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dieta mediterranea
Ciao and the identikit of the king of Mediterranean cuisine 845 445 cmdo

Ciao and the identikit of the king of Mediterranean cuisine

Tomato is a pillar of Neapolitan tradition at the table, a mine of creativity in so many international cuisines and a precious help for our health, not only in summer. Let’s discover together the thousand virtues of the prince vegetable of Made in Italy
Iron, magnesium, manganese, potassium and vitamins, the well-known C vitamin, but also the precious vitamins of the B-group, and the A and E vitamins, useful for skin, eyes and hair.
In short, even if it looks like a simple food, tomato is actually a real wealth of nutritional treasures.

Roman tomatoes,  San Marzano, cherry tomatoes or yellow tomatoes from Mount Vesuvius – it does not matter which one you choose, their virtues are always the same.

In very few calories, there are benefits for the whole body.

In the beginning it was the lycopene.
Tomatoes are very rich in this antioxidant substance that colors of red their skin and pulp. They are therefore excellent allies against all cellular degenerative diseases and obviously against aging, too.

Do you suffer from hypertension?
Tomato can be of help in this case also, thanks to the high content of potassium that helps to lower the blood pressure.

And if that weren’t enough, tomato goes hand in hand even with the digestive system!
In this case the help comes from the fibers that together with the water contained in the vegetable give a hand to the intestinal transit.

So, to be in shape, do we need to wait for the summer?

Not at all!

Most of tomato’s antioxidants, such as lycopene, become more available with heat.
And not just a little. The cooked tomato brings to the body three times the amount of lycopene compared to the freshly picked tomato and the tomato paste can contain up to 20 times more lycopene than the fresh tomato.

Before ending in their packaging, the Ciao tomatoes are subject to a searing phase makes both the antioxidants more easily assimilated and keeps all the flavor of the Neapolitan summer.

How?

No aromas or chemical preservatives: the secret of Ciao is:

– attention to the raw material
– a timely harvesting
– a strict quality control
– and cutting-edge technology for processing and controls throughout the entire production phase!

What would the Italian cuisine be without tomatoes?
At Ciao, we are proud to contribute every day to the wellbeing of the Mediterranean diet and to the success of the goodness of Italian cuisine.

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.

Campionato Nazionale Pizza Doc 2017
Ciao at the Pizza DOC National Championship 845 445 cmdo

Ciao at the Pizza DOC National Championship

Ciao tomatoes are again protagonists of an event dedicated to the excellence of the Neapolitan White Art. The fourth edition of the Pizza DOC National Championship will be held on the 23rd and 24th of October in the heart of the Agro Nocerino Sarnese area.  So many are the surprises held in store. Let’s find them out together.
After the Napoli Pizza Village and the start of the international tour of the Caputo Cup 2018 – which took place a few days ago in Atlantic City – Ciao is ready to cut another starting ribbon: that of the Fourth Pizza DOC National Championship.

The new challenge

The new challenge between pizza makers hunting for the excellence in the Neapolitan-style White Art will be held in Valentino Torio, just right in the heart of the Agro Nocerino Sarnese area.
More than 300 competitors are expected at the foot of Mount Vesuvius to take part in a contest that looks set to be really fierce.
The two-day event will have many exceptional guests chosen among the pizza world protagonists. Professionals from historic Neapolitan pizzerias such as Antonio Starita and Alessandro Condurro (of Pizzeria Da Michele), winners of the Caputo Trophy as Teresa Iorio, and many master pizza makers from Sergio Miccu’s APN will fully show their gastronomic performances.

And here are the novelties of this 4th edition.

First of all, the place of origin of the pizza makers. This year, the competitors of the contest will come to San Valentino Torio not only from Italy, but also from the United States and Poland.
Then the hidden jury. Given the parterre of expected professionals, to avoid any suspicion of favoritism the votes will be given by incognito jurors who will evaluate the recipes according to 3 key parameters: taste, presentation and cooking.
And finally, the number of contest categories, that this year will be 12:
Margherita DOC
Classic Pizza – the specialty pizza presented by each competitor through which we will evaluate the innovation in the dough and in the ingredients, a pizza made with the typical products available at a certain time of the year;
Pizza ‘in pala’
Gluten free 
Largest pizza 
Free style 
‘Romana’;
Fried pizza;
‘Youth’ (14-20 year old)
Category ‘Associations’;
Pizza by “TWO”.

