The mother plants were recovered in the area of Pietralunga (Perugia). This variety was also widespread in the neighboring Marche. It would be suitable for cultivation even in the high hills areas. The tree is generally vigorous, hardy and with a spreading habit. It is quite productive and blooms late. The fruit is very small, pear-shaped, with a long and typically thick stem. The calyx is absent. The skin is thick, bright green, and coarse because of its small but marked lenticels. The flesh is white, juicy and quite granular. The fruits growing on the mountain mature around the middle of July and should be eaten immediately; in fact they don’t store long even though they travel well. It owes its name to the time of maturation, on Saint Peter’s day in July. It is a small fruit good for processing. It is suitable for jams and for sun drying, cut simply in half, without the addition of any sugar. It is suitable for preserving in sugar or syrup. This can be done by placing the pears whole with their stem in a jar and covering them up with sugar and closing the jar shut and placing the jar in the sun for 40 days. The syrup can also be obtained through traditional boiling and sterilizing.