Cultivated in ancient times and surely of Italian origin, this apple was commonly cultivated in Central and Southern Italy and it is still present today in a few regions such as Campania and Abruzzo. It also propagated in Umbria where it was valued for its good storing capacity. The tree is moderately vigorous and it has a spreading crown; it blooms late and it is thus suitable for areas that have late frosts. Moderately rugged, it grows well in less fertile soils. The fruit is medium-small, with a cylindrical and conical elongated shape. The stem cavity is deep and narrow and the calyx is little shallow, open and pleated. The skin is yellow, with sparse and raised russet lenticels. The flesh is white, slightly sour, crisp and very aromatic. It is harvested in October and stores in the fruit-house to be eaten from November until February-March. It was widespread in many areas of center and southern Italy and praised for its preserving capacity. In Umbria it was also called polsella or canella for its shape, which resembles a small cylinder or small pipe. According to Mattioli, these apples, after being peeled and cored, and then aromatized with cinnamon and clove, can be placed in wine and made into syrup.