Medals and supplies of typical products are ready to be won by the competing pizza makers.

This year, too, a special mention will be given through a Ciao Prize, which will evaluate the bond between the presentations and their territory.
Good luck to all the participants!

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

raccolta con civitiello e fortunato
Harvest Diary 2017: A day with Davide Civitiello and Simone Fortunato 845 445 cmdo

Harvest Diary 2017: A day with Davide Civitiello and Simone Fortunato

So much work, but a lot of satisfaction too: Summer is the time of harvest and of continuous quality testing for Ciao. This year, we brought with us an exceptional team of tasters – the World Pizza Champions Simone Fortunato and Davide Civitiello – to see first-hand the quality of our tomorrow tomatoes, starting right from the first step. Here is the story of this special day.

A summer both hot and exceptional for our fields, with record temperatures that forced us to work in shorter times to keep the product intact as freshly picked, but that at the same time that also brought intense colors and flavors to our crops.

We asked to two exceptional testers – Simone Fortunato, three times world champion for the fast pizza category, and Davide Civitiello, champion for the TSG pizza, both winners of the Caputo Trophy – to touch with first-hand the raw materials of our 2017-2018 production.

«Pizza is a dish strictly tied to the ground,” – tells Davide Civitiello – “because deepening your dough technique is not enough to produce excellence, as you have to carefully select raw materials and get to know their ingredients in detail. Pizza is a dish full of history, but also of stories: those of our producers from Campania region!»

For Davide Civitiello and Simone Fortunato a tour among the most lively colors of Campania: the red of our fields of PDO San Marzano tomatoes, but also the bright green of our basil crops that we add leaf after leaf to the peeled tomato cans for the American market.

«I had never seen how the basil grows – says Simone Fortunato of Pizzeria Diaz – Finding out first-hands how the ingredients that I pick each day for my pizzas grow has been stimulating, but also very instructive. For a pizza maker who wants to make a difference, it is very important to carefully select the products of their menu and know how to handle them by mastering all their properties.»

The day has been closed by a tour through the various steps of peeled tomato production, during which our pizza makers have seen how the tomatoes move from the field to the can just in a few hours, so to lose nothing of their fragrance and flavor.

«Walking among the tins that were being filled with peeled tomatoes – concludes Davide Civitiello – has been a bit like going back to my grandmother’s time, when the summer had the scent of the earth and of the boiled tomatoes!»

The memory that Simone Fortunato has taken home is instead that of basil’s aroma, perhaps because it is linked to a great adventure that he is about to begin. On September 22, Sorrento will be the cradle of a new chain of pizzerias: Basilico Italia, who will see him as the pizza maker executive manager, in collaboration with Maurizio Mastellone’s organizational experience.

Sorrento Peninsula will be the first step, but the goal is to bring the excellence of the great products from the Campania region to all of Italy.

What does that have to do with Ciao? We will tell you very soon!

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 Nanà
Ciao and the specialties of Pizzeria Nanà 845 445 cmdo

Ciao and the specialties of Pizzeria Nanà

A story that has the flavor of love, that of Silvio Zingarelli of Pizzeria Nanà: love for his Naples, for the dish that most represents this land and for the values of the past.
Pizzeria Nanà is a young pizzeria. After working lengthy his way up in the historical city center of Naples, Silvio Zingarelli decided to devote himself body and soul to the study of the pizza, and in 2010 he opened his own pizzeria to which he gave the name of his daughter, Nanà!
With the same passion, the pizza artisan of Via Biscardi in Poggioreale tells us about his Napoli Pizza Village.

-What specialties are you going to show on the Lungomare Caracciolo waterfront?
I have chosen two tasty varieties very different between each other: one white and one red, to please everyone! The red one will be the classic pizza Margherita, while the white one will be a novelty with ricotta and provola cheese, enriched with Neapolitan taralli.

-What kind of tomato will you use for your pizza Margherita?
The classic peeled tomato as prescribed according to the TGS pizza specifications.

-Which of the two specialties represents better the spirit of Pizzeria Nanà?
Certainly the pizza Margherita, because when we talk about pizza, the Margherita is the true love of all Neapolitans and my pizzeria has a genuine and popular heart.

