Brochure AQUA 2015 english

FROM THE LAND TO YOUR TABLE!

the agri-food mark of quality guaranteed by the friuli Venezia giulia region

� respect for the environment

� short and traceable supply chain

� attention to animal welfare

} 90 km

ScAN THE BARcODE AND DiScOvER THE AqUA wORLD

Promotion service, agricultural statistics and marketing

• Service Manager: Dr. Paola Coccolo (tel. +39 0432 529207)

• Technical contacts: Dr. Elena Pozzi (tel. +39 366 6548186) Dr. Emanuele Bianco (tel. +39 0432 529261 or +39 337 1051267) Dr. Nicolò Tudorov (tel. +39 0432 529261)

• e-mail: [email protected]

• corporate website: www.ersa.fvg.it

CONTACTS

• video (available from 2/7)From the land to your table in 90 km: the importance of the supply chain illustrated in AQUA products images

• infoGraphicAn animated journey across the Friuli Venezia Giulia region, from the mountains to the sea, with AQUA products

AgRicULTURE

qUALiTY

ENviRONMENT

iNTRODUcTiON

In a highly competitive economy which must, by definition, compete across the market, it is essential to invest and support the promotion of national agricultural food production. With re-gard to the issue of certification of food products, it is important to distinguish between the two types of “existing trade marks”: the "trade mark" and the "collective trade mark".

the trade mark is defined in Article 4 of Council Regulation (EC) No. 207/2009, where it is stated that: "Community trade marks may consist of any signs that can be graphically rep-resented [...], provided that such signs are capable of distin-guishing the products or services of one undertaking from those of others".

the collective trade mark is defined in Article 66 of Coun-cil Regulation (EC) No. 207/2009, which states that: "col-lective Community trade marks may consist of collective trade marks thus designated and capable of distinguishing the products or services of the members of the association which is the proprietor of the mark, from those of other un-dertakings". In addition, pursuant to Article 11 of Legislative Decree 30/2005 (Industrial Property Code) "entities that car-ry out the function of guaranteeing the origin, the nature or the quality of goods or services, may obtain registration for specific trade marks, as collective trade marks, and have the authority to grant the use of the trade marks to designated producers or dealers”.

The "collective trade mark", in contrast to the "trade mark", is further distinguished by the requirement for Regulations governing its use, indicating the legal entities authorised to use the mark, as well as the conditions for its use and the applicable penalties in case of misuse of the same.

The trade mark (including the collective trade mark) is the property of the entity that registers it and this entity may use it freely within the limits imposed by current regulation in force. However, a substantial difference exists between the scenario where the owner is a public institution and that concerning a private entity.

If the collective trade mark is owned by a public entity (e.g. the aqua mark), this must comply with EU regulations con-cerning the free movement of goods, must be recognised by Member States and must not directly connect quality and origin. Regulations governing the use and the techni-cal product specifications must provide for the possibility of access to the trade mark on the part of all producers in the European Union.

if the owner is a private entity, these constraints are absent and the owner has full freedom over the trade mark in ques-tion. These trade marks may not benefit from the support and recognition of the EU.

In the development of collective trade marks, specific Commu-nity legislation concerning the free movement of goods, as well as all equivalent measures, must be taken into consideration. In reference to the concept of "equivalent measures", it should be noted that a labelling system introduced by a Member State, which associates quality and origin of the product, is likely to constitute an incentive for consumers to buy the product bearing the corresponding label / mark. It is therefore not permitted to establish a certification scheme (a collective trade mark) associating quality and origin, ex-cept as stipulated in Point A of the next paragraph.

PERMiTTED qUALiTY cERTiFicATiONS

a) quality schemes established under regulation (eu) 1151/2012: "quality schemes for agricultural prod-ucts and foodstuffs" (oP, Pgi, tSg).

In 2013, the Commission Regulation (EU) No. 1151/2012 on quality schemes for agricultural products and foodstuffs came into effect. The new Regulation repeals and replac-es the previous Community legislation concerning quality trade marks for agricultural foodstuffs (excluding the wine and spirits sectors), bringing together in a single legal in-strument the regulatory framework regarding the protect-ed designations of origin (PDO), protected geographical in-dications (PGI) and traditional specialities guaranteed (TSG) marks, and concluding part of the reform launched by the European Commission in 2008. Therefore, for the agri-food sector (excluding the wine and the alcoholic beverages sec-tors) the European Union has introduced the PDO (Protected Designation of Origin) and PGI (Protected Geographical In-dication) marks of quality, designed to identify and protect local production, establishing a direct connection between quality and origin.

b) Voluntary quality schemes, recognised by the member States, in compliance with the following criteria:

- specific characteristics of the product;- special production methods;- quality of the final product superior to commercial trade

standards;- the scheme is open to all producers;- the scheme provides for binding product specifications,

whose compliance is verified by public authorities or by an independent inspection body;

- the schemes are transparent and assure complete trace-ability of the products.

Regional Marks and the National Quality System (SQN) be-long to this category and differ mainly with regard to the ownership of the trade marks in question: regional on one hand and national (e.g. dependent on a Ministry) on the other.

Other important quality schemes at the Community level in-clude the following:

C) quality scheme established under regulation 834/2007: biological agriculture

d) quality scheme established under regulation 110/2008: biological agriculture

All the above schemes may be used only if approved by the Member States, in accordance with applicable Community legislation in force. These marks of quality can only be ap-plied to products obtained by operators that meet the specif-ic requirements associated with each quality scheme.

