Italy’s prized Abate Fetel pears, new to the U.S. market, were featured in a tasting event at Eataly in New York in a delectable four-course meal prepared by Chef Nicoletta Grippo, paired with Italian wines.
Long a favorite among European consumers, the slim, green-skinned, russet-tinged Abate Fetel pear is high in sugar with a white, aromatic flesh. It is considered a delicacy throughout Europe, served at Michelin-starred restaurants across the continent. It became available in the United States in 2013 and will be seeing broader distribution in the coming months. Eataly is expected to sell the pear at retail shortly.
The tasting event was sponsored by Organizzazione Interprofessionale Pera, the trade group representing Italian pear producers established to promote the pear sector, especially the Abate Fetel variety, not only in Italy but also in export markets worldwide.
Growing 300,000 tons annually, Italy is the largest European producer of the Abate Fetel pear, and is Europe’s largest producer of fresh fruits and vegetables overall. Available from September to April, the pear is prized for its sweetness, juiciness and nutritional value. In addition, the Abate Fetel PGI pear can only be harvested at a specific stage of maturity and can only be sold when it achieves a specific sugar content, ensuring that every pear sold at retail meets the standards for quality and freshness.
The tasting menu included a salad with Pasta Sfoglia with Gorgonzola Dolce, Red Wine Poached Abate Fetel Pear & Walnut Streusel; Roasted Abate Fetel Pear Fiocchetti (pasta purses) with Taleggio Cream & Charred Radicchio; Herb Pork Roast with Creamy Parsnip Puree, Caramelized Abate Fetel Pear & Shallot; and the star of the meal for dessert was a sumptuous Crostata with Honey Roasted Abate Fetel Pear & Fior di Latte Gelato.
