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, using several local cultivars as a starting point.

It is mostly cultivated in the Emilia-Romagna region, which is a Protected Geographical Indication for this cultivar.

Another important producer country is Argentina.

[2] 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.