Information

Typical Italian products: Cipollotto di Nocerino DOP

Typical Italian products: Cipollotto di Nocerino DOP


We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

Production area

The production area of ​​the "Cipollotto Nocerino DOP" is concentrated in the Sarnese-Nocerino countryside in the province of Salerno and in the Pompeian-Stabiese area in the province of Naples. The Municipalities involved are 21, of which those from Salerno are: Angri, Castel San Giorgio, Nocera Inferiore, Nocera Superiore, Pagani, Roccapiemonte, Sarno, San Marzano sul Sarno, S. Egidio del Monte Albino, San Valentino Torio, Scafati, Siano, while those in the province of Naples are: Boscoreale, Castellammare di Stabia, Gragnano, Poggiomarino, Pompeii, Santa Maria La Carità, Sant'Antonio Abate, Striano and Terzigno.

Features

The "Cipollotto Nocerino DOP" characterizes the bulbs of the Allium Cepa L. (onion) species produced for over 2000 years in the Pompeian-Nocerino countryside. The local varietal ecotypes referable to the PDO are: Nocera (variety registered in the EC register of vegetables), Precoce la Regina, Precoce Meraviglia, cold Marzatica, hot Marzatica, Nocerese, Bianca di Castellammare, San Michele, Giugnese.
The distinctive features, at a technical-commercial level, of the "Cipollotto Nocerino DOP" are: a 2-4 cm size when harvested (part of the medium-small onions), a cylindrical tunicate bulb, flattened at the poles, with slight enlargement at the base of the leaves, color of the internal and external tunics entirely white, succulent pulp and sweet taste, intense green leaves, linear in shape ending in a point. Being a spring-picked onion (from March to June) it is mainly used for fresh consumption, as it does not have a high propensity for storage.

Onion of Nocerino DOP

Production specification - Cipollotto di Nocerino DOP

Article 1
Product name
The Protected Designation of Origin (PDO) "Cipollotto Nocerino" is reserved for the product that meets the conditions and requirements established by EC Reg. 510/06 and by the present production specification.

Article 2
Product description and characteristics
The protected designation of origin “Cipollotto Nocerino designates the bulbs belonging to the Allium Cepa L. species, a herbaceous plant with a two-year vegetative cycle. Lesementi are produced from the variety “Nocera registered in the EC register of vegetables and from subsequent local ecotypes:
1. Early the Queen;
2. Early Wonder;
3. Cold Marzatica;
4. Warm Marzatica;
5. Nocerese;
6. Bianca di Castellammare;
7. San Michele;
8. Giugnese;
The edible part, of mercantile importance, consists of the underground portion of the plant which develops a cylindrical tunicate bulb with a slight enlargement at the base of the leaves which are inserted, the moon strictly superimposed on the other, on a shortened cauline axis called the walker.
On the hypogean caule develop one or more buds protected by the leaves which in the basal part, by a process of metamorphosis, turn into succulent ecarnose bracts (tunics) of white color, coated with other thin, membranous, translucent ones.
The product admitted to protection, when released for consumption in the fresh state, must have the following characteristics:
to. bulb:
Taste: sweet, delicate, not spicy at all, savory and fragrant;
Shape: cylindrical with slight enlargement at the base;
Color: internal and external entirely white tunics;
Caliber: of the bulb between cm. 1-5. The size is determined by the maximum diameter of the normal section of the axis of the bulb;
Humidity: over 92%.
b. leaf:
Intense glaucous green color with presence of glaucescence;
Linear, fistulous, cylindrical shape, ending in a tip.
Upon release for consumption the leaf can also be cut.
In order to be placed on the market, the spring onions must be: whole, healthy, clean, practically free of any visible foreign substances, free from any type of damage, privid empty stem, free of parasites, free of abnormal external humidity, free of odors and / foreign flavors, free of externally visible shoots, free of swellings caused by an abnormal vegetative development, resistant and compact, can be free or present the root clump, the leaves can be whole or cut to different sizes, bulbs affected by rotting or present alterations such as to make them unsuitable for consumption.
The Cipollotti are sold with the size of the bulb which can oscillate between 1 and 5 cm. The size is determined by the maximum diameter of the normal section of the axis of the bulb.

