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tomato

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

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.

Anuga Ciao
Ciao and his world tour around Italian excellence: next stage Anuga 2017 845 445 cmdo

Ciao and his world tour around Italian excellence: next stage Anuga 2017

Ciao’s world tour around Italian excellence goes on. Next stage is Anuga, the fair made in Cologne that from 7th to 11th of October will tell the world about the food’s future. Ciao and CMDO will be this time too in the frontline to tell the best of the South

“Taste the Future”

“Taste the Future” is the mood that livens up Anuga 2017, one of the most important international events of the food & beverage industry.
10 fairs in one to tell the food industry in all its shades, from the most typical products, to the relationship between food and web, joining local and global in a single main theme.
Organic products, new market trends, discussions about the labelling of halal food, and then the approach to food in the new millennium, the web’s importance in food choices, new hardware and software technologies to make companies more and more competitive.

Anuga will be a complete exchange

Anuga will be a complete exchange: horizontal and vertical, between big and small companies, but also between food artisans and enthusiasts from around the world.
We of Ciao will tell you the experience of an ancient production: that of Mount Vesuvius’s tomatoes, one of the key products of the economy of the Agro Nocerino Sarnese area.
We will talk about a work method where technology and manufacture come into contact, a method made of thorough checks to guarantee our highest standards of quality and a packaging technique that still gives great importance to the hands of our Vesuvius’ ladies.
Follow us on our trip:

we are waiting for you at Hall 11.2 Stand A22 – A24

San Marzano
The particularity of harvesting the San Marzano tomatoes explained by an expert 1024 536 cmdo

The particularity of harvesting the San Marzano tomatoes explained by an expert

Why San Marzano tomatoes are so special and how their harvesting process changes according to their specificities? We have asked this to Tommaso Romano, President of Consorzio di Tutela del Pomodoro San Marzano DOP dell’Agro Nocerino Sarnese (the producers association for the San Marzano DOP tomato of the Agro Nocerino Sarnese region).

While it looks like so many vegetables, the San Marzano actually differs a lot from the other tomatoes.  Above all, it comes from a more delicate plant and for this reason it requires more attention, from the field to the table.

«The harvest of San Marzano tomatoes lasts about 50 days (from the beginning of August to the end of September) and the conservation process has to be started within a few hours, to preserve its intense aroma and fresh and sweet taste» – explains Tommaso Romano, president of the Consorzio di Tutela del Pomodoro San Marzano DOP, entrepreneur and passionate about the peculiarities of his land.

«This year the harvesting phase will be slightly shorter compared to the usual, due to the great heat of the 2017 season! – continues Tommaso Romano – It is possible that this time we will not reach the doors of autumn.»

But how does it work this important moment that precedes the factory processing?

In order to understand it, we need to dispel the classic myths of city-made experiences, on terraces and balconies. Tomato plants are not compact bushes, but they develop in height.
Harvesting the San Marzano, therefore, is an articulated process divided into 4 steps.

4 steps, around 10 days each apart, to pick the vegetables from the base of the plants, where the tomato matures first because it is more at contact with the heat of the earth, and then slowly pick the higher fruits.
«Every stage of the San Marzano harvesting is a strictly manual work – concludes Romano – which increases working times compared to other types of tomato, but fully respects the product.» read more

Pizzeria Pummarò
Ciao and the specialties of Pummarò at Napoli Pizza Village 2017 845 445 cmdo

Ciao and the specialties of Pummarò at Napoli Pizza Village 2017

Attilio Albachiara is a pizza enfant prodige, like so many young Neapolitans who are hungry for life and find alternating themselves between homework and dough lessons. Following the family tradition, Attilio started to work with his father in his pizzeria when he was only 12 years old.
His motto today is: “Quality is our strength; making pizzas is our vocation”, and with the same wisdom he tells us about the next Napoli Pizza Village.

– What specialties are you going to show on the Lungomare Caracciolo waterfront?
My special pizza is a red one and it is the ‘Parmigiana’, which is a Margherita pizza dressed with eggplant parmesan.
 
– Which tomato you will use for your pizza?
For the Parmigiana I use the tomato puree.

