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ciao

campagna video Ciao
La nuova campagna video di Ciao 810 450 Alessandra

La nuova campagna video di Ciao

Il pomodoro, e con lui tutta la solarità del Sud, è l’elemento principe della cucina italiana e non solo. Ciao crede che un po’ di Napoli ci stia bene in ogni menu e perciò ha deciso di dedicare la sua campagna video a tutte le specialità in rosso in Italia e nel Mondo.

 

Nella nuova campagna video di Ciao racconteremo il pomodoro in cucina attraverso tante sfumature

I nostri eventi ci portano a conoscere le realtà di tutti e 5 i continenti, del resto Ciao è presente in ben 95 paesi. Perciò nel nostro WORLD video tour, racconteremo non solo i nostri viaggi in giro per le fiere e i grandi eventi nel mondo, ma anche come il pomodoro può trasformare la cucina di ogni ristorante anche fuori dallo stivale.

Naturalmente la gastronomia italiana è quella che meglio si presta a raccontare la dolcezza del pomodoro napoletano.
Ogni mese perciò entreremo nelle cucine di tanti ristoranti italiani per vedere farci raccontare come nelle Regioni del Bel Paese si declini la passione tutta italiana per il pomodoro e darvi anche tante ricette e consigli per usare questo ingrediente in maniera tradizionale o innovativa dall’antipasto al dolce.

Lo faremo attraverso 2 rubriche : passione Italia e Menu d’autore

Vuoi partecipare anche tu ? Scopri come farlo qui 

E non dimentichiamoci la vocazione del pomodoro Ciao all’arte bianca.
Nella rubrica Ciao Unesco vogliamo omaggiare l’arte dei Pizzaiuoli Napoletani patrimonio dell’umanità con affettuosi ritratti.

Siete pronti a viaggiare con noi attraverso forni e fornelli ?
Seguiteci su Instagram Facebook e naturalmente YouTube!

Ciao and the love for know-how in the brand’s new commercial 1024 536 Alessandra

Ciao and the love for know-how in the brand’s new commercial

Ciao revolutionizes the concept of the canning industry with a new commercial dedicated to the love behind a job well done.
Discover what passion for excellence can do!

What is quality made of?

We’ve always told how the Ciao method mixes tradition with innovation in a production method rooted in the home culture of Southern Italy, but renovated with a touch of technological accuracy.

Accurate checks, a product selection that starts right from the field, incessant relationships with the entire supply chain, sample checks during the production process and after packaging.

This is what has been told so far and that will never change.
But behind a quality product there is much more.

There is the passion of a family that for generations has been nurturing the culture of Southern Italy and works to take the know-how of its South all over the world.
There is the pride of a close-knit group of workers who are aware that they are carrying on the tradition.

There is the warmth of Southern Italy, like that embodied by our “Ladies of Vesuvius”, the Campanian moms who look after our red gold, supervising the methodical work of the machines of our plant.

Why a new Ciao commercial?

Because we want to tell as CMDO focuses on the quality of the raw material, which is handled with the same care that is reserved for a family member.

Because we want to tell that we at Ciao – Il Pomodoro di Napoli make our products together with those who choose the quality of Made in Italy and Made in the South, thinking that what will arrive in the pantries of artisans around the world must represent the pride of a country that in terms of food culture can and will always have its say.

Watch the video here

cercasi chef
Testimonials wanted! 810 450 Alessandra

Testimonials wanted!

Ciao Pomodori is looking for dishes, kitchens and artisans passionate about tradition and innovation to best represent all the passion of Southern Italy at the dining table. Here’s how to become the new Ciao face for your region!

Ciao Pomodori is getting closer and closer to pizza makers, cooks and chefs who every day interpret all of Italy’s passion for good food and for the Prince of Made in Italy recipes: the tomato.

That’s why the new faces of Ciao – Il Pomodoro di Napoli can only be the artisans and enthusiasts who every day make Italy’s cuisine great and famous all over the world.

Here’s the identikit of the faces we’re looking for!

Italian chefs, cooks and artisans ready to let us into the kitchens of their restaurants and show us one of the specialties of the house in which basic ingredients and tomatoes exalt each other.

Our video staff will come on the spot to promote artisans, menus and restaurants.