Article 3
Geographical area of ​​production
The cultivation and packaging of the "Cipollotto Nocerino" affects all the area of ​​the Sarno Valley basin which extends over the territory of the Agro NocerinoSarnese in the Province of Salerno and on the south-western part of the Province of Naples, made up of the Pompeian-Stabiese area.
In particular, the administrative territory of twelve municipalities of the Province of Salerno is affected: Angri, Scafati, S. Marzano sul Sarno, San Valentino Torio, NoceraInferiore, Nocera Superiore, Pagani, S. Egidio del Monte Albino, Castel San Giorgio, Roccapiemonte, Siano and Sarno.
To the aforementioned Municipalities of the Province of Salerno are added the following municipalities of the province of Naples: Boscoreale, Castellammare di Stabia, Gragnano, Santa Maria laCarità, Pompeii, Poggiomarino, Striano, SantAntonio Abate and Terzigno.

Article 4
Origin of the product
All stages of the production process must be monitored by documenting each of the inputs (incoming product) and outputs (outgoing products). In this way, and by registering the cadastral parcels on which the cultivation and de-packaging are carried out in specific lists, managed by the inspection body, of the producers, the traceability and traceability (from downstream to upstream of the production chain) of the product is guaranteed. All natural or legal persons registered in the related lists will be subject to control by the control body, in accordance with the provisions of the production specification and related control plan. If the control body checks for non-conformities, even only in one phase of the production chain, the product cannot be marketed under the protected designation of origin "Cipollotto Nocerino".

Article 5
Description of the method of processing and obtaining the product The cultivation of the spring onion is carried out in the open field. Being a highly specialized crop, it is practiced without associations.
The soil is prepared with a plowing, the depth of which does not exceed cm. 40.
Alaratura follows a milling for preparation for cultivation.
The maximum investment of plants / m2. and of 200 plants, with a sixth of plant which provides a distance between the rows of cm. 20-35 and 10-15 cm on the row.
As a rule, preventive geodisinfestation is not foreseen but if the culture previously hosted on the same ground that will host the Cipollotto has manifested serious symptoms of pathologies, the practice of disinfestation must be carried out with the methods and products authorized for the specific crop.
Seed
The seeds to be used for the production of "Cipollotto Nocerino DOP" will be produced exclusively with bulbs with the characteristics indicated in art. 2 obtained and selected within the territory of the geographical area indicated in art. 3 of the presented disciplinary.
Sowing
The sowing can be carried out all year round, in a seedbed or with direct sowing.
Transplant
It is carried out when the seedlings have reached a height of cm. 14-16 and with well-developed two-five leaves, they are planted, after shortening the roots and the leaf tip to favor their taking root.
Irrigation is essential to guarantee the best conditions in order to obtain a good result from the system. The volumes are directly related to the seasonal climate: in the summer period with a frequency of 3-4 interventions per week, it provides the quantity of water necessary to favor a good vegetative development. Irrigation systems to be used are: hoses, drip, sprinkling, sliding.
Other necessary interventions are fertilizing the plant, to be resumed as soon as the plant shows signs of growth. With regards to mineral fertilization, potassium is used in the rising period and nitrogen in the period of the formation / enlargement of the bulb. Other types of fertilization will be adopted in relation to the needs of the single territories.
In parallel, if the state of the soil and the risk of the development of infestantilo herbs require weeding with pre and post-sowing or pre-post transplant anti-germination products, using formulas authorized for the specific crop.
Collection and Processing
The spring onions are collected by hand or by mechanical means when the diameter of the normal section at the axis of the bulb has a size between 1-5 cm.
After extirpation, the bulbs are transported to the processing places, where they are selected, washed and conditioned according to the techniques already acquired locally.
A particular phase of processing is constituted by the «peeling» of the bulb.
In order to be placed on the market it is essential that the bulb is intact and well cleaned. Since when it is grubbed up, it still has residues of soil particles adhering to the external tunics and can present impurities caused by possible after-effects of entomophysiopathies, to give it the required aesthetic appearance, the bulb is first washed and then "peeled".
The "peeling" consists in the removal of the most external tunics of the Cipollottofino to reach a homogeneous integrity and shine on the whole bulb. It is performed exclusively by hand, in the warehouses of the company interested in marketing or by third parties who are specialized in this activity.
After the «peeling», the root tuft and the leaves are partially cut, the size of the cut and determined by the conditions required by the product recipient market, however, can also remain whole.
The spring onions are then tied in bunches and placed in wooden or plastic crates.
The label is placed on the packaging.
The storage and processing factories are located within the inter-territory of the Municipalities falling in the production area, they are structured so as to be dry, ventilated, poorly lit; they are usually also equipped with controlled temperature rooms for storing the product.
In the same area, packaging must take place in order to guarantee quality, traceability and control.
To avoid further damage that would entail a decrease in the quantity of salable product and above all a decrease in the quality of the entire batch, it is essential to carry out this processing in a short time, when the bulb still has all the cellular suoturgy: the practice of peeling only in this way can be carried out in the physiological conditions of the most suitable bulb and the best possible results will be obtained. For
well highlight the importance of carrying out all the processing and packaging phases on production sites in a short time, it should be emphasized that the bulb of the "CipollottoNocerino" is consumed raw in its fresh state and its main characteristics (fragrance, brilliance, delicacy, flavor, crunchiness, turgidity) that have made it a unique and valuable product would be irreparably compromised with any further manipulations and / or transfers to other places.

