The Pear of Romagna joined the official list of typical Italian products with the certification PGI (protected geographical indication) that was issued on 21 January 1998.
Being a product of PGI certification requires that at least one phase of the production process should be carried out in the region of Emilia Romagna.
In Emilia Romagna is cultivated 70% of Italian pears. In particular the areas recognized by the Indicazione Protected Geographical are the provinces of Modena, Ferrara, Bologna, Reggio Emilia and Ravenna.
Are integrated production respecting the environment and the health of the consumer, are harvested only when they have reached a certain degree of maturity and may be marketed only when they have reached a certain level of sugar.
Cultivars of Pear of Emilia Romagna PGI are as follows.
The Abbot Fetel, “Queen of pears”, discovered in France eponymous variety Abate Fetel in mid 1800. The fine variety is produced in Italy only in Emilia Romagna and mature in late September. The fruits have elongated flask-large size (even more than 250 grams), with a beautiful smooth skin and thin yellow rusty. The juicy pulp, white and fine, has sweet and sour taste, and is extremely fragrant and pleasant.
The Conference, of English origin of the 800, are also produced in Northern Europe, but those in Emilia Romagna differ in appearance rusty and a more intense flavor. The fruits ripen in the first half of September and are a dull yellow-green bronze, rough to the touch. The flesh is white, ivory, dark, sweet, juicy and very aromatic.
La Doyenne du Comice is of French origin of the first 800, mature in late September and the fruits are very rounded, green-yellow, with the presence of lenticels. The flesh is white, sweet, tasty, fine, melting, excellent quality, sweet and fragrant.
The Kaiser is completely rusty a beautiful color burned and is ideal for the kitchen. Cultivars of French origin of the last century. The gathering takes place in the second week of September. The fruit is large, the peel is rusty background of yellow and bronze with numerous lenticels. The flesh is yellowish white, firm, slightly grainy, juicy, sweet-sour and aromatic.
The Max Red Bartlett is a mutation of William. Introduced in Italy in the postwar years has spread in Emilia Romagna. The fruit in the shape and size recalls William but in this case the color of the skin is of a brilliant and attractive red color. The flesh is white, dark, sweet-sour and sweet, muscat aroma characteristic, fine and compact.
The William is a historic cultivars of English origin, has spread in Italy mainly in Emilia Romagna. The fruits are harvested in mid-August and present with a smooth skin, light yellow with some slight reddish tinge on the part of the fruit exposed to the sun, often with traces of rustiness. The flesh is white, dark, sweet and typical and unmistakable aroma.
William and Max Red Bartlett are excellent eaten fresh, but are also used for juices, brandy, fruit salads and jams.


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