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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

Medium

3h 30min

Lamb Shank Tagine by James Martin

Main dish

Medium

30 min

Chicken chorizo and bean stew by James Martin

Side dish Starter

Medium

30 min

Deep fried aubergines with tomato sauce and honey by James Martin

Main dish

Medium

45min

Jambalaya by James Martin

Side dish Starter

Medium

20 min

Halloumi with ratatouille by James Martin

Main dish

Medium

90 min

Beef Cannelloni by James Martin

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A universal Italian love is pizza, although the de

A universal Italian love is pizza, although the deep-pan pizza may not even be considered a real pizza by traditional Italian chefs, we think that Cirio pizza sauce must make it more authentic. There is a reason this is one of the most popular pizza styles in America and with the opportunity for more Cirio Pizza sauce, we had to share this awesome chicken deep-dish pizza. The base is very easy all you will need is:

2 1/4 tsp (1 packet) active dry yeast
1 1/2 cups warm water
2 tsp sugar
3 1/4 cups all-purpose flour
1/2 cup cornmeal
1/4 cup olive oil
1 tsp salt

For the sauce you will need Cirio Pizza Sauce and topping of your choice for this pizza we used
2 cups shredded mozzarella cheese
Chicken
1/2 cup grated Parmesan cheese
1/2 cup caramelized onions (optional)
Fresh parsley or basil, chopped, for garnish, but its up to you

Step 1: Prepare the Dough

Dissolve the yeast and sugar in warm water. Let it sit for 5-10 minutes until foamy.
In a large bowl, mix the flour, cornmeal, and salt. Add the yeast mixture and olive oil, mixing until the dough comes together.
Knead the dough on a floured surface for about 7-10 minutes until smooth and elastic.
Place the dough in an oiled bowl, cover, and let it rise for 1-2 hours until doubled in size.
Preheat the oven to 425°F (220°C).
Grease a deep-dish pizza pan or a cast-iron skillet with olive oil.
Roll out the dough to fit the pan, pressing it up the sides to form a crust.
Spread a layer of mozzarella cheese on the bottom. Add caramelized onions (if using) and a generous layer of the sauce. Top with Parmesan cheese.
Step 4: Bake

Bake the pizza for 25-30 minutes until the crust is golden and the cheese is bubbly.
Remove from the oven and let it cool slightly. Sprinkle with fresh parsley or basil before serving.
Enjoy your delicious homemade deep-dish pizza! 😊

If you love pasta and need good veggie pasta this

If you love pasta and need good veggie pasta this Spinach & Ricotta Stuffed Cannelloni in Tomato Sauce is a must for this weeks food rota all you need is :

250g ricotta cheese
200g fresh spinach (or frozen, thawed & drained)
1/2 cup grated Parmesan cheese
1 egg
1/2 tsp nutmeg
Salt & pepper to taste
For the tomato sauce:

1 can Cirio peeled plum tomatoes (or Cirio passata)
2 tbsp olive oil
2 cloves garlic, minced
1/2 tsp dried oregano
1/2 tsp dried basil
Salt & pepper to taste
For the pasta:

12 cannelloni tubes (or fresh lasagna sheets, rolled)
1/2 cup shredded mozzarella (for topping)
Fresh basil for garnish

Sauté the spinach in a dry pan until wilted, then squeeze out excess moisture and chop.
Mix with ricotta, Parmesan, egg, nutmeg, salt, and pepper.
Heat olive oil in a pan, add garlic, and sauté for 1 minute.
Add Cirio tomatoes, breaking them down with a spoon.
Stir in oregano, basil, salt, and pepper. Simmer for 10 minutes.
Fill a piping bag (or use a spoon) to stuff the cannelloni tubes with the spinach-ricotta mixture.
Spread some tomato sauce in a baking dish, place filled cannelloni on top, and cover with more sauce.
Sprinkle with mozzarella.
Cover with foil and bake at 180°C (350°F) for 25 minutes.
Remove foil, bake for another 10 minutes until cheese is golden.
Garnish with fresh basil and serve warm!

And Enjoy, Buon appetito!

