Posts Tagged :

tomatoes

Kebab freddo di Kinda Fanounet
Cold kebab indi with rice 1024 536 Alessandra

Cold kebab indi with rice

On our social media channels we are showing you how our tomatoes are invaluable in making traditional recipes, both Neapolitan and from around the world. Here is the cold kebab from Kinda Fanouneh

 

Ingredients

 

  • Minced Beef 500 g
  • CIAO Tomato 1 Can
  • Onion: 1 larag
  • Garlic: 3 gloves
  • Olive oil: 3 Tbsp
  • Vegetable oil : 4 Tbsp
  • Pepper: half Tsp
  • Salt: 1 Tsp
  • Seven spices:  half Tsp
  • Pomegranate molasses:  1 Tbsp

Rice:

  • Basmati rice 1 cup “soacked in water 10 minutes”
  • Vermicelli: 4 Tbsp
  • Vegetables oil:  5 Tbsp
  • Salt: 1 Tsp
  • Warm water 1 and half cup

Instructions

 

The meat balls

Warm the vegetables oil and put the sliced onion and garlic and stir it until be soft Then we add salt, pepper, seven spices and some olive oil to the meat and we shaped liked balls then we add it on the tomato sauce until be well cooked.

Finally we add the Pomegranate molasses And turn off the heat

 

The rice

We warm the oil then add the vermicelli until turn to gold color then add the rice and the water and leave it cooked for 20 minutes on medium heat.

pelati a cubetti
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How Ciao – Il Pomodoro di Napoli makes its Italian Chopped Tomatoes

Ciao – Il Pomodoro di Napoli prepares its Italian Chopped Tomatoes with the extreme care that their size, texture and flavor standards need.
Our Chopped Tomatoes are a product that tastes good and is practical too, making life easier for chefs and pizza makers as it reduces the processing time for every recipe. Let’s find out why.

The tomato pulp of Ciao – Il Pomodoro di Napoli mixes the perfection of peeled tomatoes approved by the largest trade associations in the pizza world and the greatest Italian cooking schools, with the convenience of a ready-to-use texture suitable for all preparations.

This is what we find in our catalog, but what does it actually mean?

To understand it, we need to start with the product processing steps.

The main ingredient of our pulp is the peeled tomato.
Our pulp therefore keeps all the quality assured to our peeled tomato by a processing method that has set Ciao – Il Pomodoro di Napoli as the gold standard in the world.

The harvested tomatoes, their integrity and ripeness positively checked, are brought to the factory where they undergo within just a very few hours the blanching and peeling process, but not before having passed a selection process entrusted to sophisticated machinery that discards the vegetables that do not meet the standards for size, fruit healthiness and color, and only after the various stages of washing.

After the peeling, the tomatoes are finally cut to be turned into pulp. The cutting machine is equipped with blades evenly spaced so as to obtain uniform cubes.

Perfectly sized cubes of 19 x 19 mm are then obtained from the tomatoes
After this step, the tomato will be canned by adding only partially evaporated tomato juice.

The tomato processing by steps:

blanching,
peeling,
blade cutting, and
addition of partially evaporated juice
is exclusive to the method used by Ciao – Il Pomodoro di Napoli and guarantees a texture that is rough and silky at the same time.

The final result is a product already perfect and ready to use even for the most visually striking recipes, saving time and effort in the kitchen, where time is never enough.

SIAL
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The future is red at Sial 2022

Ciao – Il Pomodoro di Napoli meets the world at Sial Paris on October 15-19, 2022. We look forward to seeing you at the leading source of inspiration for the world food market: find us at the Paris-Nord Villepinte Exhibition Center – Hall 5B, Stand K035.

The world’s largest food innovation village – this is Sial Paris 2022, the event that has been working to create a food professional network since 1964.

Sharing knowledge and imagining an ever brighter future for the agrifood sector is the goal that, edition after edition, Sial pursues and that is turning Paris into the capital of food futurology.

Through exhibitions, conferences and panel discussions, the following will be discussed:

Evolution of the food industry
New technologies
Global warming
New food frontiers
Innovation in logistic services
The framework from the field to the table

Ciao – Il Pomodoro di Napoli, that for over 40 years has been bringing the know-how of Southern Italy to the world with an approach looking at the same time to tradition and future, could not miss the appointment with the tomorrow of food!

