28/10/2022

THE NOBLE PEAR OF BARBOJ HAS ARRIVED

In Rivalta di Lesignano de 'Bagni between badlands and Barboj (volcanoes of mud and salt water) this very ancient and typical pear of the province of Parma has been recovered, very widespread and renowned at the time of Maria Luigia, even if already mentioned and described in the XVIII century. It blooms in the second decade of April and reaches maturity in mid-October-early November, the fruit stays on the plant for a long time even in late winter. The fruit is rich in simple sugars, especially fructose which gives energy and sates.
RECIPE: wash the pears, arrange them in a saucepan with water and red wine, add the sugar and cinnamon to taste, cover and cook over low heat for about an hour.