Passacrassana Pear
Origin:
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
enhanced.
Features:
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.
Collection:
Last fortnight of October.
Conservation:
Refrigerating rooms until
March.
| Species | Origin |
|---|---|
| Passacra | Emilia Romagna |
| Jul | Aug | Sep | Oct | Nov | Dec | Jan | Feb | Mar | Apr | May | Jun |
|---|---|---|---|---|---|---|---|---|---|---|---|
