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This is an ancient variety of English origin, selected in the late 1700s and widely cultivated in Italy, primarily in the Po Valley. Extremely fresh and juicy, with its firm and compact flesh, it's the perfect pear for syrup. Cut into pieces while preserving the skin, it isn't cooked to retain its nutritional characteristics; instead, it's preserved in water and a small amount of cane sugar, without the addition of colorings or preservatives. It can be served to accompany aged cheeses with a strong taste, such as Parmesan or Pecorino. It pairs excellently with porridge or ice cream, and it's great for baking desserts. For a quick dessert, slice the pears, brush with a little apricot jam, sprinkle with cinnamon, and microwave for a few minutes.