Varietal Characteristics

The pear and apple compote with brown sugar is made by simply cooking Madernassa pears and Piedmont apples.
The Madernassa pear is a variety that takes its name from the small hamlet of the same name in Vezza d’Alba, very close to the Prunotto Mariangela farm. It is believed that this cultivar derives from a natural cross between the Martin sec and the wild pear. The culinary culture of the Roero region has made the Madernassa pear an important part of autumn and winter cuisine. The tree is vigorous, rustic, very fertile, and subject to alternating production in old plantations or those grafted onto rootstock.
As for Piedmont apples, they are renowned for their quality and variety, with different types thriving thanks to the climate, fertile soil and favourable weather conditions of the region, which contribute to developing a rich flavour and fragrant aroma, making them a popular choice both for everyday consumption and for the preparation of desserts and preserves.