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ITALIAN RECIPES BY:
The new Off-Canvas sidebar is designed for multi-purposes. You can now display menu or modules in Off-Canvas sidebar.
ITALIAN RECIPES BY:
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.
Originally brought from the Americas by European explorers, tomatoes - 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 everyday meals cooked by Italians.
The 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 - no product has defined the Italian cuisine more than the tomato, and this is where the expertise of Cirio lies.
As 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 most authentic taste of Italy to any recipe.
cooked by Italians.
The 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 - no product has defined the Italian cuisine more than the tomato, and this is where the expertise of Cirio lies.
As 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 most authentic taste of Italy to any recipe.
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.
Cooking 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 Trentino Alto Adige.
In Veneto, the area of Venice made famous by Romeo and Juliet (Verona), Polenta dishes 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.
The cuisine of Emilia Romagna, one of Italy’s 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.
Specialising in fried foods, as well as pasta, the Romans from Lazio also produce soft moist mozzarella cheese: the perfect complement to tomatoes, vitally important for one of Italy’s most famous dishes, pizza.
Further 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.
Pork 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
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.
The cuisine of Emilia Romagna, one of Italy’s 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.
Specialising in fried foods, as well as pasta, the Romans from Lazio also produce soft moist mozzarella cheese: the perfect complement to tomatoes, vitally important for one of Italy’s most famous dishes, pizza.
Further 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.
Pork 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.
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.
The cuisine of Emilia Romagna, one of Italy’s 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.
Specialising in fried foods, as well as pasta, the Romans from
Lazio also produce soft moist mozzarella cheese: the perfect complement to tomatoes, vitally important for one of Italy’s most famous dishes, pizza.
Further 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.
Pork 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
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.
The cuisine of Emilia Romagna, one of Italy’s 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.
Specialising in fried foods, as well as pasta, the Romans from Lazio also produce soft moist
mozzarella cheese: the perfect complement to tomatoes, vitally important for one of Italy’s most famous dishes, pizza.
Further 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.
Pork 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.
Conserve Italia Group is an Italian co-operative that brings together over 14,500 farmers and represents one of Europe’s 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.
As 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’s Mission Statement and sales strategy: 'To be a 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’s associated farmers.'
The 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’s leader'.
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’s associated farmers.'
The 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’s leader'.
Every year Conserve Italia processes over 650,000 tonnes of produce; fruit, vegetables and tomatoes, which are cultivated by its farmer members spanning an area of over 25,000 hectares. The quality of Conserve Italia’s products comes from the exceptional quality of the raw materials and the extreme care it 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 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'.
In 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
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'.
In 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 solar energy to power some of its operations.
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.
1836-1855 - Francesco Cirio - Great ideas for great passions Francesco Cirio was born in Nizza Monferrato (Asti) on December 25th 1836.
His father was a humble trader in grain and his exposure to this world had a profound effect on young Francesco. With his amazing entrepreneurial capabilities, Francesco was already working at the fruit and vegetable market of Porta Palazzo in Torino by the age of 14.
A winning concept with Italian fresh produce At that time, the increasing demand for fresh italian products from markets in London and Paris was not being met. Observing this trend and the opportunity it presented, the young Cirio set up a company trading in fruit and vegetables with the transalpine and British cities and within just a few months he became Italy's most important agricultural exporter in Piemonte.
In 1856, at the age of twenty, Francesco Cirio was amongst the first in the World to be credited with developing technique of 'appertization' (invented by the Frenchman Nicolas Apperti).
This method of preservation overcame the problem of exporting fruit and vegetables that was perishable by extending their 'shelf life' and gave Cirio the opportunity to develop its global export business.
At the age of 20, Francesco opened the first Cirio factory in Torino, and after the enormous success he achieved with peas, he extended the range to include various other food products, launching a thriving business that was capable of exporting throughout the World.
In 1867 Francesco presented his first products in Paris at the Exposition Universelle, where he received prestigious awards. After this, he began exporting all over the World from Liverpool to Sydney.
Following the unification of Italy, Francesco opened production plants in southern Italy and he personally oversaw the recovery of vast areas of abandoned agricultural land, preparing them for the cultivation of produce destined for fresh fruit and vegetable markets, and for his own factories. On the event of his death on January 9th 1900, the Cirio industry - Società Generale delle Conserve Alimentari - was one of the largest and most
Pietro Signorini, a partner in the company, took over from the founder in guiding the firm into the future and building on Francesco's legacy.
