Pera

The pear originated from the area around the Caspian Sea and was introduced into Europe about two thousand years ago. Today there are around 5,000 varieties, and Italy is one of the biggest producers in the world, cultivating about 10 varieties. Nearly two-thirds of all the pears cultivated in Italy come from Emilia-Romagna, with Campania, Veneto, Lazio, Sicily, Lombardy and Piedmont making up the balance.

Early varieties, maturing around July, include Coscia, Butirra Morettini and Guyot, all of which have a juicy flesh and yellow skin. In August the red or yellow Williams pear ripens and is followed by the winter varieties such as the Abate, the orangey-yellow Kaiser and the large Decana del Comizio or Comice, and finally the largest and longest-keeping, green-yellow pear, Passa Crassana. While these are all grown commercially, the small and delicious rusty-coloured St Martin pear from Piedmont is worth looking out for. Winter varieties can be kept for a few months if properly stored, but summer fruit should be eaten when ripe.