MARKS OF qUALiTY iN THE AgRi-FOOD SEcTOR

tSgPgiPdo

aqua

organiC farming PraCtiCeS

Publication issued byAgenzia regionale per lo sviluppo rurale ERSA (Regional Agency for Rural Development)

Via Montesanto, 17 - 34170 Gorizia

edited by Emanuele Bianco, Elena Pozzi, Nicolò Tudorov

Photographs

ERSA and concessionary companies archives

Project and realisation Interattiva, Spilimbergo (Pn)

This brochure was printed on paper made from pure cellulose “ESF Fedrigoni Arcoprint Milk”

© 2015 ERSA

All rights are reserved.

The reproduction of this publication, even in part, obtained by any means whatsoever,

is strictly forbidden without permission from the publisher.

www.ersa.fvg.it

Focus on quality backed by a 90 km

supply chain !

MIXPaper from responsible

sourcesFSC® XXXXXX

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With the establishment of the AQUA mark of quality, the Friuli Venezia Giulia region wished to make available to operators in the agri-food sector, an important marketing tool, characterised by the advantage of having a very strong impact on the consumer and of being able to be applied directly to products. The AQUA collective trade mark – Agriculture, Quality, Environment – was established by the Friuli Venezia Giulia Region, with the Re-gional Law No. 21/2002. With the same law, the Region entrusted the ERSA AGENcy (REGioNAL AGENcy FoR RURAL DEVELopmENT) with the tasks concerning the recognition and registration of the trade mark, the identification of the types of products to be admitted to the mark, and the preparation of the technical production specifications. The ERSA agency verifies requirements and grants the rights to use the mark, overseeing the use of the same.

The Technical Specifications, regularly reported under the EC Directive 98/34, con-tain definitions and technical standards for individual products, which entities wishing to use the certification of quality must abide by.These standards describe the requirements, the applicable production techniques and the identification and traceability criteria. in particular, producers interested in obtaining permission to use the mark of quality must:

• observe, during the production process, the directions contained in the applica-ble technical specifications.

• obtain conformity of production certification by an independent certification body (UNi cEi EN 45011).

• Apply for a license granting the use of the mark of quality with the ERSA agency.

• Keep the ERSA agency constantly updated with regard to information stipulated in the Regulations governing the use of the mark.

AgricultureThe requirements with the most direct link to agricultural practices, which lead to the realisation of the product, with a focus on the environment and animal welfare.

QuAlity The requirements that ensure qualitative characteristics of the final product, superior to standard merchandise.

environment production practices that lead to an improvement of the production area or a reduction of the total production impact, benefiting the entire ecosystem.

common elements• complete traceability of the supply chain

• reduced supply chain development radius (90 km)

• high sanitation standards

• strong emphasis on animal welfare

• the implementation of agricultural practices that significantly reduce the use of pesticides / fertilisers

• respect of the natural cultivation vocation of the land

• livestock farming systems that do not

impact the surrounding environment


The elemenTs characTerising The mark are

QUALITÀ

QUALITÀ

QUALITÀ


supply chain !

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white asparagus

ProducT sPecificaTion regarding whiTe asParagus cerTified wiTh The aQua mark of QualiTy regulaTe all sTages of ProducTion, from The selecTion of The culTivaTion Terrains, To The densiTy of The sysTem, To ferTilisaTion, irrigaTion and harvesTing PracTices.whiTe asParagus carrying The aQua mark of QualiTy is characTerised by iTs high QualiTy. is a ProducT ThaT The “besT Tables” cannoT do wiThouT.

aqua certified white asparagus must fall in the "extra" or "class i" category, cultivated in suitable terrain and respecting strict cultivation practices.the product specifications establish strict limits for nitrogen, phosphorus and potassium fertilisation. furthermore, with regard to crop protection, integrated pest management practices must be adopted.

agriculTure• selection of terrains most suitable for the cultivation of as-

paragus• environmentally friendly farming techniques: extensive use of organic fertilisers, use of integrated pest

management practices

QualiTy• the certification can only be granted to asparagus falling in

the "extra" and "class i" commercial categories

environmenT• reduced supply chain development radius

high quality

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Only white asparagus of the best quality carries the AQUA mark of quality, sold both in bunches or in boxes, yet always marked with the AQUA logo.

ThE Agri-fOOD mArk Of QUAliTy

gUArAnTEED by

ThE friUli VEnEziA giUliA rEgiOn

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in Tavagnacco, near Udine, white asparagus has been cultivated since the 19th century. The promotion of the product began during the 1930’s, together with the historic festival. The combination of white asparagus and Tavagnacco is well recognised throughout the region and white asparagus cultivated in Tavagnacco has become a traditional product of the Friuli Venezia Giulia region.in 1988, during this journey of development, in order to bring together asparagus producers in the area, the cooperativa Agricoop Asparagi di Tavagnacco (agricultural cooperative) was established, which continues to cultivates the product and to carry forward this important tradition. The cooperative consists of approximately ten members, including 4 aspara-gus producers, while the others contribute in different ways with their fruit and vegetable products.currently, an area covering approximately 5 hectares is culti-vated, from which a production of approximately 150 quintals of white asparagus is obtained every year, harvested daily be-tween April and may entirely by hand, thus guaranteeing the traceability of the product from the land to the table.

Agricoop Asparagi Tavagnacco Soc. coop. Agr.Via dell’Asilo, 1 - 33010 Tavagnacco (UD)tel. 0432 650054email [email protected]

Agricoop Asparagi Tavagnacco

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recipes

Agricoop Asparagi Tavagnacco

Pork ... and its nature

ingredients

• pork fillet

• 2 apples

• 1 potato

• 100 g whole hazelnuts

• 80 g breadcrumbs

• for the batter (100 g water, 120 g ‘00’ flour , 30 g polenta flour)

• 30 g capers

• 3 pieces of dehydrated tomato chips

• 10 g Brandy

• 1 tbsp caster sugar

• thyme and salt to taste

• 120 g peanut oil

• 30 g oil

Preparation

Wash and trim away extra fat from the deboned pork fillet. Rub the tenderloin with oil and thyme for

a couple of minutes. cut into 3 cm pieces.

