The mother plants were recovered in Monteleone di Orvieto (Terni) and in Castelgiorgio (Terni), but this variety is widespread in the Orvieto area up to the southern locations of Amelia and Orte. It may originate in these areas, possibly from a spontaneous cross or from a seedling. It is still quite widespread and cultivated in these areas in large individual specimens. The tree is very vigorous and hardy; it has spreading habit and high productivity. The fruit is medium-sized, conical and short in shape. The stem is medium-long, bent and inserted obliquely. The skin is yellow in colour, smooth, quite thick and with small and russeted lenticels. The flesh is white, compact, not too granular, flavorful and aromatic. This pear is harvested during the first ten days in October and it was traditionally stored in the fruit-house either hung in braids or spread out. It keeps well. In a few small towns of the area of origin it is also called pera papera possibly for the way its stem is inserted, reminiscent of a duck bill, or maybe also for its intense yellow color. It is also called “farmer’s steak” due to its nutritional value. It was very appreciated for its keeping quality. It was often eaten cooked also with chestnuts, as a sweet soup. It is also excellent baked in the oven.