 2014/24/EU (cf. in particular, Article 2(9))?

2.

Do services of the type described in Question 1 constitute social services or other specific services in the sense of Article 74 of Directive 2014/24/EU, and if so, should the provisions of Chapter I of Title III of the Directive apply regarding the procurement regime?

3.

Is it of significance, for the resolution of Questions 1 and 2, whether consideration for the services in question is determined in budget legislation from the Icelandic Parliament or in accordance with a decision by a minister on the basis of applicable domestic law and rules?

4.

Is the Minister of Education, Science and Culture obliged to apply a procurement procedure based on Directive 2014/24/EU regarding the procurement of services covering the operation of schools and instruction at upper secondary level in return for financial contributions?

☒

results from a mode of production, processing or composition corresponding to traditional practice for that product or foodstuff;

☐

is produced from raw materials or ingredients that are those traditionally used.

☒

has been traditionally used to refer to the specific product;

☐

identifies the traditional character or specific character of the product.

1.

Flour: white wheat flour

2.

Milk: cow’s milk

3.

Cottage cheese: full-fat, chunky or smooth

4.

Walnut kernels: ground

5.

Vanilla: natural vanilla-flavoured sugar, vanilla pod, powder or liquid. Raisin filling must include a vanilla pod in any form (ground, crushed, etc.)

6.

Tarragon – fresh or dried (chopped leaves) or frozen

7.

Rum (38-40 % vol.)

8.

Eggs: raw hen’s eggs

9.

Cow’s milk butter: raw

10.

Sugar: granulated or powdered/ground

11.

Raisins

12.

Cream

13.

Sour cream (full-fat)

14.

Cinnamon

15.

Salt

16.

Yeast

(a)

be rolled out in a rectangle to a thickness of 0,4-1,5 cm, topped with filling and rolled up tightly, or

(b)

be first left to prove and only then be rolled out in a rectangle to a thickness of 0,4-1,5 cm, topped with filling and rolled up tightly.

1.

The ground walnuts are soaked in hot milk and left to cool down.

2.

First the vanilla sugar, sugar, cinnamon and softened butter are added to the milk-and-walnut mixture, followed by the whisked egg whites. The egg whites may be whisked with sugar. The filling must be easy to spread to prevent the dough from tearing.

3.

The dough is rolled out to the thickness of a little finger, i.e. 0,4-1,5 cm.

4.

For every kilogram of dough at least one kilogram of walnut filling must be used. If baked in a mould with a diameter of up to 29 cm, a ‘potica’ must have at least three to four turns; if baked in a larger dish, it may have an additional one to two.

5.

The filling is spread over the dough, and may be sprinkled with ground dry walnuts.

6.

The dough is then rolled up tightly and placed in a ‘potičnik’, which may be greased and floured. The two ends of the roll must form a tight seal.

7.

The ‘potica’ is left to prove in the ‘potičnik’.

8.

Before baking, ‘potica’ may be glazed with a mixture of butter, milk and egg yolks or with any one of these ingredients. It should also be pierced in several places before it is placed in the oven. It is recommended that ‘potica’ be baked for at least 40 minutes at 160-180 °C. Regardless of the recommended temperature and time, either may be modified depending on oven type and the size of the ‘potica’.

9.

When done, the ‘potica’ is tipped from the ‘potičnik’ upside-down and left to cool.

10.

It may be dusted with icing sugar, is cut into wedges and served.

1.

The ground walnuts are soaked in hot milk and left to cool down

2.

First the vanilla sugar, sugar, cinnamon and softened butter are added to the milk-and-walnut mixture, followed by the egg whites whisked with sugar. The filling must be easy to spread to prevent the dough from tearing.

3.

The dough is rolled out to the thickness of a little finger, i.e. 0,4-1,5 cm.

4.

The filling is spread over the dough, and may be sprinkled with ground dry walnuts and raisins (sorted and washed) that have been soaked in rum (the soaking in rum is optional).

5.

For every kilogram of dough at least 900 g of walnut filling and 100 g of dry raisins must be used.

6.

If baked in a mould with a diameter of up to 29 cm, a ‘potica’ must have at least three to four turns; if baked in a larger dish, it may have an additional one to two.

The dough is then rolled up tightly and placed in a ‘potičnik’, which may be greased and floured. The two ends of the roll must form a tight seal.

7.

The ‘potica’ is left to prove in the ‘potičnik’.

8.

Before baking, ‘potica’ may be glazed with a mixture of butter, milk and egg yolks or with any one of these ingredients. It should also be pierced in several places before it is placed in the oven. It is recommended that ‘potica’ be baked for at least 40 minutes at 160-180 °C. Regardless of the recommended temperature and time, either may be modified depending on oven type and the size of the ‘potica’.

9.

When done, the ‘potica’ is tipped from the ‘potičnik’ upside-down and left to cool.

10.

It may be dusted with icing sugar, is cut into wedges and served.

1.

The raisins are sorted and soaked in rum.

2.

The egg yolks are beaten until fluffy, after which the sugar, vanilla, cream and whisked egg whites are added.

3.

The dough is rolled out to the thickness of a little finger, i.e. 0,4-1,5 cm.

4.

The dough is then topped with the filling and sprinkled with raisins soaked in rum. For every kilogram of dough the filling must contain at least 500 g of dry raisins.

5.

