"Born under the sign of flavor" is a theme chosen for the 18th edition of Pitti Paste 2025, which set up equivalent exhibition areas for companies in terms of space and design, regardless of their turnover. Participants also included TerraViva, a family business founded by Raffaele and currently led by his granddaughter Giannina Manfellotto, together with her parents and siblings Raffaele and Anna.
"On an organizational level, the event confirms that what makes the difference is the product, the supply chain, the person, and the whole world behind an artisanal product. And we feel we are headed in the right direction as we continue to promote our line of processed Pomodorino del Piennolo del Vesuvio DOP, a typical product of the Vesuvius area," explains Giannina.
Siblings Anna, Raffaele and Giannina Manfellotto at Pitti Paste 2025 in Florence
TerraViva is a young company located in the Vesuvius National Park. Covering a total of 45 hectares at the foot of Mount Somma, its products benefit from the soil adjacent to the volcano's ancient crater, which is rich in springs.
Pomodorino del Piennolo del Vesuvio DOP is a fruit that - in addition to deriving from a genetic peculiarity - is the result of a cultivation method subject to a strict specification linked to the Protected Designation of Origin (PDO).
Ten years ago, the company set up a processing laboratory (a necessary evolution for the farm, now in its third generation), where TerraViva processes predominantly red Pomodorino del Piennolo DOP as well also yellow varieties which, however, cannot bear the Protected Designation of Origin mark.
"The yellow type is being transplanted this year. We will start in about 20 days, and 50% of the production will be officially cultivated as organic."
The processing of steamed friarielli in oil (not vinegar) - which is very popular abroad and especially in Spain, the US, and Germany - starts in October, after the summer tomato campaign, and until late winter. They are placed in glass jars with extra virgin olive oil. The format is 1 kg for the catering industry and specialized shops. The florets with the most tender leaves are seasoned with oil, garlic, and chili pepper. Initially known only in Campania, friarielli have now become a must not only for topping pizzas in Italy but abroad as well. All branded products are destined for the H&R sector: specialties from the Vesuvius area are promoted abroad thanks to chefs and pizza makers who carry out a territorial project linked to quality and healthy production.
The company also processes part of the summer fruit to make sweet preserves: Malizia cherries (a large-sized variety typical of Campania, boasting a deep ruby red color) and local apricots. These niche jams are processed in an artisanal way and are available in 220-gram jars.
The company owner explains: "The local apricot variety is prized for its smoothness and extraordinary sweetness, and is considered the absolute best of the Vesuvian varieties. It is organically grown and processed in an artisanal way without additives, coloring agents, and synthetic flavorings."
"We produce niche products that are excellent for adults and children alike: the greatest satisfaction is knowing that our tomatoes are also indicated during the weaning of babies, who seem to really like them. The strong point of our production is certainly the short supply chain, with local crops processed at moderate temperatures to maintain organoleptic properties, color, and flavor unaltered."
For more information:
TerraViva
Giannina Manfellotto
Via Sant'Aniello, 1
80048 Sant'Anastasia (NA) - Italy
+39 334 1453856
aterraviva@gmail.com
www.terravivaziendagricola.it