-What do you expect from this 2017 edition of Caputo Napoli Pizza Village?
I hope this Pizza Village will be an even more powerful showcase, not only to let us to be known abroad, but also to give light to the neighborhood pizzerias!

 

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

Ciao and the specialties of Pizzeria Porzio at Napoli Pizza Village 2017

A family history, that of Pizzeria Porzio of Enrico Porzio: a family soaked of pizza tradition, like that of the Pellone family to which Enrico belongs and from which he has learned the trade, mixing together school and wood oven since childhood.
Then, in 1999, Enrico Porzio opened in Soccavo his first take-away pizzeria, which by 2013 has turned into a 70-seat restaurant, a take-away oven just a few distances away, a branch in Warsaw and the planned expansion in Florence and Milan: all of this under the banner of the pizza of excellence.
With the same enthusiasm with which he opened his pizzeria in via Cornelia dei Gracchi in Naples, Enrico tells us about his Napoli Pizza Village.

– What specialties are you going to show on the Lungomare Caracciolo waterfront?
I will propose my Poker, a pizza with four tones of flavor: a slice of Margherita, one of sausage and rapini, a petal of stuffed pizza and one of fried pizza.
 
– Which tomato you will use for your pizza Poker?
The classic peeled tomato with Mount Vesuvius’ tomatoes.

– Why did you choose a so much varied pizza to represent your pizzeria at NPV?
I chose the four nuances of taste representing the most classic flavors of the Neapolitan pizza art because I like to emphasize the popular tradition of my pizzeria. But above all, Poker is a pizza that surprises for the approach to four pizza cults, joining in this way tradition and innovation, a driving philosophy that has always pushed me to search for selected ingredients.

– What do you expect from the Caputo Napoli Pizza Village 2017?
Not of making a profit from it, this is sure. Indeed, I decided to create within the event my personal “Diversely Pizza Village” and so in the first four days of the NPV I will devolve any earnings to four associations working in sustaining young disabled persons. So I hope that my Poker will sell like bread!

TuttoPizza
TuttoPizza e Ciao will turn the Mostra D’Oltremare into the realm of pizza. 845 445 cmdo

TuttoPizza e Ciao will turn the Mostra D’Oltremare into the realm of pizza.

7000 square meters covered with exhibitions, demonstrations and events await the many curious and greedy Neapolitan enthusiasts of flavors, manual skills and cooking. From the 22th to the 24th of May, the Mostra D’Oltremare – the largest expo center in Naples – will turn itself into a pizza kingdom hosting TuttoPizza, a kermesse fully dedicated to gourmet and pizza enthusiasts.

A three-day event fully dedicated to the world’s most famous dish with a special focus on the ingredients of excellence, awaits us in the pavilions of Viale Kennedy.
More than 100 companies that will tell their history of tradition in a world – like that of the Italian food – more and more ready and open to the technological evolution.

The 2017 edition will focus on the techniques and the condiments for making gluten free pizzas.
Not be missed will be the tastings and the challenges among the pizza makers: just like the second appointment that awaits us in June on Lungomare Caracciolo: The Napoli Pizza Village.

Intrigued? To find out more just come and visit us at stands 12 and 13.

TuttoFood: science and avant-garde at the service of the Made in Campania 845 445 cmdo

TuttoFood: science and avant-garde at the service of the Made in Campania

Mark on your agenda the three days from the 8th to 11th of May. “TuttoFood”, one of the most important events of the Italian culinary landscape, will be held on those days at Fiera Milano in Milan. Ciao will be there to describe how much competitive on the market are the companies from South Italy.

Global breadth and broad-mindedness to show the best of the B2B.
Tutto Food is an exceptional showcase that will bring to Milan the best of the Italian and foreign food sector.

This is the fastest-growing trade show in Europe and through its workshops, seminars, conferences and meetings the event will illustrate the Made in Italy food in all its shades.

Many will be the themes focusing on the Italian excellence. We will talk about food and nutritional power through the moments of scientific in-depth organized for the event by the Milanese exhibition center, we will address the theme of the evolution of the Italian agro-food scenario and we will try to put the accent on the consumers habits, which more and more are attracted by the quality and price of the offer.

Another important topic will be the theme of regionalism, such an important theme in a country like Italy where the cultural diversity is the key to diversify its products.
In short, the appointment for all enthusiasts, experts and greedies is with Ciao at Tutto Food, Hall 7, Stand E02-E04.