{"id":2927,"date":"2023-07-03T14:09:41","date_gmt":"2023-07-03T12:09:41","guid":{"rendered":"https:\/\/new.ciaogusto.com\/?p=2927"},"modified":"2025-06-11T12:19:26","modified_gmt":"2025-06-11T10:19:26","slug":"cirio","status":"publish","type":"post","link":"https:\/\/new.ciaogusto.com\/index.php\/2023\/07\/03\/cirio\/","title":{"rendered":"Cirio since 1856"},"content":{"rendered":"

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Cirio – the taste of Italy.<\/h3>\n

The Italian cuisine is one of the oldest and most revered in the World and some of the dishes enjoyed today, such as Polenta, remain almost unchanged if compared to the time when they were originally prepared for Roman soldiers about 2000 years ago.
\nOriginally brought from the Americas by European explorers,\u00a0tomatoes\u00a0<\/strong>– pomodori or ‘apples of gold’ were fount to thrive in Italy’s climate and quickly flourished to become a common and very vital ingredient in\u00a0everyday meals<\/strong><\/p>\n<\/div><\/div><\/div>

cooked by Italians.<\/span>
\nThe influence of tomatoes on the Italian cuisine is unquestionable. Bringing versatility, intense vibrant colour and deep flavours to enrich many dishes that still enjoy global popularity – from the finest restaurants to everyday home cooking –\u00a0no product has defined the Italian cuisine more than the tomato<\/strong>, and this is where the expertise of Cirio lies.<\/span>
\nAs the brand of choice for ‘tomato fashionados’, Cirio exceeds the demands and expectations of professional chefs and households through its passion and dedication to perfection, bringing the\u00a0most authentic taste of Italy<\/strong>\u00a0to any recipe.<\/span><\/p>\n<\/div><\/div><\/div>

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When you open a cirio can, you get the best of italy.<\/h3>\n

The Italian cuisine has and been influenced by many culinary cultures, and has inspired many more. This influence has shaped numerous traditional dishes across the continent.
\nCooking in the Northern provinces for example reveals an Austrian and German influence with gnocchi alternating with strudel, whilst adapted forms of Austrian dishes, such as schnitzel or canederli (Knodel), are often found in the region of\u00a0Trentino Alto Adige<\/strong>.
\nIn\u00a0Veneto<\/strong>, the area of Venice made famous by Romeo and Juliet (Verona), Polenta dishes<\/p>\n<\/div><\/div><\/div>

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are often accompanied by game or fish dipped in a tomato dressing. Liguria’s cuisine shares similarities with that of the south of France, with its use of oil and garlic (aglio) in the recipes, whilst cooking in Lombardia and Piemonte is mainly based on the use of butter.
\nThe cuisine of Emilia Romagna, one of Italy\u2019s most affluent areas, typically features lots of pasta and sausages, while Bologna, the capital of the region, is particularly famous for its Bolognese minced meat sauce, tomato sauce and vegetables.
\nSpecialising in fried foods, as well as pasta, the Romans from<\/p>\n<\/div><\/div><\/div>

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Lazio also produce soft moist mozzarella cheese: the perfect complement to tomatoes, vitally important for one of Italy\u2019s most famous dishes, pizza.
\nFurther south, in Puglia, Basilicata and Calabria, the cooking is rather plainer and based on pork, lamb and pasta. However, dishes are often more highly spiced with pepper and chilli.
\nPork is the most common meat in dishes from Umbria, Marche and Abruzzo. In the region of Campania, Naples is the original home of pizza and spaghetti, whilst the islands of Sicilia and Sardegna have many well-known recipes featuring fish and other seafood
\nare often accompanied by game<\/p>\n<\/div><\/div><\/div>

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or fish dipped in a tomato dressing.
\nLiguria’s cuisine shares similarities with that of the south of France, with its use of oil and garlic (aglio) in the recipes, whilst cooking in Lombardia and Piemonte is mainly based on the use of butter.
\nThe cuisine of Emilia Romagna, one of Italy\u2019s most affluent areas, typically features lots of pasta and sausages, while Bologna, the capital of the region, is particularly famous for its Bolognese minced meat sauce, tomato sauce and vegetables.
\nSpecialising in fried foods, as well as pasta, the Romans from Lazio also produce soft moist<\/p>\n<\/div><\/div><\/div><\/div><\/div>

mozzarella cheese: the perfect complement to tomatoes, vitally important for one of Italy\u2019s most famous dishes, pizza.
\nFurther south, in Puglia, Basilicata and Calabria, the cooking is rather plainer and based on pork, lamb and pasta. However, dishes are often more highly spiced with pepper and chilli.
\nPork is the most common meat in dishes from Umbria, Marche and Abruzzo. In the region of Campania, Naples is the original home of pizza and spaghetti, whilst the islands of Sicilia and Sardegna have many well-known recipes featuring fish and other seafood.<\/p>\n<\/div><\/div><\/div>

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Conserve Italia Group – Nature’s Leader.<\/h3>\n

Conserve Italia Group is an Italian co-operative that brings together\u00a0over 14,500 farmers<\/strong>\u00a0and represents one of Europe\u2019s largest agri-food companies. Over the past 30 years the group has built its international business through the acquisition of companies in France, the United Kingdom, Spain and Germany.
\nAs market leader in beverages (fruit juices, nectars and fruit drinks), canned fruit, vegetables and tomato based products, the success of the group is absolutely aligned to the company\u2019s Mission Statement and sales strategy: ‘To be a<\/p>\n<\/div><\/div><\/div>

leader in European markets for processed fruit and vegetables, focusing on brands, so as to create more added-value to the fruit and vegetables grown by the Group\u2019s associated farmers.’
\nThe vigorous quality controls the group has put in place for every process throughout the supply chain, right up to the point where the produce reaches retail outlets and consumers, ensures its flagship position as a producer of the finest quality products. This is what it’s meant by ‘Nature\u2019s leader’.<\/p>\n<\/div><\/div><\/div><\/div><\/div>

From the Field.. \u0003to the Table.<\/h3>\n

Every year Conserve Italia processes over 650,000\u00a0tonnes of produce<\/strong>; fruit, vegetables and tomatoes, which are cultivated by its farmer members spanning an area of over 25,000 hectares. The quality of Conserve Italia\u2019s products comes from the\u00a0exceptional quality of the raw materials and the extreme care<\/strong>\u00a0it takes throughout the growing, picking, processing and packaging process. Quality controls are carried out in accordance with the Quality Assurance System and vigorous analysis is conducted throughout the entire production process; from the samples taken in the<\/p>\n<\/div><\/div><\/div>

field before the harvest, to those taken on arrival at the production plant, right through to the finished product. This is what Conserve Italia means when it says ‘from seed to fork’.
\nIn fact, to guarantee quality, the group owns TERASEEDs, a company that cultivates seeds for farming and employs technicians to monitor the crop on a daily basis during harvesting. Additionally, its laboratory works in collaboration with International Institutes and Universities to conduct research and present scientific findings at conferences Worldwide. This positions Conserve Italia as an internationally respected expert in the agricultural and produce industry. Moreover, in respect of the environment, Conserve Italia takes great care over its cultivation processes and its environmental impacts by using\u00a0solar energy<\/strong>\u00a0to power some of its operations.<\/p>\n<\/div><\/div><\/div>

the environment, Conserve Italia takes great care over its cultivation processes and its environmental impacts by using solar energy to power some of its operations.<\/p>\n<\/div><\/div><\/div><\/div><\/div>

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