The oldest and most widespread types of pears are ‘perifigi’, ‘brutebone’, ‘aljanke’, ‘moškatevke’ and ‘pituralke’. They stored them in the attic for the winter. They put them on the floor over the beans or in baskets or smaller crates. Those of lower quality were cut in slices and dried in the oven or on the sun.

‘Pituralke’ had almost been forgotten. Newer varieties have somewhat pushed them aside. Gourmets have taken the matters into their own hands and have been trying to revive this fabulous pear variety for the last decade. Nowadays they can be bought in bigger supermarkets or directly from the producers. If the tradition of preparing them hadn’t been preserved, this pear would have been without value and probably unknown today. What is typical for this variety is that only the most stubborn eat them freshly picked as they have a rough grain structure, less flavour and they are very tough. They develop its charms by sweetening in a cold pantry, where they remain for the winter up until the middle of March. The sweetest are baked or cooked in sweet water or wine.