Allow to rest in fridge covered with plastic wrap. Brunoise cut the potato without peeling, season it

with a pinch of salt and oil and cook in a hot oven at 180 °c until golden brown.

prepare the pork breading, chopping the hazelnuts (70%) and combining with the bread crumbs

(30%). prepare the batter by vigorously mixing the water with the two types of flour, making sure no

to form lumps (the batter should be smooth and not too dense) and season with salt. peel and dice

the apples. cook the diced apples in a pan with a tablespoon of sugar and very little water, sauté for a

few minutes and simmer with brandy until reduced. place the cooked apples in a blender and blend

for a few seconds at maximum speed until a smooth and shiny cream is obtained.

chop the capers in a food processor, place the mixture on a Gastronorm baking sheet and dehydrat

in the oven for two hours at 90 °c. process the dehydrated capers in a mixer until a fine powder is

obtained. The same cooking method is used for the tomato chips: dehydrate the chopped tomato

chips in the oven for two hours at 90 °c.

Fry the hazelnut flavoured pork in hot oil and pat with straw paper or with a sheet of A4 paper to

remove extra oil. Serve the dish in a deep plate layering the apple cream coulis, three pieces of

pork, the potato brunoise, the tomato chips, a few slices of unpeeled apple to emphasise the two

consistencies of the apple and to add colour to the dish and finally sprinkle with the caper powder.

recipes

The recipe, created by students of

the Flora institute in pordenone,

was entered in the AQUA iN BoccA

competition at the Agriest 2015 fair.

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pork meat

only meaT from heavy Pigs obTained from suPPly chains ThaT are Tracked and conTrolled can be cerTified wiTh The aQua mark of QualiTy.comPliance wiTh sTricT ProducTion rules ensures care for The environmenT and aTTenTion To animal welfare, The laTTer a fundamenTal elemenT in ensuring The besT QualiTy of meaT.

the supply chain, from the production of the raw material to the packaging of processed products, takes place in a distribution area with a 90 km radius, in the centre of which we find the slaughterhouse. more specifically, the pigs must be raised within the above-mentioned distribution area using techniques that ensure respect for their welfare and fed according to specific food plans formulated with products at least 55% of which are sourced from the same area. the participating farms undertake to limit nitrogen emissions, significantly reducing the nitrogen load per hectare, compared to the already strict rules imposed by the eu. the product specifications stipulate for a quantity of 160 kg of nitrogen per hectare in areas classified as vulnerable and 300 kg per hectare in other areas. this translates into a lower zootechnical load per unit of surface area.

agriculTure• attention to animal welfare, specific dietary requirements, strict rules concerning the procurement of feed

QualiTy• selection of specialised breeds for the production of mature

and succulent meat, appropriate slaughtering age, optimal organoleptic characteristics of the meat

environmenT• reduced supply chain radius, increased attention to the management of agricultural effluent

traceable supply chain

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not only fresh pork meat, but all products derived from its processing can also carry the AQUA mark of quality, provided that the products in question contain only meat that complies with the applicable production regulations and that this represents no less than 90% of the product. in this way, it is possible to certify salami, cooked and raw ham, etc., thus ensuring a full range of products.


gUArAnTEED by


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Since 1992, in San Vito al Tagliamento, we have been producing cured meats according to old traditions typical of the Friuli region, passed down by my father who was an expert butcher. From him i learned trade secrets and techniques, which have been refined over time with the help of collaborators and modern technologies, using the best selection of products and meats. The quality of the raw materials is critical to the production of my cured meats. For this reason, i joined the Gruppo carni Friulane enterprise, which thanks to its Friulian supply chain, helps ensure product consistency and the guarantee of heavy pigs, raised on selected grains. in my shop, you can find a small selection of products in which i specialised: sausages, musetto, salami, soppressa, ossocollo, pancetta. With the goal of offering superior levels of service, i am renovating my locales and creating a wonderful agri-food centre, surrounded by nature, in the hope that you will come by to visit us.

Salumificio pantarotto di pantarotto LorisVia Bannia, 14 - 33078 San Vito al Tagliamento (pN)tel. 0434 874090email [email protected]

Salumificio Pantarotto di Pantarotto Loris

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Gruppo carni Friulane is a slaughtering enterprise, founded in 2011 by three local entrepreneurs with experience in the agri-food sector. The company has close ties with the region, with more than 80,000 pigs slaughtered each year, all born and raised in the Friuli Venezia Giulia region. Gruppo carni Friulane represents a key element of the regional pig industry, which places great emphasis on the use of high quality raw materials. The structure relies on the use of optimal slaughter techniques, aimed at maintaining and enhancing the particular characteristics of local pork meat. The company is not limited to the production of whole legs cured for producing San Daniele ham, but thanks to agreements signed with regional companies, even the other cuts of pork hold great importance for the production of traditional cured meats.

Gruppo carni Friulane SrlVia monte colombera, 16 - 33081 Aviano (pN) tel. 0434 651164email [email protected] www.gruppocarnifriulane.it

Salumificio Pantarotto di Pantarotto Loris Gruppo Carni Friulane srl

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Since 1954 Salumificio Dentesano has been producing high quality cooked ham, praga ham and roasts, salami and cured meats. in terms of ham produced in the Friuli region, we proudly developed a supply chain project entirely based on local production. our salami is produced only with meat from pigs raised in the Friuli Venezia Giulia region. our Friulian traditions come together with influences from Trieste in the production of our Nonno Angelo ham, which is boneless, tided and sewn entirely by hand, roasted and lightly smoked over beech wood and juniper berries. cartoccio is the cooked version of the ham, wrapped in a crust of bread without yeast, which retains its fragrance and its softness. The search for the highest quality raw materials and careful production practices characterise all our products, from ham to our specialities including orange duck, pork shin cooked in beer, roasted rabbit and black truffle ham. All products are free of gluten and milk derivatives. cured meats produced by Filiera Friulana Dentesano and AQUA certified, represent the very excellence of the company. our production facilities in percoto and campolongo are certified in the BRc and iFS quality standards.

