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sauce

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.