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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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One of the best ways to eat potatoes is batata har

One of the best ways to eat potatoes is batata harra, we've added a sweet potato and a Cirio twist, and we had to share it, it makes the perfect side, or even main, that is healthy, wholesome and flavourful. For this epic dish, all you will need is:
2 medium sweet potatoes, peeled and cubed
1 tbsp olive oil
1/2 tsp paprika
1/2 tsp cumin
1/4 tsp chilli powder or cayenne (to taste)
Salt and black pepper

For the sauce:
1 carton of Cirio tomato passata (400g)
1 tbsp olive oil
1 small onion, diced
2 garlic cloves, minced
1 tsp coriander powder
1 tsp smoked paprika
1/2 tsp cinnamon (optional)
1 can of black beans, drained and rinsed
1 tbsp lemon juice or apple cider vinegar
Fresh parsley or coriander for garnish

Preheat oven to 200°C (400°F).
Toss sweet potato cubes with olive oil, paprika, cumin, chilli powder, salt, and pepper.
Roast for 20–25 minutes until golden and tender, flipping halfway through.
In a pan, heat olive oil. Add diced onions and sauté until soft.
Add garlic, coriander powder, paprika, and cinnamon. Cook 1 minute until fragrant.
Pour in Cirio passata. Simmer for 10 minutes until slightly thickened.

Stir in the black beans and let everything simmer for 5–10 minutes.
Season with salt, pepper, and lemon juice or vinegar for balance.

Add the roasted sweet potatoes to the tomato-bean mixture and gently mix.
Garnish with fresh parsley or coriander.
Serving Suggestions:
Serve with warm flatbread, rice, or couscous.
Add tahini drizzle or vegan yoghurt for a creamy finish.
Crumble feta or grilled halloumi if you eat dairy.

#freshfooddaily #Cirio #classicmeals #HealthyRecipes #healthyhabits #HealthyHeartHabits #MediterraneanFlavours #SummerVibes

Weeknight magic. All the comfort of classic lasagn

Weeknight magic. All the comfort of classic lasagna with no layers or oven. Just one pan, rich Cirio tomato sauce, gooey mozzarella, and 2 tbsp olive oil, grab your 1 can (400g) Cirio chopped tomatoes or passata
1 medium onion, finely chopped
2 garlic cloves, minced
1 green bell pepper, chopped
250g (8–9 oz) ground beef or Italian sausage (optional)
2 tbsp tomato paste (for richness)
1 tsp dried oregano
1 tsp dried basil
½ tsp salt (to taste)
½ tsp black pepper
200g (about 7 oz) lasagna sheets, broken into large pieces
1½ cups water or broth (chicken or vegetable)
½ cup cream or whole milk (for creamy texture)
150g (5 oz) mozzarella, sliced or shredded
Optional garnish: extra herbs, chilli flakes, parmesan

In a deep skillet or sauté pan, heat olive oil over medium heat.
Add onion and bell pepper. Sauté for 4–5 minutes until soft.
Add garlic (and meat, if using), cook until browned and fragrant.
Stir in tomato paste, Cirio chopped tomatoes, oregano, basil, salt, and pepper.
Let simmer for 5 minutes until slightly thickened.
Break lasagna sheets into large chunks and stir them into the sauce.
Add water or broth. Stir well to coat.
Cover and simmer for 15–20 minutes, stirring occasionally to prevent sticking, until pasta is cooked through.

Reduce heat to low. Stir in the cream and mix gently.
Arrange mozzarella slices over the top.
Cover again for 3–5 minutes until cheese is melted and gooey.

Sprinkle with extra herbs or chili flakes.
Serve hot, straight from the skillet.

Want it extra rich? Add a few dollops of ricotta under the mozzarella.
Use no-boil lasagna noodles or fresh pasta for faster cooking.

This light vegetable tomato soup is the pick-me-up

This light vegetable tomato soup is the pick-me-up you need for these summer nights, filled with energising, rich vegetables and crunchy sweetcorn and peppers. It is simple, refreshing and easy; all you need is tbsp olive oil
1 medium onion, chopped
2 garlic cloves, minced
1 medium carrot, peeled and diced
1 stalk celery, diced
1 medium potato, peeled and diced
1 yellow bell pepper, diced
½ cup green peas (fresh or frozen)

1 can (400g) Cirio chopped tomatoes or peeled plum tomatoes, crushed
2 cups vegetable or chicken stock
½ tsp salt (to taste)
½ tsp ground black pepper
1 tsp sugar (if needed for acidity)
½ tsp dried thyme or oregano (optional)
Cream Finish & Garnish:

½ cup heavy cream, whole milk, or coconut milk
A handful of fresh basil leaves (plus more for garnish)
Optional toppings: diced mozzarella, croutons, fresh cracked pepper

Heat olive oil in a large pot over medium heat.
Add onion, carrot, celery, and yellow bell pepper.
Sauté for 5–7 minutes until soft and fragrant.
Add garlic and cook 1 more minute.
Add diced potato and Cirio tomatoes.
Pour in the stock, season with salt, pepper, sugar, and thyme/oregano.
Simmer uncovered for 20–25 minutes, or until all vegetables are tender.
Stir in green peas, sweetcorn and fresh basil.
Simmer for 3–4 more minutes until peas are tender.

Use an immersion blender to blend the soup until smooth (or leave some chunks for texture).
Alternatively, blend in batches in a standard blender; be careful with the steam.
Finish with cream:
Stir in cream or milk and gently heat (do not boil).
Ladle into bowls, garnish with extra basil, diced cheese, cracked pepper, or a swirl of cream.

For a deeper flavour, roast the yellow peppers before adding.
To make it vegan, use coconut cream or oat milk and skip the cheese.
Add red chilli flakes if you like a spicy note.

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

Cirio's operations are supported by multiple proce

Cirio's operations are supported by multiple processing facilities strategically located near farming regions to maintain product freshness. The Pomposa plant in Ferrara stands out as one of Europe's largest and most advanced processing centres, capable of handling over 350,000 tonnes of produce annually.

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

© 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