At Solarelli®, the Abate Fetel pear season has started with ideal weather during harvesting between mid-August and early September. Conditions were perfect for pear ripening, with constant sunshine, high temperatures, perfect humidity levels and little rain.
It therefore seems to be an excellent year for Solarelli® top-quality pears grown in the area recognized in Europe with the PGI mark (the plain between Modena, Ferrara and Bologna).
The Abate Fetel variety is prestigious and is recognized all over Europe as the queen of pears. The skin is smooth and slightly russeted with a flowery aroma, the texture is fondant when fully ripe and the flesh is juicy and delicate. It is perfect paired with tasty cheeses such as Parmigiano Reggiano DOP, Pecorino and Formaggio di Fossa but also with softer ones such as Taleggio and Squacquerone di Romagna DOP.
Solarelli® is the brand of Gruppo Apofruit producers and it represents a reassurance for consumers, as they know they won't be disappointed with the flavor.
First grown in France in the mid-1800s by the monk who named it, Abate Fetel started to be cultivated commercially in Italy in the early 1900s.
Orchards are located mainly in the Po valley, not only because of the ideal climate and soil conditions but also due to the experience and extraordinary skill of growers.
Abate Fetel pears are in fact considered the most prestigious thanks to their refined aroma and texture. Depending on the ripening level, they can be fresh and crunchy or sweet and fondant.
The three secrets of Solarelli® Abate pears:
Cultivation area
The location makes the difference. Solarelli® Abate pears are grown in circumscribed areas, in the Po Valley on fresh alluvial soil that is insulated well and near rivers and streams. Fog is very frequent well into spring and the temperature difference between night and day is considerable.
These aspects have an effect on the quality and appearance of Abate pears, which develop a red hue.
Cultivation methods
The cultivation methods, pruning, thinning, fertilizing and defense against disease comply with the production specifications set out by Regione Emilia Romagna as well as Apofruit directives for the Solarelli top quality brand.
Harvesting time
The right harvesting time has an effect on the flavor and shelf-life of the fruit. Pears are harvested when the sugar level has reached a value that varies depending on the year but which still is not below 13° Brix.
Fruits are then sorted according to their size and defects and placed in low-temperature units with a high carbon dioxide concentration. This way, ripening continues slowly so fruits can reach April at their best.
A talk with Franco Girotti, Apofruit technician for the Emilia area
"It's been an excellent year for Solarelli® Abate pears, with an abundant production that reaches 8,000 tons for Gruppo Apofruit. However, the brown marmorated stink bug meant that a lot of volumes could not be destined to the top quality segment.
This year, Abate fruits are particularly 'smooth', which means there is very little russeting. This characteristic is determined by the climate and humidity level during fruit growth in early spring.
We're particularly proud of the quality Apofruit managed to achieve for the Solarelli® brand, especially because we agree on all the crop operations necessary to obtain the maximum quality thanks to the extensive technical assistance provided to the 270 producers in the area.
Choosing the right moment to harvest Abate pears is essential to obtain the best quality. Technicians and producers agree on the ideal harvesting time by assessing fruit hardness and sugar level."