Salumificio Dentesano SpaVia Aquileia, 89 - 33050 percoto (UD)tel. 0432 676397email [email protected] www.dentesano.it

Salumificio Dentesano spa

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our story began over 70 years ago, in a small workshop in Trieste, where we began to chase our dreams. Today, the principe di San Daniele company is one of the best known italian cured meat producers on the market, recognised and appreciated around the world, from Los Angeles to Tokyo. We are one of the leading producers of prosciutto di San Daniele pDo, we hold a prominent position in the würstel sector, with the Wulevù brand and in the production of praga ham.in 2005, principe joined Kipre Holding SpA, the group which also controls the King's brand. With a focus on expansion and management of the overall production chain, in 2009 Kipre acquired a slicing and deboning service centre in calestano, in the province of parma.in a market where food safety is the key to certain success, we simply continue to improve what we refer to as our “phi-losophy of goodness”: tradition, experience, authenticity, artisanal wisdom, professionalism, all refined with advanced production technologies and a focus on management. This is how we are able to transform the excellence of qual-ity delicatessen production into an everyday pleasure for all consumers, including those who suffer from food allergies.

principe di San Daniele Spa (single member limited liability company)Via J. Ressel 1 - San Dorligo Della Valle (TS)tel. 040 3880811 email [email protected]

Salumificio Dentesano spa Principe di San Daniele spa

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coop consumatori Nordest is one of nine large consumer cooperatives operating in the coop system, group leader of the italian distribution.Founded in 1995 through the unification of coop Nordemilia and coop consumatori Friuli Venezia Giulia, the company operates in large areas of the Emilia, Lombardy, Trentino, Veneto and Friuli Venezia Giulia regions. There are 217,000 members in the Friuli Venezia Giulia region (as of April 2015) and if we also count those in the neighbouring Veneto area, there are over 250,000 members.coop consumatori Nordest manages 34 supermarkets and 3 hypermarkets across the region and in part of Veneto.Through our cooperative, hundreds of thousands of associated consumers are now able to take part as active players in the distribution market. That which they are part of is an original experience of mutual benefits, participation and economic democracy, in order to protect and promote their rights and to provide families with convenience, quality and safety. The cooperative and its partners have a profound connection with the territory, articulated through the relationship with suppliers, with their stories and their production chains, supporting and sustaining them, creating opportunities for promoting regional excellence from consumers.

coop consumatori NordestVia Ragazzi del ‘99, 51 - 42124 Reggio EmiliaSub-office Via musile 9/34 - 33170 pordenone

Coop Consumatori Nordest

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2beurocarne snc di bergamasco dino & c.Via Julia Augusta, 1233050 Terzo di Aquileia (UD)

la vecje salumerie sncVia Dante Alighieri, 5633050 Rivignano (UD)

salumificio luigi vidaVia dei Laghi, 4/b33040 Torreano (UD)

salumificio Pitaccolo g. srlVia dell’olmo, 433030 Varmo (UD)

Coop Consumatori Nordest Other concessions of the AQUA mark of quality

aGRicoLTURAQuALiTàamBiENTE

THE AGRi-FooD mARK oF QUALiTy GUARANTEED By THE FRiULi VENEziA GiULiA REGioN

The concessions listed in

this publication are those in

force on 12/06/2015.

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mussels and clams

only farm-raised molluscs are cerTified wiTh The aQua mark of QualiTy, sold alive or frozen.

the supply chain, from the production of the raw material to the packaging of processed products, takes place in a distribution area with a 90 km radius, in the centre of which we find the facility responsible for the purification and shipping.the strong tidal ranges characterising the farming sites contribute to obtaining a product of excellent quality.for consumer safety, the minimum period of purification is 18 hours, with a water temperature ranging between 11 °C and 13° C.Product traceability is always guaranteed through a batch coding system that ensures a safe and verifiable process.

agriculTure• selection of the most suitable areas for the farming of Philippine mussels and clams • low farming density

QualiTy• firm molluscs full of flavour and with no defects

environmenT• reduced supply chain radius • exclusive use of natural feed • careful and constant monitoring of water quality in the farming sites

guaranteed product

14 15

Consumers can find mussels and clams carrying the AQUA mark of quality in various commercial solutions: from the classic nets to the most convenient vacuum packaging or frozen and incorporated in other products, subject to the mandatory condition that mussels and clams are the only meat ingredient, representing at least 50% by weight of the finished product.


gUArAnTEED by


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raw cow's milk

aQua cerTified milk, in addiTion To meeTing sTricT eu rules, PresenTs oTher very sTringenT saniTary reQuiremenTs, as well as well defined comPosiTional characTerisTics concerning faT and ProTein conTenT.

the supply chain, from the production of the raw material to the packaging of processed products, takes place in a distribution area with a 90 km radius, in the centre of which we find the milking facility, which also carries out the initial processing of the raw cow’s milk.Cows that produce the certified milk are fed with raw materials, at least 25% of which originate in the area of reference and 50% of which are self-produced by the farmer. this guarantees a food plan predominantly formulated with local components. farms that are part of the certified supply chain undertake to limit nitrogen emissions, significantly reducing the nitrogen load, compared to the already strict rules imposed by the eu. the product specifications stipulate for a quantity of 160 kg of nitrogen per hectare in areas classified as vulnerable and 300 kg per hectare in other areas. this translates into a lower zootechnical load per unit of surface area. the traceability of each unit of production is guaranteed and information pertaining to the farming system and the corresponding nutrition plans is always available.