Cirio is celebrating the launch of a brand-new con

Spring is here and so many fruit and veg are final

Spring is here and so many fruit and veg are finally in season, one of them being Bok Choy, and this fresh Bok Choy stew is perfect for the summer, try this Bok choy recipe and enjoy:

1 tbsp vegetable oil
2 cloves garlic, minced
1 tsp ginger, grated
1 small onion, finely chopped
2 medium tomatoes, diced (or 1/2 can Cirio peeled tomatoes)
4 cups chicken or vegetable broth
1 tbsp soy sauce
1/2 tsp red chili flakes (adjust to taste)
1 tsp sesame oil
2 baby bok choy, chopped
1 egg, beaten
1/2 cup enoki or shiitake mushrooms (optional)
2 tbsp green onions, sliced
Salt & pepper to taste

Heat vegetable oil in a pot over medium heat.
Add garlic, ginger, and onion. Sauté for 1-2 minutes until fragrant.
Add diced tomatoes (or Cirio canned tomatoes), soy sauce, chili flakes, and broth.
Bring to a gentle simmer for 5-7 minutes.
Add bok choy and mushrooms. Let them soften for about 3 minutes.
Stir the soup in a circular motion and slowly drizzle in the beaten egg.
Let it cook undisturbed for 30 seconds, then gently stir.
Drizzle with sesame oil, add salt & pepper to taste, and garnish with green onions.
Serve hot with steamed rice or noodles.
Enjoy your comforting and spicy tomato egg drop soup! Let me know if you need variations.

#Cirio #FarmToTable #foodlover #foodaddict #FarmerOwned #recipeoftheday #TomatoBroth #springrecipe

Don't underestimate the value of sauces for your c

Don't underestimate the value of sauces for your chips, they elevate your dishes, what is your favourite dip to have with chips? Check out these recipes for our favourite dips.

Our Tomato and basil dip
1 can Cirio chopped tomatoes
1 tbsp olive oil
2 cloves garlic, minced
1 tbsp balsamic vinegar
1 tsp sugar
½ tsp dried oregano
¼ tsp red pepper flakes (optional)
4-5 fresh basil leaves, chopped
Salt & pepper to taste
Directions:

1. Heat olive oil in a pan, add garlic, and sauté until fragrant.
2. Stir in Cirio chopped tomatoes, balsamic vinegar, sugar, oregano, and red pepper flakes.
3. Simmer on low heat for 10-15 minutes, stirring occasionally, until thickened.
4. Season with salt, pepper, and stir in fresh basil.
5. Let cool slightly and serve with crusty bread or crackers!

2. Or our Spicy Roasted Tomato & Red Pepper Dip
1 can Cirio peeled plum tomatoes, drained
1 roasted red bell pepper (store-bought or homemade)
1 tbsp olive oil
½ tsp smoked paprika
½ tsp ground cumin
½ tsp chili flakes (adjust to taste)
1 tbsp lemon juice
2 tbsp Greek yogurt (or tahini for a dairy-free option)
Salt & pepper to taste
Directions:
1. Blend all ingredients together until smooth.
2. Taste and adjust seasoning.
3. Serve with pita bread, veggie sticks, or tortilla chips!

3. Creamy Tomato & Garlic Dip
A smooth, rich, and creamy dip – perfect for fries or as a sandwich spread! You need:
½ cup Cirio passata
½ cup mayonnaise (or Greek yogurt for a lighter version)
1 tsp garlic powder
½ tsp onion powder
½ tsp paprika
1 tbsp lemon juice
Salt & pepper to taste
Directions:

1. Mix all ingredients in a bowl until well combined.
2. Chill in the fridge for 15-20 minutes before serving.
3. Enjoy with chips!

What recipe are you going to try?

Happy St. Patrick's Day to everyone in Ireland, wh

Happy St. Patrick's Day to everyone in Ireland, where St. Patrick is the patron saint of both lands. There is no better way to celebrate than with a traditional dish of cabbage and beef with a side of potatoes. Have you tried this traditional meal, I think you might be pleasantly surprised, follow the recipe for it and enjoy?

