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When you open a cirio can
you get the best of italy

Autentico
italiano

More than 14.500 members farmers grouped in
51 big Cooperatives, who grow fruit and vegetables
all over Italian territory.

Italian farmers

Quality

The quality of Cirio's preserves comes from the exceptional quality of the 100% Italian raw produce
and the extreme care we take throughout the growing, picking, processing and packaging process.

Premium quality

Recipes

Main dish

Easy

30min

Tortelli with ricotta cheese and herbs

Main dish

Easy

30min

Vegan Tagliatelle with Ragu

Main dish

Easy

30min

Vegan Polenta with Bolognese Sauce

Main dish

Easy

20min

Tarte Tatin with Cherry Tomato Confit and Basil

Main dish

Easy

20min

Spicy Tomato Spaghetti with Tuna and Capers

Main dish

Easy

20min

Spaghetti Italian Style

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This is one of the best ways to eat Fried chicken,

This is one of the best ways to eat Fried chicken, in our opinion, and all you need is: 2 boneless, skinless chicken breasts
Salt & pepper to taste
½ cup all-purpose flour
2 eggs, beaten
1 cup panko breadcrumbs
Oil for frying
For the Tomato Katsu Sauce (using Cirio tomatoes):
1 tbsp olive oil
2 cloves garlic, minced
½ small onion, finely chopped
1 cup Cirio chopped tomatoes (or passata for smooth sauce)
1 tbsp Worcestershire sauce
1 tbsp soy sauce
1 tbsp ketchup
1 tsp sugar (adjust to taste)
½ tsp rice vinegar or apple cider vinegar
Pinch of salt & pepper
Optional: pinch of chilli flakes for heat

Slice chicken breasts horizontally to make thinner cutlets.
Lightly pound to even thickness. Season with salt and pepper.
Coat in flour → dip in egg → press into panko breadcrumbs.
Heat oil in a skillet (~½ inch deep). Fry chicken until golden brown (3–4 mins per side).
Rest on paper towels, then slice.
In a saucepan, heat olive oil and sauté onion until translucent.
Add garlic; sauté 30 seconds.
Add Cirio tomatoes and stir.
Mix in Worcestershire sauce, soy sauce, ketchup, sugar, vinegar, salt, and pepper.
Simmer for 10–15 minutes until thickened.
Blend for a smoother sauce (optional).

Plate sliced chicken over steamed rice.
Drizzle warm tomato katsu sauce over the chicken.
Serve with shredded cabbage or fresh salad.
Garnish with chopped parsley or green onion.

#nofarmersnofoodnofuture #SummerVibes #Cirio #SummerEats #HealthyRecipes #healthyhabits #FarmToTable #classicmeals #HealthyHeartHabits #MediterraneanFlavours

The best way to get into the Independence Day spir

The best way to get into the Independence Day spirit is with a good BBQ meal, and we have the recipe for the perfect tomato chutney to accompany your BBQ dishes, and take them to a level that makes them unforgettable. All you will need is:

1 can Cirio chopped tomatoes
1 medium onion, chopped (optional but adds depth)
2–3 dried red chillies (adjust to heat preference)
2 garlic cloves
1 tsp grated ginger (optional)
1 tbsp oil (preferably sesame or vegetable oil)
Salt to taste
1 tsp jaggery or brown sugar (optional, for balance)
1 tsp tamarind paste (optional, for tang)
For Tempering (Tadka):

1 tsp mustard seeds
5–6 curry leaves
1 tsp oil

Heat 1 tbsp of oil in a pan.
Add red chillies, garlic, and (if using) onion. Sauté until onions are translucent.
Add chopped tomatoes and cook until they break down and the oil starts to separate (about 10–15 minutes).
Add salt, jaggery, and tamarind paste (if using). Mix well and turn off the heat.
Let the mixture cool slightly.
Blend to a smooth or chunky paste, as preferred. No need to add water unless it’s too thick.
Prepare the Tempering:
In a small pan, heat 1 tsp oil.
Add mustard seeds; when they pop, add curry leaves.
Fry for a few seconds and pour over the chutney.

#freshfooddaily #FieldToFork #ItalianTomatoes #SummerEats #Cirio #SustainableFarming #HealthyRecipes #nofarmersnofoodnofuture #SummerVibes

Cirio collaborates with over 14,000 farmer members

Cirio collaborates with over 14,000 farmer members who cultivate fruits and vegetables throughout the country. These farmers are integral to Cirio's supply chain, ensuring that produce is grown using sustainable and certified methods.

#Cirio #SustainableFarming #ItalianTomatoes #freshfooddaily #FieldToFork #FarmToTable #healthyhabits #SummerEats

From the Statue of Liberty to the names of cities

From the Statue of Liberty to the names of cities like Montpelier and Boise, the union between France and America runs deep, and July is the month it is celebrated.

We couldn't miss the opportunity to use this time to share one of the most popular French, American fusion dishes, Coq au vin, with a smoky bacon American twist. All you will need is:
2 tbsp Cirio tomato paste
1 whole chicken, cut into 8 pieces (or use bone-in thighs/drumsticks)
Salt & freshly ground black pepper,
2 tbsp olive oil,
4 oz of thick-cut bacon diced,
1 medium onion chopped,
2 carrots sliced,
3 garlic cloves minced,
2 tbsp flour,
2 cups red wine (preferably Burgundy or Pinot Noir),
1 cup chicken stock,
1 bay leaf,
2 sprigs thyme (or 1 tsp dried),
8 oz mushrooms quartered,
12 pearl onions, peeled (or 1 small yellow onion, chopped),
1 tbsp butter,
Chopped parsley for garnish.
Pat chicken dry, season with salt and pepper.

