Project meeting 8th to 12th May 2008

1. ÖREBRO SWEDEN Project meeting 8th to 12th May 2008

2. Alimentary swindles: “Business from a billion of €uro”

3. hundreds of hams with Parma and San Daniele marks which were counterfeit in Naples 6.000 lt of seed oil labeled like extravirgin olive oil, in Bari. In October 2007 has been seized:

4. Data on the alimentary swindles:

5. Protected Designation of Origin or DOP, is a brand that is attributed to those products whose qualitative characteristics essentially depend on the territory of production. Denominazione d’Origine Protetta When a product is DOP Transformation Stages of production manufacture Delimited Geographic Area Rigid and established productive rules

6. When a product is IGP? Transformation Stages of production Manufacture Delimited geographic area Rigid Productive Rules Indicazione Geografica Protetta Protect Geographic Indication, IGP, is a brand that is attributed to those products for which one determined quality or an other characteristic, depends on the geographic origin, and whose production, is made in a determined geographic area. or or or

7. SPECIALITA’ TRADIZIONALE GARANTITA • The term Traditional Guaranteed Specialty, better famous with acronym STG, is a  brand of origin introduced by the European Community in order to protect those productions that are characterised from traditional methods of production. It is addressed to agricultural and alimentary products that have a “ specificity” tied to the production methods or tied to the tradition of a zone, but that they do not necessarily need to be produced only in such zone. • Curiosity:Italy currently boasts the European supremacy between products DOP, IGP and STG.

8. Brand of quality Marches Region • the Marches produce 148 traditional products

9. The three fundamental elements that characteriseQM Brand: • QUALITY is guaranteed by respecting the rules of production and with the control of an independent organism; • TRACEABILITY is guaranteed by the use of a regional information system, Si.Tra.; • INFORMATION on the origin and the process of one product that, thanks to Si.Tra., is given to the consumer at the moment of the purchase; The port of Ancona by Pinturicchio

10. LABELLING

11. denomination of sale list of the ingredients net quantity expiration date the name or business name or trademark and location of the manufacturer or packer or seller in the EU headquarters of the establishment of production or packaging lot of production modality of conservation or use of the Product instructions for use if necessary place of origin if the omission can draw in error the purchaser alcoholic content for drinks with more than to 1,2% alcoholic cont. All products must indicate in the label a number of information for the consumer:

12. The decree obliges to indicate on label not only the country of bottling of the oil but also from which the olives come from.Otherwise is possible to sell as Italian an oil bottled in Italy, but produced with olives cultivated elsewhere. The European Commission has started toward Italy the procedure of infraction for the decree came into force on 17th January 2008.

13. Only Parmigiano Reggiano is the true one “parmesan “ It has been established by the UE Law court  in a sentence on the use  of the denomination "parmesan" from the Germany. Only cheese bearing the protected designation of origin (DOP) "Parmigiano Reggiano" may be sold under the name "parmesan".

14. “Indication of the origin of raw materials in the label is for us of great importance to protect and enhance the Made in Italy against the counterfeitings in order to transmit to the consumers the certainty of a quality product but also the value of the culture of transparency.

15. Typical Products

16. According to the way of processing olive oil, in Italy it is distinguished in: • Extra Virgin Olive Oil • Virgin Olive Oil • Olive Oil among these three categories Extra Virgin Olive Oil is by far superior.

17. Olio extravergine di olivadi Cartoceto DOP The extravirgin olive oil of Cartoceto olive is produced from some varieties of olive tree characteristics of the territory of Pesaro - Urbino Province in which it is produced. Famous since 1500, is a product of great quality, we believe that its origins date back to the defeat of the Carthaginians on the Metauro River in the north of our region and with the founding of the first community of Cerreto.

18. It’s produced in the strip of territory laying along the Po River, where musk grows on trees, where Fog lives and grows, like a ghost, surrouding farms and plants… This fog that people breathes is is the secret ingredient of The Culatello di Zibello Culatello di Zibello

19. Most important features of Culatello Swine is fed with grains and natural feed only. The use of additives and preservatives is banned. Meats are cured in winter only, from October to March; Culatello is aged minimum 12 months.

20. Most important features of Culatello Swine is fed with grains and natural feed only. The use of additives and preservatives is banned. Meats are cured in winter only, from October to March; Culatello is aged minimum 12 months.

21. Prosciutto di Carpegna Carpegna Ham DOP It is produced in the Montefeltro area, The thighs, are first trimmed and pressed to remove the blood, then sprinkled with salt and let drain on the boards for about three weeks. Then they are cleaned and washed with white wine, then dried and flavoured with pepper. Maturing lasts one year. The ham should be compact, with a light taste, not very pronounced and with a fragrant aroma.

