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Giannina's dream comes true with TerraViva

Products from the Vesuvius in great demand abroad

"We've almost completed the processing of the Friarielli vegetables preserved in oil as well as into a cream. The production has doubled this year thanks to the extraordinary demand from the foreign countries where we are present (United States, Spain, France and Germany). These markets demand continuity of supply, especially in the Horeca sector, which is our reference commercial channel," says Giannina Manfellotto, owner of TerraViva, the family business founded by her grandfather Raffaele and now managed by Giannina, together with her parents and siblings Raffaele and Anna.

The TerraViva farm is part of the Mount Vesuvius National Park. It covers an area of about 45 hectares and is located at the foot of Mount Somma, the volcano's ancient crater. The crops are grown on the land of the Olivella Springs, unique in the entire Vesuvius National Park, as well as the Chiatanelle Springs, hidden in the verdant mountainside. The Pomodorino del Piennolo del Vesuvio DOP is a fruit that, in addition to being the result of a genetic peculiarity, is also the product of a cultivation method in compliance with the strict rules of the PDO (protected designation of origin).

TerraViva's flagship products are Friarielli (preserved vegetables in glass jars with extra virgin olive oil in 1-kg format for restaurants and specialty shops) and the red tomato variety of Pomodorino del Piennolo DOP. There are also yellow tomato varieties, but they don't qualify for the protected designation of origin.

"Fifty percent of our production is certified organic. In this regard, we're extremely fortunate to be able to experience and work our fields in an uncontaminated area like the Vesuvius National Park. Indeed, our two products, which we have been processing in our laboratory since 2015, keep their authentic taste and organoleptic characteristics as they used to be, thanks to the fertile soil and to choosing not to use pesticides."

"Together with my brothers, we decided to invest in a processing laboratory as a necessary continuation of the farm, now in its third generation. In order to continue working on the farm, I left my job. In the early spring, during the months of April, May and June, a period when restaurants and pizzerias are very busy, we started producing cherry tomatoes for top pizzerias and restaurants. These are specialties from the Vesuvius area that are being promoted abroad, thanks to chefs and pizza makers who have been at the forefront of a local project that has to do with quality and healthy production. Nowadays, a good pizza costs money. This is because of the correlation between food and wellness."

"In a few days we are going to start transplanting Piennolo cherry tomatoes and yellow tomatoes to make preserved niche products. It is a tomato that is part of the history and biodiversity of the area. With climate change and the scarcity of rainfall, production yields are limited, but on the other hand there is an improvement in the quality of a product that we normally grow in dry conditions, because we never water it."

The characteristics of the Pomodorino del Piennolo del Vesuvio DOP are the high texture of the skin, the strong hold on the stalk and the high concentration of sugars, acids and other soluble solids, which make it a product with a long shelf life, during which none of its organoleptic qualities are altered.

"Due to the great demand from pizza makers, this year we have produced a Piennolo del Vesuvio DOP jam that, combined with some types of cheese, has become a sought-after pizza for the most curious and demanding palates."

TerraViva markets its products in niche segments through the Horeca sector. A 40% share of sales is made in foreign markets, including Germany, France and the United States, where, thanks to the work of Neapolitan pizza chefs, these products are used in the preparation of gourmet pizzas.

For more information:
Via Sant'Aniello, 1
80048 Sant'Anastasia (NA) - Italy
Tel.: +39 334 1453856
E-mail: [email protected]

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