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Pizza

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These are the artisans who for 4 days will open the doors of their homes – their pizzerias – proposing unpublished recipes and many surprises exclusively for the days of the Pizza Village, finally to be enjoyed at the table in Neapolitan restaurants!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

il presepe dei pizzaiuoli
Ciao – Il Pomodoro di Napoli and the Pizzaiuoli’s Nativity Crib 1024 576 Alessandra

Ciao – Il Pomodoro di Napoli and the Pizzaiuoli’s Nativity Crib

A nativity crib dedicated to Neapolitan pizza was something still missing in the landscape of the nativity scene art and so APN seized the opportunity given by the anniversary of the proclamation of the art of the Neapolitan ‘Pizzaiuolo’ as an Intangible Heritage of Humanity to fill this gap. Ciao could never miss the roll call! Enjoy the first nativity crib made with pizza dough!

Nothing is more Neapolitan than the two arts of the pizza makers and of the nativity crib. So this year, APN – the Neapolitan Pizza-makers Association, and the artisans of San Gregorio Armeno decided together to create a truly exceptional work that will be exhibited until January 10 in the Basilica of Saint Clare.

A Nativity

The structure is that of a traditional 18th century nativity scene with a wood base and terracotta shepherds classically dressed in silk. But on closer look, the nativity scene in the Basilica of Saint Clare is a completely new masterpiece covered with pizza dough.

“We crib artisans, together with the pizza makers of the APN, replaced the stucco with the most natural material in the world: water and flour – told us Salvatore Iasevoli, author of the work.”

Nothing is missing in the Pizzaiuoli’s nativity crib: from the iconic waterfall that characterizes the most elaborated Neapolitan craftsmanship and which carries water to the flour mills, to the domes that represent the Sedili di Napoli (the ancient administrative institutions of the city), up to a real pizzeria.

Obviously, the main topping of the Neapolitan pizza could not be missing. A space inside the Pizzaiuoli’s crib is indeed dedicated to the tomato harvest and the brand chosen is of course Ciao – Il Pomodoro di Napoli, fully representing all the characteristics of the flavors of the South.

“This nativity scene has a great value in defending traditions. The art of pizza makers and the art of the nativity scene have come together as a shield protecting the uniqueness of the Made in Italy which in both sectors is threatened by counterfeiting” – Sergio Miccú, President of APN, told us. “We hope that soon other forms of craftsmanship will be able to enjoy the protections conferred by a title such as that of Intangible Heritage of Humanity. The battle of #pizzaunesco goes on!”

risposte game
The solutions to the Pizza Game of Ciao – Il Pomodoro di Napoli 1024 576 Alessandra

The solutions to the Pizza Game of Ciao – Il Pomodoro di Napoli

Great success for the quiz held by Ciao – Il Pomodoro di Napoli to celebrate the first edition of Pizza Village in Milan. Many were the participants that joined to have a say about the Neapolitan pizza. But who gave the right answers to the quiz presented by Davide Civitiello and Vincenzo Capuano and why? Here are the answers.
A true Neapolitan pizza lover knows everything about his favorite dish. That’s why we decided to put to the test the friends of Ciao – Il Pomodoro di Napoli, for years now sponsor of the main events in our sector.
So we involved two pizza masters like Davide Civitiello and Vincenzo Capuano selecting with them four questions – between intuition and technique – to propose to our friends during the Milanese days of Pizza Village Home.
And you all did great.
But someone was a bit more accurate than the others, though.
Why?

Here are the four riddles and the answers to each of them.

The first quiz, presented by Davide Civitiello who was in Milan on behalf of Rossopomodoro, was:

Ciao has been the official tomato of the Naples Pizza Village for years: but how many tomatoes on average do you think was consumed in the last edition held on the Lungomare of Naples?
The answer is 15,000 kilos.
Yes, we know, it was a bit of guessing at the numbers!

The second quiz was entrusted to Vincenzo Capuano. Here is the text.

Does it take more tomato to prepare a Margherita or a Marinara?
Answer: Marinara needs more tomato. According to the Disciplinare della Verace Pizza Napoletana – the official specifications for the true Neapolitan pizza, the Marinara requires 70-100gr of tomatoes, while the Margherita 60/80gr.

We then went back to Davide for the third quiz. There it is:

As everyone knows, the best technique for preparing tomato for Neapolitan pizza is hand crushing it. Why?
Answer: Because this way the seeds are not crushed and the taste of the tomato is not impacted. For those who did not answer correctly: do not worry and just give a look to the Disciplinare.

And finally, the last quiz was given by Vincenzo Capuano:

How much salt should be added to a kilo of tomatoes to prepare the topping for a Neapolitan pizza?
The answer is 10/12g per kilo. Here you all did really well.

So here is the list of promoted.

