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tomato sauce

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!

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!

Luigi Greco: campionato nazionale Pizza doc 2018
The ingredients from Campania according to the winner of the National Pizza Doc Championship 845 445 Alessandra

The ingredients from Campania according to the winner of the National Pizza Doc Championship

This is Luigi Greco, winner of the 5th edition of the Pizza Doc National Championship, recently held in Nocera Inferiore, and of which Ciao – Il Pomodoro di Napoli is proudly a partner. Luigi is a very young boy, but he is already #pizzamakerinside, as he loves to define himself. Let’s get to know him together.

The 5th edition of the Pizza Doc National Championship, which ended on November 13th in Nocera Inferiore, saw high quality performances and a lot of enthusiasm, not only for a profession more and more keeping up with the times and inextricably linked to the territory, but also for a competition mechanism that highlights the figure of the pizza maker.

The competition

The Pizza Doc National Championship is indeed the first competition with a hidden jury in which the judges have no contacts with competitors before expressing their verdict. A judgment therefore completely based on the quality of the final product: and this is what made our Luigi Greco the winner.

The winner

Luigi took part in the competition with two specialties: a Pizza Margherita and a Classic Pizza with a dressing of French violet potato purée and Agerola fiordilatte cheese put on before the baking, and purple potato chips, pork cheek and parmesan cheese fondue added at the exit from the oven, plus a decoration of basil and edible flowers.

“My classic pizza reflects a bit of my personality as a craftsman – Luigi tells us – It is in fact a full flavor pizza: strong and delicate at the same time. This is how I mean my job as a pizza chef, a job that combines my great passion with traditional ingredients, like the San Marzano tomatoes that I used for my Margherita, while never forgetting creativity and always respecting the territory.”

Luigi defines himself as a #pizzaiolodentro – literally “a pizza maker inside” – which is also the name of the group to which he belongs.
“Being #pizzaiolodentro – explains us – means combining play and work, innovation and tradition.”

And this is also the philosophy that guides his search for ingredients for his flagship pizzas – Margherita and Marinara.
“I like to create new combinations, but everything must always start from the respect for the Campanian tradition – Luigi concludes – The tomato, for example, must be naturally preserved, without the addition of additives and as much as possible locally produced, and so truly Made in Italy.”
A precise and winning philosophy that we hope he will keep in the new pizzeria that Luigi is about to open in Salerno, thanks also to the results just achieved.

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.

New York Pizza Festival
NY Pizza Festival and Napoli Pizza Village: similarities and differences. 845 445 Alessandra

NY Pizza Festival and Napoli Pizza Village: similarities and differences.

New York Pizza Festival and  Napoli Pizza Village: 2 different settings, but many points of contact. Come and discover the thread that binds Naples to the other end of the world!
2018 is a historic year for pizza lovers and for us of Ciao – Il pomodoro di Napoli! A new star was born in New York: The New York Pizza Festival, the first US event dedicated to the pizza world twinned with the Napoli Pizza Village. It will be held in the Bronx on 6th and 7th of October: practically now!
CMDO is proud to be one of the main partners of this revolutionary moment.

The identikit

But what do have in common the village on the Lungomare of Naples and that one in the Bronx?
Here is an identikit of the two events.

Let’s start from the setting.

Obviously we couldn’t move the Vesuvius to New York, but the liveliness of the culture and the large number of artists and events of the Big Apple give the city that rascal atmosphere which is somewhat similar to that of Naples!

And then there is the hospitality.

Just like the Napoli Pizza Village, access to the New York Pizza Festival is free. Everyone can come to party enjoying the spirit of the Neapolitan embrace. Just how it works in Naples: everyone can enjoy the conviviality by the sea, paying a ticket only if they want something to eat and drink.

And then there is: the art of Neapolitan pizza makers.

More than 30 master pizza chefs will perform at the wood ovens in New York. Many well-known stars of the Neapolitan landscape and of the Napoli Pizza Village as Gino Sorbillo, Roberto Caporuscio, Errico Porzio, Salvatore Vesi, the Salvo brothers, Ciro Oliva and the historical pizzerias Brandi and Trianon. Many will be also the protagonists from the American-style pizza world that will complete the overview on the most eaten dish in the world.

And to close the roundup of the twinning between Napoli and New York: the ingredients.

