Originally of France, it was obtained by the abbot Fetel – hence the name – who started working on it in 1865, when he was the priest of Chessy, Rhône, and using several local cultivars as a starting point. Fetel was later transferred to Charentay, where he continued his hybridisations, ultimately obtaining the 'Abate Fetel' after a few years. The 'Abate Fetel' pear is the most produced and exported pear cultivar in Italy. In Italy the 'Abate Fetel' is usually harvested in September; it maintains its quality for up to 23 weeks of cold storage. A characteristic feature is its elongated shape which is easily recognizable by consumers.