agriculTure• attention to animal welfare, specific feeding requirements, strict rules concerning the procurement of fodder

QualiTy• qualitative parameters of the milk (protein, fat, microbial load, etc.) above the prescribed standard, guaran-

teeing processing techniques of excellence

environmenT• reduced supply chain radius, increased attention

to the management of agricultural effluent

animal welfare

16 17

This practice opens the door to a whole series of related products derived from milk, obtained using only milk in compliance with the production regulations described here. The wide selection of goods available to consumers ranges from very fresh, fresh and aged dairy products including bottled milk and cheese spreads, as well as products with a long aging time such as montasio PDO.


gUArAnTEED by


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The company was established in 1984 in pieve di porcia, in the province of pordenone, as an artisanal operation, with the daily processing of milk acquired from selected farms in the area and relying on traditional and artisanal production techniques, vocation still respected and deliberately maintained today. in 1994, the operations moved to Visinale di pasiano, with the acquisition of the dairy factory and the aging warehouses. The company has been associated with the consortium for the protection of montasio cheese pDo since 1986. The Latteria di Visinale operates to offer consumers the authentic taste of its cheese production: montasio pDo, Latteria Visinale, Latteria Quadro, Latteria Vajont aged and Latteria La pieve, the production of which relies only on milk, salt and rennet as ingredients. our products have been certified with the AQUA mark of quality since January 2015.The production begins late at night and ends with a silent maturing of the cheese on wooden planks ... as it once was.

Latteria di Visinale Srl Società Unipersonale Via Visinale centro, 67 Frazione Visinale33087 pasiano di pordenone (pN)tel. 0434 610746email [email protected]

Latteria di Visinale srl

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Latteria di Visinale srl

Venchiaredo is a dairy farm operating in the Friuli region, specialising in the production of fresh cheese, based in Ramuscello di Sesto, Reghena, in the province of pordenone. The important experience gained in over 40 years of activity in the dairy sector, allows Venchiaredo to operate as a company of reference for the modern consumer and a valuable partner for large distribution chains.it is the 3rd largest producer of stracchino cheese in italy, with 5,500,000 kg produced in 2014.Venchiaredo Stracchino is produced using fresh milk sourced mainly from the Friuli region. The characteristic delicate freshness stems from the natural wealth of live lactic cultures, calcium, phosphorus and vitamins, that enhance the authenticity of the certified Venchiaredo production.Available in creamy, Light, Lactose-free and innovative open and close packaging.

Venchiaredo SpaVia ippolito Nievo, 31 33079 Ramuscello di Sesto al Reghena (pN)tel. 0434 690339email [email protected]

Venchiaredo spa

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apples

aQua cerTified aPPles can belong To commercial varieTies as well as scab-resisTanT and indigenous. The agriculTural managemenT and The PhyTosaniTary ProTecTion PracTices musT follow inTegraTed ProducTion PrinciPles. all PlanTing maTerial used musT be cerTified and The use of gmo ProducTs is noT PermiTTed.

the supply chain, from the production of the raw material to the packaging of processed products, takes place in a distribution area with a 90 km radius, in the centre of which we find the facility responsible for the storage and initial processing of the apples. With the objective to protect the landscape, specific areas are maintained around the orchards, offering suitable habitats for insects beneficial to the cultivation of apples. the maximum planting density is 5000 plants per hectare. all post-harvest plant protection treatments must be declared and carried out in accordance with defined operational procedures and instructions. aqua certified apples must be traceable along the entire production chain, through the use of objective systems that facilitate the identification of key production chain information, at any time. the apples must also comply with minimum chemical and physical parameters, and possess phenological characteristics declared in the specification and constantly monitored.

agriculTure• selection of the most suitable land, grassing between rows,

density of plants appropriate for achieving a better balance between the plant and the surrounding environment, use of certified varieties, resistant to major diseases and possible use of indigenous varieties

QualiTy• only apples that fall in the “extra” or “class i” category, appropriate post-harvesting conservation techniques

environmenT• reduced supply chain radius, compliance with integrated pest

management techniques, selection of varieties suited to the growing environment

respect for the environment

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not only apples of the highest quality are certified with the AQUA mark, but also products resulting from their processing, including juice, apple cider vinegar and any other products, on the condition that the same apples represent the characterising ingredient and correspond to at least 60% of the final product.


gUArAnTEED by


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Established in 1980 by the Larcher family, pomis is one of the leading fruit producers in the region. The company’s orchards, located in places specifically suited to the cultivation of apple trees in terms of position, climate and type of soil, produce 7 different varieties of apples on an annual basis. Respect for nature, for biodiversity, for the land and for its historic and socio-cultural heritage, together with strong social commitment represent the key points on which pomis has developed its business strategy. it is essential that customers appreciate not only the final product, but also the territory where the product has been produced for over 30 years. Apples, apple juice, apple vinegar, apple balsamic vinegar and fresh whole apple juice are our "Superior Quality" products, the result of passion and dedication, tradition and innovation. The quality of our products cannot be “assembled”, it comes directly from the fields cultivated by us and we guarantee it.

pomis S.S. Società AgricolaVia morsano, 89 - 33050 mortegliano (UD)tel. 0432 767615email [email protected]

Pomis S.S. Società agricola

22 23

The iulia Augusta cooperative brings together some of the finest fruit producers in the Friuli Venezia Giulia region, with the goal to organise the production during all phases of the supply chain.cooperative members are spread throughout the provinces of Udine and pordenone, located in regional areas most suitable to the cultivation of apples. The apples are harvested exclusively by hand, in order to individually select every single fruit that is thus controlled, stored, packaged and labelled with a sticker that certifies its quality. All stages of the production chain are constantly monitored in order to ensure compliance with the product specification adopted. We cultivate 7 varieties of apples (Gala, Golden, Red Delicious, Granny Smith, imperatore, Fuji and pink Lady) and from these, apple juice characterised by unique flavours is obtained. Transparency towards consumers, respect for their health and respect towards the environment are the fundamental characteristics that accompany the quality of our productions.

iulia Augusta Società cooperativa AgricolaVia morsano, 89 - 33050 mortegliano (UD)tel. 0432 767824email [email protected] - www.iuliaaugusta.com

Pomis S.S. Società agricola Iulia Augusta s.c.a.