Key stars will be those historic products now worldwide identified with the Neapolitan pizza, like the preserves of Ciao – Il pomodoro di Napoli, by now a great protagonist of pizza records and of the most important worldwide events related to the Neapolitan way of life!
You are the only one missing! Come to taste, watch, and tell… in short, come to share the event of the year!
We are waiting for you on the 6th and 7th of October in the Bronx.

pizza e non solo
Pizza e non solo – Ciao and the triumph of pizza in Nocera Superiore 845 445 Alessandra

Pizza e non solo – Ciao and the triumph of pizza in Nocera Superiore

Nocera Superiore will be for a week the capital of Neapolitan pizza. Discover the new appointment with Ciao and the Neapolitan White Art.

21 pizza makers from Caserta and Naples ready to uphold the name of the pizza, side by side with Ciao – Il Pomodoro di Napoli: these are the premises of the seventh edition of  Pizza e non solo, the summer event on the slopes of Vesuvius.

“Pizza e Non solo”…: the event

STG pizza and fried pizza will be the great protagonists of the summer in Nocera Superiore from 13th to 17th July.

Many will be the pizza stars present in the market area of the city.


The protagonists

From the world champion Teresa Iorio to the rising star of fried pizza Isabella De Cham, together with well-known and very well-known key players of the wood oven like Salvatore Lionello, Marco Quintili, Claudio Paduano and Vincenzo Rea.

Special Guest will be the master pizza chef Antonio Starita and his unique recipes.

The fun

Together with big stars of the wood oven, lots of music and entertainment and even dance for midsummer nights that promise magic.

Pizza will be protagonist also of mini educational events. Workshops for children will be real classes where to learn how to prepare the most famous dish in the world and maybe give birth future world champions for the STG category at the Naples Pizza Village.

And a contest will turn the event into a true paradise for the gluttons – the Feast of the Big Eater, a race for those who will taste faster 3 specialties of the master pizza makers on show.

In short, an event that will celebrate both the greedy and the fun-loving sides of food, with many excellences, but also a great desire for carefreeness to recover the true side of the pizza: the side that Ciao has always told!

campione del mondo della Pizza Stg 2018
The world champion for the STG Pizza and the recipe for a perfect Margherita 845 445 Alessandra

The world champion for the STG Pizza and the recipe for a perfect Margherita

What turns a Pizza Margherita into a pizza worthy of the podium of the Caputo Trophy? Antonio Mezzero, the world champion for the STG pizza, tell it us.
The Neapolitan pizza found its new ambassador.

His name is Antonio Mezzero and he is the winner of the 17th World Pizza maker Championship.
STG pizza is the one that follows the official specifications of the true Neapolitan pizza: a set of ten rules that guarantees worldwide that the product baked in the oven is the same as that eaten in Naples.

Precisely for this reason, the podium for the STG pizza is the most coveted by APN’s pizza makers who take part in the Caputo Trophy and is the one that designates the pizza world champion for a year!
The official specifications for the STG pizza have also precise rules that define the right ingredients to use for a true Neapolitan pizza.

In the codified recipe of Neapolitan pizza, the long tomato of Ciao’s peeled tomatoes is the master. It is no coincidence that Ciao is the official tomato of the seventeenth edition of the World Pizza Maker Championship.
The 2018 edition of the Caputo Trophy has seen as is triumpher Antonio Mezzero, 35 years old, a Neapolitan, but living in Portugal.
We asked him how to make a world champion pizza!

Here are his secrets.


What are the most important ingredients for making a successful pizza?

The recipe for a pizza at the top sees the passion in pole position. Then there are the doughs. But among the toppings, the king of taste remains the tomato! For the Portuguese people, even mozzarella comes second. The tomato is the heart of the final judgment of a dish.

What does the Portuguese tomato taste like?

Portugal enjoys high quality products, perhaps not much publicized, but a Neapolitan pizza requires the Italian tomato. Italian vegetables have a completely different flavor!

How should be the right tomato for the STG pizza?

The right product is the one that can be used in purity without adding anything: not even salt. It should not be too sweet or too sour, and should be broken with your hands. In short, the right tomato is the one that gives back the flavor of the field!

Ciao wishes so much success to the new pizza ambassador in the world and is proud to have contributed to enhance the art of the first World Champion of an Unesco Heritage!