Organic Abate Pears

The long-necked pear: white, melting and very juicy pulp, with a delicate aroma

Elegant in shape and taste: it melts in the mouth without the need to chew

Organic Abate Pears: Authenticity and Artisanal Flavor

Of all pears, the Abate is the one you can recognize from afar: elongated and tapered, with a slender neck and thin yellow-green skin dotted with golden russets. But it's when you taste it that you understand its primacy—the white flesh is melting, free of grains, so juicy it melts in your mouth almost without chewing, with a subtle sweetness and a delicate fragrance that never tires. It's the pear everyone loves, elegant enough to round off a substantial meal and easy to slip into your bag for a snack. Grown according to organic farming principles, it arrives on your table with its skin intact and free of synthetic residues.
 
 
 

The roots of this pear are sunk in a French monastic garden

The full name is Abbot Fétel, and behind it is a man in a cassock: Abbot Fétel, who in mid-nineteenth-century France selected this variety in the gardens of his religious community. This is not an isolated case—for centuries, European monasteries were true laboratories of fruit growing, places where the long hours of monastic life were perfectly matched by the equally long hours of varietal selection. The pear in particular was the favorite fruit of courts and convents: at the court of Louis XIV, hundreds of varieties were cultivated at Versailles, and pomology treatises of the time described them with the same attention reserved for wines. From France, the Abbot found his ideal breeding ground in Italy—and specifically in the Emilia-Romagna plain—so much so that today our country is among the world's leading pear producers.
 
 
 

Choosing organic Abate pears means taking care of yourself

Pears are one of the most gentle fruits on the body: low in acid, well tolerated even by those with sensitive stomachs, they're traditionally one of the first fruits introduced into children's diets. They're rich in water and fiber—pectin in particular, which promotes bowel regularity—and provide potassium, vitamin C, and vitamin K, with a low calorie content and good satiating power. Much of the fiber and antioxidant compounds are found in the peel: choosing organic means you can eat the whole thing, after a simple wash, without sacrificing anything.
 
 
 

How to Best Use: Abate Pears

• WITH CHEESES, THE COMBINATION THAT NEVER WRONG: thinly sliced ​​next to a Organic Grangessato Blue Cheese or one Margherita Goat's Robiola, with a few drops of Organic Chestnut Honey and Organic Sorrento Walnuts: the perfect cutting board.
• COOKED IN WINE OR IN SYRUP, THE TRADITIONAL DESSERT: their slender shape makes them ideal for cooking whole — peel them leaving the stalk, cook them in red wine with a stick of Demeter Ceylon Cinnamon Sticks and serve them warm with a drizzle of 71% Organic Dark Chocolate spindle.
• IN CAKES, SNACKS AND SALADS: in cubes in a soft cake with Type 2 Soft Wheat Flour, or raw in wedges in a salad with rocket, Parmigiano Reggiano di Montagna DOP 24 Months in flakes and a drizzle of oil.

Food container

The Abate ripens off the plant: if it's still firm when you receive it, keep it at room temperature for a couple of days. It's ready when the pulp yields slightly when gently pressed near the stem—the point where ripening begins—while the rest of the fruit is still firm. Once ripe, store it in the refrigerator and consume within 3-4 days, as the soft pulp spoils quickly. Keep it away from leafy greens and other delicate fruits: like apples, pears release ethylene gas.
 
 
 

Nutritional Values ​​(average values ​​per 100g of product)

• Energy: 240 kJ / 57 kcal
• Fat: 0,1 g
• of which saturated fatty acids: 0,02 g
• Carbohydrates: 13,0 g
• of which sugars: 10,0 g
• Fiber: 3,1 g
• Protein: 0,4 g
• Salt: 0,01 g

Estimated average nutritional values ​​for the product category (fresh pear with peel). 
 
 
 

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