Description
Pera Mantovana PGI is a fresh pear deriving from the following varieties: William, Max Red Bartlett, Conference, Decana del Comizio, Abate Fetel and Kaiser.
Production Area
The production area of Pera Mantovana PGI is in the territory of numerous municipalities in the Province of Mantua, in the Lombardy region.
Production Method
The plantation systems are those that are traditionally used in the production area, with the possibility of having 5.000 plants per hectare for new plantations. The trees must be pruned at least once in winter and twice in spring. Where possible, integrated or organic pest control is preferred. Harvesting is generally carried out by hand during the period between August and May, depending on the variety: the William from August 1st to November 30th; the Max Red Bartlett from August 20th to November 30th; the Conference from October 15th to May 31st; the Decana del Comizio from September 30th to March 30th; the Abate Fetel from September 10th to March 15th and the Kaiser from September 15th to March 15th. Maximum production per unit is 45 tons per hectare for all the consented varieties. The fruit are conserved in fridges, with an internal humidity and temperature that do not compromise the qualitative characteristics of the product.
Appearance and Flavour
Pera Mantovana PGI has a different shape according to the variety: the Abate Fetel and Conference have a smooth, pale green-yellowish epicarp and a sweet flavour; the Decana del Comizio has smooth, pale green-yellowish or pinkish epicarp and an aromatic sweet flavour; the Kaiser has a rusty-coloured epicarp and succulent flesh; the peel of the Max Red Bartlett and William has a yellow background, with a film of pink or bright red, at times streaked, and an aromatic sweet flavour.
History
Pera Mantovana PGI has ancient origins dating back to at least the XV century. Its primacy as the most important cultivation in the production area was already noted in 1475, as demonstrated by historical references to the presence of different pear varieties in the orchard of a big farmhouse in San Giacomo delle Segnate. It was only in the mid-XX century that production arrived at a commercial level, as up until the end of the Second World War it was used almost exclusively for local consumption. In more recent times, pear cultivation has developed considerably, above all thanks to technological innovations in the preserving and transport sectors.
Gastronomy
Pera Mantovana PGI is fully ripened when the flesh is soft to the touch at the base of the petiole. If a pear is bought when it is not yet ripe, it should be put into a paper bag for 2-3 days to reach the perfect level of ripeness. It will keep longer if kept in the lower part of the fridge. The fruit is suitable for eating either fresh or cooked and is ideal for making syrups and cakes. Pear mustard is a typical product in the Virgilian cuisine and is the essential basic ingredient for preparing the traditional pumpkin tortelli. The product is also excellent when served with honey and mature cheeses.
Marketing
The product is marketed as Pera Mantovana PGI in the following varieties: William, Max Red Bartlett, Conference, Decana del Comizio, Abate Fetel and Kaiser. It is sold from August to May, depending on the season of each variety, in suitable packaging that permits the product to be clearly identified.
Distinctive Features
Pera Mantovana PGI has many beneficial proprieties for the organism. It is diuretic, purifying and contains few calories. In addition, diabetics can eat it without any problems, as the sugar content consists mostly of fructose.
