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Gulfood 2019
Ciao protagonist of the 15th edition of Gulfood 1024 536 Alessandra

Ciao protagonist of the 15th edition of Gulfood

98,000 visitors, 5,000 exhibitors for 1 million square meter exhibition: these are the numbers of Gulfood 2019, the world’s biggest event for the Food & Beverage industry, that will take place at the Dubai World Trade Center and where Ciao – Il Pomodoro di Napoli will be a protagonist. Come with us!

The F&B sector is a world in continuous evolution in which the Italian products absolutely take the center stage and this is something that should be proudly shown, especially when we talk about products such as tomato preserves, linked to the tradition of Southern Italy since ages.

Why Gulfood 2019?

It is precisely to tell the world the uniqueness of a specialty so closely intertwined to the history and the Made in Italy cuisine that the need is born to participate in events such as Gulfood that will go on until February 21st.
The tomato is produced in many countries in the world, but that of Vesuvius, due to the unique characteristics of its soil and climate, is inimitable. Besides, the processing method chosen by Ciao – Il Pomodoro di Napoli allows you to bring intact the taste of Campania to the table, thanks to fast preservation times and very high production standards 

What we will see at Gulfood 2019?

The 24th edition of the biggest kermesse dedicated to the Food & Beverage industry promises to be even richer in curiosity and initiatives.

Not only a focus on new technologies for the catering management and the reduction of food waste and wastefulness of resources, but a lot of attention too to the international cooking traditions, through master classes and cooking shows, including those dedicated to the White Art, as we call the flour art.

Ciao and the House of Pizza

Ciao – Il Pomodoro di Napoli will be one of the key protagonists of La Casa della Pizza – the House of Pizza – the heart of the White Art at the Dubai Trade Center.

The Hall 2, Stand C2 34 will host the craftsman heart that gather the 4 ingredients that make worldwide great the Neapolitan pizza.

The preserves of Ciao – Il Pomodoro di Napoli, together with the Mulino Caputo’s flours, Olitalia’s oil, Sorì’s Mozzarella and the art of a Neapolitan pizza maker such as Davide Civitiello, will make you taste the greatness of a true intangible heritage of humanity.

Would you like to participate?

Do you want to discover the secrets of the Neapolitan spirit of Ciao and CMDO? Do you want to taste the unique pizzas that have made Naples great in the world?
Gulfood is open to professional visitors from 17th to 21st of February.

We are waiting for you!

Ciao e la terra del Vesuvio
Ciao and the land of Vesuvius – A love that is far more than a slogan 1024 536 Alessandra

Ciao and the land of Vesuvius – A love that is far more than a slogan

The first way to ensure that our production meets the expectations of our artisans – who want to bring to the table always the best of Campania Felix (the fertile countryside, as the ancient Romans called the region) – is to help protect our territory. Find out how Ciao – Il Pomodoro di Napoli renders homage to the land of Vesuvius.

The importance of a unique land

Campania is a unique land, with exceptional morphological features, but it is in particular the Vesuvius area that offers the right fertility and minerality needed to give those unique scents and flavors to the crops

The proximity to the sea and the consequently mild climate contribute to make perfect the maturation of our tomatoes and unique their taste.

In short, opening a can of Ciao tomatoes means bringing to the table the best of the Mediterranean character of our peninsula and this thanks not only to an immediate processing that fully respects the raw material, but above all thanks to our territory’s characteristics.

So, the first commitment of Ciao – Il Pomodoro di Napoli it is the one towards his land.

To love it and to respect it is – from the production point of view – the best guarantee of a lasting success.

The defense of the territory

The environment is therefore one of the main concerns for Ciao – Il Pomodoro di Napoli. A feasible investment thanks to a plant and a production method that allows us a minimal environmental impact.

So, in a few key points, how do we ensure this result?

  1. The attention and the contact with the agricultural part, allow us less waste, while maintaining very high production standards.
  2.  Process waters are purified and reused to reduce waste
  3. The residues of the production chain (skins, seeds and waste from the supply chain, imperfect vegetables and tomato juice in excess) are used as feed for local farms.
  4.  The cans we use are “Metal Recycles Forever”, a brand that indicates a particular production technology that covers the aluminum with a strong tin layer in order to have a product highly resistant to the acidity of the tomatoes, but also 100% and infinitely recyclable.

