IGP MANTOVA PEAR

Descrizione

There are six varieties of Mantova Pears: Abate Fetel, Conference, Decana del Comizio, Kaiser, Max Red Barlett and William. The production zone of pears extends from the province of Mantova to the Oltrepo’ Mantova area.  In the mid 1400’s, its cultivation was a prerogative of only nobility and clergy.  Different types of pears were combined to obtain sweeter varieties, but also to add color to the gardens of monasteries and posh orchards – antique renaissance gardens that surrounded noble homes – made up almost entirely of flowers and fruit trees.  The pear cultivation developed only after the unity of Italy and during World War II, thanks to technological innovations in the farming field.  In 1992, the Typical Mantova Pear Consortium -Perwiva was founded and six years later, the Mantova Pear was given the designation of Protected Geographic Indication.  


According to guidelines, the land used for pear cultivation has to have a maximum density of 5 thousand plants per hectare (35,000 pears per hectare) and must follow the principles of integrated production:  this is a production system with a low environmental impact that uses as less as possible technical means that have a high impact on the environment or on the health of the final user.  The Mantova Pear has diuretic and depurative properties and in 100 grams of the product there is a majority of water, potassium, carbohydrates and sugar.  All the Mantova varieties are sweet and juicy. 

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There are six varieties of Mantova Pears: Abate Fetel, Conference, Decana del Comizio, Kaiser, Max Red Barlett and William. The production zone of pears extends from the province of Mantova to the Oltrepo’ Mantova area.  In the mid 1400’s, its cultivation was a prerogative of only nobility and clergy.  Different types of pears were combined to obtain sweeter varieties, but also to add color to the gardens of monasteries and posh orchards – antique renaissance gardens that surrounded noble homes – made up almost entirely of flowers and fruit trees.  The pear cultivation developed only after the unity of Italy and during World War II, thanks to technological innovations in the farming field.  In 1992, the Typical Mantova Pear Consortium -Perwiva was founded and six years later, the Mantova Pear was given the designation of Protected Geographic Indication.  


According to guidelines, the land used for pear cultivation has to have a maximum density of 5 thousand plants per hectare (35,000 pears per hectare) and must follow the principles of integrated production:  this is a production system with a low environmental impact that uses as less as possible technical means that have a high impact on the environment or on the health of the final user.  The Mantova Pear has diuretic and depurative properties and in 100 grams of the product there is a majority of water, potassium, carbohydrates and sugar.  All the Mantova varieties are sweet and juicy. 

Where you can find this product

Seasonality

According to the variety, pears are commercialized between the beginning of August and May 31st of the following year. 

East Lombardy is the European region
of gastronomy 2017