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Ciao e Pizza World Masterclass
Ciao and Pizza World Master Class 810 450 Alessandra

Ciao and Pizza World Master Class

Ciao wants to show how the Neapolitan pizza is an extremely popular dish and does so by becoming a partner of Pizza World Master Class, the master class about the Neapolitan homemade pizza which will be held in a streaming-only event on January 17th. Find out how to join in.
Imagine a team of excellent pizza-makers, a very famous pizzeria, the art of the Neapolitan pizza – now an UNESCO World Heritage, and excellent ingredients and you will have the mosaic of Pizza World Master Class, the master class about the Neapolitan pizza that will be held strictly online to comply with the current health regulations.
How to join?
Joining is very simple: you must register using the following links

The seminar

The seminar will be held directly in Pizzeria Sorbillo, one of the most important restaurants in Naples.
Gino Sorbillo, Alessandro Condurro, Davide Civitiello, Enzo Coccia, will take turns at the workbench and at the wood oven to explain how to realize the homemade version of the most eaten dish in the world.
Pizza World Masterclass will show you the secrets of kneading and handling the dough, guiding you from the rising to the baking, in a true portrait of the Neapolitan pizza with its greatest stars.

This seminar will give the opportunity to home cooks to make a perfect pizza at home. Focusing on the home version of the pizza and the fact that you can watch it comfortably from your home are the main differences from usual similar events.

Ciao knows how the importance to show the proper techniques of the art of the Neapolitan pizza as in accordance with the principles proposed by the trade associations. Too many are the attempts of imitation and mystification of a dish that remains and will always remain Neapolitan and popular in its DNA.
See you on January 17th, don’t miss it!

Ciao è il pomodoro perfetto per la tua pizza
Why Ciao – Il Pomodoro di Napoli is perfect for your pizza 1024 576 Alessandra

Why Ciao – Il Pomodoro di Napoli is perfect for your pizza

How should it be the perfect tomato for a Neapolitan pizza? Simpler pizzas like Marinara or Margherita certainly need a product with the right balance in terms of consistency, sourness, freshness and flavor. Let’s see together why Ciao is the right choice for your wood oven.

With or without precooking? And how should the crushing be? More or less dense? As Margherita and Marinara are the simplest pizzas on the menu, the few ingredients that top them must match perfectly.
So, here are some helpful tips about what to ask of the tomato you choose for your White Art.


The identikit of the perfect tomato

Some prefer to cook the tomato before seasoning their Margherita or Marinara. However, this certainly deprives of freshness and Sun flavor the final result, as it implies a second cooking step.

At the same time, there exist in kitchen acidity regulators like sugar or corn starch that although natural they certainly alter the original taste of the topping.

So why not choose a tomato 100% compliant with the AVPN regulations of the true Neapolitan pizza?

The ‘Disciplinare’ of the true Neapolitan pizza

According to the Disciplinare della Verace Pizza – the official regulations that put in writing all the principles of the art of the Neapolitan ‘Pizzaiuolo’, now recognized as a UNESCO Intangible Heritage of Humanity, the tomato for the Pizza Marinara and Pizza Margherita must be
Fresh or peeled
If peeled tomatoes are used, they must be chosen between the Roma or oblong and San Marzano tomatoes
and then they will have to be drained and hand-crushed to obtain the right consistency and not to alter it.

In order to choose the tomato for the Neapolitan pizza, it is therefore necessary to take into account the following parameters.

Density: considering also the addition of other ingredients and the subsequent oven cooking, the tomato should not be too liquid or too dense

Freshness: a tomato such as Ciao, processed just a few hours after the harvest, allows to preserve all the flavor of a summer product

Acidity: in this case too it is necessary to attain a balance between the sugary and acid components of the vegetables, therefore they must be preserved at the right level of ripeness

Flavor: according to the Disciplinare, tomatoes must be already salted before being put on the dough disc. This means that the freshly opened product must contain the salt quantity necessary to take into account this step that precedes the baking in the oven.

Ciao – Il Pomodoro di Napoli is designed for Neapolitan and Italian traditional dishes and therefore has what it takes for an excellent pizza.

ciao è perfetta per il ragù
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Why Ciao – Il Pomodoro di Napoli is perfect for your ragu

Ragu in Naples is a must that is prepared well in advance and is eaten on Sundays. What makes the difference is its very long cooking time. That’s exactly why for it we need a selected raw material that keeps and enhances its characteristics during this process. The tomato puree from Ciao – Il Pomodoro di Napoli has what it takes for a perfect ragu. Here is why.