Thanks to him, the company put down solid roots in the area around Naples, building new factories for preserving tomatoes, fruit and other vegetables. Following his early death in 1916, management of the company passed to his brother Paolo, who continued his work with the same commitment and dedication, managing to develop and consolidate the image of a leading company, capable of affirming Italian agricultural and foodstuff values throughout the World.
From the mid 1920s onwards, with dexterous use of advertising and promotion, Cirio became a recognised family name in Italy and the products were used everywhere, making it one of the best-known brands in the Italian food industry.
The brand was now identified for a wide range of produce, from canned vegetables to meat and fish, from pasta to coffee and from milk to jam.. and much more.
The work of the Signorini family continued successfully until 1970, when the company was sold to SME, and in 1993 it was privatised.
In 2004, after changing fortunes, Cirio passed into the hands of Gruppo Cooperativo Conserve Italia, a European leader in the food preservation industry.
In many ways, this signaled a return to the origins of Francesco Cirio's passion for agriculture, and his extraordinary commitment to innovation and agricultural and industrial research.
At the same time, it is a move towards a future based on capability and entrepreneurial success, without ever forgetting the social commitment towards the producers and the consumers, who are still offered the best guarantee of natural products that are respected and responsibly safeguarded.
1836-1855 - Francesco Cirio - Great ideas for great passions Francesco Cirio was born in Nizza Monferrato (Asti) on December 25th 1836.
His father was a humble trader in grain and his exposure to this world had a profound effect on young Francesco. With his amazing entrepreneurial capabilities, Francesco was already working at the fruit and vegetable market of Porta Palazzo in Torino by the age of 14.
A winning concept with Italian fresh produce At that time, the increasing demand for fresh italian products from markets in London and Paris was not being met. Observing this trend and the opportunity it presented, the young Cirio set up a company trading in fruit and vegetables with the transalpine and British cities and within just a few months he became Italy's most important agricultural exporter in Piemonte.
Following the unification of Italy, Francesco opened production plants in southern Italy and he personally oversaw the recovery of vast areas of abandoned agricultural land, preparing them for the cultivation of produce destined for fresh fruit and vegetable markets, and for his own factories. On the event of his death on January 9th 1900, the Cirio industry - Società Generale delle Conserve Alimentari - was one of the largest and most
From the mid 1920s onwards, with dexterous use of advertising and promotion, Cirio became a recognised family name in Italy and the products were used everywhere, making it one of the best-known brands in the Italian food industry.
The brand was now identified for a wide range of produce, from canned vegetables to meat and fish, from pasta to coffee and from milk to jam.. and much more.
In 2004, after changing fortunes, Cirio passed into the hands of Gruppo Cooperativo Conserve Italia, a European leader in the food preservation industry.
In many ways, this signaled a return to the origins of Francesco Cirio's passion for agriculture, and his extraordinary commitment to innovation and agricultural and industrial research.
At the same time, it is a move towards a future based on capability and entrepreneurial success, without ever forgetting the social commitment towards the producers and the consumers, who are still offered the best guarantee of natural products that are respected and responsibly safeguarded.
In 1856, at the age of twenty, Francesco Cirio was amongst the first in the World to be credited with developing technique of 'appertization' (invented by the Frenchman Nicolas Apperti).
This method of preservation overcame the problem of exporting fruit and vegetables that was perishable by extending their 'shelf life' and gave Cirio the opportunity to develop its global export business.
At the age of 20, Francesco opened the first Cirio factory in Torino, and after the enormous success he achieved with peas, he extended the range to include various other food products, launching a thriving business that was capable of exporting throughout the World.
In 1867 Francesco presented his first products in Paris at the Exposition Universelle, where he received prestigious awards. After this, he began exporting all over the World from Liverpool to Sydney.
Pietro Signorini, a partner in the company, took over from the founder in guiding the firm into the future and building on Francesco's legacy.
Thanks to him, the company put down solid roots in the area around Naples, building new factories for preserving tomatoes, fruit and other vegetables. Following his early death in 1916, management of the company passed to his brother Paolo, who continued his work with the same commitment and dedication, managing to develop and consolidate the image of a leading company, capable of affirming Italian agricultural and foodstuff values throughout the World.
The work of the Signorini family continued successfully until 1970, when the company was sold to SME, and in 1993 it was privatised.
