Frutti Battaglio - Pera


Origin:Argentina, Cile, South Africa

Varities:Abate Fetel, Coscia, Forelle, Red Bartlett, Williams

Pear trees grow spontaneously in the forests of Europe and Asia, where it has been cultivated since ancient times in different varieties. Although you may be surprised to learn that the pear is a "false fruit", just like the apple and the loquat: from a strictly botanical point of view, the actual fruit is the core.

Our varieties:


One of the most prized varieties: the size is medium-large. It has a long neck and short stem. The skin is yellow with some russeting, and often shows a red shade on the sun-facing side. The pulp is white, creamy and aromatic.

Pera Abate Fetel
Pera Coscia


This pear has no seeds, and the pulp is defined by a perfect balance between sugar and tartness. It can easilybe peeled and lasts a long time in the fridge or at room temperature.


It is one of the most beautiful of the colourful pears. The skin is disseminated with lenticels that bring to the mind the scales of the rainbow trout ("Forelle" in German). It stands out for its thick-grained pulp, which is compact, tart and aromatic.

Pera Forelle
Pera Red Bartlett


It is the latest variety present in Italy. The peel is very thin and well-attached to the pulp, the flavour is intense and high quantities of juice can be produced.


As one of the most widespread and well-loved varieties, it presents a light green hue, shading rapidly towards straw yellow. The pulp is cream-white in colour, with an intense aroma with notes of Moscato, a buttery consistency and a distinct aroma.

Pera Williams


Pears are delicious just as they are, as well as being a very versatile food, which can be paired beautifully with meats and cheeses. They are commonly used in desserts, soufflés and cakes, often in combination with chocolate.

Legati alla terra
Valori nutrizionali

Did you know?

  • Pears are 84% water and are very refreshing. Thanks to their sugar and vitamins, they give a big energy boost. Most of the nutrients are in the skin: this is why we recommend eating the whole fruit without peeling!

  • Did you know you can use pears to make a delicate and tasty vinegar? With its fruity aroma and low acidity, pear vinegar is excellent raw as a condiment for salads, as well as an added ingredient in morre elaborate recipes.