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Ciao il pomodoro di Napoli

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

pomodori pelati
Peeled tomatoes of Naples: a processing method unique in the world 1024 550 Alessandra

Peeled tomatoes of Naples: a processing method unique in the world

What makes so precious and traditional the processing method of our peeled tomatoes? Let’s discover together four of the reasons that make the working of our peeled tomatoes so unique

A method inspired by the way in which Southern Italy’s housewives traditionally preserve tomatoes for the winter. This is the inspiration behind the working process that makes unique the Southern Italy’s tomatoes such as those of Ciao.

But what’s so special about this methodology?

Here are three useful details to tell about it that cannot go unnoticed.

The processing of tomatoes from Southern Italy is unique because:

the tomato harvesting process is still tied to artisan dynamics, and is a true ritual that is renewed every year during the summer months.

the work in the fields and the contact with the farming community of the canning industry remain indispensable and even if technology will never replace tradition, it can be used to perfect and preserve the quality of the final product.

the canning process takes place immediately after the harvest and not longer than 6 hours after the fruit has been detached from the plant. This ensures that our tomatoes can maintain all the characteristics of a freshly harvested product even after 3 years of storage.

In short, the quality of the peeled tomatoes from Southern Italy is the result of an inseparable combination of agricultural know-how and technological progress that cannot be replicated anywhere else in the world.

IGP e Ciao
IGP: Ciao – Il Pomodoro di Napoli in defense of tradition 1024 536 Alessandra

IGP: Ciao – Il Pomodoro di Napoli in defense of tradition

While preserving its mission tied to exporting the know-how of Southern Italy to more than 95 countries, Compagnia Mercantile D’Oltremare (CMDO) – with its main brand Ciao – Il Pomodoro di Napoli – keeps a strong bond with the territory.

After all that between the tomato and Southern Italy as its chosen homeland is a long love story whose roots go back over the centuries.

Tomato arrived in Italy in the Sixteenth century as an ornamental plant being soon adopted by all Italian courts.

Its fruits were round and yellow.

In the next three centuries, thanks to the know-how of our farmers, the fertility of our land and some lucky action of Darwinian selection, tomato gradually evolved into an edible fruit, long and red.

And now we arrive at the beginning of the Nineteenth century, in Naples, where the San Marzano tomato will grow: long, red and extremely tasty.

Soon the Campanian housewives discovered that it was possible to preserve tomatoes in order to bring summer to the dining table all year round.

So at the beginning of the nineteenth century from the skills and care of the Campanian housewives the artisanal tradition of the tomato preserve was born.

It is exactly from this artisanal manufacture that the modern industrial preservation process adopted in the 1900s by Francesco Cirio comes, as testified by (and not by chance) the indication on the label of the words “Pomodoro Napoli”.

And it is this passage that makes us understand how the peeled tomato is closely tied to the canning process that makes it famous all over the world and therefore to the Neapolitan territory where it all began.

For this exact reason the founder of CMDO, Lino Cutolo, in 2014 formed a committee presided by him aimed to protect the peeled tomato and to push for the award by the European Union of the IGP status (i.e. protected geographical indication) to this unique product, making himself the promoter of the protection label.

Why do we need a trademark to protect the peeled tomato?

The IGP is a recognition that strongly binds a product to its territory. The link can be of two types

that between organoleptic characteristics of a product and its geographical origin and

the link between a processing method and the culture of the territory of origin.

As we have seen, the process of preserving long tomatoes has been closely tied to the Neapolitan tradition for more than a century, precisely because of the link between the product and the traditional preservation method borne in Campania.

People believe that Neapolitans know how to work this product better than others as Naples is the home of pizza and tomato macaroni too.

The story started in 2014 by Lino Cutolo, patron of CMDO, continues in March 2021 with the Mipaaf – the Ministry of Agriculture and Forestry – accepting the request for recognition made by Campania’s canners, starting the procedure for the creation of an IGP Pelato di Napoli to protect and defend the product from unfair competition on the international markets, where Naples is practically synonym of the whole of Southern Italy.

This is a marketing operation aimed to protect the peeled tomato from possible foreign counterfeiting, putting under cover a unique way of working the tomato that gives prestige and safeguard to the entire sector of Southern Italy and agricultural processing of this product, a true prince of authenticity.

“Only by bringing the uniqueness of our know-how to the world – concludes Lino Cutolo, founder of CMDO – will we be able to give new breath to a market that is strongly at risk of decline, but which deserves all the laurels of the identity that only tradition can give!

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 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.