Pork chops, gnocchi, baked pasta, meatballs or simply broken ziti: ragu is the tradition par excellence on the Neapolitan festive dining table.

A so great uniqueness needs a tomato that best expresses all the characteristics of the Neapolitan style that this sauce enhances. From patience to vitality, through complexity and versatility, the ragu expresses Naples to 360 degrees and only a tomato that comes from the South of Italy can hold its so many nuances.

Tomato puree and tomato pasta are the flagships ingredients that together with the meat that make the Neapolitan ragu so an unmatched recipe.

To hold the hours long cooking time of this sauce, the tomato puree must be :

  • dense,
  • compact,
  • sweet,
  • slightly acidic,
  • with a fresh and natural tomato flavor,
  • and without adding anything else.


This identikit of the perfect sauce for the ragu goes well with the characteristics of the tomato puree made by Ciao – Il Pomodoro di Napoli with only partially evaporated tomato juice.

To guarantee their fresh and sweet taste, the tomatoes are harvested at the right point of ripeness and processed after just a few hours to keep all the specificities of the climatic environment of the South of Italy. The tomato puree from Ciao – Il Pomodoro di Napoli is therefore an excellent help in the kitchen, but above all it is suitable for the preparation of any traditional recipes.

risposte game
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The solutions to the Pizza Game of Ciao – Il Pomodoro di Napoli

Great success for the quiz held by Ciao – Il Pomodoro di Napoli to celebrate the first edition of Pizza Village in Milan. Many were the participants that joined to have a say about the Neapolitan pizza. But who gave the right answers to the quiz presented by Davide Civitiello and Vincenzo Capuano and why? Here are the answers.
A true Neapolitan pizza lover knows everything about his favorite dish. That’s why we decided to put to the test the friends of Ciao – Il Pomodoro di Napoli, for years now sponsor of the main events in our sector.
So we involved two pizza masters like Davide Civitiello and Vincenzo Capuano selecting with them four questions – between intuition and technique – to propose to our friends during the Milanese days of Pizza Village Home.
And you all did great.
But someone was a bit more accurate than the others, though.

Here are the four riddles and the answers to each of them.

The first quiz, presented by Davide Civitiello who was in Milan on behalf of Rossopomodoro, was:

Ciao has been the official tomato of the Naples Pizza Village for years: but how many tomatoes on average do you think was consumed in the last edition held on the Lungomare of Naples?
The answer is 15,000 kilos.
Yes, we know, it was a bit of guessing at the numbers!

The second quiz was entrusted to Vincenzo Capuano. Here is the text.

Does it take more tomato to prepare a Margherita or a Marinara?
Answer: Marinara needs more tomato. According to the Disciplinare della Verace Pizza Napoletana – the official specifications for the true Neapolitan pizza, the Marinara requires 70-100gr of tomatoes, while the Margherita 60/80gr.

We then went back to Davide for the third quiz. There it is:

As everyone knows, the best technique for preparing tomato for Neapolitan pizza is hand crushing it. Why?
Answer: Because this way the seeds are not crushed and the taste of the tomato is not impacted. For those who did not answer correctly: do not worry and just give a look to the Disciplinare.

And finally, the last quiz was given by Vincenzo Capuano:

How much salt should be added to a kilo of tomatoes to prepare the topping for a Neapolitan pizza?
The answer is 10/12g per kilo. Here you all did really well.

So here is the list of promoted.

Giuseppe Toscano

Mahmoud Talaat
Chef Antonio Bia
Giuseppe Irgiglio
Francesco Palmieri
Manuel Renzi
Agostino Nuzzi
Dino Esposito
Saba Taf (Sabatino)
Armando Fersino
Imbimbo Salvatore
Matteo Ungaro
Zanella James
Clara Sardella
Manu Mennella
Aldo Palazzo
Chef Mantini
Siamo Pizzeria
Luca D’Oria
Nunzia Strazzullo
Simone Palermo
Rubens Rexhepi
Costanzo Ylenia
Fabio Pica
Francesco Lavino
Mario Danise
Gio Coppola
Bottaro Diego
Simone Loffredo
Amedeo Lucano
Giorgio Pierfrancesco Manganella

All the others will be held back – hopefully to September, or rather there will be other opportunities to enjoy as soon as it is possible to meet again, perhaps right on the Lungomare of Naples!!
Surprises are coming!