Attention and commitment = Resource and investment

But it is not just about love for our roots.
Respecting the territory is for us the essential prerequisite to continue to make ourselves the spokesperson of this world of unique quality, which cannot be imitated because the geographical features of Campania are unique and inimitable, just as the know-how that made the Made in Italy – and the products of Ciao and CMDO – a symbol of quality all over the world.

i controlli post produzione sui pomodori Ciao
Technical tests of perfection 1024 576 Alessandra

Technical tests of perfection

How can be sure we are not disappointing the expectations of our craftsmen regarding the unique goodness of the Vesuvius tomatoes? By way of a series of checks carried out throughout the entire production process and followed by random samplings all year round. Let’s discover together the high quality standards of Ciao – Il Pomodoro di Napoli!

Italian tomato is unique

The Italian tomato and in particular that from Southern Italy is a product unique in the world that must be protected from imitations and Italian sounding practices (foreign products marketed overseas with names very similar to their Italian equivalent specifically chosen to confuse consumers, but not at all Italian).

The uniqueness of South Italy products originates from a scrupulous know-how.

Ciao – Il Pomodoro di Napoli participates actively in the defense of Neapolitan values and culture by continuously checking the quality of its products before, during and even after the production process.
Checks of raw materials, crops, standards of color, shape and compactness of the processed tomatoes: a unique attention that we described  here 

But the checks do not end after the canning of our tomatoes.

In fact, once the production is completed, the end product enters quarantine or is stocked before being sold.
It is at this point that the spotlights are turned on the real “command room” of Ciao – Il Pomodoro di Napoli: the laboratory. It is in the laboratory that we verify all the steps of our work with a spot-check for each single production stage.

Every 45 days, by random samplings throughout the year, the production lots are opened and analyzed to verify the end product’s conformity to CMDO’s quality standards.

We check:
● the PH
● the tomato’s sugar degree,
● the color,
● the presence of skins,
● the density of preserves
● and the presence of mold.

All these checks ensure to our craftsmen the undisputed quality of a market leading product in 91 countries. That’s why ‘Ciao’ is not just a word known everywhere, but a true synonymous with quality in all the world’s languages!

European Pizza and Pasta Show
European Pizza and Pasta Show: Ciao and the Italian cuisine triumph in London 1024 536 Alessandra

European Pizza and Pasta Show: Ciao and the Italian cuisine triumph in London

An event completely dedicated to pizza and pasta, world-renowned symbols of Italianity: this was the European Pizza and Pasta Show that from the 13th to the 15th of November filled the Olympia London with the scents of Ciao tomatoes.

European Pizza and Pasta Show : the event

The European Pizza and Pasta Show is a unique event dedicated to the B2B market, that is, to food sector professionals. The kermesse aims to increase awareness of the pizza and pasta dishes sector by putting the nerve centers of the market in communication.

The protagonists

Who are the real protagonists of all the editions of the European Pizza and Pasta Show?

● Wholesalers and food retailers,
● Pizza makers and pizzeria owners,
● Large catering chains and independent restaurants,
● Hotels and catering services,
● Equipment distributors,
● Producers of special ingredients,
● Suppliers of food products and services:

This is the roadmap of the participants of the event that this year has gathered over 150 exhibitors and thousands of visitors from all over the world.

Ciao at EPPS 2018

Ciao – Il Pomodoro di Napoli brought to London the passion of a product still worked today with semi-handmade techniques, the respect for the farming traditions and a method that allows processing the tomatoes within a few hours after the harvesting.

After all, the tomato is not only the symbol of the Mediterranean diet, but also the true king of the Italian cuisine, for its capability to accompany all kinds of recipes.

Pizzas, focaccias, savory pies, seafood and meat first courses, but also second courses and side dishes: with a quality product like Ciao – Il Pomodoro di Napoli, you can really make a comprehensive Italian menu.

The value of an event like the European Pizza and Pasta Show, then, is not just about putting brands and commercial experiences in communication. Its value is also about spreading the culture of the made in Naples products and of the Italian know-how, a culture made of passion, competence and respect for the past, but looking to the future: the values that every day Ciao puts into his production method.

