The mother plants of the varieties we cultivated were found in the municipality of Città di Castello (PG), but the species, Sorbus domestica L., originally from southern Europe, was widespread throughout Italy in the high hill woods. The tree is very vigorous, with an expanded habit. Very rustic and above all very long-lived, it can even reach three centuries of life. The wood is very hard. The varieties we spread are both globular and pear-shaped, not too large. The peel when harvested is yellow in color suffused with red then, after the period of maturation , it becomes dark brown. The pulp is brown, slightly acidic. It is normally harvested in October, but it is left to mature, or rather ‘ammezzire’ (overripe), traditionally in straw and eaten from November. The sorbs could be pierced into a long string like a rosary or spread on racks, so they were dried and flour was made for a kind of bread. Since ancient times, they were fermented and a drink similar to cider was obtained. Vincenzo Tanara in 1600 said that ‘few fruits are equal in the usefulness of this, which offers bread, wine and side dishes’.