Selected in France
around the middle of the nineteenth century. It has been grown in
Emilia Romagna since the '50s, where its characteristics have been
Big sized fruits, with
long and straight stem, thick, green and resistant skin, yellow when
ripe and russet around the stem. A red variety is also available,
mostly total russet. White, grainy, sweet and aromatic flesh.
On the table:
Very good to eat
fresh, delicious if ripening is achieved slowly in winter and simply
cooked in the oven.
Last fortnight of October.
Refrigerating rooms until