The quiz of Ciao – Il Pomodoro di Napoli 1024 576 Alessandra

The quiz of Ciao – Il Pomodoro di Napoli

To celebrate the first edition of Pizza Village in Milan, which will be held from November 5 to 8, Ciao – Il Pomodoro di Napoli has a little surprise in store for you: a game to play together, strictly staying at home, like all the other activities of Pizza Village Home.
Here’s what will happen.
A Neapolitan-scented game is ready to greet all the friends of Ciao – Il Pomodoro di Napoli and Pizza Village Home.
No masks or other protection measures are needed to play with Ciao – Il Pomodoro di Napoli: you just need your knowledge about the Neapolitan pizza.

Four questions for as many curiosities about the Neapolitan pizza technique will go with you during the event days, from 5 to 8 November. You will find the questions in the Instagram and Facebook stories of Ciao – Il Pomodoro di Napoli.
To give your answers, simply reply in Direct or Messenger.

The four quizzes will be told by two master pizza makers of excellence

Davide Civitiello of Rossopomodoro and Vincenzo Capuano of the Vincenzo Capuano Pizzeria in Naples.

These will be short open-ended questions (i.e. a simple yes or no will not be enough)
A nice surprise will reward those who will answer correctly.

So don’t miss our stories… and of course have a good pizza!

Pizza Village Home
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Ciao – Il Pomodoro di Napoli is the protagonist of Pizza Village Home

Ciao – Il Pomodoro di Napoli is the protagonist of Pizza Village Home, the new and strictly social distancing-proof edition of the Napoli Pizza Village which will take place from 5 to 8 November 2020, thanks to Glovo’s contribution too. Find out how the Madonnina of Milan Cathedral and Saint Januarius Patron Saint of Naples can meet in an event!

A true Neapolitan pizza, prepared by the best Neapolitan pizza makers in the traditional or gluten-free version, and naturally enriched by the unique flavors of Ciao tomatoes: this is the identikit of the pizza ready to taste at the Pizza Village Home directly from the comfort of your home. In short, a pizza equal in all respects to that of the Napoli Pizza Village, but without the need of taking the train to reach Campania.


Just book your preferred specialties on and have it delivered to your home.
The Neapolitan pizza makers are ready to leave for the Lombard capital to revive the party atmosphere that only the Neapolitan pizza and the Napoli Pizza Village can give.

Ready to join?

To do it just stay at home, use Glovo, choose a pizza prepared with Ciao tomatoes and wait for delivery!
You will receive at your home a handy box with so many products to taste, including our peeled tomatoes!
The event will be accompanied by a number of other social media events.
Follow us on the Facebook page of Ciao – Il Pomodoro di Napoli and on the home page of Pizza Village Home to discover them with us!

accademia niko romito
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The fitting partnership between the Niko Romito Academy and Ciao – Il Pomodoro di Napoli

The fitting partnership between the Niko Romito Academy and Ciao – Il Pomodoro di Napoli aimed to explore all the frontiers of taste is stronger and stronger! This is where you can fully savor all the creativity of the red-dressed cuisine.

The marriage between the professionalism of the chefs of the Niko Romito Academy and the products from the land of Vesuvius made by Ciao – Il Pomodoro di Napoli gets happier and happier.

The partnership

A mixed partnership revolving around the catering and cooking courses of the Advanced Training and Professional Specialization School and the four taste corners of the Academy where you can explore all the creativity of the chefs and students of Niko Romito’s team.

Four are indeed the restaurants directly linked to the Niko Romito Academy where you can experience all the versatility of the products from Ciao – Il Pomodoro di Napoli.

The reastaurant

– Spazio Niko Romito Bar e Cucina in Rome: Niko Romito’s Italian bar which combines pub with home kitchen, tea room, cafeteria, dessert corner, bakery and food shop.

– Spazio Rivisondoli: A place full of memories where the cuisine linked to the territory is king

– Spazio Niko Romito Milano: A place of choice just a stone’s throw from the Duomo combining intimacy and elegance in the kitchen too

– Alt la Stazione del Gusto in Castel di Sangro: An informal space for a break during a journey, from breakfast to snack, up to the purchase of take-away specialties

The tomato-based dishes served in all of the Niko Romito Academy’s taste corners are made with products by Ciao – Il Pomodoro di Napoli.