– Why did you choose this pizza to represent you at NPV?
The eggplants are one of the jewels of my menu. Pummarò’s customers go crazy for them in every possible way and they can eat up to 15-20 kg of eggplants per week.
 
– What do you expect from the Caputo Napoli Pizza Village 2017?
This is the third time that I take part to the event and I hope that the friends who come to visit us will notice the quality and passion of our workmanship, because there is nothing that makes me happier than seeing the satisfaction of those sitting at my table.

Pizzeria Da Gennaro
Ciao and the specialties of Pizzeria Da Gennaro at Napoli Pizza Village 2017. 845 445 cmdo

Ciao and the specialties of Pizzeria Da Gennaro at Napoli Pizza Village 2017.

A grandfather who fried pizzas on the street and then decided to move to Bagnoli, already a tourist destination in the far 1956: This is how begins the story of Pizzeria Da Gennaro, a story about pizza since four generations.
For Fabio Cristiano – the founder’s grandson – pizza is home as it is the White Art village on the waterfront.
Here’s what he told us about his Napoli Pizza Village.

– What specialties are you going to show on the Lungomare Caracciolo waterfront?
For this edition of the Napoli Pizza Village, I chose to sum up the philosophy of Pizzeria da Gennaro with a specialty with pesto and cherry tomatoes. The matching with basil pesto exalts the whole summer flavor.

– Which tomato will you use for your pizza with pesto?
The cherry tomatoes from Mount Vesuvius.

– Why did you choose this pizza to represent Pizzeria Da Gennaro at NPV?
Basil and cherry tomatoes are two fresh and seasonal products suitable for these first hot days. The culinary philosophy of our pizzeria favors a great deal of attention to the ingredients – just consider that all the semifinished products used in our pizzeria is prepared in our kitchens: even our basil pesto!

– What do you expect from the Caputo Napoli Pizza Village 2017?
The Naples Pizza Village is above all a great party. I expect so much positive energy – an energy we all need, even our Naples!

Pizzeria 'O Sarracino
Ciao and the specialties of Pizzeria ‘O Saracino at Napoli Pizza Village 2017 845 445 cmdo

Ciao and the specialties of Pizzeria ‘O Saracino at Napoli Pizza Village 2017

Maybe not everyone knows that just over 10 years ago the Neapolitan pizza tradition was almost unknown in the Agro Nocerino Sarnese area, in the Province of Salerno. The only news that you could heard about came directly from Naples. This situation ended with the birth of Pizzeria ‘O Sarracino, which brought to Nocera Inferiore the first example of pizza patterned after the lessons of the Neapolitan school. The credit of “spreading the good word” goes all to the Tramontano brothers, owners of the pizzeria, and that will be at the Napoli Pizza Village 2017.

Pizzeria ‘O Sarracino is very young, but encompasses centuries of tradition. What is its secret?

‘O Sarracino was born in 2007, from an idea of ​​me, Angelo Tramontano, and of my brother Giuseppe. At that time, the true Neapolitan pizza was not known in the Agro Nocerino Sarnese area as it is today. ‘O Sarracino had the instinct of studying it and bringing it to Nocera, bearing in mind what I think is the perfect model, that of Michele ai Tribunali.

What parameters did you follow?

We specialized ourselves in the classic pizzas. Bearing in mind Michele’s model, we tried to reproduce the Magherita and the Marinara pizzas – the two great classics which are the pizzas par excellence – according to the rules prescribed by the TGS specifications. Until then, pizzas in Nocera were made with a long cooking – longer than a minute and a half – and had a diameter of 35 cm, while our Margherita and Marinara pizzas follow the lesson of the great masters, with a leavening of at least 8 hours, and a 60-second baking in oven. Following this method we brought the true Neapolitan pizza to our area.

You teach us that making pizzas is a pure science, but what is the secret to make this science an artwork? How will you dress your doughs?

You are absolutely right! The pizza maker can never let his guard down and must keep himself constantly up to date. For my pizzas I always choose a classic: the peeled tomatoes from Ciao Pomodori. For ten years I’ve been using this brand, a choice that I confirm for the Pizza Village, too.

And about the Pizza Village, what vibrations do you have for this edition?

