The martin sec is a small pear with rough rust-colored skin and whitish and grainy pulp, not very juicy but very aromatic and fragrant.

It is an autumn fruit widespread in the Aosta Valley which is traditionally consumed in syrup or cooked in wine, taking on a reddish color and acquiring a particular softness. Pears are served with their cooking liquid or sometimes accompanied with whipped cream.
It is recommended to wait at least 20-30 days after harvesting if you want to enjoy it raw.