Publication note
Published as a product profile: validated sources do not fully document ingredients and/or method details.
What it is
A tiny, round, deeply scented November pear of internal Campania, also called pera 'e Mast'Antuono.
Origin place card
Internal Campania, especially the provinces of Avellino, Salerno and Napoli.
Verified history
Historical depth remains limited; the direct-read source supports identity/core product description but not deeper archival history.
Ingredients
Ingredients not fully documented in validated sources.
Method
Method/process not fully documented in validated sources.
Why travel for it
Look for it in internal Campania markets in November and in pastry memory rather than modern fruit aisles.
Recreate-it pathway
Do not invent the stuffed-pear pastry formula; use source-backed use notes until a pastry source or local cook is documented.
Fieldwork questions
Where is the ricotta-and-chocolate preparation still made? Is the name tied to a person or a proverb?
Photo brief
Very small speckled pears beside ricotta, chocolate and a jar of preserve.