The mother plant was recovered in the area of Gualdo Tadino (Perugia); its origin is unknown and no other specimens of the same variety were found. The tree is vigorous and quite rugged, with spreading crown. It crops regularly and blooms late. This pear is medium, egg-shaped and short; it has a wide base. The stem is short, thick and inserted in a medium cavity. The calyx is small and not too deep. The skin is thick, with a yellow background entirely covered with russeting. The flesh is white, juicy and buttery (not at all granular). It is very sugary and aromatic. It is of very good quality. It is harvested in October and preserved for about two months in the fruithouse, even hung braided. It is also called pera nera (black pear) for its dark russeting covering its skin. It is suited for drying due to the high quality of its flesh but also for baking in the oven. Once dried, it can be preserved in cotton sachets in a ventilated place. It can then be cooked with seafood dishes such as pan-fried Baccala (dry salted cod fish).