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Pomodoro

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!

Gulfood 2020
Ciao is at Gulfood 2020 1024 576 Alessandra

Ciao is at Gulfood 2020

The tour of Ciao – Il Pomodoro di Napoli starts again to continue introduce worldwide the prince of the Neapolitan cuisine: next stop will be in Dubai for Gulfood 2020, from 16-20 February 2020. Discover all the news from the Vesuvius sun at the Dubai Trade Center, Hall 2, Booth C2 34.

What we will find there?

The Vesuvius flavors will land in Dubai bringing again the scents of Vesuvius to the Arab countries.
Pizza and meatballs will be the great protagonists of the cooking shows held by Ciao – Il Pomodoro di Napoli.

There will be two great Neapolitan stars.

Davide Civitiello will defend the colors of the White Art by preparing the most classic recipes of the tradition born under the shadow of Vesuvius: pizza marinara and pizza margherita together with some of the goodies that always enrich his cooking shows.

Ignazio Brancato of the Costa Beach in Ferrara will tell the art of meatballs – a Neapolitan specialty, but a typical dish of the Italian tradition too.

Do you want to find the Mediterranean scents of Ciao – Il Pomodoro di Napoli all over the world?

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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!

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!

controlli di qualità
How Ciao tomatoes’ quality comes to the table 1024 536 Alessandra

How Ciao tomatoes’ quality comes to the table

Preserves of whole tomatoes and tomato juice: those are the only ingredients needed to get the quality of Ciao products, other than a rigorous method to assure that everything is done to perfection. Let’s find out together from where the certainty of bringing the Neapolitan summer to the table comes from!

Carefulness, checks and method – these are the 3 keywords of the production of Ciao.
Our tomatoes arrive in your kitchen whole, perfect, fleshy, shiny and firm, because they are canned just a few hours from the harvest, but also because they are accurately checked throughout the production process.

Let’s see together how much care Ciao takes to keep the promise of always bringing the Neapolitan summer to the table.

The first production chain check is obviously that which takes place in the fields,

through agreements with farming cooperatives and the constant monitoring of crops and quantities planted per hectare. Thanks to precise agreements, vegetables not complying with the standards are rejected.

Then there are factory controls throughout the entire production process.

Checks of the tomato color that has to be perfect, sorting the greener and yellow tomatoes to keep only the red tomatoes.
Checks of the measure, to assure size homogeneity.
Checks of the tomato integrity after peeling them.

The last check before canning is the handmade inspection entrusted to the farm experience of our ladies of Vesuvius,

who with their eyes and hands complete the work of the machines.

This last step shows how for an historic brand like Ciao – Il Pomodoro di Napoli nothing can replace the human skills.

Ciao philosophy is a mix of hands and technology that uses innovation only as a means to make tradition safer.

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.

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.

European Pizza & Pasta Show
European Pizza & Pasta Show: The Neapolitan style of Ciao triumphs in London 845 445 Alessandra

European Pizza & Pasta Show: The Neapolitan style of Ciao triumphs in London

A new journey begins to bring the true tradition of the tomatoes from Campania region to the world. This time we will be in London, where on the 15th and 16th of November we will take part in the European Pizza & Pasta Show. Let’s discover together the beauty of this new appointment for the Made in Italy. To know the news of Ciao’s world, just come to visit us at Stand 56.

The Italian style is a must in London, as you can see by looking at the reviews of the Italian restaurants on Trip Advisor, the attention given by the major international brands to the small traditional Italian realities and the opening of so many pizzerias and places where to eat Italian in the capital city of the United Kingdom.

This is why it is important to emphasize that dishes of tradition such as the Neapolitan pizza can be called as such only if they conform to their territorial technical specifications, that is if they are prepared with traditional ingredients, such as the tomatoes from the Agro Nocerino Sarnese area.

So the real meaning of our trip to London is precisely to show the difference between the tomatoes from Mount Vesuvius and all the other tomatoes.

EPPS is the right place to do it.

But what is the European Pizza & Pasta Show?

The European Pizza & Pasta Show is a great event, but also the right place where to build networking relationships with all the players of the world of the Italian food par excellence: pizza and pasta.

Manufacturers and distributors, but also craftsmen, restaurateurs, and service and equipment providers. The whole world of Italian and European food service will converge for 2 days at Olympia London to share information about the key points of the Italian gastronomic style and industry news.

The event will also host the final stage of the European Pizza Championship… a contest in which that of the Neapolitan tomato par excellence is a certain presence!

And then debates and seminars dedicated to food law, the importance of the brand, licensing and franchising.

Do you want to be part of our team?

Follow us on our Facebook fan page to find out more or visit us to discover the latest news of Ciao’s world at Stand 56.