If baked in a mould with a diameter of up to 29 cm, a ‘potica’ must have at least three to four turns; if baked in a larger dish, it may have an additional one to two. The dough is then rolled up tightly and placed in a ‘potičnik’, which may be greased and floured. The two ends of the roll must form a tight seal.

6.

The ‘potica’ is left to prove in the ‘potičnik’.

7.

Before baking, ‘potica’ may be glazed with a mixture of butter, milk and egg yolks or with any one of these ingredients. It should also be pierced in several places before it is placed in the oven. It is recommended that ‘potica’ be baked for at least 30 minutes at 160-180 °C. Regardless of the recommended temperature and time, either may be modified depending on oven type and the size of the ‘potica’.

8.

When done, the ‘potica’ is tipped from the ‘potičnik’ upside-down and left to cool.

9.

It may be dusted with icing sugar, is cut into wedges and served.

1.

The butter is creamed and mixed with the sugar and egg yolks.

2.

Chopped tarragon leaves or dried tarragon is added.

3.

The dough is rolled out to the thickness of a little finger, i.e. 0,4-1,5 cm. For every kilogram of dough 300-400 g of butter and tarragon filling must be used.

4.

If baked in a mould with a diameter of up to 29 cm, a ‘potica’ must have at least three to four turns; if baked in a larger dish, it may have an additional one to two. The dough is then rolled up tightly and placed in a ‘potičnik’, which may be greased and floured. The two ends of the roll must form a tight seal.

5.

The ‘potica’ is left to prove in the ‘potičnik’.

6.

Before baking, ‘potica’ may be glazed with a mixture of butter, milk and egg yolks or with any one of these ingredients. It should also be pierced in several places before it is placed in the oven. It is recommended that ‘potica’ be baked for at least 30 minutes at 160-180 °C. Regardless of the recommended temperature and time, either may be modified depending on oven type and the size of the ‘potica’.

7.

When done, the ‘potica’ is tipped from the ‘potičnik’ upside-down and left to cool.

8.

It may be dusted with icing sugar, is cut into wedges and served.

1.

The cottage cheese is pressed through a sieve and mixed with the egg yolks and chopped tarragon, or dried tarragon, and the egg whites whisked with sugar.

2.

The dough is rolled out to the thickness of a little finger, i.e. 0,4-1,5 cm, and topped with the filling. For every kilogram of dough 300-500 g of tarragon and cottage cheese filling must be used.

3.

If baked in a mould with a diameter of up to 29 cm, a ‘potica’ must have at least three to four turns; if baked in a larger dish, it may have an additional one to two. The dough is then rolled up tightly and placed in a ‘potičnik’, which may be greased and floured. The two ends of the roll must form a tight seal.

4.

The ‘potica’ is left to prove in the ‘potičnik’.

5.

Before baking, ‘potica’ may be glazed with a mixture of butter, milk and egg yolks or with any one of these ingredients. It should also be pierced in several places before it is placed in the oven. It is recommended that ‘potica’ be baked for at least 30 minutes at 160-180 °C. Regardless of the recommended temperature and time, either may be modified depending on oven type and the size of the ‘potica’.

6.

When done, the ‘potica’ is tipped from the ‘potičnik’ upside-down and left to cool.

7.

It may be dusted with icing sugar, is cut into wedges and served.

—

‘[…] our cooks will be travelling to Hamburg, Berlin and Munich for their hard-earned wages to teach the Germans how to properly lard žganci and make Carniolan “potica”* […]’ (Slovenija newspaper, 1849, No 19, p. 74).

—

‘Honey or walnut “potica”, and also dry-cured sausage, are the old Carniolan** originals, to which non-Carniolans have taken a liking as well.’ (Kmetijske in rokodelske novice newspaper, 35/1877, No 11, p. 83)

—

‘Unesco has published a manual on education and training [preposition missing] world cultural heritage. Slovenian “potica” is featured in it.’

—

‘“Potica” is to Slovenia what apple pie is to America.’ (Betsy Oppenneer, Celebration Breads, Recipes, Tales and Traditions, New York 2003, p. 117.)

—

‘But we know many other stoneware moulds and pots. The folklore has it that three Slovenian culinary specialties are baked in them: prekmurska gibanica, belokranjska povitica and “Slovenska potica”’ (Delo in Dom newspaper supplement, July-December 2007).

—

‘What’s next for you is the indispensable Slovenian “potica” and ideas for a festive menu […]’ (Mag magazine, December 2007)

—

‘Certain types of “potica” play a vital role in promoting Slovenia as a tourist destination and in general. Here we would single out “potica” with tarragon filling, the most typical Slovenian “potica.”’ (Slovenske Novice newspaper, January-June 2008)

—

‘A genuine Slovenian “potica” has three to four turns, which can only be achieved with generous amounts of filling.’ (Slovenske Novice newspaper, January-June 2008)

—

‘It would appear that the UK is discovering the sweetness and variety of tastes offered by Slovenian “potica”. A recipe for “potica” or “Slovenian sweet bread” as it is known was recently published in The Daily Telegraph […]’ (Nedelo newspaper, 19/2013, 3 March, No 9, p. 11)

—

Teddy Bear Bakes a Slovenian Sweet: ‘Potica’ (Tina Orter, 2014), a picture book for children and parents, with a recipe for ‘Slovenska potica’; translated into eight languages (English, German, Italian, French, Spanish, Russian, Swedish and Polish)

—

Nuts About Potica (The Slovenia Times, 3 April 2015)

—

‘“Potica”, centrepiece of the festive table’ (website of the Slovenian Tourist Organisation)