If you think that the apple tree varieties currently cultivated are over 10,000 - almost all deriving from Malus communis, a spontaneous plant growing in the forests and belonging to the Rosaceae family - you can understand that the issue is complex and a detailed description is unlikely.
Monferrato apples include four endangered varieties, relaunched today thanks to the research activity carried out by an amateur nursery man, who has prepared the necessary material for their diffusion and cultivation in some agricultural holdings using organic methods.
The varieties are the following: Canditin-a, round and with a subtle red color, with a white pulp, a little bitter and very juicy; Ciucarin-a, from yellow fading into red, it has a tapered shape and a sweet and crunchy pulp. The grandma apple pie is the classic cake made with Pom Marcoun, a red-green apple with the crunchy and aromatic pulp that can be preserved during the winter, until March.
Ruscai-o apple can be preserved until May: it is crunchy but not very sweet, round, and with a green-yellow color with red streaks.
In order to obtain the best organoleptic features, these apples should be cultivated beyond the 200 meters of altitude. At the moment, the production is limited to a few dozens of quintals and the sale limited to the markets of Monferrato Casalese: however, discovering them compensates for the "effort" made to find them.