Article 6
Elements proving the link between the product and the environment
Certain testimonies of the presence of Cipolla in the area of ​​the Sarnor basin date back to over 2000 years ago: in ancient Pompeii it is in fact depicted in the paintings of Larario del Sarno, the chapel where the Lares were kept, the protectors of the House.
Historical quotations indicate that in the Middle Ages the spring onion was given to the market together with oranges, lemons and chestnuts. In the famous Hippocratica Civitas of the Salerno Medical School, its use is recommended. Also in the late 1800s and early 1900s, the Cipolla Nocerina was reported and described in the agronomy manuals and in the catalogs of the most important seed producing companies.
Even after the Second World War, the cultivation of white onions had a significant importance in local production systems. The period of reconstruction and production recovery was characterized by strong demand from the European markets for Italian fruit and vegetables. It was then that Agriculture lived the greatest development that history remembers with exceptional production levels and played a leading role in the economic recovery of our country.
The centuries-old presence of Cipollotto on the territory of the Sarno Valley was favored by the geo-pedological factors that characterize the entire area. The soil and climatic conditions that characterize it present a set of peculiarities which, together with the environmental vocation and the centuries-old specific experience of local farmers, constitute the natural habitat for the cultivation of the "Cipollotto Nocerino". The land for its origin, its transformations and its current structure constitutes the optimal substrate for hosting the spring onions that grow well in a light, humiferous, fresh, well-drained soil, without water stagnation.
The presence of volcanoes in the neighboring areas has determined the geolitological formation of the Sarno Valley. The numerous eruptions of Vesuvius, which have taken place over time, have contributed, by virtue of the pyroclastic contributions, both to stratification and to the physical-chemical combination of the soil. Vesuvius cyclically scattered ash, minerals and lapilli on the territory, the former enriched the soil with nutrients and ilapilli formed a natural and efficient drainage.
The contribution of alluvial materials transported by the Sarno river, the significant presence of mineral water sources, the copious and superficial aquifer are the additional factors that contribute to making the agricultural land of the Valley an excellent natural compost thanks to which it was already called «felix two thousand years ago. »For your superiority.
The conformation of the environmental peculiarities is further characterized by the photoperiodism which, with a suitable and well distributed alternation of hours of light and dark, prepares the Valley even better for the cultivation of bulbous liliaceae, favoring a balanced development between the epogean part (leaf system) of the plant and the hypogean part "the bulb" which from this particular condition derives further advantages for its natural "bleaching".
The mild climate, typical of the central Mediterranean, particularly favored by the geography of the area that sees the extensive plain sheltered from the winds of the North East - West by the Picentini Mountains, the Lattari and Vesuvius, while from the South the beneficial effects of the golf of Stabia and the amending action of the Sarno furrows and fertilizes across the entire range, determine suitable conditions with a temperate climate, without ever suffering from thermal excesses throughout the year.
In this environmental context, the anthropic factor that has acquired a high level of skills and specialization is added, giving quality and typicality to the Product.
The production system can make use of original and traditional techniques and technical means in the working process which testify to the profound link between the product, the producers and the territory: such as manual transplanting, peeling of the bulbs, reproduction of the seed.
The value of this link between culture and the territory was manifested in its most intense aspects in the events that characterized the social and productive life of the Sarno Valley also in the historical period after the Second World War, when the dynamic recovery that characterized the post-war economies of Europe, generated a strong demand for food. There was the emergence of a thriving export and collection centers such as the fruit and vegetable market of NoceraInferiore-Pagani which became the reference point for agricultural production in central-southern Italy, establishing itself as one of the main Italian mercantile centers, and also in that context, the Cipollotto among the typical and traditional productions played an important role.

