The mother plant was recovered in the area of Gualdo Tadino (Perugia) and it may have originated from the neighboring Marche, where an analogous variety is called mela sassa (stone apple), referring to the hardness of the fruit. This is an excellent variety, still cultivated in individual specimens in the area. It is very hardy and resistant to the most common pests. It is suited for cultivation in mountainous areas and it is very attractive for its good storage qualities. The tree is moderately vigorous, with open crown; it crops regularly and blooms late in the season. It is very hardy. The fruit is medium-large size, being round and symmetrical in shape and flattened at both ends. The stem is medium-long and inserted in a moderately deep and wide cavity. The calyx is open. The skin is very thick, green jn colour and mottled wine-red all over and with numerous white and marked lenticels. The flesh is white, slightly tart, firm, with a very fine and aromatic texture. It is not too juicy but of very good quality. This apple is traditionally harvested in November after the San Martino holiday and stores very well in the fruit-house until the following spring. It can be eaten from January on. It is certainly suited for raw eating given its storing capacity. It is also excellent for cooking and for making compotes. For the latter, dissolve sugar in water (half a kilogram per liter of water and each kilogram of fruit) and heat. When it is completely dissolved, throw in the apples sliced in four wedges. Let them boil for about twenty minutes. Place everything with the addition of spices and it is sterilized in a water bath.