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Italy is the home of innumerable varieties of pear, none of them known in America.  The typical folk pear of Italy is eaten at the height of summer, direct from the tree without benefit of cold storage, as if there were any to be had.  The texture is crisp, breaking like an apple but with characteristic pear aroma, often musk.   Coscia is most famous of these varieties, a native of Tuscany and was grown in the orchards of the Medici at Florence.  Only medium sized, resembling Bartlett in form but not in flesh, yellow when ripe.  Flesh fine, breaking, with suggestion of musk.  Season end July, lasting a month or so under cold storage.  Pollinate with Bartlett, Passe Crassane, Abbe Fetel.  On Betulaefolia.