Description
Pera dell’Emilia Romagna PGI is a fresh pear deriving from the following varieties: Abate Fetel, Conference, Decana del Comizio, Kaiser, Max Red Bartlett, Cascade, Passa Crassana, William, Santa Maria and Carmen.
Production Area
The production area of Pera dell’Emilia Romagna PGI is within several municipalities in the provinces of Reggio Emilia, Ferrara, Modena, Ravenna and Bologna, in the Emilia Romagna region.
Production Method
The plantation systems must be those which are traditionally used in the production area, and for new plantations it must be possible to plant a maximum of 6000 plants per hectare. Where possible, integrated or organic pest control is preferred. Harvesting is staggered according to the ripening of different varieties: for example, the summer varieties Santa Maria and Carmen are the first to fully ripen, followed by the William variety which is harvested in the first half of September; the Kaiser variety is harvested in the second ten days of September and finally the Decana and Abate Fetel varieties, which ripen at the end of September. Harvesting is generally carried out by hand. Maximum production per unit is 50 tons per hectare for all the consented varieties.
Appearance and Flavour
The Abate Fetel variety of Pera dell’Emilia Romagna PGI is fairly long, with a pale green-yellowish colour and rust-coloured ends; the Conference is pear-shaped and often symmetrical, with green- yellow skin that can often have rust hues; the Decana del Comizio is turbinated and has a smooth pale green-yellowish skin that is often pinkish in appearance, with dispersed areas of rust; the Kaiser is pear-shaped with a rough, rusty-coloured skin; the William and Max Red Bartlett are a short pear-shape, with a smooth green-yellow skin that is covered with a film of pink or bright red, at times in streaks. The Cascade variety is doliform with vertical and transverse asymmetry, and the skin has a light green background with bright red blush and sparse russeting; the Passa Crassana variety is maliform, often doliform, compact, and green and with lenticular russeting; the Santa Maria variety is pear-shaped or a truncated pear shape, with a smooth yellow-green skin; the Carmen is calebassiform, slightly elongated, and is green with pinkish facets. All the varieties are sweet to the taste, at times aromatic.
History
The first historic reference to pear cultivation dates back to the beginning of 1300. The fruit has always been well-known and appreciated in Emilia-Romagna, so much so that it is depicted in a fresco from around 1450: the Madonna della Pera. It appears that arboriculture was not much practiced during the late Middle Ages, with agronomists only starting to dedicate serious attention to this productive sector towards the end of the XV century, and by the XVII century the hills of Romagna and Emilia where covered with fruit tree orchards.
Gastronomy
Pera dell’Emilia Romagna PGI should be put in a paper bag and kept at room temperature for 2-3 days, or for around 7 days if kept in the least cold compartment of the fridge. As well as being eaten fresh, it can also be used in many dishes: fish starters, risotto and pasta, or with meat dishes like pork fillet.
Distinctive Features
The high productivity and excellent quality of Pera dell’Emilia Romagna PGI fruit is given to the area’s pedoclimatic characteristics and the incredible professionality of the producers.
