TESTONE European Union Trademark Information

On Friday, February 06, 2015, an european community trademark registration was filed for TESTONE by Simone Farinelli . The OHIM has given the trademark application number of 013719133. The current status of this trademark filing is Registered. The correspondent listed for TESTONE is BRUNACCI & PARTNERS S.R.L   of   Via Scaglia Est, 19-31, Modena, IT 41126 . The TESTONE trademark is filed in the category of Meats and Processed Food Products , Staple Food Products , Restaurant and Hotel Services .
Word Mark: TESTONE
Status Date:
Tuesday, July 07, 2015
Application Number: 013719133
Filing Date: Friday, February 06, 2015
Registration Date: Friday, July 03, 2015
Type of Mark: Word
Kind of Mark: Individual
Mark Distinctiveness: Yes
Filing Language: Italy
Secondary Language: Not Available
Last Applicant/Owner:
Via Scaglia Est, 19-31
IT 41126

Classification Information

Class Code: 029
Class Description: Meats and Processed Food Products
Goods & Services: Meats; Processed fruits, fungi and vegetables (including nuts and pulses); Oils and fats; Fish, seafood and molluscs; Dairy products and dairy substitutes; Birds eggs and egg products; Steaks of meat; Game; Prepared meat; Meat, preserved; Meat extracts; Meat gelatines; Hamburgers; Mortadella; Pork loin; Grilled pork belly (samgyeopsal); Pates; Meatballs; Ham; Roast beef; Salami; Meat substitutes; Stock; Roast chestnuts; Broth concentrates; Fruit desserts; Desserts made from milk products; Yoghurt desserts; Artificial milk based desserts; Extracts for soups; Fritters; Potato dumplings; Prepared salads; Soup concentrates; Soup pastes; Potato chips; French fries; Cooked meat dishes; Dips; Soya [prepared]; Stews; Jellies, jams, compotes, fruit and vegetable spreads; Fruit preserves; Preserves, pickles; Olives, preserved; Pickles; Mixed vegetables; Cheese products; Butter; Milk; Milk shakes; Soya milk [milk substitute]; Milk of almonds for culinary purposes; Margarine; Cream [dairy products]; Yoghurt; Sausages.
Class Code: 030
Class Description: Staple Food Products
Goods & Services: Coffee, teas and cocoa and substitutes therefor; Processed grains, starches, and goods made thereof, baking preparations and yeasts; Ice, ice creams, frozen yogurts and sorbets; Baked goods, confectionery, chocolate and desserts; Salts, seasonings, flavourings and condiments; Sugars, natural sweeteners, sweet coatings and fillings, bee products; Cocoa-based beverages; Coffee based drinks; Cappuccino; Espresso; Frappes; Infusions, not medicinal; Flour; Rice; Breakfast cereals, porridge and grits; Foodstuffs made from cereals; Barley prepared for human consumption; Polenta; Yeast and leavening agents; Cannelloni; Macaroni; Pasta containing eggs; Fresh pasta; Spaghetti; Dumplings; Tortellini; Farinaceous food pastes; Gnocchi; Egg noodles; Farinaceous foods; Cheeseburgers [sandwiches]; Pies; Hot dog sandwiches; Lasagne; Filled bread rolls; Savory pastries; Pies [sweet or savoury]; Pizza; Risotto; Ravioli [prepared]; Sandwiches; Cereal-based snack food; Sushi; Tacos; Canapes; Cereal bars and energy bars; Caramels; Pralines; Bubble gum; Lollipops; Chocolate bars; Chocolate eggs; Baguettes; Biscuits [sweet or savoury]; Buns; Croutons; Thin breadsticks; Baps; Bread; Macaroons [pastry]; Shortcrust pastry; Puff pastry; Almond pastries; Petits fours [cakes]; Plum-cakes; Profiteroles; Sponge fingers [cakes]; Tarts [sweet or savoury]; Wafers; Chocolates; Crackers; Croissants; Pancakes; Decorations [edible] for christmas trees; Mousse confections; Panettone; Bakery goods; Tiramisu; Nougat; Vinegar; Wine vinegar; Sauces; Herb tea; Pie crusts; Cake dough.
Class Code: 043
Class Description: Restaurant and Hotel Services
Goods & Services: Hotels; Hostels; Hotel services; Motels; Boarding houses; Tourist camp services [accommodation]; Temporary accommodation; Catering; Pizza parlors; Tea rooms; Takeaway services; Bar services; Fast food restaurant services; Wine bar services; Ice cream parlour services; Restaurant services; Restaurants; Snack-bars; Provision of food and drink.

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