“When the pear is ripe, it has to fall down.”

Tuscan proverb

Bologna, Ferrara, Modena, Ravenna and Reggio Emilia: it is within these provinces that history is combined with rural wisdom creating the ability to produce a European fruit growing region.

It is here that pears grow best in Europe, instantly recognizable due to the characteristics of tasting unique, which is possible thanks to the fertile cultivation soil, the proper collection period and scrupulous conservation.

The Pear


More than any other fruit it also has an exceptional culinary appeal: from the filling of pasta to pairing it with cheese, the pear is one of the ingredients most widely used in the kitchen, fully entering into the products of the Italian culinary tradition.

One of the things that make pears so popular is that they are high in nutrients. Some of the nutrients are:

  • Natural sugars: although pears are of a considerable size, they contain only 100 calories, so it is recommended to diabetics and to all those people that must restrict their calorific intake without sacrificing the taste of a fruit that is sweet and juicy;
  • Natural fibres: the fibres are an essential element in the diet of the human being, helping to limit the level of sugar in the blood and improving the functioning of the digestive system. In addition, they reduce the risk of cancer of the colon and allow you to “hold off” cholesterol;
  • Potassium: an essential element for human health, potassium promotes muscle contraction, nerve transmission and contributes to protein turnover;
  • Vitamins: vitamin C is an antioxidant, essential for ensuring normal cell turnover and restructuring of tissues, ensuring smoother and more youthful skin. It also helps to prevent damage caused by free radicals and allows the increase of the immune system to fight against the most common infections.

Type of Pears

Abate Fetel, Conference, Kaiser, Max Red Bartlett, William Bianco, Madernassa