Le pere dell’Argentina
I colori sgargianti dell’Alta Valle del Rìo Negro, in Argentina, fanno da sfondo alla coltivazione delle pere Battaglio in una delle zone più affascinanti del Sud America. Qui le stagioni scandiscono le varietà cromatiche del paesaggio, che assume toni tendenti al giallo in autunno, rosa in inverno, bianco in primavera e verde acceso in estate. Una valle quasi incantata che ospita il lungo letto del Rìo Negro, fiume che rende il territorio una zona molto fertile e adatta alla coltivazione delle Pyrus Communis, gli alberi da cui nascono alcune delle nostre pere.
Siete pronti a scoprire insieme a noi le caratteristiche delle pere provenienti dall’Argentina di cui Battaglio segue con cura tutta la filiera, dalla produzione alla lavorazione e trasporto?
Le origini
La coltivazione del pero, che appartiene alla famiglia delle Rosaceae, affonda le sue radici nell’antichità in alcune zone dell’Asia e dell’Europa. Già la mitologia greca attribuiva alla pera il significato di frutto sano e gustoso, prediletto da divinità ed eroi. Dalla Magna Grecia la coltivazione del pero giunse a Roma dove trovò il favore di grandi estimatori, tra cui Catone e Plinio che ne perfezionarono le tecniche di coltivazione.
Le varietà
L’Alta Valle del Rìo Negro, che si trova in mezzo al deserto patagonico, è conosciuta in tutto il mondo per le sue gustosissime pere. Grazie al clima favorevole e al terreno fertile e ben drenato, infatti, è un territorio perfetto per le piantagioni di alcune delle migliori varietà di pere. Qui crescono tra ottobre e novembre le nostre pere Williams, Red Bartlett e Packham, che successivamente vengono raccolte e selezionate con cura tra gennaio e febbraio.
La pera Williams
Oggi una delle tipologie più diffuse, la pera Williams è una varietà estiva che ha origini inglesi risalenti al ‘700. Un frutto succoso dal sapore molto particolare, che unisce la sua consistenza soffice e burrosa a note speziate che ricordano il Moscato.
Pur essendo molto zuccherina, la pera William è povera di calorie e ricca di proprietà nutritive benefiche per la salute che la rendono una delle più apprezzate.
Dal punto di vista botanico, la sua forma è definita “cidoniforme”, o più comunemente a fiaschetto, e si caratterizza per un colore variabile dal verde tenue al giallo paglierino in relazione allo stato di maturazione più o meno avanzato.
In termini di volumi, la varietà Williams è la più importante nella regione del Rìo Negro e si possono consumare tra febbraio e inizio giugno.
La pera Red Bartlett
Più conosciuta come “Williams rossa”, la pera Red Bartlett è una stretta parente della Williams da cui effettivamente deriva, ma dalla quale si distingue a colpo d’occhio per la sua colorazione striata e tendente al rosso. Man mano che il colore della buccia vira ad un rosso aranciato e le striature passano a una colorazione più gialla, la polpa sviluppa profumi e aromi speziati. È probabilmente una delle pere con le migliori caratteristiche organolettiche e la più gustosa tra tutte le varietà grazie al suo sapore zuccherino, aromatico e fresco.
Il periodo in cui è possibile trovare questa varietà importata dall’Argentina va da inizio marzo a inizio giugno.
La pera Packham
Una pera molto simile alla varietà Williams, diffusa e coltivata nell’emisfero meridionale. La sua forma irregolare è un tratto distintivo che la rende facilmente riconoscibile, mentre il suo colore tende al giallo-verde con rugginosità molto leggera. La polpa bianca è quasi color crema ed è molto fine, con una tessitura liscia e un lieve sapore acidulo.
Fattori climatici
Rustico e vigoroso, il pero può raggiungere fino ai 15 metri di altezza e un’espansione di chioma che va dagli 8 ai 10 metri. Oltre a necessitare di ampi spazi in cui crescere e fiorire, questa pianta predilige un terreno ben drenato, fertile e con un’esposizione soleggiata. Ama i climi freschi e le zone collinari e montane fino ai 1000 metri, ma alcune varietà si adattano anche alla pianura e ai climi più caldi. Infatti, il pero predilige le zone temperate, ma è anche in grado di resistere a temperature molto basse, caratteristiche che trovano riscontro nell’Alta Valle del Rìo Negro.
Metodi di raccolta e lavorazione
Il momento di raccolta più opportuno è scelto in base a diversi parametri, come il colore della buccia e della polpa, la durezza, la resistenza al distacco. Nelle nostre piantagioni dell’Alta Valle del Rìo Negro la raccolta viene fatta a mano a partire da fine gennaio, quando i frutti presentano un colore uniforme e le dimensioni tipiche della varietà di appartenenza, ma sempre prima di essere completamente mature. Questo perché, prima di tutto, la loro polpa tende a migliorare dopo la raccolta; in secondo luogo perché è importante raccoglierle comprensive di picciolo, che deve essere staccato accuratamente senza danneggiare la parte superiore della pera.
Una volta raccolte, le pere Battaglio vengono preparate per essere trasportate via nave con partenza da Buenos Aires e giungono presso i nostri magazzini di Torino e Guidonia nell’arco di 3-4 settimane. Qui, vengono poi accuratamente controllate in fase di scarico, durante il confezionamento e prima del carico.
Metodi di conservazione e benefici
Le pere si conservano a basse temperature, circa 3 o 4 gradi, e nel caso in cui se non si avesse a disposizione un ambiente fresco e ben ventilato, possono essere anche tenute in frigorifero. Non è sempre facile capire quando una pera è pronta per essere consumata, ma per esserne certi è possibile tenerla in mano e far una piccola torsione: se il picciolo si stacca senza problemi, significa che la pera è pronta per essere gustata.
Grazie alla grande quantità di acqua, le pere hanno un potente effetto diuretico sull’organismo. Questi frutti sono fonte di calcio, che fa bene alle ossa e alle articolazioni, ma anche di potassio, che può agevolare la circolazione sanguigna. Nonostante il loro gusto sia particolarmente zuccherino, l’apporto calorico è minimo, fattore che li rende uno spuntino perfetto anche nelle diete.
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