The mother plants were recovered in the area of Città di Castello (Perugia) but this variety was once widespread throughout Umbria, especially in the Amelia (Terni) area. The tree is moderately vigorous, very rugged and with irregular habit. It is highly productive and in the past was mostly propagated by seed. The fruit is of medium size and very elongated in shape. The skin is thin and a green-yellow with purple shading. The flesh is green, very aromatic and flavorful, nearly freestone, separating in fact quite easily. It is harvested in mid-August and is for fresh and immediate eating or for drying. It was always held in high consideration for being highly suitable for drying. The custom in the past was to place the plums just picked in hot but not boiling water for about 7-8 minutes. After that they would be placed on cane mats to dry for 10-12 days, until completely dried. They can be used with cooked fat meat dishes and also wrapped in vine leaves and then cooked in hot ashes.