Giuseppe Toscano

Mahmoud Talaat
Chef Antonio Bia
Giuseppe Irgiglio
Francesco Palmieri
Manuel Renzi
Agostino Nuzzi
Dino Esposito
Saba Taf (Sabatino)
Armando Fersino
Pizzaudace
Imbimbo Salvatore
Matteo Ungaro
Zanella James
Clara Sardella
Manu Mennella
Aldo Palazzo
Chef Mantini
Siamo Pizzeria
Luca D’Oria
Nunzia Strazzullo
Simone Palermo
Rubens Rexhepi
Costanzo Ylenia
Fabio Pica
Francesco Lavino
Mario Danise
Gio Coppola
Bottaro Diego
Simone Loffredo
Amedeo Lucano
Giorgio Pierfrancesco Manganella

All the others will be held back – hopefully to September, or rather there will be other opportunities to enjoy as soon as it is possible to meet again, perhaps right on the Lungomare of Naples!!
Surprises are coming!

quiz
The quiz of Ciao – Il Pomodoro di Napoli 1024 576 Alessandra

The quiz of Ciao – Il Pomodoro di Napoli

To celebrate the first edition of Pizza Village in Milan, which will be held from November 5 to 8, Ciao – Il Pomodoro di Napoli has a little surprise in store for you: a game to play together, strictly staying at home, like all the other activities of Pizza Village Home.
Here’s what will happen.
A Neapolitan-scented game is ready to greet all the friends of Ciao – Il Pomodoro di Napoli and Pizza Village Home.
No masks or other protection measures are needed to play with Ciao – Il Pomodoro di Napoli: you just need your knowledge about the Neapolitan pizza.

Four questions for as many curiosities about the Neapolitan pizza technique will go with you during the event days, from 5 to 8 November. You will find the questions in the Instagram and Facebook stories of Ciao – Il Pomodoro di Napoli.
To give your answers, simply reply in Direct or Messenger.

The four quizzes will be told by two master pizza makers of excellence

Davide Civitiello of Rossopomodoro and Vincenzo Capuano of the Vincenzo Capuano Pizzeria in Naples.

These will be short open-ended questions (i.e. a simple yes or no will not be enough)
A nice surprise will reward those who will answer correctly.

So don’t miss our stories… and of course have a good pizza!

Gallery Napoli Pizza Village 2019
Napoli Pizza Village 2019: The photo report 1024 536 Alessandra

Napoli Pizza Village 2019: The photo report

In the 2019 edition of the Napoli Pizza Village, Ciao – Il Pomodoro di Napoli gave the rightful place not only to the artisans, supplying them with a plenty load of 15,000kg of product for all the treats of the event, but to the pillars of its production too: the ladies of the Vesuvius who every day they work to bring the excellence of Southern Italy to the world. Here is the photo report of an evening as first ladies.

A truly exceptional evening took place during the 2019 edition of the Napoli Pizza Village: a party within a party!

 

The Big Family of Ciao – Il Pomodoro di Napoli gathered around the dining table: a symbol of the Neapolitan conviviality, with a great desire to party.

The table was naturally set with the best Neapolitan pizzas: these of the Napoli Pizza Village, baked by the artisans of Ciao – Il Pomodoro di Napoli.

Ciao is a company that puts technology at the service of tradition. And this is why our workers are essentials: they represent the popular experience that cannot be separated from innovation.

 

 

 

And with their smiles they made the pizza party par excellence even more special, as every day their truthfulness makes our company a big family.

 

Foodex Japan 2019, a new adventure for Ciao 1024 768 Mariangela

Foodex Japan 2019, a new adventure for Ciao

A new round the world adventure along with our tomatoes and traditions begins.

Foodex Japan 2019, we are on our way!

Our journey takes us to Tokyo for the Foodex Japan fair this year, too. Foodex is Japan’s leading trade fair for the food and drink industry, as well as an event of great commercial appeal for the entire Asia Pacific Area, with more than 70,000 trade visitors and 3,400 exhibitors registered during the last edition.

Why choose Foodex Japan?

Foodex Japan embraces a large part of the agri-food market and for 30 years has been the most important sector event in Japan. Japan is the eleventh biggest importer of Italian food and wines and the third largest non-European market after the USA and Canada.

In 2018, Italy exported to Japan food and wine products for a total of 737 € millions, with an increase of 3.7% compared to the previous year.

Drop in to see us!

Waiting for you are so much pizzas, cooking shows and masterclasses, but above all a lot of Ciao tomatoes and their inimitable traits which are the result of a perfect mix of climate, soil, processing and tradition.

Come to visit us from 5 to 8 March at HALL 6 STAND A-51, Makuhari Messe International Convention Complex, Chiba, to find and enjoy our juicy tomatoes, many guests and delicious surprises.

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!

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!