Article 7
References relating to control structures
The control on the conformity of the PDO to the specification is carried out by a control structure in accordance with the provisions of art. 10 and 11 of EC Reg. N. 510/2006.

Article 8.
Methods of packaging and labeling - Logotype
The content of each package must be homogeneous and contain only spring onions of the same origin, variety and size within the limits indicated.
The visible part of the contents of the packaging must be representative of the whole.
Spring onions must be conditioned so that adequate protection of the product is guaranteed.
The materials used inside the packaging must be clean and of substances which cannot cause internal or external alterations of the products. The use of materials and in particular of papers or brands bearing commercial indications is allowed only if the printing or labeling is done with non-toxic ink or glue.
The packaging must be free of any foreign body.
The packaging must bear the following indications in characters grouped on the same side, legible, indelible and visible from the outside:
- “Cipollotto Nocerino” and Protected Designation of Origin or its acronym DOP.
Each package must be accompanied by the identification mark, the symbolic relating to the artistic image of the specific and univocal logo, to be used in inseparable combination with the Protected Designation of Origin.
- Manufacturer and / or packaging company (also only the identification code)
- Commercial Features
extra category - category I
- quantity of the product actually contained in the package, expressed inconsistency with current regulations.
Graphic representation of the logo
The logo is represented by a rounded geometric shape, made up of a solid background of yellow-magenta color (process color: 100% yellow + 20% magenta) and a green contour line (process color: cyan 100% + yellow 100% + black 50%) . On the bottom there are three elements:
1) a stylized spring onion plant, composed of a cylindrical bulb of white color shaded with black (four-color: white + black 20%) and two long, fistulous leaves with pointed stone, green (cyan 100% + yellow 100% );
2) the second element, also green (four-color: cyan 50% + yellow 100%), graphically recalls a stylized «S» in a position of slight inclination towards the right side. On its lower left part, the Cipollotto plant rests and originates.
3) the third element is represented by the word "Cipollotto Nocerino", located on the right side of the logo and tangentially intersects with the central part of the "S". The font used is «Comic Sans MS», the color is green (four-color: cyan100% + yellow 100% + black 50%).
One color logo.
In cases where it is not possible to print the four-color logo for packaging or labeling reasons, it will be printed in one color in the following ways:
Positive logo. If the background color of the packaging or label is clear, the logo will be used in positive, applying the darkest print color of the package or the label itself.
Negative logo. If the background color of the package or label is dark, the negative logo will be used by applying the background color of the package or the label itself. Protected Designation of Origin, referred to in art. 1 is forbidden the addition of any additional qualification other than those provided for by this disciplinary including the adjectives such as taste, use, chosen, selected and similar.
However, the use of indications that refer to companies, names, company names, private brands, consortia, which have no laudatory meaning and are not suitable for misleading the buyer is allowed.
These indications may be indicated on the label with characters of height and width not exceeding half of those used to indicate the Protected Designation of Origin.