Project in collaboration with:
POR Campania ERDF 2014-2020
Asse III – Obiettivo Specifico 3.4 – Azione 3.4.2
PUBLIC NOTICE FOR THE SUPPLY OF VOUCHER FOR THE PARTICIPATION OF
CAMPANIAN MICROENTERPRISES AND SMEs TO INTERNATIONAL EXHIBITION EVENTS
CUP B25F18001990008

La pizza napoletana in Oriente
Ciao and the Far Eastern side of the Neapolitan pizza 845 445 Alessandra

Ciao and the Far Eastern side of the Neapolitan pizza

Being at the service of the artisans of 91 countries means knowing how to interpret in a thousand ways the cultural nuances of the word Naples. What does it mean, for example, to be a Neapolitan pizza maker in China? Let’s find out together with our two artisans and special envoys: Angelo Tramontano e Maurizio Iannicelli.

Pizza is definitely the world most eaten dish, but also the most imitated, not always with versions faithful to the Neapolitan original.

The dream held by the ‘Disciplinare’ – the Official Specifications of the True Neapolitan Pizza – is to bring the White Art of the Vesuvius all over the world, through the right techniques and ingredients.

And to tell the world about the specificities of the tomato of Naples is precisely the aim of Ciao’s travels.

So, on the occasion of the Caputo Cup in Nanjing and of FHC China, we unleashed two artisans wearing the chef jacket of Ciao – Il Pomodoro di Napoli, asking them to find out the state of the art of the pizza in the Far East.

Here is the travel diary of Maurizio Iannicelli of Pizzeria Napul’è and Angelo Tramontano of ‘O Sarracino.

What they think about the pizza in China?

“The Chinese people go crazy for Italian cuisine and especially for Neapolitan pizzas!” – tells us Maurizio Iannicelli of Pizzeria Napul’è – “Chinese pizza makers give great attention to the Neapolitan technique and to the quality of Italian products e there is a lot of passion from the enthusiasts and from simple gourmands who tend to identify the pizza with the ingredients – like Ciao tomatoes – as the only dressing for a true dish.

How is the working style of the Chinese pizza makers?

“Humble, clean, educated, with so much enthusiasm and desire to learn: this is the common portrait for the many Chinese pizza chefs we met on our trip to the Far East” – explains Angelo Tramontano of Pizzeria ‘O Sarracino – ” During the master classes we held in Nanjing, we touched with hand their great passion and the desire to get in touch with the Neapolitan culture, though also the knowledge of the specifics of the ingredients of our territory, like Ciao tomatoes.

So how would you describe the state of the (white) art in the Far East?

“APN, the many producers from Campania working on spreading the Neapolitanity, and the ‘Disciplinare’ of the true pizza are doing a lot to export the Neapolitan side of the pizza” – conclude Maurizio Iannicelli and Angelo Tramontano – “Of course, there are aspects still to refine, but thanks also to the new video technologies that bring nations closer, pizza ha restarted to speak Neapolitan in so many countries all around the of the world!

LSDM e Ciao a Copenaghen
LSDM and Ciao on the road to Copenhagen 845 445 Alessandra

LSDM and Ciao on the road to Copenhagen

 

 

On October 29th, Copenhagen will host the last stop of the 2018 tour organized by Ciao – Il Pomodoro di Napoli and LSDM – the International Congress of Signature Cuisine whose aim is to bring to the world the Mediterranean cuisine between pizza and Made in Italy ingredients. Let’s find out what will happen in Denmark!

Ciao – Il Pomodoro di Napoli will bring to Northern Europe the warmth of the pizza and the Neapolitan cuisine, and it will do this following itinerary of LSDM – the kermesse that aims to make discover the health and flavor benefits of the Mediterranean diet.
The tastings and the explicative demos will be embellished by the sweetness of the Vesuvius tomato during this Danish stop of the tour, too.

The journey

In the beginning, it was Paestum. Together with the caravan of LSDM, we left Campania to illustrate the sweetness of Ciao products through the harmonious matchings devised by chefs from all over Italy, demonstrating in the end an excellence of territory that knows no geographical boundaries.

The second stop was New York, with its dialogue between the Neapolitan pizza and American-style leavenings.

The third and last stop is the Brace Restaurant in Copenhagen (Teglgårdstræde, 8A), which on Monday 29th from 2.00 pm will host the latest Italian raid by LSDM.

The stage

But what will happen in Copenhagen?

5 laboratories will depict as many symbols of the Italian cuisine

● Prosecco DOC
● Pasta
● Extra virgin olive oil
● Coffee
● And of course the Tomato.

