Another avenue to Italian cultivar fruit trees is to graft your own. All types of fruit scion wood from Italian cultivars are available in USDA repositories available to the public. I was going through scions that I got in trade from California. One of the varieties I have for grafting this spring is called Pera Spadona di Solerno. Here is a link that might be useful: Pera Spadona di Solerno.

The OP has asked for the glazed lemon sour cream cake I served at my recent luncheon. It was a hit with everyone. Here's the recipe, from The California Cook cookbook by Diane Rossen Worthington -- a cookbook I frequently use. Glazed Lemon Sour Cream Cake From The California Cook cookbook Serves 8-10 Note this cake may be prepared up to 3 days in advance, and kept at room temperature, tightly covered. The cake can also be wrapped tightly in aluminum foil and frozen for up to 2 months. Serve with seasonal berries and a dollop of whipped cream. Ingredients: 1 ¾ cup all purpose flour 1 teaspoon baking soda 1 teaspoon baking powder 1 cup unsalted butter at room temperature 1 cup sugar 3 large eggs at room temperature 1 Tablespoon minced lemon zest 2 teaspoons lemon extract 1 cup sour cream Glaze: 1 ½ cups powdered sugar ½ cup strained fresh lemon juice 2 teaspoons finely chopped lemon zest Directions: 1. Preheat oven to 350 degrees. Grease and flour a 9-inch lightweight Bundt pan. Sift the flour, baking powder, baking soda together in a medium mixing bowl. Set aside. 2. In a medium bowl with an electric mixer on medium speed, or in a food processor fitted with the metal blade, beat the butter and sugar together until light and fluffy, about 4 minutes. Beat in the eggs, zest, and lemon extract and mix for 2 minutes. 3. Reduce the mixer to the lowest speed, add half the flour mixture, and mix until well combined. Add half the sour cream, mixing constantly, and then add the rest of the flour and sour cream, ending with the sour cream. 4. Pour the mixture into the prepared Bundt pan, and bake for about 35-40 minutes, or until a cake tester comes out clean. Cool in the pan for 10 minutes, then invert onto a cake rack. Make the glaze. 5. Using a wire strainer, sift the powdered sugar into a small non-aluminum bowl. Add the juice and lemon zest, and whisk to break up any clumps. 6. Place the cake on a wax paper-lined rimmed baking sheet. Using a long skewer, poke holes in the cake almost going through the bottom at 1-inch intervals. Slowly pour the glaze over the cake, making sure itÂs absorbed as you pour. Let the cake come to room temperature.

Hello, Great selection of seeds. Not sure if you are still a member or interested in still exchanging seeds. I am greatly interested in Siccagno di Valledolmo variety. Being a dwarf plant and extremely drought tolerant it must be a tough plant, how is disease resistance? I would really like to give growing this variety a try, please contact if interested. I have a Rosso Sicilian cross with a Henderson Pink Ponderosa, if interested. Not very exciting, but great production, big / tough plant, still going tough when all other varieties slowed down in the 2015 fall. Fruit looks more like a smaller Pink ponderosa than the Rosso. Once again great Sicilian selection. Let me know.

Since the roof downspout is feeding out right at the base of the tree, yes it could certainly be too much water. The planting area appears to be in a bit of a depression as well and that could be compounding the problem. While these trees like even soil moisture, especially during the heat of summer, they absolutely require good drainage. It is very possible the area surrounding the tree is staying too wet too long. You may have the beginning of a root rot going on.