William

The Williams pear, selected at the end of the 17th century in England, is the most commonly grown variety of pear in Italy. Roundish, pale-green to pale yellow with small lenticels, its flesh is ivory white, very juicy, melting, sugary and with a muscatel aroma. The Williams pear is perfect for summer fruit salads and shakes, but it is also used on industrial scale for juices and jams.

Conference pear

The Conference pear is a cultivar originally from England, which spread in Italy starting from mid ‘900 and which has now reached excellent production levels especially in Emilia-Romagna and Veneto. The fruit is medium-sized, pyriform, with a long, thin and crooked stem. The skin is bronze green-yellow (or russeted) with lenticels when mature. The flesh is white-yellow, melting, very juicy, sweet and aromatic, slightly sour and with a very pleasant flavor.

Abate

The Abate pear gets its name from the French monk who selected it around mid 1600. It is one of the most precious varieties and, among all, the longest and slightly crooked one. The skin is yellow-green, russeted around the neck, while the texture of the flesh is delicate, white and fragrant. Its flavor is juicy and crisp and it is thus suitable for cooking too.

Kaiser

The Kaiser pear, also known as Imperatore Alessandro, has French origins. It is easily recognizable for its regular shape and for its tobacco-colored and completely russeted skin. The flesh is white-yellowish, solid, slightly grainy, juicy, sweet and sour and aromatic. It is cooked par excellence.