From starters to dessert…

Ingredients (serves 6)
2 Abate Fetel pears
4 small fennels
1 head of lettuce

1 lemon
60 g of white cheese
Salt and pepper


Instructions: boil an abundant amount of salted water in a large pot. Clean and wash the fennel and parboil it for 2 minutes. Drain and slice thick. Put them aside in a bowl. Clean and wash the lettuce. Break the leaves irregularly and put them in the salad bowl with the fennel. Peel and cut pears into thin slices on a plate so you do not lose the juice. Put the pear slices into the salad bowl and put the juice aside. Prepare the condiment in a bowl by mixing white cheese, lemon juice, salt and pepper. Pour the condiment and pear juice into the salad bowl. Stir gently and serve.



Fruit with a reddish bloom on the skin (except for coloured varieties) grew at the highest of the foliage, where the alternation between sunlight and overnight dew encourages such redness.

The date of flowering from one year to the next may differ by a couple of weeks, while the harvest date tends to be stable. The duration of the fruit growing cycle depends significantly on environmental conditions, especially in the ripening stage.

Pears are harvested slightly unripe, otherwise it would not be possible keep them for long periods as is the case today. Nevertheless, it is possible to complete ripening naturally at a later stage with suitable precautions.