This is the fifth time that I take part to the Pizza Village. I remember when we were only 20 pizzerias at the Mostra d’Oltremare exhibition center. Now this number has more than doubled and we are about 50, creating a rich contest that offers a great opportunity to compete. And numbers over the years are an indication of how these events have become of exponential importance. Each edition has been difficult for us, because we “foreigners” had to prove to be up to the level of the great Neapolitan masters. And each year, it has always been an unexpected success, and I really hope to succeed again this year, too.

Which great novelties ‘O Sarracino’ has set aside for NPV?

This year we propose a new pizza: we looked for to capture the summer flavor. I called it ‘Sorrento in your mouth’. Its characteristic is that it is seasoned with tomatoes of Sorrento that I personally make in pulp, to which we add buffalo ricotta and the very special mozzarella cheese ‘zizzona di Battipaglia’.

Michele Leo
The recipe for pizza from a World Champion by Michele Leo 845 445 cmdo

The recipe for pizza from a World Champion by Michele Leo

The Caputo Trophy has a brand-new Pizza Champion: Michele Leo from Pizzeria Il Brigante in Venosa. 1st classified for the TSG pizza category – thanks also to Ciao’s tomatoes – he is the best pizza maker to which ask the secrets of a podium pizza.

52 years old, with an entire life spent for its trade, working his way up the ladder as a pizza maker after emigrating in Germany, and so much passion for pushing out ever further. This is Michele Leo. Pizza maker with 33 years of experience in searching for excellence. Attempt after attempt, his search has led him to the White Art’s highest peak.

But what are the tricks to make the best pizza in the world? Here’s Michele Leo’s recipe.

“The first ingredient to put into the dough is the heart, the passion that drives you to seek the utmost both from yourself and from the raw materials you choose” – we are told by the ‘Brigante’ (Brigand) of Venosa.

Leo knows that very well, as he has opened his pizzeria only 9 years ago, after going far and wide through Italy, hunting for work experiences to put himself to test.

“The second step in this ideal recipe is the search for quality, especially in the choice of ingredients, but also in the whole production process” – continues the new Caputo Trophy’s champion – “I always look for excellence products”.

Besides, our Michele is a practical man, of the old school, who demanded from his son, Rocco, to learn the pizza maker’s trade, but at the same time to continue also to study, so to evolve personally and find his way.

“The third and final step is commitment. No award has to be enough to extinguish the urge to push beyond the achieved results.”

As a proof of his stubbornness, to those who asks him how his life will no change, Michele Leo only answers with a laconic: “We will see”.

Pizzeria Lucignolo
Ciao and the specialties of Lucignolo at Napoli Pizza Village 2017 845 445 cmdo

Ciao and the specialties of Lucignolo at Napoli Pizza Village 2017

Pino Celio of Pizzeria Lucignolo comes from a family of pizza makers. In Celio’s home, you breathe the scent of fried pizza emerging from hot oil from the time of his grandmother, which herself was a pizza maker for passion, too.
This young artisan has already gone a long way and he can already boast a remarkable award at the Caputo Trophy, having won the first place for the ‘Pizza in Pala’ category during the 2016 edition of the Napoli Pizza Village.
And just like Lucignolo, Pinocchio’s friend who enjoys life in Toyland, Pino Celio summarizes his successes made of tradition and innovation with a motto that says it all: “Amaze, and always amaze”.
After the black pizza that made a splash during the NPV 2015 and the oven-fried pizza with Neapolitan meatballs of the 2016 edition, here is how Lucignolo tells us about his NPV 2017.
– What specialties are you going to show on the Lungomare Caracciolo waterfront?
My red proposal is a pizza marinara with Cetara anchovies and anchovy sauce.
 
– Which tomato you will use for your pizza marinara?
The classic peeled tomato with tomatoes from Mount Vesuvius, as prescribed by the TSG (Traditional Specialty Guaranteed) pizza specifications.

– Why did you choose this pizza to represent you at NPV?
The pizza marinara with Cetara anchovies brings together Naples and the Amalfi Coast, the places I have chosen for my two pizzerias, as I have a second pizzeria in the province of Salerno. Additionally, combining a classic recipe with anchovy sauce is part of the mix of tradition and innovation that has always been my work philosophy.
 
