Alpe Adria Klozen Pears

Slow Food Presidium

Italy

Friuli Venezia Giulia

Fruit, nuts and fruit preserves

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Alpe Adria Klozen Pears

In Carnia it’s known as Per Martin, in Carinthiia as Klotzen, or Doerrbirne, while in the valleys on the Slovenian side of Italy’s eastern border, they call it Tepka.It probably isn’t a single variety at all but rather a population of pear trees that has adapted to the mountains on the border between Italy, Austria and Slovenia.
They include Pyrus nivalis, the yellow pear or snow pear,which stands out for its slightly silvery foliage on account of the tomentum, or down, on the lower blade of the young leaves, and Pyrus communis, the European or common pear, whose leaves are a pronounced bright green in color. The flowers are small and white and the fruits are also quite small and round in shape. The fruits can only be eaten after being allowed to overripen after the harvest, thus changing their consistency, color and flavor. The procedure involves arranging the freshly picked pears well apart from one another in wood crates and leaving these in a dry, dark place. Here they rest for about a month until they have reached the right degree of ripeness. The skin takes on a dark brown color like the flesh, which stays firm and sugary. The process eliminates the typical astringent effect caused by the high tannin content, which diminishes with overripening. By calibrating the ripening period and temperature, it is possible to preserve the pears for a long time.
Once this process has been completed, the pears may be dried. In the old days, the majolica stube, or kitchen stove, ensured the constant warmth necessary. Alternatively, the pears were arranged on trellises and placed in special wood dryers. Studies on old drying systems are being carried out in the Gailtal and Kanaltal valleys in Austria. Whatever the system used, it is important for the warmth to reach the core of the fruit since it is dried whole, not in slices.
The dried pear can be eaten as it is or ground to flour or crumbled to make pear bread. Refreshed in water, the pear pulp is combined with ricotta to become the main ingredient in the filling for klotzennudeln or cjarsons, ravioli. In the valleys, klozen pear juice, perry, brandy and liqueur are still widely produced.

Season

Klotzen pear products are available all year round.

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A few exemplars of this pear tree survive in the area in which the borders of Friuli, Carinthia and Slovenia converge. They do not grow on plantations but on farmland or uncultivated land. During work on the building of the railroad at Camporosso at the end of the 19th century, an avenue was constructed lined with the pear trees, which can still be seen today, a century later.
The Presidium’s aim is to preserve this biodiversity by counting, cataloguing and protecting surviving trees, and also by planting new ones. It has also set itself the target of processing the fresh fruit to produce the likes of dried pears (as a filling for klotzennudeln or cjarsons), perry, liqueurs and brandy to drive a form of economic development combining tradition, landscape and sustainable tourism.

Production area
In Italy: the communes of Tarvisio, Malborghetto-Valbruna, Pontebba, Dogna, Chiusaforte, Resiutta, Resia and Moggio Udinese.
In Austria: the municipalities of Dellach, Gitschtal, Arnoldstein, St.Stefan im Gailtal, Kirchbach, Koetschach-Mauthen and Hermagor-Pressegersee

Supported by
Friuli Venezia Giulia Region
Luigi Faleschini
Pontebba
via Zardini, 15
tel. +39 392 5011119
faleschinibio@gmail.com

Leopold Feichtinger
Hermagor
Krass 2, 9620
tel. +43 699 10778746
leopold.feichtinger@gmx.at

Alfredo Domenig
Malborghetto-Valbruna
via Officine, 19
tel. +39 327 3609802
alfredodomenig@gmail.com

Marino Ambrosino
Venzone
via Pontebbana, 40/1
tel. +39 347 5148974
marinoambrosino@libero.it

Michele Kovatsch
Pontebba
via Mazzini, 58A
tel. +39 328 4582827
miki.kovatsch@gmail.com

Marisa Piussi
Malborghetto-Valbruna
Via Emilio Comici, 8
Tel. +39 393 4185381
info@agriturismopratioitzinger.it

Irene Pittino e Fabio Tschurwald
Dogna
Via Roma, 60
Tel. +39 333 6930282
iri.piri@virgilio.it

Noemi Filippini
Tarvisio
Via Giuseppe Parini, 1
Tel. +39 366 4310 117
noemifilippini96@gmail.com
Producers’ Presidium Coordinators
For Italy
Luigi Faleschini
Tel. +39 392 5011119
faleschinibio@gmail.com

For Austria
Leopold Feichtinger
Tel. +43 699 10778746
leopold.feichtinger@gmx.at

Slow Food Presidium Coordinator
Filippo Bier
tel. +39 335 6789205
fibier@tim.it
A few exemplars of this pear tree survive in the area in which the borders of Friuli, Carinthia and Slovenia converge. They do not grow on plantations but on farmland or uncultivated land. During work on the building of the railroad at Camporosso at the end of the 19th century, an avenue was constructed lined with the pear trees, which can still be seen today, a century later.
The Presidium’s aim is to preserve this biodiversity by counting, cataloguing and protecting surviving trees, and also by planting new ones. It has also set itself the target of processing the fresh fruit to produce the likes of dried pears (as a filling for klotzennudeln or cjarsons), perry, liqueurs and brandy to drive a form of economic development combining tradition, landscape and sustainable tourism.

Production area
In Italy: the communes of Tarvisio, Malborghetto-Valbruna, Pontebba, Dogna, Chiusaforte, Resiutta, Resia and Moggio Udinese.
In Austria: the municipalities of Dellach, Gitschtal, Arnoldstein, St.Stefan im Gailtal, Kirchbach, Koetschach-Mauthen and Hermagor-Pressegersee

Supported by
Friuli Venezia Giulia Region
Luigi Faleschini
Pontebba
via Zardini, 15
tel. +39 392 5011119
faleschinibio@gmail.com

Leopold Feichtinger
Hermagor
Krass 2, 9620
tel. +43 699 10778746
leopold.feichtinger@gmx.at

Alfredo Domenig
Malborghetto-Valbruna
via Officine, 19
tel. +39 327 3609802
alfredodomenig@gmail.com

Marino Ambrosino
Venzone
via Pontebbana, 40/1
tel. +39 347 5148974
marinoambrosino@libero.it

Michele Kovatsch
Pontebba
via Mazzini, 58A
tel. +39 328 4582827
miki.kovatsch@gmail.com

Marisa Piussi
Malborghetto-Valbruna
Via Emilio Comici, 8
Tel. +39 393 4185381
info@agriturismopratioitzinger.it

Irene Pittino e Fabio Tschurwald
Dogna
Via Roma, 60
Tel. +39 333 6930282
iri.piri@virgilio.it

Noemi Filippini
Tarvisio
Via Giuseppe Parini, 1
Tel. +39 366 4310 117
noemifilippini96@gmail.com
Producers’ Presidium Coordinators
For Italy
Luigi Faleschini
Tel. +39 392 5011119
faleschinibio@gmail.com

For Austria
Leopold Feichtinger
Tel. +43 699 10778746
leopold.feichtinger@gmx.at

Slow Food Presidium Coordinator
Filippo Bier
tel. +39 335 6789205
fibier@tim.it

Territory

StateItaly
RegionFriuli Venezia Giulia