Applying or participating in our initiative is simple. Just upload one or more stories on your Instagram profile and mention @ciaopomodori.

The video can be about the story of a tomato-based recipe, or a cooking philosophy, or an anecdote to tell the all-Italian passion of your restaurant for its tomato specialties.

Ciao – Il Pomodoro di Napoli will collect and share all these stories on its channels and its staff will select one dish and one restaurant per region that will be featured in videos to be shared and promoted on its channels.

Do you feel full of passion for Italy?

We are waiting for your video application through Instagram stories

Ciao il pomodoro dei record
Perché Ciao è il pomodoro dei Record 810 450 Alessandra

Perché Ciao è il pomodoro dei Record

Perché Ciao è il pomodoro dei Record? In occasione della Giornata Mondiale del Guinness World Record apriamo insieme i cassetti della memoria storica della nostra azienda per scoprirlo.

 

Ciao il pomodoro di Napoli può essere definito un pomodoro da primato non solo per l’eccellenza del prodotto , ma anche perché è stato protagonista di ben 3 record di settore come ingrediente di pizze che sono entrate negli annali per le loro dimensioni.

 

Il primo record

Il primo successo è arrivato nel 2016 con il record della pizza più lunga del mondo sul lungomare di Napoli con un prodotto di ben 1853.88 metri, frutto del lavoro di 250 pizzaioli. Ovviamente a tingere di rosso quella pizza chilometrica c’era il pomodoro Ciao.

 

L’anno dopo fu la volta dell’America.

Il 2017 infatti vide i pizzaioli americani superare quelli napoletani con una lunghezza di 1930,39 metri.
E Ciao, che porta il Sud Italia nel mondo in ben 95 paesi, fu protagonista anche di quell’evento.

 

Ma non finisce qui.

La vera pizza fritta napoletana ha tra i suoi ingredienti il pomodoro, che aggiunge una nota fresca alla corposità della ricotta.
Proprio per rispettare la tradizione, Ciao ha condito il calzone fritto più lungo del mondo che con i suoi 7,5 metri ha regalato all’azienda la terza medaglia al merito nel 2018.

E ora?

Ciao è pronta a raccogliere nuove sfide e a condividerle con i suoi artigiani e gli appassionati di tradizione napoletana nel mondo !

Quali saranno i prossimi successi del pomodoro dei primati ?

Scopritelo seguendoci.

TuttoFood
Ciao at TuttoFood 2021 810 450 Alessandra

Ciao at TuttoFood 2021

Not only Cologne, October includes a second face-to-face appointment with the world of catering excellence: from 22nd to 26th Milan will be the setting for a new live event: TUTTOFOOD, the B2B trade fair for the entire agri-food sector.

 

TuttoFood

TuttoFood is one of the world’s most important reference points for producers and distributors of quality products for the entire food and beverage chain.

Italy is once again the cradle of culture, meaning as tradition, know-how and expertise.

 

To be the protagonist

 

Ciao – Il Pomodoro di Napoli could not fail to be the protagonist of such an important event, since the mission of TUTTOFOOD is the enhancement of high quality products.

Product innovation, market trends and training: these are the themes of the 2021 edition that will give Ciao – Il Pomodoro di Napoli the opportunity to show the ability of Southern Italy to bring together tradition and technological and qualitative evolution.

 

Stand

We look forward to seeing you at Hall 18 stand L40 L36″

Ciao ad Anuga 2021
Ciao at Anuga 2021 1024 550 Alessandra

Ciao at Anuga 2021

It will be a month full of travel the October that awaits Ciao – Il Pomodoro di Napoli. From 9th to 13th October, Ciao will be in Cologne to join the first post-pandemic face-to-face edition of Anuga.

The big international stages

 

All over the world there is an atmosphere of rebirth after the hard times of the last years. For Compagnia Mercantile d’Oltremare, of which Ciao – Il Pomodoro di Napoli is the main brand, it’s time to set off again toward the big international stages to tell the story of Southern Italy’s know-how.

The first stop

The first stop will be in Cologne from 9th to 13th October for Anuga, the world’s leading trade fair for the food and beverage industry, an essential showcase to present the brand’s innovations and the key points that make Ciao – Il Pomodoro di Napoli at the same time both traditional and state of the art in terms of food safety technologies, environmental protection policies and energy and resource saving practices.