We will tell about our method that looks toward the future by moving higher and higher the standards of excellence, both in terms of quality control and through an increasingly rigorous green protocol.

All of this starting with the recent redesign of our brand image in an innovation that aims precisely to highlight the goals achieved.

See you in Paris!

Cibus 2022
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Ciao – Il Pomodoro di Napoli at Cibus 2022

The great event season of Ciao – Il Pomodoro di Napoli goes on with Cibus 2022 that will be held at the Fiere di Parma Exhibition Complex from 3 to 6 May 2022.
Let’s find out what’s new and waiting for us at Hall 5 Stand C032

Cibus

Cibus is an International Food Exhibition and the reference tradeshow for the Italian food industry where the best of the made in Italy finds its highest expression.
The 2022 edition will be a particularly interesting edition for Ciao – Il Pomodoro di Napoli as it will touch on topics such as:
– the relationship between industry and distribution
– the role of the agricultural supply chain for the profitability of businesses,
– the catering of the future and the role of PDO and PGI products in the product ranges.

For a company that is a leader on every continent and produces PGI products such as peeled tomatoes and PDO products like the San Marzano tomato, the 21st edition of this international agribusiness fair will therefore be the right event to tell Ciao’s big news!

Ciao – Il Pomodoro di Napoli brings indeed to Parma its new image made of colors that recall both the concrete values of tradition and the uniqueness of a brand that, addressing professionals, has been able to achieve the goal of bringing the know-how of Southern Italy all over the world, while maintaining the veracity of those who live in contact with their land.
These elements will be the absolute protagonists within the events that will alternate at the stand during the days of Cibus, to tell the line we want to follow where past, present and future travel in one direction!

Pizza Senza Frontiere
Ciao in Rome for “Pizza senza frontiere”! 810 450 Alessandra

Ciao in Rome for “Pizza senza frontiere”!

Ciao – Il Pomodoro di Napoli is always at the side of Italian and international pizza makers to hold high the flag of pizza excellence. The next stop of this mission will be on April 25-26 at the Polo Fiere in Rome for Pizza Senza Frontiere, the first world challenge between artisans of the year.
Here’s what awaits us

2 days of challenges
10 categories in competition
250 competitors
400,000 square meters of kermesse
These are the numbers of an event that will involve the key international players of the food industry, and among them obviously Ciao – Il Pomodoro di Napoli, since the Neapolitan pizza will be one of the most fascinating categories of this two-day event.

The 10 challenges will cover

– Roman-style tray pizza
– Peel pizza
– ‘Al mattarello’ round pizza
– Four-hand pizza on Roman specialties
– Surprise pizza – Mystery box
– Classic pizza
– Neapolitan pizza
– Pizza by the meter
– Pizza freestyle, single
– Pizza freestyle, team

Pizzas will be judged based on:

– their baking
– taste/matching
– appearance
The judge at the oven will evaluate the dexterity/cleanliness/handiness/manner of working giving a score from 1 to 100.

All first place winners in each category will join the final match of Master Pizza Champions, the first talent show dedicated to the White Art of baking.

There will also be 3 category prizes.

Pizza in pink: for the woman pizza chef who will receive the highest score in one of the competition categories.

Emerging pizza chef: for the under 30 pizza maker with the absolute highest score in any of the competitions.

King of Roman Pizzas: awarded to the pizza maker who will get the best overall result as the sum of the scores of the different competitions involving Roman pizzas (tray, peel, ‘al mattarello’ round pizzas).

All we have left to do now is to wish the best of luck to all competitors and wait for the names of the next champions!

Follow us on our social media to meet them!

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Ciao and the love for know-how in the brand’s new commercial

Ciao revolutionizes the concept of the canning industry with a new commercial dedicated to the love behind a job well done.
Discover what passion for excellence can do!

What is quality made of?

We’ve always told how the Ciao method mixes tradition with innovation in a production method rooted in the home culture of Southern Italy, but renovated with a touch of technological accuracy.

Accurate checks, a product selection that starts right from the field, incessant relationships with the entire supply chain, sample checks during the production process and after packaging.

This is what has been told so far and that will never change.
But behind a quality product there is much more.

