Martin Dubi pear is particularly suited for baking. It features a consistent, coarse, yellowish-white pulp, with a sweet and aromatic taste and a perfumed Moscato aftertaste. Its partly rusty skin is red in colour, getting brighter when directly exposed to sunlight. Harvested in October, the fruit is not to be eaten out-of-hand.It is mainly grown in the province of Cuneo, Piedmont.
The traditional products, local breeds, and know-how collected by the Ark of Taste belong to the communities that have preserved them over time. They have been shared and described here thanks to the efforts of the network that Slow Food has developed around the world, with the objective of preserving them and raising awareness. The text from these descriptions may be used, without modifications and citing the source, for non-commercial purposes in line with the Slow Food philosophy.