24 25

potatoes

farmers and Processors musT follow sTricT ProducTion regulaTions ThaT define The QualiTy of The ProducT, The farming PracTices, and The develoPmenT of The suPPly chain. Thanks To comPliance wiTh The aPPlicable sPecificaTions, PoTaToes and ProducTs made wiTh PoTaToes cerTified wiTh The aQua mark of QualiTy, sTand ouT for Their QualiTy and for being eco-friendly ProducTs.

the supply chain, from the production of the raw material to the packaging of processed products, takes place in a distribution area with a 90 km radius, in the centre of which we find the facility responsible for harvesting the potatoes. thanks to this approach, the amount of Co2 emitted during the production process is reduced, since spaces in which operations are conducted, from production of the raw material to the final packaging, are limited.in order to ensure greater biodiversity of the territory, the potatoes must be grown in plots covering a maximum area of 5 hectares.the tubers planted must be certified from the outset and cultivated using integrated Production techniques, in particular with regard to irrigation and fertilisation practices.

agriculTure• environmentally friendly agricultural practices • adoption of integrated production techniques

QualiTy• planting of certified tubers• at harvest time, large turgid tubers of specific weight, with a

colour ranging from red to intense yellow, with white to yel-low flesh

environmenT• reduced supply chain development radius• adoption of cultivation techniques which provide for a mod-

erate use of production factors (water, fertiliser, etc.)

certified tubers

24 25

not only fresh potatoes are certified, but also a whole range of ready to use products for consumer use or for the restaurant sector, such as peeled potatoes and prepared foods made with AQUA certified potatoes, on the condition that the same potatoes represent the characteristic ingredient and correspond to at least 60% of the final product.


gUArAnTEED by


26 27

The co.pro.pa. company was formed in 1988 by members of the Latteria di ovoledo in zoppola and its activities began in 1990 in murlis, zoppola, harvesting 6,000 quintals of potatoes. in 1993 operations continued in the new warehouse facilities equipped with cold rooms for the storage of approximately 35,000 quintals of potatoes. currently there are 99 members throughout the provinces of pordenone and Udine producing, in addition to potatoes, onions, beans, asparagus, cabbages and “brovada” turnips.our customers are mostly located in the Friuli Venezia Giulia region, with approximately one third of the product sold in Emilia Romagna and Veneto and a small part in Lazio.The most popular varieties include: marabel, Universa, Artemis, Jaerla, Ambra and innovator (yellow flesh), manitou (red skin and yellow flesh) and Kennebec (white flesh). Every year, new varieties are tested in the ongoing search for the very best in terms of production, conservation, as well as from a culinary standpoint. co.pro.pa. potatoes are produced in accordance with specific regulations that limit the use of fertilisers, herbicides and pesticides. After harvesting, the crop undergoes chemical and organoleptic analysis of the tubers in order to guarantee customers and consumers a product that does not contain any traces of pesticides.

co.pro.pa. Società cooperativa AgricolaVia zoppola n. 37 - 33080 ovoledo di zoppola (pn)tel. 0434 574145email [email protected]://copropa.it/coop

CO.PRO.PA. soc. coop. agr.

26 27

CO.PRO.PA. soc. coop. agr.

recipesDouble ravioli with polenta and cheese,

pork “raguttino” sauce, Montasio fondue

and apple compote

ingredients for 5 people

Preparation

prepare the fresh pasta dough, combining the flour, eggs, egg yolk, salt and a little extra virgin olive oil.

Knead until dough is smooth and homogeneous.

For the polenta filling: bring the water to boil, add salt, pour the polenta flour and cook for about an hour.

For the second filling, make a bechamel sauce: boil the milk, in another saucepan melt butter and stir in

flour. pour the boiling milk over the butter and flour mixture, mix well and cook for a few minutes. mix in

the previously grated cheeses.

Uniformly dice the celery, carrots and onion, cooking them over low heat with the smoked bacon.

Trim away excess fat from the pork loin, dice and brown in preheated skillet, add the browned meat to

the sautéed vegetables, add the meat stock, the bouquet garni, the spices tied in gauze and cook briefly.

Heat the oil and fry the “cicciole” for a few seconds.

Roll out the pasta dough, spoon the two fillings on the rolled dough and close the ravioli giving them a

rectangular shape (keeping them separated).

Wash and peel the apples, cook them with the lemon juice and sugar until a purée consistency is

obtained, add two drops of mustard essence and cool. cook the ravioli in boiling salted water, lay them

over a spoon of pork “raguttino” sauce, garnish with the cheese fondue, a few crumbled juniper berry

and the apple compote.

recipesFor the egg pasta:

• 600 g of ‘00’ flour

• 2 eggs

• 330 g pasteurized egg yolk

• 13 g salt

• 10 g extra virgin olive oil

For the polenta filling:

• 250 g of water

• 200 g polenta flour

• 20 g salt

For the cheese filling:

• 200 g milk

• 20 g flour

• 20 g butter

• 260 g cheese (130 g fresh

and 130 g aged)

For the “raguttino” sauce:

• 300 g of pork loin

• 100 g onion

• 50 g celery

• 40 g carrot

• 1 slice of smoked “guanciale”

(pork cheek)

• 50 g brown stock (or gravy)

• a few juniper berries,

cloves,coriander

• rosemary and sage to taste

• salt to taste

For the fondue:

• 180 g cream

• 60 g aged cheese

• 200 g fresh milk

• 20 g cornstarch

Garnish ingredients:

• 80 g apple “senapata”

mustard

• 30 g crisp "cicciole" (pressed

cakes of fatty pork)

• a few sprouts


the Linussio institute in Tolmezzo,

won the AQUA iN BoccA competition

during the Agriest 2015 fair.

