It was found in the area of Pieve Santo Stefano (Arezzo) but its origin is unknown. It is quite known in the family land holdings of this part of Tuscany. It is cultivated in these same areas, in individual specimens. It is a very good autumn variety and it used to be valued for its preserving ability. It is suited for cultivation in the mountains and on high hills. The fruit is medium-large size, of round shape slightly flattened and symmetrical. The stem is average-long, inserted in a deep and open cavity; the calyx is medium sized and semi-open. The skin is very thick and waxy, of a light green colour tending to pale yellow when ripe, and has a few marked lenticels. The flesh is white, slightly sour, aromatic and crisp, very juicy and palatable. Harvest and ripening It is traditionally harvested in October, with the waning moon, but it is eaten starting in November. It keeps very well in the fruit-house until the following spring. This apple is suited for being eaten fresh and it is particularly appreciated for its rich juice. It is also suitable for baking in the oven, for making fritters, jams and sauces. In the past it would also be used in combination with other varieties to make pomades or ointments for the body, as Carlo Felici writes in the 1500’s.