In a large Dutch oven, cook bacon over medium heat until crisp.
Remove and set aside, leaving the fat.
Sear Chicken: In the same pot, add chicken pieces skin-side down.
Sear until browned.

Remove and set aside. Add onions and carrots to the pot for 5 minutes until soft.
Add garlic and tomato paste; stir 1 minute.
Sprinkle flour over vegetables, stir for 2 minutes.
Pour in wine and scrape up any brown bits.
Add chicken stock, bay leaf, and thyme.
Return chicken and bacon to the pot. Liquid should almost cover the chicken.
Bring to a simmer, then cover and cook on low heat for 45 minutes (or until chicken is tender).
In a separate pan, sauté mushrooms and pearl onions in butter until browned.
Add to the stew in the last 10 -15 minutes of cooking.
Discard bay leaf and thyme sprigs. Taste and adjust seasoning. Garnish with parsley and serve with mashed potatoes, crusty bread, or noodles, and enjoy.

#Cirio #ItalianTomatoes #FieldToFork #SustainableFarming #FarmToTable #freshfooddaily #HealthyRecipes #healthyhabits #classicmeals

The only side dish and main you will need this sum

The only side dish and main you will need this summer. Perfect for a special lunch or as a vibrant side! Bursting with roasted peppers, fresh herbs, and zesty lemon. This dish isn't only wholesome, it's so easy to whip up.

Ingredients:
1 can of Cirio baked beans, drained
1 red bell pepper, roasted and diced
1 yellow/orange bell pepper, roasted and diced
1 small red onion, finely chopped
1 clove garlic, minced
1 tbsp olive oil
Juice of 1 lemon
1 tbsp balsamic vinegar
A handful of fresh parsley, chopped
A handful of kale or spinach, chopped (optional)
Salt & pepper to taste
Optional: dried cranberries or sun-dried tomatoes for sweetness
Instructions:

In a pan, heat olive oil and gently sauté the onion and garlic until soft.
Add the chopped roasted peppers and warm through.
Stir in the Cirio baked beans and cook for 2–3 minutes until heated.
Add the chopped kale or spinach if using, and let it wilt.
Remove from heat and stir in lemon juice, balsamic vinegar, parsley, salt, and pepper.
Serve warm or at room temperature. Top with cranberries or sun-dried tomatoes if desired.
#SummerEats #CirioBeans #HealthyRecipes #MediterraneanFlavours #PlantBasedGoodness

At Cirio, our irrigation system isn’t just about

At Cirio, our irrigation system isn’t just about watering crops; we deliver exactly what the tomatoes need, when they need it. Using advanced drip irrigation, we conserve water, reduce waste, and grow richer, juicier tomatoes under the Italian sun.

#Cirio #SustainableFarming #ItalianTomatoes #WaterWisely #FieldToFork

The Cirio farmers use their years of expertise to

The Cirio farmers use their years of expertise to ensure that every harvest will reap the best fruits for our dinner tables.

Cirio is farmer owned meaning our farmers truly care about their lands, produce and all the people involved from seed development right through to the finished product on the tables of everyone who enjoys our delicious tomatoes around the world.

#HealthyHeartHabits #FarmToTable #Cirio #nofarmersnofoodnofuture #freshfooddaily #healthyhabits #classicmeals

We love sushi and found this delicious recipe for

We love sushi and found this delicious recipe for this sushi-style rice, topped with nori-wrapped tofu and a spicy tomato sauce, the perfect, light healthy dish for summer!

For the rice bowl you will need:

1 cup sushi rice, rinsed
1 ¼ cup water
2 tbsp rice vinegar
1 tsp sugar
½ tsp salt

For the tofu:
200g firm tofu, pressed and cut into strips
1 tbsp soy sauce
1 tbsp sesame oil
1 sheet of nori (seaweed), cut into strips
Optional: cornstarch for crispier tofu

For the Cirio Gochujang Sauce:
150g Cirio Passata
1 tbsp gochujang (Korean chili paste)
1 tsp soy sauce
1 tsp sesame oil
1 tsp rice vinegar or lime juice
½ tsp sugar
1 garlic clove, minced
Optional: ½ tsp grated ginger

Toppings:
1 spring onion, finely sliced
Toasted sesame seeds

Instructions
Combine rinsed rice and water in a pot. Bring to a boil, then cover and simmer on low for 15 minutes.
Remove from heat and let steam for 10 more minutes (do not lift lid).
Mix rice vinegar, sugar, and salt. Gently fold into the cooked rice. Set aside.
Pat tofu dry and marinate in soy sauce and sesame oil for 10–15 minutes. (Optional: coat lightly in cornstarch for crispiness.)
Pan-fry until golden on all sides.
Wrap each tofu piece with a thin nori strip.
In a small saucepan, sauté garlic (and ginger if using) in a little sesame oil.
Add gochujang, Cirio Passata, soy sauce, vinegar and sugar.
Simmer for 5–7 minutes, until thickened and slightly sticky.
Place a bed of sushi rice in a bowl. Lay the nori-wrapped tofu on top and drizzle generously with the Cirio tomato gochujang sauce.
Garnish with spring onions and sesame seeds and serve with pickled radish or cucumber on the side.

Serve cold or at room temperature for a sushi-like experience. Great for meal prepping, picnics or bento style boxes.

#GoFishingDay #InternationalSushiDay

© 2022 Conserve Italia Soc. coop. agricola - Sede Legale: via Paolo Poggi 11 - 40068 San Lazzaro di Savena (BO) - C.F. 02858450584 - P.I. 00708311204 - Num. Iscr. Registro imprese di Bologna : 02858450584 - Credits