From starters to dessert…

Ingredients (serves 4)
1 Williams pear
300 g of Carnaroli rice
½ cup of white wine

1,5 l of vegetable stock
Butter to taste
Salt to taste
1 bunch of celery
1 carrot
1 onion
120 g of Gorgonzola (blue cheese)


Instructions: Prepare the vegetable broth and set aside. Cut the Gorgonzola into small cubes. Shred celery, carrot, onion and sauté in the butter. Adjust the salt. Toast the rice for 3 or 4 minutes in the sautéed vegetables and sprinkle them with the white wine. Gradually add the broth until it covers the rice and let it cook. Lower the flame to minimum and add the Gorgonzola. Finally, turn off the burner and add the pear, in thin cubes.



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.