Nine varieties are in the Ark of Taste:
pera cocomerina: little heirloom 'watermelon pear' from the Apennines near Cesena in Emilia-Romagna. As it ripens, the flesh turns very red inside. It's fragile and not easy to keep, so is often used in jam; in August it's celebrated at the Sagra della pera cocomerina at the Comunità Montana dell’Appennino Cesenate ed il Comune di Verghereto.
pera madernassa: Piedmontese pear, often used in cognà.
pera martin dubi: red pear from Piedmont, used in cooking.
pera martin sec: pears from Piedmont and Aosta, often cooked in red wine for dessert.
pera martinone: small yellow and reddish pear from Piedmont, consumed fresh or in cooking.
pera scipiona: yellow green eating pear from Emilia-Romagna, believed to have been introduced centuries ago from England.
pera spadona: light green late summer eating pear grown in Emilia-Romagna.
pera volpina: greenish cooking pear from Emilia- Romagna that can be kept for a long time in the fridge.
pero misso della Lessinia: grown in the hills north of Verona, a rare pear consumed in November when it's overripe and the skin has turned brown (misso in dialect); it's used to make desserts, jams, pear cider and spirits.
Images by: Monica Arellano-Ongpin