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italian food

la salsa per pasta e pomodoro
Pasta and tomato: a Neapolitan love story! 1024 536 Alessandra

Pasta and tomato: a Neapolitan love story!

Tomato is certainly the main ingredient of Italian cuisine, but what makes it as a key symbol of the Peninsula is its marriage with PASTA. A marriage that has its roots firmly planted in the Neapolitan soil. Let’s find out why.

A fully-fledged prince

Thanks to its versatility, tomato can be matched with so many Italian dishes, from starters to desserts, from pizzas and focaccias to salads and appetizers.

Such an essential ingredient deserves cutting-edge preserving techniques as those of Ciao – Il Pomodoro di Napoli that allow it to come to the table as if it had just been harvested, regardless of the season.

A lucky marriage

Pasta has always been the main course that better represent the Italian passion for good cooking. And in the same way as for pizza – the other great Queen of Italian cooking – pasta too has its roots firmly planted in the history of the Parthenope’s city!

In fact, it is in Naples that the press and the draw-plate were invented, transforming the city into the pasta capital, spreading its preparation technique on an industrial level.

The history

And Naples is also where the historic marriage between sauce and macaroni was celebrated.

Celebrating it were two key chefs of the history of Italian cuisine, both Neapolitans, and their recipe books: Vincenzo Corrado in 18th century with his Cuoco Galante (the romantic cook) cookbook and  Ippolito Cavalcanti in 19th century with his Cucina teorica pratica (theoretical-practical cuisine) book.

Even the habit of pasta al dente is believed to be of Neapolitan origins and dates back to the maccaronari, the street vendors who sold the pasta courses in the city alleys, and that to save time and sell more were used to a brief cooking time!

The Neapolitan tradition

In short, the marriage between sauce and macaroni is of Neapolitan origin, just like the best products for your condiments, those of Ciao – Il Pomodoro di Napoli.

Better, because thanks to its processing method the tomatoes are harvested and preserved within just a few hours, keeping all the scent of the Vesuvius land.

Better, because our products undergo strict controls both before and after the packaging, to ensure the quality that our craftsmen have been accustomed to for 40 years.

In a word, Naples is passion: the innovations, the recipes, the cult pasta courses and the best products of Italian cuisine were born under the shadow of Vesuvius!

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.

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.

Anuga Ciao
Ciao and his world tour around Italian excellence: next stage Anuga 2017 845 445 Alessandra

Ciao and his world tour around Italian excellence: next stage Anuga 2017

Ciao’s world tour around Italian excellence goes on. Next stage is Anuga, the fair made in Cologne that from 7th to 11th of October will tell the world about the food’s future. Ciao and CMDO will be this time too in the frontline to tell the best of the South

“Taste the Future”

“Taste the Future” is the mood that livens up Anuga 2017, one of the most important international events of the food & beverage industry.
10 fairs in one to tell the food industry in all its shades, from the most typical products, to the relationship between food and web, joining local and global in a single main theme.
Organic products, new market trends, discussions about the labelling of halal food, and then the approach to food in the new millennium, the web’s importance in food choices, new hardware and software technologies to make companies more and more competitive.

Anuga will be a complete exchange

Anuga will be a complete exchange: horizontal and vertical, between big and small companies, but also between food artisans and enthusiasts from around the world.
We of Ciao will tell you the experience of an ancient production: that of Mount Vesuvius’s tomatoes, one of the key products of the economy of the Agro Nocerino Sarnese area.
We will talk about a work method where technology and manufacture come into contact, a method made of thorough checks to guarantee our highest standards of quality and a packaging technique that still gives great importance to the hands of our Vesuvius’ ladies.
Follow us on our trip:

we are waiting for you at Hall 11.2 Stand A22 – A24

soffritto e pomodori ciao
Neapolitan recipe book: Soffritto soup tastes even better when made with Ciao tomatoes 845 445 Alessandra

Neapolitan recipe book: Soffritto soup tastes even better when made with Ciao tomatoes

This homage to Neapolitan cuisine is for all those people around the world who love our region, hoping that they can find through our blog scents, colors and flavors of a land that never abandons us, thanks to the fact that products like those of Ciao – Il pomodoro di Napoli are now available even very far away from Naples. Here, then, the secrets of the zuppa di soffritto, a typical meat-based condiment suitable for robust stomachs of the Neapolitan people, which despite its name is a sauce and not a soup.

‘o suffritt is a dish from the popular tradition of the past, when the poverty-stricken housewives of the most poor alleys of Naples that couldn’t afford to go buy food were used to claim the meat scraps from the tables of the lords in their aristocratic palaces shouting: ‘e zendraglie – a Neapolitan word derived from the French les entrailles, i.e. the entrails, the scraps.

And with those scraps they knew how to create dishes that are now part of our tradition.

A spicy meat-based dish in which is the tomato to make the difference, the soffritto became after the war the typical filling for the sandwiches of the workers, made by housewives that threw a living cooking pans of this sauce to be sold to fill the “palatoni” – the typical Neapolitan bread – of the workers.

So, thanks to the genius of those women, for next to nothing you could buy a single plate made appealing by suet, bay tree, and ancient wisdom.

The soffritto soup changes name from place to place in Campania, – zuppa forte, zupp’ ‘e suffritt, cioffritto, zuffritto, sfrionzola – but the result does not change, especially if you make it with ingredients rigorously from our region, as the tomato concentrate Ciao.

Nowadays, housewives no longer fill the streets with the aroma of the soffritto soup and this sauce has become a dish almost bourgeois, that you buy ready-made at the butcher shops and is stored in the fridge in aluminum trays without the romance of terracotta bowls of the past.

But the taste is still the original one, strong, yummy, apt for dressing pasta and bread and that should always be accompanied by a glass of local wine: alla faccia ‘e chi ce v’o male – in the face of those who wish us bad – as we say in Naples!

Here is the recipe:

Soffritto soup
Ingredients:

2 kg and a half of pork offal

2 cans of tomato concentrate (300 g)

2 cans of extract of sweet peppers (2 x 900 g)

1 can of 900 g of extract of hot peppers

A deciliter of extra virgin olive oil

150 grams of lard

4-5 bay leaves

Salt to taste

Wash the offal and put it to soak for a few hours. Then boil it and cut it into small pieces before frying it in lard oil and bay leaves for 15-20 minutes.

Then add the tomato paste and chilies and a bit of water if the mixture is too dense.

The mixture is then cooked until it reaches a thick consistency and then allowed to cool down.

It can be stored in the refrigerator for several days, but will tend to thicken. Before serving, just heat it up by adding a little water.