 

Stand

Anuga will be a double event that will let Ciao to tell its story both face -to-face and in streaming, through the Anuga@Home platform and the many initiatives and stories to follow via social media on Facebook and Instagram business profiles.
Many novelties await Anuga guests at HALL 11.2 – STAND E 046

Pizza Village
Pizza Village and Ciao: back to Naples 810 450 Alessandra

Pizza Village and Ciao: back to Naples

Ciao – Il Pomodoro di Napoli continues its tour to tell the world about the ancient Neapolitan recipe of the truest pizza and does so as the protagonist of Pizza Village, obviously in a safely manner as required by these social distancing times. Here is the road map of the journey and the next stages.

Ciao is at the forefront of the new Napoli Pizza Village format too: Pizza Village Home, which aims to bring a slice of Naples to the whole world, always in full safety!
Ciao’s role has been and will continue to be that of the official tomato of the veracity of Neapolitan pizza in all the stages of its world tour.

Milan
Palermo and
New York
These are the routes covered so far by the delivery version of the pizza format that combines tradition and innovation.
Tradition is that of a simple and ancient recipe just as simple and ancient as are the ingredients used to make it. Innovation is that of a different way of telling the story, wherever it is enjoyed through new ways of interaction.

However, after so much going around, now is time to return home, to Naples.
The new leg of the tour, the most eagerly awaited, will therefore be the capital of Campania, on June 3-6.

Vincenzo Capuano
Fiorenzano
I Re di Napoli
Pizzeria 3.0 – Ciro Cascella
Napoli 1820
Cicciotto Pizzeria
Antica Pizzeria Da Gennaro
Pizzeria Errico Porzio
Fermento
Federico Guardascione
Antica Pizzeria Vesi
Gino e Toto Sorbillo
L’Antica Pizzeria Da Michele
Dalle Figlie di Iorio
Lucignolo Bella Pizza

These are the artisans who for 4 days will open the doors of their homes – their pizzerias – proposing unpublished recipes and many surprises exclusively for the days of the Pizza Village, finally to be enjoyed at the table in Neapolitan restaurants!

The Southern know-how of Ciao – Il Pomodoro di Napoli and its master pizza makers, after having served as a common thread for all the fans of the world, comes back to look at Vesuvius, confirming pizza as a dish that gives joy everywhere: in the street, at home and now again in the pizzeria!

Ciao e Pizza World Masterclass
Ciao and Pizza World Master Class 810 450 Alessandra

Ciao and Pizza World Master Class

Ciao wants to show how the Neapolitan pizza is an extremely popular dish and does so by becoming a partner of Pizza World Master Class, the master class about the Neapolitan homemade pizza which will be held in a streaming-only event on January 17th. Find out how to join in.
Imagine a team of excellent pizza-makers, a very famous pizzeria, the art of the Neapolitan pizza – now an UNESCO World Heritage, and excellent ingredients and you will have the mosaic of Pizza World Master Class, the master class about the Neapolitan pizza that will be held strictly online to comply with the current health regulations.
How to join?
Joining is very simple: you must register using the following links

 

https://fb.watch/2OXAIMex9Y/

https://fb.me/e/OGewl2nN

The seminar

The seminar will be held directly in Pizzeria Sorbillo, one of the most important restaurants in Naples.
Gino Sorbillo, Alessandro Condurro, Davide Civitiello, Enzo Coccia, will take turns at the workbench and at the wood oven to explain how to realize the homemade version of the most eaten dish in the world.
Pizza World Masterclass will show you the secrets of kneading and handling the dough, guiding you from the rising to the baking, in a true portrait of the Neapolitan pizza with its greatest stars.

This seminar will give the opportunity to home cooks to make a perfect pizza at home. Focusing on the home version of the pizza and the fact that you can watch it comfortably from your home are the main differences from usual similar events.

Ciao knows how the importance to show the proper techniques of the art of the Neapolitan pizza as in accordance with the principles proposed by the trade associations. Too many are the attempts of imitation and mystification of a dish that remains and will always remain Neapolitan and popular in its DNA.
See you on January 17th, don’t miss it!