Representing the Italian cuisine ‘in red’ will be Nicola Fanetti, chef at Ristorante Brace, who will propose a fusion between Danish and Italian cuisine, in line with the philosophy of the owners.

The goal?

Demonstrate the great versatility of the Italian agrifood basket, with a particular attention to the judgment by foreign chefs.
What is important to emphasize is that the South Italian tomato is a product with unique organoleptic characteristics very different from products from other climates and other regions of the world: for this reason it deserves attention and protection.

LSDM a New York
LSDM New York and Ciao tomato: The Neapoletanity tells his story to the world 845 445 Alessandra

LSDM New York and Ciao tomato: The Neapoletanity tells his story to the world

If we talk about pizza, what links Naples with New York? We can hear it from LSDM – the international congress of signed cuisine that for its 2018 edition in the United States chose an essential theme – the White Art. Undisputed protagonist of the event: the use of ingredients, and in particular of tomatoes.
Overseas countries were seen until not so long ago with a bit of suspicion by lovers of the true Neapolitan pizza.
Futuristic fusions, consistencies questionable or too different from the Neapolitan matrix, too big sizes, have made the American White Art a philosophy on its own different from the vesuvian tradition.
But the landscape today is quite different.

The scenario awaiting us in New York

The landscape is now different both for the UNESCO recognition of the art of the Neapolitan pizza makers as an humanity intangible heritage – which gives to the Neapolitan version of pizza a value with no geographical boundaries – and for the widespread dissemination of news and for the ability that modern technologies gives in bringing the Campanian know-how everywhere in the world.
The stars and stripes country recognizes and loves the Neapolitan pizza.
Telling, explaining and illustrating the culture of the ingredients behind this culture will be one of the tasks of LSDM New York 2018 and of Ciao, the great star of the event.

The kermesse.

The Pizza Time dedicated to spread the Neapolitan style in the White Art of LSDM will take place at Roberto Caporuscio’s Pizzeria Kesté.
LSDM started this year too from Paestum for its travel around the world talking about gastronomy, ingredients and Mediterranean diet.
Dough lessons
Analysis of the new trends in the pizza phenomenon (such as the great attention to fried pizza, raft version)
Dialogue between pizza makers of different nationalities through the experiences of Enzo Coccia, Carlo Sammarco, Giorgia Caporuscio, Tony Gemignani and Anthoni Mangieri.
And a focus on ingredients and in particular on seasonings: the big difference between the American and Neapolitan schools.

The tomato

All the seminars, debates and recipes will have a single protagonist that is appreciated all over the world: Ciao tomato, especially in the San Marzano DOP version.
Ciao exports its products to more than 90 countries and is also appreciated as a flagship product in the United States.
To participate in the event, just send an email to info@lsdm.it

campione del mondo della Pizza Stg 2018
The world champion for the STG Pizza and the recipe for a perfect Margherita 845 445 Alessandra

The world champion for the STG Pizza and the recipe for a perfect Margherita

What turns a Pizza Margherita into a pizza worthy of the podium of the Caputo Trophy? Antonio Mezzero, the world champion for the STG pizza, tell it us.
The Neapolitan pizza found its new ambassador.

His name is Antonio Mezzero and he is the winner of the 17th World Pizza maker Championship.
STG pizza is the one that follows the official specifications of the true Neapolitan pizza: a set of ten rules that guarantees worldwide that the product baked in the oven is the same as that eaten in Naples.

Precisely for this reason, the podium for the STG pizza is the most coveted by APN’s pizza makers who take part in the Caputo Trophy and is the one that designates the pizza world champion for a year!
The official specifications for the STG pizza have also precise rules that define the right ingredients to use for a true Neapolitan pizza.

In the codified recipe of Neapolitan pizza, the long tomato of Ciao’s peeled tomatoes is the master. It is no coincidence that Ciao is the official tomato of the seventeenth edition of the World Pizza Maker Championship.
The 2018 edition of the Caputo Trophy has seen as is triumpher Antonio Mezzero, 35 years old, a Neapolitan, but living in Portugal.
We asked him how to make a world champion pizza!

Here are his secrets.

 

What are the most important ingredients for making a successful pizza?

The recipe for a pizza at the top sees the passion in pole position. Then there are the doughs. But among the toppings, the king of taste remains the tomato! For the Portuguese people, even mozzarella comes second. The tomato is the heart of the final judgment of a dish.

What does the Portuguese tomato taste like?

