La pera abate

First selected in 1866 by Abbot Fetel, a French botanist monk from whom it takes its name, in the early 1900s it became the most widely consumed pear in Europe. Today, it is grown only in the Ferrara, Modena, and Bologna areas and, since 1998, has been protected by the IGP mark as a means of protection and guarantee for consumers.
The fruit ripens in early September and, to enjoy it at its best, it is recommended to consume it two weeks after picking.
A naturally ripened pear can reach a weight of 250 g and is characterized by a smooth, thin skin with a uniform yellow color and fine, sweet white flesh.
Thanks to its high content of simple sugars, it is recommended for athletes and asthenics, as well as having excellent antioxidant and purifying properties.