Organic Madernassa Pear 800g

Madernassa pear

Variety of ancient Italian pear

Among the tastiest pears to eat

Also excellent in the kitchen, it keeps cooking well

Let's get to know the Madernassa pear better

madernassa is a rustic, crunchy, firm pear, particularly suitable for cooking.

Originally from Roero, in Piedmont, it is grown not only on those hills to the left of the middle course of the Tanaro, but also in the Val Grana area of ​​Cuneo.

We know the date of birth of Madernassa with almost absolute accuracy: the mother plant, when it was cut down in 1914, was a magnificent tree born 130 years earlier from a seed that fell by chance on the land of the Gavello farmhouse in the Madernassa hamlet, now included within the administrative boundaries of Vezza d'Alba, between the villages of Guarene and Castagnito

Characteristics Madernassa pear

This rustic Roero pear has a thin, hard and smooth skin with a dark green background that tends towards yellow; sometimes it is tinged with red on the side exposed to the sun and is spotted with tiny gray lenticels and rusty spots.

Buying this pear means preserving precious ancient varieties for our territory, safeguarding traditions that are being lost due to commercial hybrid varieties.

Madernassa pear flavour

The slightly yellowish pulp is crunchy, firm and fragrant.

Small in size, sweet but slightly tannic, it is a classic pear to be cooked, an ingredient of an ancient recipe of the Langhe and Roero tradition, which involves cooking the fruit in wine, with sugar, cinnamon and cloves.

Cultivation area

It has spread in the last thirty years in particular in the sandy soils to the left of the Tanaro, on the hills between Canale, Guarene and Castagnito, but isolated trees, in the midst of the vineyards and on the edge of the farms, are scattered almost everywhere, throughout the province of Cuneo.

Ark of Taste, Slow Food Foundation

Madernassa pear recipe in wine

The recipe for cooked pears, which were originally of the Martin Sech variety, is very ancient (Vialardi mentions it in his Treaty of 1854) and must be prepared with one of the excellent Piedmontese red wines: Dolcetto, Nebbiolo, Barbera.

Put all the ingredients in a pot, bring to the boil and cook for 30-40 minutes (the time is indicative: it depends on the ripening stage of the pears), until the liquid thickens. Leave the pears to cool in the sauce, remove the cinnamon and cloves and serve cut into slices, covered with the sweetened wine.

For 8 people
8 pears of the madernassa variety
a liter of red wine
3-4 cloves, a small piece of cinnamon, a piece (only the yellow part) of lemon zest
2 ounces of sugar
Preparation and cooking time: 45 minutes

SLOWFOOD

Follow us on Instagram for lots of news @alpassofood

We answer all your questions about WHATSAPP

 AZ. ORGANIC AGRICOLA RONCAGLIA, BRICHERASIO (TO)