Posts Tagged :

pomodori

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.

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.

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!

accademia niko romito
The fitting partnership between the Niko Romito Academy and Ciao – Il Pomodoro di Napoli 1024 536 Alessandra

The fitting partnership between the Niko Romito Academy and Ciao – Il Pomodoro di Napoli

The fitting partnership between the Niko Romito Academy and Ciao – Il Pomodoro di Napoli aimed to explore all the frontiers of taste is stronger and stronger! This is where you can fully savor all the creativity of the red-dressed cuisine.

The marriage between the professionalism of the chefs of the Niko Romito Academy and the products from the land of Vesuvius made by Ciao – Il Pomodoro di Napoli gets happier and happier.

The partnership

A mixed partnership revolving around the catering and cooking courses of the Advanced Training and Professional Specialization School and the four taste corners of the Academy where you can explore all the creativity of the chefs and students of Niko Romito’s team.

Four are indeed the restaurants directly linked to the Niko Romito Academy where you can experience all the versatility of the products from Ciao – Il Pomodoro di Napoli.

The reastaurant

– Spazio Niko Romito Bar e Cucina in Rome: Niko Romito’s Italian bar which combines pub with home kitchen, tea room, cafeteria, dessert corner, bakery and food shop.

– Spazio Rivisondoli: A place full of memories where the cuisine linked to the territory is king

– Spazio Niko Romito Milano: A place of choice just a stone’s throw from the Duomo combining intimacy and elegance in the kitchen too

– Alt la Stazione del Gusto in Castel di Sangro: An informal space for a break during a journey, from breakfast to snack, up to the purchase of take-away specialties

The tomato-based dishes served in all of the Niko Romito Academy’s taste corners are made with products by Ciao – Il Pomodoro di Napoli.

For those wishing to experience all the creativity in the kitchen hidden in an aluminum tin, all that remains is to book a seat at the table!

le latte di Ciao - il pomodoro di Napoli
The cans of Ciao – Il Pomodoro di Napoli: beyond the usual packaging 1024 768 Alessandra

The cans of Ciao – Il Pomodoro di Napoli: beyond the usual packaging

How does Ciao tomato arrive on our dining tables as fresh as just harvested?
Part of the credit goes to its packaging. Let’s discover the secrets of tinplate packaging together.

We are used to seeing Ciao tomatoes in our pantries or handling them while preparing pizzas or other recipes, but perhaps not everyone knows that that simple metal cylinder is a high-tech product full of virtues.

The advantages of tinplate

  • Ciao cans are made from tinplate, a material that allows
  • To increase the durability of a food giving it a natural long-shelf life, if pasteurized
  • To maintain the organoleptic characteristics of the product
  • Thus reducing waste
  • And finally, tinplate packaging is environmentally friendly as it is infinitely recyclable.

 

Every detail is important to assure the success of your creations, and CMDO takes care of its tomatoes from the field to the dining table!

Saluti da Napoli
“Greetings from Naples: Ciao’s hold mail starts 1024 576 Alessandra

“Greetings from Naples: Ciao’s hold mail starts

Would you like to be the protagonist of our messages in a bottle from the Campania sun? Take part in ‘Saluti da Napoli’ (Greetings from Naples), the new social media initiative of Ciao – Il Pomodoro di Napoli. Find out how here.

Opening a preserve tin from Ciao – Il Pomodoro di Napoli is like holding in your hands a thread connecting you to Naples, a postcard that comes directly from the Vesuvius. This is how the new social media initiative ‘Greetings from Naples’ was born.

There is a bit of Naples in anything which is authentic, true, simple, but well done. And thanks to our true tomato you can feel a little bit at home everywhere in the world, or celebrate your Neapoletanity slice simply with a dish.
Meatballs, pizza, pasta, vegetables, fish, meat – many are the traditional recipes that you can prepare with our preserves.

Why not share happy thoughts in this way?

This is how the ‘Greetings from Naples’ initiative was born.
To participate just take a picture with our products and your recipes and post it on Instagram with the hashtags #salutidanapoli and #ciaopomodori.
Every week we will choose one of the greetings received to make it the postcard that we will send to all our friends on Facebook and Instagram, resharing the pictures and the creations in them depicted.
It’s going to be fun! Ready?”

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.