How was Marrazzo's “End of Campaign Party” in Pagani? An evening illuminated by La Niña's performance

In a riot of lights, aromas, and folk melodies, the family-run Marrazzo company transformed its facility into an arena of authentic flavors, marking the close of the 2025 harvest season. This "End of Campaign Festival" is not just a farewell to the harvest, but a hymn to rural resilience and cuisine that elevates the humble tomato to a global icon. For generations, the Marrazzos have guarded the art of transforming San Marzano DOP – that "red treasure" of Campania's volcanic lands – into preserves that travel from local markets to Michelin-starred restaurants overseas. With 348 hectares of dedicated fields, including 30 reserved for this protected variety, the company embodies a bridge between past and present: respect for the land, ethical supply chains, and meticulous attention to quality, from the 3 kg format for professional chefs to the retail jar for home tables. The evening, which gathered over 700 people among producers, workers, and enthusiasts, began with an ancient rite: a devotional procession to Our Lady of Grace, an echo of gratitude for a bountiful year. Under the notes of Vincenzo Romano and the fusion energy of LA NIÑA, the Neapolitan voice that weaves folk and modern beats, the festival pulsed with vitality.

Then, the industrial space morphed into a festive square, with stalls evoking old-time markets – fried pears and mussels, toasted ears of corn, powdery candies – providing a counterpoint to live-prepared gourmet creations, like high-altitude street food. Here, the masters of the stove take the stage: names like Andrea Aprea, fresh from his two Milanese Michelin stars, reimagined Neapolitan soffritto with pecorino and lemon touches; Andrea Impero from Umbria played with mussels and tomato in a sea homage; while Ciro Salvo, king of the Partenopean margherita, enchanted with steaming pizzas. No less impressive was Roberta Esposito with her essential marinara, or Michele De Blasio from the Gulf, who fused rice and shrimp in a bold risotto. Pizza makers like Valerio Iessi and Daniele Ferrara experimented with innovative buffalo whey doughs, and Celso Laforgia brought Puglia's warmth with "assassina" spaghetti. For desserts, Anna Belmattino delighted with tomato caramel leavened goods, while the historic Pasticceria Pansa scattered Amalfi lemon citrus notes. Drinks? A robust coffee and sparkling waters to round it off.

But the highlight was the "Sensory Cube", an immersive installation that plunges the senses into the world of the tomato: earthy scents, velvety textures, sounds of fields at sunset. A poetic journey that reminds us how this fruit is not just an ingredient, but a guardian of collective memories – from hand-sowing to the preserve that defies time. "It's more than a harvest," reflects the Marrazzo family, "it's a pact with the community that sustains us." In an era of global chains, events like this remind us that true luxury lies in the roots: a tomato that tastes of home, sweat, and Michelin stars. Next stop? Tomorrow's dishes, always with that unforgettable red at the center.