Abate Fetel Pear Tasting

Earlier this fall, I was invited to an Abate Fetel pear tasting at Eataly (NYC) to discover the taste of that pear that is cultivated in Italy and famous for its kitchen versatility. Abate Fetal Pear — served at Michelin-star restaurants throughout Europe — is now available in the US.

Eataly’s chef Nicoletta Grippo prepared a meal, beginning with a pear bellini served with pasta sfoglia with a poached pear walnut streusel. Missing from the salad was the menu-stated gorgonzola cheese.

Our primi course consisted of roasted pear fiocchetti in a Taleggio cream with charred radicchio, served with with Ceci “Tre di Terre Verdiane” Spumante NV, Emilia Romagna. The wine and pear were wonderful.

The entree contained some creamy, perfectly seasoned parsnip puree with a delectable caramelized pear and shallots served with Crotta di Vegneron Pinot Nero 2012, Valle d’Aosta. I skipped the overcooked slab of roast pork.

For our dolce (sweet), we were served Ca dei Mandorli Brachetto d’Aqui 2012, Piemonte with a crostata of honey roasted Abate Fetal pear and gelato. Delectable.

Keep an eye out for these Abate Fetel Pears, as they are wonderful in cooking as illustrated at this tasting meal. I also recommend each of the wines and the Abate Fetel pears, which was the best part of each dish.

– bonnie

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About the Author: Bonnie Tandy Leblang

Blogger Bonnie Tandy Leblang has been covering food since before it was hip to do so! She’s penned magazine, newspaper and syndicated food columns in addition to cookbooks. Follow her on twitter @BonnieBOTB and on Instagram@BiteoftheBest and at @BonnieBOTB "I eat for a living!” is her mantra, sharing what she’s sampled so you’ll know where (or where not) to go, plus what food products and gadgets to try. For her full bio go to the about us page.