Article 9.
Use of the trademark on processed products
The products for which the "CipollottoNocerino" PDO is used as raw material also following processing and transformation processes, can be released for consumption in packs bearing the reference to that denomination, without affixing the Community logo, provided that :
the “Cipollotto Nocerino” PDO certified as such, constitutes the exclusive component of the product category to which it belongs;
the users of the "Cipollotto Nocerino" PDO are authorized by the owners of the intellectual property right conferred by the registration of the registration "CipollottoNocerino" PDO gathered in a Consortium in charge of protection by the Ministry of Agricultural and Forestry Policies. The same Consortium in charge will also register them in special registers and supervise the correct use of the protected name. Failure of the Protection Consortium in charge of the aforementioned functions will be carried out by the Ministry of Agricultural, Food and Forestry Policies as the national authority prepared to implement the EC Regulation no. 510/2006.
SUMMARY SHEET
Council Reg. (EC) No 510/2006 «Cipollotto Nocerino»
National file number: 2/2005
(EC No .: ......) D.O.P. (X) I.G.P. ()
This fact sheet is a summary prepared for information purposes. For complete information, the interested parties and in particular the producers of the products covered by the D.O.P. in question, they are invited to consult the full version of the disciplinary at the national services or associations or at the competent services of the European Commission.
1. Competent service of the Member State:
Name: Ministry of Agricultural, Food and Forestry Policies
Address: via XX Settembre n. 20 - 00187 Rome
Tel: 06- 46655104 - Fax: 06-46655306
e-mail: [email protected]
2. Applicant association:
2.1. Name: Promoting Committee for D.O.P. «Cipollotto Nocerino».
2.2. Address: via Fucilari, 28 (at CONFAS) - 84014 Nocera Inferiore (Salerno)
Tel .: 3387731123
Fax .: 081926477
e-mail: [email protected]
2.3 Composition: Producers / Transformers (X) or other ()
3. Type of product: Type of product: Class 1.6 Fruit and vegetables in the natural state or processed in Annex 1 Onion.
4. Description of the specification: (summary of the requirements referred to in art. 4, par.2)
4.1. Name: «Cipollotto Nocerino» D.O.P.
4.2. Description: Il Cipollotto Nocerino D.O.P. designates the bulbs belonging to the species Allium Cepa L, a herbaceous plant with a two-year vegetative cycle. The product upon release for consumption must have the following characteristics: Bulb: Flavor:
delicate sweet, not spicy at all, savory and fragrant; Shape: cylindrical with slight enlargement at the base; Color: internal and external entirely white tunics;
Bulb size: between cm. 1 and 5 cm; Humidity: over 92%. Leaf: Color: glaucointense green with presence of glaucescence; Shape: linear, fistulous, cylindrical, ending at the tip. In order to be placed on the market, the spring onion must be: healthy, whole, clean, free of visible foreign substances, free from any type of damage, free of empty stem, free of parasites, free of abnormal external humidity, free of diodes and / or foreign flavors, free of externally visible shoots, free of swellings caused by an abnormal, resistant, compact vegetative development, it can be free or present the root clump and the leaves can be whole or cut to different sizes.
4.3. Geographical area: The cultivation of the Cipollotto Nocerino affects the whole of the basin of the Sarno Valley which extends over the territory of the Agro Nocerino in the Province of Salerno and on the south-western part of the Province of Naples. In particular, the municipalities involved are described in detail in the specification.
