The mother plant was recovered in the area of Citta’ di Castello (Perugia) but this fruit was also widespread in the Tuscan part of the High Tiber Valley. Its origin is unknown but it used to be extensively cultivated because it was amongst the first pears to mature. The tree is moderately vigorous, with compressed habit and cropping on alternate years. It is quite hardy and suited for cultivation in high hill areas. The fruit is medium-small sized and it is of medium pear-like shape. The skin is thin, a light and even yellow without marked lenticels. The stem is medium, not too thick. The flesh is white, very sweet, melting and very aromatic. It has no grit cells. It is harvested at the end of June for immediate fresh eating or for drying. It does not travel well. It is a valuable fruit for its early maturation and it owes its name specifically to the very light color of its skin. Besides being suited for fresh eating – given its early maturing time – this pear can also be sliced and dried in the sun and then stored in cotton bags in a dry and ventilated room. Because of its richness, its juice is excellent for preparing tarts and pies; it is also an ideal ingredient for ice creams.