The Monteleone pear, typical of the far-flung surroundings of Orvieto
(Monteleone d’Orvieto, Castelgiorgio, Castel Viscardo, Allerona) and of
the bordering territories (Orte, Amelia, Alta Tuscia), is at high risk
of becoming extinct. It is not traditionally grown in an orchard but
separately as a large, thriving, particularly fruitful tree.
Locally it is called “pera papera” (duckling pear), perhaps because the stem is reminiscent of the beak of a goose, or for its bright yellow color. This hardy rural pear is traditionally
picked during the first ten days of October and keeps well during the autumn and winter months.
The usually large and isolated trees were often used to mark the boundaries of a piece of property or to separate different cultivations.
Before refrigerators, these pears were preserved by hanging them in a cool dry place or by laying them on racks. With its compact grainy flesh, the “Pera Monteleone d’Orvieto” is and was mainly eaten cooked. Particularly nutritional, it is an ideal ingredient in the highly caloric sweet soups, together with chestnuts. Another traditional dish consists of baked pear with honey. Now used in making all kinds of cakes and pastries, it is one of the ingredients in local recipes for fruit tarts or it can be served with melted bittersweet chocolate.
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