A small winter pear that ripens very late, do not wait for the cooked food. A typical product of great tradition, appeared for the Saints, cooked in wine for adults, passed in the oven with a little butter and sugar for women and children. In the city of Trieste, in particular, it was customary to offer them on the street or during breaks in theater or exhibitions. Sold almost always women who arrived with the pear still warm as long as the buyer kept them close to their chest, hence the name “petorai.”