Italian Coscia Pear 1 kg

Organic

Producer: Salvatore Cirrincione Botanical name: Pyrus communis L. ‘Coscia’ 

Salvatore Cirrincione cultivates his pears at Tenuta Cirrincione, a family farm in thecountryside between Roccapalumba and Vicari, in the Sicilian interior. The estatewas established in its present form in 2012 by Salvatore and his sisters, Mariangelaand Alfonsa, who combined their different experience to give the family farm a newdirection.

Salvatore is responsible for agricultural production, from planning and tending theorchards to improving the crops and overseeing the harvest. Fruit, and pears inparticular, forms the heart of the estate, alongside vegetables, almonds, pricklypears, aromatic herbs and other seasonal Mediterranean produce. The family also

transforms part of its harvest into pear preserves, including pears in syrup, pear jamand pears steeped in Nero d’Avola. 

ETYMOLOGY

Coscia is the variety’s proper name and literally means “thigh” in Italian, a referenceto the pear’s gently rounded, tapering form. It is also traditionally known as Coscia dimonaca, meaning “nun’s thigh.” 

FLAVOUR AND HARVEST

Coscia is an Italian summer pear that ripens early and is particularly prized in Sicily.Small to medium in size, it has a remarkably thin, smooth skin that changes frompale green to an intense yellow as it ripens, sometimes developing a delicate pink orred blush on the side exposed to the sun.

Its flesh is creamy white, juicy, sweet and lightly perfumed, with a fine, gently grainytexture and a refreshing trace of acidity. Harvested principally in July and August, itis more delicate and fleeting than the familiar autumn and winter pears. It is afragrant expression of the Mediterranean summer, best enjoyed fresh and at perfectripeness.

Its natural sweetness also makes it a particularly fine companion for mature orpiquant cheeses.