The recipe of Savorett is integrated in the rural cuisine tradition of Bassa Padana, when with the harvest fresh fruit were created compotes and preserves, because could be kept and consumed during the winter. The Savorett needs a long and patient preparation settle in the period when the kitchen was the meeting place between women of families, the place where the home secrets were passed on. Two type of pears are required, the “pèr Spàler” or “pèr Barabàn” then cut in cubes and put together with apples, they are reduced into mush and filtered to derivate the juice. The juice was let thicken on a low heat, adding the cubes filtered before. The name Savorett is mainly due to the intensity of its dense and aromatic flavor that remember the Mostarda, even if, unlike the Mostarda is much sweeter.