28 29

rainbow trout and char

only TrouT and char farm-raised in crysTal clear waTers can be cerTified wiTh The aQua mark of QualiTy of The friuli venezia giulia region. sTricT sPecificaTions regulaTe The ProducTion in order To guaranTee fish wiTh suPerior meaT QualiTy, while fully resPecTing The waTer and The aQuaTic environmenT.

Controls provided for in the production specifications begin from the hatching of the eggs to the slaughter and processing of the meat.in particular, the fish are guaranteed living conditions as close as possible to the animal's natural habitat,with a fish density of less than or equal to 35 kg per cubic meter, constant change of water in the breeding tanks for guaranteeing a good level of oxygenation, with threshold values above 5 mg/litre of oxygen and the use of feed with a low fat content (less than or equal to 26%). all the specifications serve to ensure the production of slender fish characterised by lean and firm meat, requirements fundamental for obtaining high-quality processed products while fully respecting the water environment.

agriculTure• strong emphasis on animal welfare provided by a low density

of fish• balanced diet and unforced feeding techniques for ensuring a

harmonious development of the animal

QualiTy• lean and compact meat, with fats characterised by high nutri-

tional quality• slender shape of the fish, indicating a constant physical activi-

ty of the animal

environmenT• high quality of water, incoming and outgoing from the breed-

ing tanks• control of the entire production cycle in order to obtain a

healthier fish

well-being of our waters

28 29

in addition to whole rainbow trout and char, a wide range of products obtained from the processing of the fish meat is available to consumers. in all processed products, the only meat ingredient must correspond to AQUA certified raw materials.


gUArAnTEED by


30 31

"A trout, to be good, must be a good trout”This simple phrase captures the entire Friultrota philosophy.Large volumes of running water and strict feed controls - these are the ideal conditions for the welfare of the fish, as well as necessary for obtaining trout that produces compact, lean and flavourful meat, ideal for processing into other products. in addition, the company places a strong focus on artisanal practices. A significant part of production operations are carried out manually. And then there is the smoking process! Real smoke from virgin wood, to give the meat that characteristic delicacy, the complexity and the roundness of fragrances which make our smoked products so unique.over the years, next to the Regina di San Daniele and to cold smoked trout, numerous ready to eat specialities have been introduced: the hot smoked Fil di Fumo, steamed fillets prepared using various recipes and a full range of haute cuisine condiments and seasonings.All without preservatives or additives.

Friultrota di pighin S.r.l. UnipersonaleVia Aonedis 10 - 33038 San Daniele del Friuli (UD)tel. 0432 956560email [email protected]

Friultrota srl

30 31

Friultrota srl

recipesTrout fillet with potato and ricotta mousse,

Gorizia rose and brovada

ingredients for 4 people

• 4 rainbow trout

• 4 small “rose di Gorizia” radish

• 1 “brovada” turnip

• 4 small potatoes

• 50 g ricotta

• 20 g anchovies

• 20 g capers

• 3 scallions

• parsley

• brandy

• Tergeste Dop extra virgin olive oil

• salt

• pepper

Preparation

peel and cook the potatoes in salted boiling water and as soon as they are ready mash in

a bowl with a potato masher and allow to cool. Add the ricotta cheese, the capers and the

parsley, season with salt and pepper and mix until a smooth consistency is obtained.

prepare four dough cutters, lined with a strip of baking paper. clean and fillet the trout, season

the fillets with salt and pepper and place them inside the dough cutters obtaining a cylinder.

Using a pastry bag, pipe the mashed potatoes in the centre of the cylinder and bake for 10

minutes at 170 °c.

in the meantime, lightly sauté the shallot and the anchovies in extra virgin olive oil for a few

minutes. Blend the sauce and keep it warm.

As soon as the trout is ready, arrange it in the middle of the plate, garnished on top with the

radish and around with the grated turnip. Season lightly with the anchovies sauce and a

drizzle of Tergeste pDo extra virgin olive oil.

recipes


the pertini institute in Grado, was

entered in the AQUA iN BoccA

competition at the Agriest 2015 fair.

enter the world of

AQuA super-products!

Scan the barcode with your smartphone

to browse and download the various

pages ERSA has dedicated to children:

discover all the products, play, draw and

participate in the selection of the name

of your favourite super-product.

The browsable version is also available in the AQUA

section of the www.ersa.fvg.it site.

The printed materials, together with numerous gadgets,

will be available during ERSA events.

...my name is

aQualot

and i am a friend

of Agriculture,

of QuAlity and of the

environment

for liTTle ones and their familiesersa offers an illustrated journey for discovering the full range of aqua certified products.

AQUAlot and its super-products

battling to protect the environment and to provide you with healthy and nutritious products

iNTRODUcTiON

In a highly competitive economy which must, by definition, compete across the market, it is essential to invest and support the promotion of national agricultural food production. With re-gard to the issue of certification of food products, it is important to distinguish between the two types of “existing trade marks”: the "trade mark" and the "collective trade mark".

the trade mark is defined in Article 4 of Council Regulation (EC) No. 207/2009, where it is stated that: "Community trade marks may consist of any signs that can be graphically rep-resented [...], provided that such signs are capable of distin-guishing the products or services of one undertaking from those of others".

the collective trade mark is defined in Article 66 of Coun-cil Regulation (EC) No. 207/2009, which states that: "col-lective Community trade marks may consist of collective trade marks thus designated and capable of distinguishing the products or services of the members of the association which is the proprietor of the mark, from those of other un-dertakings". In addition, pursuant to Article 11 of Legislative Decree 30/2005 (Industrial Property Code) "entities that car-ry out the function of guaranteeing the origin, the nature or the quality of goods or services, may obtain registration for specific trade marks, as collective trade marks, and have the authority to grant the use of the trade marks to designated producers or dealers”.