4.4. Proof of origin: All phases of the production process must be monitored by documenting the inputs (incoming products) and outputs (outgoing products) for each. In this way and through the registration in special lists, managed by the control body, of the producers, of the cadastral parcels on which the cultivation and the packers take place, and the traceability and traceability (upstream of the production chain) of the product is guaranteed. All natural and legal persons registered in the relative lists will be subject to control by the control body, in accordance with the provisions of the production specification and the related control plan. If the control body checks nonconformities, even if only in one phase of the production chain, the product cannot be marketed with the protected designation of origin «Cipollotto Nocerino».
4.5. Method of production: The specification provides, among other things, that the cultivation of Cipollotto is carried out in the open field. The soil is prepared with a plow whose depth does not exceed cm. 40. Alaratura follows a milling for the predisposition to cultivation. The maximum investment of plants / m2 and 200 plants, with a sixth planting that provides a distance between the rows of cm. 20-35 and cm.
10-15 in the row. The seeds to be used are produced exclusively with bulbs obtained and selected within the territory indicated in art. 3 of the specification. Lasemina can be carried out all year round in a seedbed or with direct sowing in the field; transplanting is carried out when the seedlings have reached a height of cm. 14-16. Irrigation volumes are directly related to the seasonal climatic trend: in summer, irrigation is carried out 3-4 times a week.
Other necessary interventions are fertilizing the plant to be resumed when the plant shows signs of growth and weeding with pre and post-seeding pre and post-transplant anti-germination products. Production and packaging must take place in the area to guarantee its quality, traceability and control.
To avoid further damage which would entail a decrease in the quantity of salable product and above all a decrease in the quality of the entire batch, it is essential to carry out this processing in a short time, when the bulb still has all its cellular suoturgy: the practice of peeling only in this way can be carried out in the physiological conditions of the most suitable bulb and the best possible results will be obtained. To clearly highlight the importance of carrying out all the processing and packaging phases on short production sites, it should be emphasized that the Nocerino spring onion is consumed raw in its fresh state and its main characteristics (fragrance, brilliance, delicacy, flavor, crunchiness, turgidity). that have made it a unique and valuable product would be irreparably compromised with any further manipulations and / or transfers to other places.
4.6. Link: Certain evidence of the presence of Cipolla in the Sarno basin area dates back to over 2000 years ago: in ancient Pompeii and in fact paintings of Larario del Sarno, the chapel where the Lares were kept, of the protectors of the House. Historical quotations indicate that in the Middle Ages, spring onions were brought to the market together with oranges, lemons and chestnuts. Its use is recommended in the famous Hippocratic Civitas of the Salerno Medical School. At the end of the 19th and early 20th centuries, the Onion is also reported and described in the diagronomy manuals and catalogs of the most important seed companies. Since then the colture of white onions has had a significant importance in local production systems.
The centuries-old presence of Cipollotto in the Sarno Valley was favored by soil and climatic factors that characterize the entire area. The soil due to its origin, its transformations and its current structure constitutes the optimal substrate to host the Cipollotto which grows well in a light, humiferous, fresh, well-drained soil, without water stagnation. The presence of volcanoes in the neighboring areas determined the geolithological formation of the Sarno Valley; the numerous eruptions of Vesuvius contributed to the stratification and the physical-chemical combination of the soil.
Vesuvius cyclically scattered ash, minerals and lapilli on the territory which enriched the soil with nutrients and formed a natural and efficient drainage.