22. CIAUSCOLO IGP Ciauscolo is a variety of Italiansalame, typical of the Marche region.

23. The recipe … • The mixture consists of shoulder pulp, ham, loin and bacon and it’s minced three times to obtain a dough almost creamy. Then you add salt, black pepper, wine and garlic and put it in a natural gut The aging lasts 3 weeks next to a fire not too high.

24. Good home-made, traditional lasagne takes time and effort, when you mention lasagne people automatically think of “Lasagne alla Bolognese" but this is not the case. In ItalyLasagne differs greatly from the north to the south. Vincisgrassi(Lasagne from Marches)

25. One of the most famous baked pasta dishes is “Vincisgrassi"which comes from the  Marches region. • A secret is to make it the day before and keep it in the fridge overnight and then re-heat it the next day.

26. Lentil from Castelluccio di Norcia IGP • Its peel is thin, characteristic which gives the product the particularitity not to need being soaked in water before the cooking. • It is characterised for the unic taste,  the colour that varies from a grain to the other and the great-capacity of resistance to the parasites.

27. The Lentil of Castelluccio di Norcia is cultivated on a plateau 1400 mt high, in the middle of the Sibillini mounts chain. • Castelluccio is, a spectacular territory where sun, air, water and scents of the nature are remained intact like for magic.

28. Castelluccio, blooming of the lentils in june

29. The question of acknowledgement of the Sgt brand to the Neapolitan Pizza has been published on the Official Gazette of the European Community. The Neapolitan pizza better than any other product, expresses the value, and the tradition of the Italian agriculture. It is the symbol of the Mediterranean sun, it is a set of colours and flavours that exalts our typical agriculture. Also it’s the favorite by squirrels

30. Now the Neapolitan pizza STG "will feature as well as tomato, mozzarella di bufala, extravirgin olive oil and oregano a diameter not exceeding 35 cm, the edge raised between 1 / 2 cm and a soft, elastic and easily folding consistency.

31. Brand of Origin • As a result of the introduction in1992 of marks DOP, IGP and STG this system of certification has been used exclusively for the quality wines: • Controlled and guaranteed denomination of origin Wines: brandDOCG indicates the excellent quality of some winesDOC of national and international notoriety. • The DOCG certification requires the bottling in the same area of production and in containers holding less than five litres

32. At a lower level if compared with DOC and DOCG wines are located Wines with Typical Geographic Indication, the brand IGT indicates quality table wines produced in  generally wide areas.  • Requirement are less restrictive  than those for the DOC wines.

33. Verdicchio of Jesi Castles • Characteristic of the variety verdicchio is that its cultivation is possible only in the territory of the Castles of Jesi.  • Specifications "Doc“: The area of production concerns mainly the district covering the hills at the centre of the province of Ancona The Grapevine is obtained from the grape Verdicchio. Other white grapes are permitted up to a maximum of 15%.

34. Organic farming • In recent years organic farming has had a very strong expansion. • The trend of areas conducted in Europe is rising • Italy is the European country with more hectares performed by the biological method • The reasons are to be found in new agricultural policies, in the prizes given to farmers who practice agriculture eco-compatible and in the market consolidation.

35. The main points of organic farming are To safeguard environmental resources and maintaining biodiversity the exclusion of synthetic chemicals and GMOs; The use of resistant plants and predators insects against the parasites;enhancement and preservation of the natural fertility of the land through the use of non-destructive techniques;use of natural fertilizers; Ensure for the animals a life that is in accordance with the specific needs of individual species and  animal welfare improving.

36. Biological brand • There are several types Marks of both public and private marks. • Organic farming is a trademark regulated by Regulation EEC n.2092/91. It can be affixed voluntarily by manufacturers of products subject to control and resulted composed of ingredients of which at least 95% obtained with the biological method.

37. “La Terra e il Cielo” THE BIRTH: The Cooperative  was born on May 5, 1980 by a group of young people with strong ideal motivations. Its  aim is to promote the development of biological agricolture; to promote production and consumption of high quality food; to encourage the harmony, protection and valorization of the natural assets; promote employment work.

38. The Cooperative from the beginning pursues the biological quality and ecological of its productions and are committed to spread organic farming in Italy L’uomo vitruviano by Leonardo da Vinci

39. Founded in 1986 in Italy, Slow Food became an international non-profit organization in 1989 whose vast network of 80,000 members is the greatest strength of the movement. It has become an active player in agriculture and ecology. Slow Food links pleasure and food with awareness and responsibility. The association's activities seek to defend biodiversity in our food supply, spread the education of taste, and link producers of excellent foods to consumers through events and initiatives. Slow food

40. Slow Food believes the enjoyment of excellent foods and wines should be combined with efforts to save the countless traditional cheeses, grains, vegetables, fruits, and animal breeds that are disappearing due to the prevalence of convenience food and agribusiness.

41. We are enslaved by speed and have all succumbed to the same insidious virus: Fast Life, which disrupts our habits, pervades the privacy of our homes and forces us to eat Fast Foods.