Pera Nobile
Nobile Pear
Nobile around Parma and Reggio, lauro around Piacenza. Where it came from nobody knows, though its oddity argues it was not imported the way the bergamotto, the curato or the regina claudia plum were, but arose here from a chance seedling that farmers liked well enough to keep propagating. Grafted on wild pear the tree gets large, over ten metres, upright with a dense vertical crown, the leaves pale green, round and heart-shaped. The fruit is medium to small and unmistakable in shape, broad and round at the base and tapering above.
Designation
- Certification
- Slow Food Presidium
- Category
- Fruit, vegetables and cereals, fresh or processed
Where it is made
the Parma, Reggio and Piacenza countryside
How it is made
Flowering lasts about ten days, in the first half of April on the plain, earlier on sunny hillsides and later in the cold of the mountains.