The conformation of the environmental peculiarities is further characterized by the photoperiodism which, with a suitable and well distributed alternation of hours of light and dark, prepares the area even better for the cultivation of short-cycle bulb Liliaceae, favoring a balanced development between the epogean part (upper apparatus) of the plant and the hypogean part which derives further elements from this particular condition for its organoleptic and morphological characteristics as well as determining further advantages for the natural bleaching of the bulb.
The mild climate, typical of the central Mediterranean particularly favored by the orography of the area sheltered from the winds of the North-East-West by the Picentini, Lattari and Vesuvius mountains, determine suitable conditions with a temperate temperature without excessive temperatures throughout the year. In this environmental context the human factor is integrated: the centuries-old specific experience of local farmers who with their carefully manual techniques, such as: manual transplanting, peeling of bulbs and reproduction of the seed testify how close the link between product, producers and territory is, and how much, therefore, this combination gives the product those characteristics which make it so unique and have given it an indisputable reputation.
4.7. Control structure:
Name: CSQA Certificazioni S.r.l.
Address: via San Gaetano, 74 - 36016 Thiene (Vicenza)
Tel. 0445/313011 Fax. 0445/313070
e-mail: [email protected]
4.8. Labeling: Spring onions must be conditioned so that adequate protection of the product is guaranteed. Gli imballaggi devono recare, incaratteri raggruppati su uno stesso lato, leggibili, indelebili e visibili dallesterno, leindicazioni appresso riportate: Cipollotto Nocerino e Denominazione Origine Protettao il suo acronimo D.O.P.. Ogni confezione dovrà essere corredata del contrassegnodi identificazione, il simbolo grafico relativo allimmagine artistica del logo specifico edunivoco, da utilizzare in abbinamento inscindibile con la Denominazione OrigineProtetta. Azienda produttrice e/o confezionatrice (anche solo codice identificativo).
Caratteristiche commerciali: Categoria extra Categoria I. Quantità del prodottoeffettivamente contenuto nella confezione espressa in conformità alle norme vigenti. IlLogo è rappresentato da una forma geometrica tondeggiante sul fondo della qualesono rappresentati tre elementi: Una pianta di Cipollotto stilizzata, composta dalbulbo cilindrico bianco sfumato di nero e da due foglie longilinee, con lapice a puntadi colore verde Un elemento che graficamente ricorda una S stilizzata, verde, inposizione di leggera inclinazione verso il lato destro sulla cui parte inferiore sinistrapoggia e trae origine la pianta del Cipollotto; Il terzo elemento e rappresentatodella scritta Cipollotto Nocerino collocata sul lato destro del logo e si intersecatangenzialmente alla parte centrale della «S.»Le specifiche del logo sono contenute neldisciplinare di produzione. I prodotti per la cui preparazione e utilizzata laDenominazione «Cipollotto Nocerino» anche a seguito di processi di elaborazione e ditrasformazione, possono essere immessi al consumo in confezioni recanti ilriferimento alla detta denominazione senza lapposizione del logo comunitario, acondizione che:
il prodotto a denominazione «Cipollotto Nocerino» certificato come tale, costituiscail componente esclusivo della categoria merceologica di appartenenza;
gli utilizzatori del «Cipollotto Nocerino» DOP siano autorizzati dai titolari deldiritto di proprietà intellettuale conferito dalla registrazione « Cipollotto Nocerino» DOPriuniti in Consorzio incaricato della Tutela dal Ministero delle politiche agricolealimentari e forestali: Lo stesso Consorzio incaricato provvederà anche ad iscriverli inappositi registri e a vigilare sul corretto uso della denominazione protetta. In assenzadel Consorzio di tutela incaricato le predette funzioni saranno svolte dal Ministerodelle politiche agricole alimentari e forestali in quanto autorità nazionale prepostaallattuazione del Regolamento CE n. 510/2006.


Video: FRITTATA DI CIPOLLOTTI BUONISSIMA - Ricetta facile e veloce (June 2022).