The "collective trade mark", in contrast to the "trade mark", is further distinguished by the requirement for Regulations governing its use, indicating the legal entities authorised to use the mark, as well as the conditions for its use and the applicable penalties in case of misuse of the same.

The trade mark (including the collective trade mark) is the property of the entity that registers it and this entity may use it freely within the limits imposed by current regulation in force. However, a substantial difference exists between the scenario where the owner is a public institution and that concerning a private entity.

If the collective trade mark is owned by a public entity (e.g. the aqua mark), this must comply with EU regulations con-cerning the free movement of goods, must be recognised by Member States and must not directly connect quality and origin. Regulations governing the use and the techni-cal product specifications must provide for the possibility of access to the trade mark on the part of all producers in the European Union.

if the owner is a private entity, these constraints are absent and the owner has full freedom over the trade mark in ques-tion. These trade marks may not benefit from the support and recognition of the EU.

In the development of collective trade marks, specific Commu-nity legislation concerning the free movement of goods, as well as all equivalent measures, must be taken into consideration. In reference to the concept of "equivalent measures", it should be noted that a labelling system introduced by a Member State, which associates quality and origin of the product, is likely to constitute an incentive for consumers to buy the product bearing the corresponding label / mark. It is therefore not permitted to establish a certification scheme (a collective trade mark) associating quality and origin, ex-cept as stipulated in Point A of the next paragraph.

PERMiTTED qUALiTY cERTiFicATiONS

a) quality schemes established under regulation (eu) 1151/2012: "quality schemes for agricultural prod-ucts and foodstuffs" (oP, Pgi, tSg).

In 2013, the Commission Regulation (EU) No. 1151/2012 on quality schemes for agricultural products and foodstuffs came into effect. The new Regulation repeals and replac-es the previous Community legislation concerning quality trade marks for agricultural foodstuffs (excluding the wine and spirits sectors), bringing together in a single legal in-strument the regulatory framework regarding the protect-ed designations of origin (PDO), protected geographical in-dications (PGI) and traditional specialities guaranteed (TSG) marks, and concluding part of the reform launched by the European Commission in 2008. Therefore, for the agri-food sector (excluding the wine and the alcoholic beverages sec-tors) the European Union has introduced the PDO (Protected Designation of Origin) and PGI (Protected Geographical In-dication) marks of quality, designed to identify and protect local production, establishing a direct connection between quality and origin.

b) Voluntary quality schemes, recognised by the member States, in compliance with the following criteria:

- specific characteristics of the product;- special production methods;- quality of the final product superior to commercial trade

standards;- the scheme is open to all producers;- the scheme provides for binding product specifications,

whose compliance is verified by public authorities or by an independent inspection body;

- the schemes are transparent and assure complete trace-ability of the products.

Regional Marks and the National Quality System (SQN) be-long to this category and differ mainly with regard to the ownership of the trade marks in question: regional on one hand and national (e.g. dependent on a Ministry) on the other.

Other important quality schemes at the Community level in-clude the following:

C) quality scheme established under regulation 834/2007: biological agriculture

d) quality scheme established under regulation 110/2008: biological agriculture

All the above schemes may be used only if approved by the Member States, in accordance with applicable Community legislation in force. These marks of quality can only be ap-plied to products obtained by operators that meet the specif-ic requirements associated with each quality scheme.

MARKS OF qUALiTY iN THE AgRi-FOOD SEcTOR

tSgPgiPdo

aqua

organiC farming PraCtiCeS

Publication issued byAgenzia regionale per lo sviluppo rurale ERSA (Regional Agency for Rural Development)

Via Montesanto, 17 - 34170 Gorizia

edited by Emanuele Bianco, Elena Pozzi, Nicolò Tudorov

Photographs

ERSA and concessionary companies archives

Project and realisation Interattiva, Spilimbergo (Pn)

This brochure was printed on paper made from pure cellulose “ESF Fedrigoni Arcoprint Milk”

© 2015 ERSA

All rights are reserved.

The reproduction of this publication, even in part, obtained by any means whatsoever,

is strictly forbidden without permission from the publisher.

www.ersa.fvg.it


supply chain !

MIXPaper from responsible

sourcesFSC® XXXXXX

FROM THE LAND TO YOUR TABLE!


� respect for the environment

� short and traceable supply chain

� attention to animal welfare

} 90 km

ScAN THE BARcODE AND DiScOvER THE AqUA wORLD

Promotion service, agricultural statistics and marketing

• Service Manager: Dr. Paola Coccolo (tel. +39 0432 529207)

• Technical contacts: Dr. Elena Pozzi (tel. +39 366 6548186) Dr. Emanuele Bianco (tel. +39 0432 529261 or +39 337 1051267) Dr. Nicolò Tudorov (tel. +39 0432 529261)

• e-mail: [email protected]

• corporate website: www.ersa.fvg.it

CONTACTS

• video (available from 2/7)From the land to your table in 90 km: the importance of the supply chain illustrated in AQUA products images

• infoGraphicAn animated journey across the Friuli Venezia Giulia region, from the mountains to the sea, with AQUA products

AgRicULTURE

qUALiTY

ENviRONMENT

Documents

Brochure AQUA 2015 english