Portugal enjoys high quality products, perhaps not much publicized, but a Neapolitan pizza requires the Italian tomato. Italian vegetables have a completely different flavor!

How should be the right tomato for the STG pizza?

The right product is the one that can be used in purity without adding anything: not even salt. It should not be too sweet or too sour, and should be broken with your hands. In short, the right tomato is the one that gives back the flavor of the field!

Ciao wishes so much success to the new pizza ambassador in the world and is proud to have contributed to enhance the art of the first World Champion of an Unesco Heritage!

Gulfood
Ciao at Gulfood 2018 845 445 Alessandra

Ciao at Gulfood 2018

All sold out at the Dubai Trade Center for one of the most important events in the international food world: Gulfood. From February 18th to 22nd, Ciao will take part to this trade show with its stand dedicated to pizza fans and pizza gluttons. Come to discover the goodness of our products at Pavilion Hall1: Booth B1 -34.

This time we leave bound to Dubai!

Ciao will be part of the great Italian team that will tell the Middle East, and beyond, what truly means “to make a Neapolitan pizza”.

Pizza demonstrations, tastings of date tomatoes from Vesuvius and many curiosities about that a unique product that is the Campanian peeled tomato.
The event is, after all, a formidable stage for Italian food, much appreciated in Dubai – the United Arab Emirates is a country that truly loves and appreciate well-being and pleasures of life, boasting even a Ministry for Happiness!

All sold out!

The event at the Dubai Trade Center has already since long registered this year the sold out in terms of bookings, reflecting how much attention the international food of excellence attracts in the Middle East.
The 2018 edition will then be a really important stage for the Campanian tomatoes, the biggest ever.

Here are some numbers to better appreciate the event:

  • 120 pavilions
    97,000 participants
    185 countries

Once again, we of CMDO and Ciao will focus on telling the specifics of a product, the peeled tomato, that many try to imitate, but with little success.

Do you want to taste the pizzas made by our professionals of the White Art and find out what makes unique Ciao’s products?

 

Just fly to the Dubai Trade Centre

 

Check out our Facebook and Instagram pages to live with us the most beautiful emotions of this event.
Have a good trip and enjoy your meal!

dieta mediterranea
Ciao and the identikit of the king of Mediterranean cuisine 845 445 Alessandra

Ciao and the identikit of the king of Mediterranean cuisine

Tomato is a pillar of Neapolitan tradition at the table, a mine of creativity in so many international cuisines and a precious help for our health, not only in summer. Let’s discover together the thousand virtues of the prince vegetable of Made in Italy
Iron, magnesium, manganese, potassium and vitamins, the well-known C vitamin, but also the precious vitamins of the B-group, and the A and E vitamins, useful for skin, eyes and hair.
In short, even if it looks like a simple food, tomato is actually a real wealth of nutritional treasures.

Roman tomatoes,  San Marzano, cherry tomatoes or yellow tomatoes from Mount Vesuvius – it does not matter which one you choose, their virtues are always the same.

In very few calories, there are benefits for the whole body.

In the beginning it was the lycopene.
Tomatoes are very rich in this antioxidant substance that colors of red their skin and pulp. They are therefore excellent allies against all cellular degenerative diseases and obviously against aging, too.

Do you suffer from hypertension?
Tomato can be of help in this case also, thanks to the high content of potassium that helps to lower the blood pressure.

And if that weren’t enough, tomato goes hand in hand even with the digestive system!
In this case the help comes from the fibers that together with the water contained in the vegetable give a hand to the intestinal transit.

So, to be in shape, do we need to wait for the summer?

Not at all!

Most of tomato’s antioxidants, such as lycopene, become more available with heat.
And not just a little. The cooked tomato brings to the body three times the amount of lycopene compared to the freshly picked tomato and the tomato paste can contain up to 20 times more lycopene than the fresh tomato.

Before ending in their packaging, the Ciao tomatoes are subject to a searing phase makes both the antioxidants more easily assimilated and keeps all the flavor of the Neapolitan summer.

How?

No aromas or chemical preservatives: the secret of Ciao is:

– attention to the raw material
– a timely harvesting
– a strict quality control
– and cutting-edge technology for processing and controls throughout the entire production phase!

What would the Italian cuisine be without tomatoes?
At Ciao, we are proud to contribute every day to the wellbeing of the Mediterranean diet and to the success of the goodness of Italian cuisine.