1 can Cirio chopped tomatoes
2 tbsp olive oil
1 kg (2 lbs) beef or lamb, cut into chunks
1 large onion, chopped
3 carrots, peeled & sliced
2 celery stalks, chopped
3 cloves garlic, minced
2 tbsp tomato paste
500 ml (2 cups) beef or lamb stock
2 tsp Worcestershire sauce 1 tsp dried thyme
1 tsp dried rosemary
Salt & pepper to taste
Fresh parsley for garnish

For the Mashed Potatoes:
4 large potatoes, peeled & chopped
3 tbsp butter
125 ml (½ cup) warm milk
Salt & pepper to taste

For the Braised Cabbage:
½ head green cabbage, shredded
1 tbsp butter
1 small onion, thinly sliced
½ cup chicken or vegetable broth
Salt & pepper to taste

Directions
1. Make the Stew
Heat oil in a large pot over medium-high heat. Sear beef/lamb until browned. Remove and set aside.
In the same pot, sauté onion, carrots, celery, and garlic until soft.
Stir in tomato paste, thyme, and rosemary, cooking for 1 minute.
Pour in stock, Worcestershire sauce, and Cirio chopped tomatoes. Add meat back in.
Cover and simmer on low heat for 1.5-2 hours, until meat is tender.

2.Prepare the Mashed Potatoes
Boil potatoes in salted water until fork-tender (about 15 mins).
Drain, mash with butter, warm milk, salt, and pepper. Keep warm.

3.Make the Braised Cabbage
Melt butter in a pan, sauté onion until soft.
Add shredded cabbage and broth, cover, and cook for 15 mins until tender.

4.Serve & Enjoy!
Spoon stew onto a plate, add mashed potatoes, and serve with braised cabbage.
Garnish with fresh parsley & enjoy a taste of Ireland!

Would you like a twist on this recipe? Maybe a Guinness-infused stew? 🍻

#tomatolovers #recipeoftheday #Cirio #healthyhabits #FarmToTable #ComfortFood #TomatoBroth #SpicyTomatoBeef #StPatrickDays

As the seasons are changing, lets savour the last

As the seasons are changing, lets savour the last few days of crisp weather before spring and summer come into full swing, the best thing about Autumn and winter is the soup and this has to be one of our favourite soup recipes, a classic dish that never dissappoints!

1 tbsp Cirio tomato paste
1 can 400g Cirio chopped tomatoes
2 tbsp olive oil
1 small onion, finely chopped
2 garlic cloves, minced
1 medium carrot, diced
1 celery stalk, diced
3 cups (750ml) chicken broth
1 cup shredded cooked chicken (rotisserie or boiled)
1 tsp dried oregano
½ tsp smoked paprika (optional)
Salt & pepper to taste
½ cup heavy cream or coconut milk (optional, for creamier texture)
Fresh basil or parsley for garnish

Instructions:
1. Heat olive oil in a pot over medium heat. Sauté onions until soft (about 2 mins).
2. Add garlic, carrot, and celery—cook for another 3 mins.
3. Stir in tomato paste, paprika, and oregano. Cook for 1 min.
4. Pour in Cirio chopped tomatoes and chicken broth. Simmer for 10 mins.
5. Add shredded chicken and cook for another 5 mins. Season with salt & pepper.
6. Blend half the soup for a smooth texture or leave it chunky.
7. Stir in cream (if using), then remove from heat.
8. Garnish with fresh basil or parsley. Serve warm with crusty bread.

🍽 Enjoy a cozy bowl of tomato chicken soup! Want a spicy kick? Add chili flakes!

#eatwell #recipeoftheday #Cirio #healthyhabits #HomemadeCooking #tomatolovers #soupseason

Calabria, the region in southern Italian known for

Calabria, the region in southern Italian known for its fiery cuisine, has been spicing up dishes for centuries with its famous Calabrian chillies. These sun-drenched peppers bring the perfect balance of heat and rich, smoky depth, making them a staple in Italian kitchens. Now, Cirio’s new Authentic Calabria Hot Chilli Sauce, can bring authentic Italian heat straight to your table! Let your taste buds travel around Italy with Cirio.

Once you get your hands on our sauce try this authentic pasta recipe and enjoy the taste of Italy, all you will need is :

1 Carton of Cirio Calabria Hot Chilli Sauce
200g pasta (spaghetti or penne)
2 tbsp olive oil
2 cloves garlic, minced
50ml water fresh basil & grated pecorino (for garnish)

Instructions:
Cook pasta until al dente & save some pasta water.
In a pan, heat olive oil & sauté garlic until fragrant.
Add Cirio Calabria Hot Chilli Sauce & a splash of pasta water. Simmer for 2 mins.
Toss in pasta, mix well & serve with fresh basil & pecorino.

Enjoy the taste of Calabria

#FarmToTable #foodaddict #recipeoftheday #TomatoBroth #Cirio #springrecipe #freshfooddaily

© 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