For those wishing to experience all the creativity in the kitchen hidden in an aluminum tin, all that remains is to book a seat at the table!

la svolta green


Ciao – Il Pomodoro di Napoli is committed to achieve excellence in terms of eco-sustainability too. In the last 10 years, despite a significant increase in production, we succeeded in reducing our factory’s emissions by 50%. Let’s discover together how this little green miracle has been possible.


In the beginning it was the choice of more and more evolved cultivation systems, the birth of our ORGANIC line and the adoption of systems for the purification and reuse of processing water (which we have already talked about here) that allowed a remarkable modernization of our activity in a eco-friendly way, with an up to 70% of reuse of the water resources used.
A fitting reaction to our planet’s climate change that goes on day after day thanks to the adoption of increasingly eco-sustainable cultivation techniques. Today we are able to save up to 50% of the water used for the crop irrigation on our fields.


In order to preserve the environment in which our red gold is born, we also decided to explore the idea of a change of look to introduce a fully recyclable packaging with our new tins in aluminum: a material that can be reused indefinitely (as we told you here in a previous article).
But it’s not enough. The packaging used to enclose multiple packs of our preserves is now completely made of recycled cardboard.
GreenBoxX and GreenTray are the brands that identify our sustainable packaging.
Even our labels are purchased from environmentally certified and responsible FSC-branded companies following very strict policies that require that for every tree felled another one is replanted. We can therefore say that no plants are sacrificed to bring our products to your pantries.
And that’s not all. Ciao can also boast other important features such as that of having a tomato juice production completely energetically self-sufficient.



In recent years, solar panels have been adopted in our plants to fully power the production machinery with only renewable energy.
We have also worked about steam and gas emissions. For example, by installing an economizer that captures the heat from emissions (fumes coming out of the boilers) and uses it to heat the water with which the tomatoes for our preserves are boiled.
Adding to this policy is then the insulation of the pipes to reduce heat loss.
Fully recyclable packaging,
Policies against water and electricity waste,
Recovery and reuse of processing gases,
And an attention to eco-sustainability, from the field (with the respect to bio-diversity) to the dining table.
Only by analyzing point by point the green policies of Ciao – Il Pomodoro di Napoli you can understand the great care that our company puts every day to bring the excellence of our tricolor – white, red but especially green – on your dining tables!
With our commitment we also aim to raise the awareness of our artisan friends on these issues. We will do it with a clear, simple and passionate communication, always in the style of Ciao – Il Pomodoro di Napoli.

murales davide Arpaia
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Street Food and Street Art blend in a wall painting

A journey between the pizza’s white art and the popular creativity par excellence – the street art – closes today, July 22, 2020! The new facade of the Istituto Comprensivo Michelangelo Ilioneo in Bagnoli, fully painted with the mural crafted thanks to the partnership between the Costantino Cutolo Foundation, the City of Naples and Ciao – Il Pomodoro di Napoli, will be unveiled today, at noon. But what does the tomato have to do with painting? We tell you everything here.
The story

In the beginning, there was the Pizza Village

As we know, the latest edition of the Napoli Pizza Village was held in 2019. And precisely during the celebration of the world’s most beautiful pizza, the stand of Ciao – Il Pomodoro di Napoli greeted a fascinating contest that challenged the most creative writers of the Neapolitan area. Four young talents selected among many others through a first online demonstration phase requesting the submission of their arts portfolio.

Of the four artists in contest on the promenade of Naples, Davide Arpaia was then declared the winner as the best proponent of the link between pizza and tomato, receiving the opportunity to “put his hands” on a public building owned by the City of Naples. No night trips carrying the spray paint hidden in the bag then, but a true and real mural to enliven in September the coming back to school for many boys and girls of the Neapolitan suburbs.

The wall painting:

The work crafted by Davide Arpaia on the facade of the Istituto Comprensivo Michelangelo Ilioneo shows a tomato plant that climbs between the windows of the classrooms and yields books (i.e. culture). And the word “culture” is here the keystone that joins the attention to the youngest (one of the great goals of the Costantino Cutolo Foundation), and the cultural legacy so perfectly embodied by pizza and tomato.

If you are curious to discover the colors of this artwork, just take a look here at the

“Street art is an artistic avant-garde able that inspire to think with irony, sarcasm and elicitation about the evils, defects and contradictions of modern society. A movement that reveals in advance trends and predicts the taste of people acting in the communities. A street art popular and democratic like pizza, of immediate enjoyment and strong impact,” said Lino Cutolo.

le latte di Ciao - il pomodoro di Napoli
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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!