Martinone pear is both nationally and internationally regarded as one of the best baking varieties, even though its sweet and aromatic flavour makes it enjoyable out-of-hand as well. It is medium-small in size, pyriform and pot-bellied, with a cannellini-yellow, semi-opaque skin, rusty all over its surface. Its pulp is yellowish-white, firm and coarse. This variety ripens from December through March, its tree is vigourous and has a good yield.
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.