Martin Dubi pear

Back to the archive >

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.

  • Hai imparato qualcosa di nuovo da questa pagina?
    Did you learn something new from this page?

  • Yes   No
Back to the archive >




Other info


Fruit, nuts and fruit preserves

Arca del GustoThe 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.