There is the passion of a family that for generations has been nurturing the culture of Southern Italy and works to take the know-how of its South all over the world.
There is the pride of a close-knit group of workers who are aware that they are carrying on the tradition.

There is the warmth of Southern Italy, like that embodied by our “Ladies of Vesuvius”, the Campanian moms who look after our red gold, supervising the methodical work of the machines of our plant.

Why a new Ciao commercial?

Because we want to tell as CMDO focuses on the quality of the raw material, which is handled with the same care that is reserved for a family member.

Because we want to tell that we at Ciao – Il Pomodoro di Napoli make our products together with those who choose the quality of Made in Italy and Made in the South, thinking that what will arrive in the pantries of artisans around the world must represent the pride of a country that in terms of food culture can and will always have its say.

Watch the video here

cercasi chef
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Testimonials wanted!

Ciao Pomodori is looking for dishes, kitchens and artisans passionate about tradition and innovation to best represent all the passion of Southern Italy at the dining table. Here’s how to become the new Ciao face for your region!

Ciao Pomodori is getting closer and closer to pizza makers, cooks and chefs who every day interpret all of Italy’s passion for good food and for the Prince of Made in Italy recipes: the tomato.

That’s why the new faces of Ciao – Il Pomodoro di Napoli can only be the artisans and enthusiasts who every day make Italy’s cuisine great and famous all over the world.

Here’s the identikit of the faces we’re looking for!

Italian chefs, cooks and artisans ready to let us into the kitchens of their restaurants and show us one of the specialties of the house in which basic ingredients and tomatoes exalt each other.

Our video staff will come on the spot to promote artisans, menus and restaurants.

Applying or participating in our initiative is simple. Just upload one or more stories on your Instagram profile and mention @ciaopomodori.

The video can be about the story of a tomato-based recipe, or a cooking philosophy, or an anecdote to tell the all-Italian passion of your restaurant for its tomato specialties.

Ciao – Il Pomodoro di Napoli will collect and share all these stories on its channels and its staff will select one dish and one restaurant per region that will be featured in videos to be shared and promoted on its channels.

Do you feel full of passion for Italy?

We are waiting for your video application through Instagram stories

TuttoFood
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Ciao at TuttoFood 2021

Not only Cologne, October includes a second face-to-face appointment with the world of catering excellence: from 22nd to 26th Milan will be the setting for a new live event: TUTTOFOOD, the B2B trade fair for the entire agri-food sector.

 

TuttoFood

TuttoFood is one of the world’s most important reference points for producers and distributors of quality products for the entire food and beverage chain.

Italy is once again the cradle of culture, meaning as tradition, know-how and expertise.

 

To be the protagonist

 

Ciao – Il Pomodoro di Napoli could not fail to be the protagonist of such an important event, since the mission of TUTTOFOOD is the enhancement of high quality products.

Product innovation, market trends and training: these are the themes of the 2021 edition that will give Ciao – Il Pomodoro di Napoli the opportunity to show the ability of Southern Italy to bring together tradition and technological and qualitative evolution.

 

Stand

We look forward to seeing you at Hall 18 stand L40 L36″

Ciao ad Anuga 2021
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Ciao at Anuga 2021

It will be a month full of travel the October that awaits Ciao – Il Pomodoro di Napoli. From 9th to 13th October, Ciao will be in Cologne to join the first post-pandemic face-to-face edition of Anuga.

The big international stages

 

All over the world there is an atmosphere of rebirth after the hard times of the last years. For Compagnia Mercantile d’Oltremare, of which Ciao – Il Pomodoro di Napoli is the main brand, it’s time to set off again toward the big international stages to tell the story of Southern Italy’s know-how.

The first stop

The first stop will be in Cologne from 9th to 13th October for Anuga, the world’s leading trade fair for the food and beverage industry, an essential showcase to present the brand’s innovations and the key points that make Ciao – Il Pomodoro di Napoli at the same time both traditional and state of the art in terms of food safety technologies, environmental protection policies and energy and resource saving practices.

 

Stand

Anuga will be a double event that will let Ciao to tell its story both face -to-face and in streaming, through the Anuga@Home platform and the many initiatives and stories to follow via social media on Facebook and Instagram business profiles.
Many novelties await Anuga guests at HALL 11.2 – STAND E 046

pomodori pelati
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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.