Ciao è il pomodoro perfetto per la tua pizza
Why Ciao – Il Pomodoro di Napoli is perfect for your pizza 1024 576 Alessandra

Why Ciao – Il Pomodoro di Napoli is perfect for your pizza

How should it be the perfect tomato for a Neapolitan pizza? Simpler pizzas like Marinara or Margherita certainly need a product with the right balance in terms of consistency, sourness, freshness and flavor. Let’s see together why Ciao is the right choice for your wood oven.

With or without precooking? And how should the crushing be? More or less dense? As Margherita and Marinara are the simplest pizzas on the menu, the few ingredients that top them must match perfectly.
So, here are some helpful tips about what to ask of the tomato you choose for your White Art.

 

The identikit of the perfect tomato

Some prefer to cook the tomato before seasoning their Margherita or Marinara. However, this certainly deprives of freshness and Sun flavor the final result, as it implies a second cooking step.

At the same time, there exist in kitchen acidity regulators like sugar or corn starch that although natural they certainly alter the original taste of the topping.

So why not choose a tomato 100% compliant with the AVPN regulations of the true Neapolitan pizza?

The ‘Disciplinare’ of the true Neapolitan pizza

According to the Disciplinare della Verace Pizza – the official regulations that put in writing all the principles of the art of the Neapolitan ‘Pizzaiuolo’, now recognized as a UNESCO Intangible Heritage of Humanity, the tomato for the Pizza Marinara and Pizza Margherita must be
Fresh or peeled
If peeled tomatoes are used, they must be chosen between the Roma or oblong and San Marzano tomatoes
and then they will have to be drained and hand-crushed to obtain the right consistency and not to alter it.

In order to choose the tomato for the Neapolitan pizza, it is therefore necessary to take into account the following parameters.

Density: considering also the addition of other ingredients and the subsequent oven cooking, the tomato should not be too liquid or too dense

Freshness: a tomato such as Ciao, processed just a few hours after the harvest, allows to preserve all the flavor of a summer product

Acidity: in this case too it is necessary to attain a balance between the sugary and acid components of the vegetables, therefore they must be preserved at the right level of ripeness

Flavor: according to the Disciplinare, tomatoes must be already salted before being put on the dough disc. This means that the freshly opened product must contain the salt quantity necessary to take into account this step that precedes the baking in the oven.

Ciao – Il Pomodoro di Napoli is designed for Neapolitan and Italian traditional dishes and therefore has what it takes for an excellent pizza.

ciao è perfetta per il ragù
Why Ciao – Il Pomodoro di Napoli is perfect for your ragu 1024 576 Alessandra

Why Ciao – Il Pomodoro di Napoli is perfect for your ragu

Ragu in Naples is a must that is prepared well in advance and is eaten on Sundays. What makes the difference is its very long cooking time. That’s exactly why for it we need a selected raw material that keeps and enhances its characteristics during this process. The tomato puree from Ciao – Il Pomodoro di Napoli has what it takes for a perfect ragu. Here is why.

Pork chops, gnocchi, baked pasta, meatballs or simply broken ziti: ragu is the tradition par excellence on the Neapolitan festive dining table.

A so great uniqueness needs a tomato that best expresses all the characteristics of the Neapolitan style that this sauce enhances. From patience to vitality, through complexity and versatility, the ragu expresses Naples to 360 degrees and only a tomato that comes from the South of Italy can hold its so many nuances.

Tomato puree and tomato pasta are the flagships ingredients that together with the meat that make the Neapolitan ragu so an unmatched recipe.

To hold the hours long cooking time of this sauce, the tomato puree must be :

  • dense,
  • compact,
  • sweet,
  • slightly acidic,
  • with a fresh and natural tomato flavor,
  • and without adding anything else.

 

This identikit of the perfect sauce for the ragu goes well with the characteristics of the tomato puree made by Ciao – Il Pomodoro di Napoli with only partially evaporated tomato juice.

To guarantee their fresh and sweet taste, the tomatoes are harvested at the right point of ripeness and processed after just a few hours to keep all the specificities of the climatic environment of the South of Italy. The tomato puree from Ciao – Il Pomodoro di Napoli is therefore an excellent help in the kitchen, but above all it is suitable for the preparation of any traditional recipes.