– What do you expect from the Caputo Napoli Pizza Village 2017?
This is the most important pizza festival in the world, and I hope that it will help us to make known the research and the passion behind our work as pizza makers. I hope also to win more awards, as I will compete for the Caputo Trophy.

Pizzeria Napoli 1820
Ciao is the tomato of the special pizza of Napoli 1820 at NPV2017 845 445 cmdo

Ciao is the tomato of the special pizza of Napoli 1820 at NPV2017

Antonio Caiazza opened his ‘Napoli 1820’ after taking over a preexisting restaurant, but without breaking its continuity. His restaurant is ideally dedicated to Ferdinand I of Bourbon, a lover of taverns and simple cuisine and turns out pizzas completely focused on the search for the perfect ingredient, but also sea dishes.
Maneuvering skillfully between different gastronomic styles, here is what our artisan of Via Gramsci in Naples tells us of his Napoli Pizza Village 2017.
– What specialties are you going to show on the Lungomare Caracciolo waterfront?
My special pizza is exactly the Napoli 1820 – with buffalo ricotta, shavings of parmesans, provola cheese from Agerola and tomato – which fully represents the philosophy of my restaurant.

– Which tomato you will use for your pizza Napoli 1820?
Yellow datterini tomatoes and San Marzano tomatoes.

– Why did you choose this pizza to represent you at NPV?
I chose Napoli 1820 because it is one of the most popular specialties of my menu and I hope to make it known to the many pizza lovers who appreciate the choice of ingredients of excellence that has always been the founding basis of the philosophy of my restaurant.
 
– What do you expect from the Caputo Napoli Pizza Village 2017?
The Napoli Pizza Village is most important pizza showcase in the world. This is the fourth time that I take part in it and I hope that this edition will be the richest of friends ever!

Pizzeria Dal Guappo
Ciao and the specialties of Dal Guappo at Napoli Pizza Village 2017 845 445 cmdo

Ciao and the specialties of Dal Guappo at Napoli Pizza Village 2017

Pizza is a superlative pleasure. It is more and more an essential necessity for the tradition-hungry palates. It is so much essential that a simple gluten intolerance must not prevent from enjoying it. Marco Amoriello, three times World Champion for gluten-free Neapolitan pizza, knows all this very well. From Saturday, June 17th, he will be with his trademark “Dal Guappo” on the waterfront of Lungomare Caracciolo for the Napoli Pizza Village.

When Pizzeria Dal Guappo was born and what are its specialties?

Dal Guappo is a gastronomic reality that exists since 1988. The pizzeria, which at the Napoli Pizza Village will represent the area of ​​Benevento, is located in the municipality of Moiano. This is a project strongly wanted by me, Marco Moriello, and to which I have devoted myself with passion for the last 29 years.
Banner of our brand is the gluten free pizza. Gluten-free dough has become our ideal trademark and pride since the nineties and Dal Guappo has been three times crowned as World Champion in this category.

What is the origin of this particular specialization?

In our family, and in our team, we have some cases of celiac disease. However, love for taste and pizza has managed to overcome any obstacle. And so we have tried, and found, the right formula to let even gluten-intolerants to have the opportunity to eat a pizza of excellence. This introduction lets us imagine that your legendary gluten free pizza will be certainly among the specialties you will bring to the Lungomare Caracciolo. Yes, exactly. We will show our “thoroughbred” at the Napoli Pizza Village. Between the 50 ovens on the waterfront, one is there specifically to bake gluten-free pizza: that will be mine.

Which products did you choose to dress your pizza?

We mostly want to exalt the tradition, so we chose the Margherita pizza as queen of the event. The stock of seasoning is ready and, as prescribed by the TGS pizza specifications, I will use the San Marzano classic tomato from Ciao Pomodori.

Considering those premises, how do you imagine the Napoli Pizza Village that is already around the corner?

The Napoli Pizza Village is a national-level event. The square is a dish that delights, but also an artwork. There will be plenty of true lovers of pizza, and I hope that each of them will be able to satisfy their needs, having fun in the wonderful setting of the Gulf of Naples.