Cirio UK

Farmer owned | From our Italian fields to your table | Grown with heart, grown
for greatness

12/06/2026

Never let lemon zest go to waste It can lift any tomato-based dish with a beautiful fresh aroma. You can smell it already, can’t you?

10/06/2026

What makes Cirio tomatoes so irresistible? It all starts with the seed 🌱 Only the highest quality GMO-free seeds are chosen, nurtured by our farming cooperative using the latest techniques, and processed within 24 hours for maximum freshness. They taste authentic, because they are 🍅

03/06/2026

Great taste, with a lighter footprint. Our Climate Neutral range offsets its ecological impact by supporting and protecting a unique ecosystem in the Northern Lagoon of Venice, allowing you to make a more sustainable choice without compromising on great taste.

23/05/2026

Dive into picnic season with our delicious Fusilli Puttanesca, made with sweet Cirio tomatoes. Bursting with Italian flavours and perfect served warm or cold, it’s an easy summer recipe made for sunny days outdoors.

Ingredients

2 tbsp olive oil
1 small onion, finely chopped
3 garlic cloves, thinly sliced
½ red chilli, finely chopped
3 tbsp capers
120g olives, torn
1 tin Cirio Polpa
1 tin Cirio Finissima
Bunch of basil
500g fusilli
Salt and pepper, to taste
Parmesan, to serve

Method

Step 1
Cook the fusilli in salted boiling water until al dente.

Step 2
Heat the olive oil in a pan, then add the onion and cook until softened.

Step 3
Add the garlic and chilli, then cook for a couple of minutes until fragrant.

Step 4
Stir through the capers and olives.

Step 5
Add the Cirio Polpa and Cirio Finissima, then season with salt and pepper.

Step 6
Simmer until the sauce has thickened and the flavours have come together.

Step 7
Drain the pasta and toss it through the sauce.

Step 8
Finish with fresh basil and Parmesan before serving.

19/05/2026

Elevate your everyday with simple recipes. Full of flavour and ready in just 10 minutes - this Cirio Roma pasta sauce is proof that great flavour doesn’t need to be complicated.

10-Minute Creamy Cirio Roma Pasta (Serves 2)

Ingredients

200g pasta
Cirio Roma Bacon Sauce
A glug of vodka
A splash of cream
Parmesan, to serve (optional)

Method

Step 1
Cook the pasta in salted boiling water until al dente.

Step 2
While the pasta cooks, warm the Cirio Roma Bacon Sauce in a pan over a medium heat.

Step 3
Add a glug of vodka and stir through.

Step 4
Pour in a splash of cream and mix until smooth and creamy.

Step 5
Drain the pasta and add it straight into the sauce.

Step 6
Toss everything together until the pasta is fully coated.

Step 7
Serve immediately and top with Parmesan if desired.

14/05/2026

Spaghetti all’assassina is all about bold flavour, crispy edges and rich tomato goodness.

Made even better with Cirio tomatoes, of course.

Ingredients
200g spaghetti
2 tbsp olive oil
2 garlic cloves, sliced
1 tsp chilli flakes
2 tbsp Cirio tomato purée
300ml Cirio passata
500ml hot water or stock
Salt, to taste

Method
Step 1
Mix the Cirio tomato purée, Cirio passata and hot water in a jug to make a thin tomato broth. Season with salt.

Step 2
Heat the olive oil in a wide frying pan over a medium heat.

Step 3
Add the sliced garlic and chilli flakes, and cook gently until fragrant.

Step 4
Add a spoonful of Cirio tomato purée and Cirio passata to the pan and let it sizzle slightly.

Step 5
Add the dry spaghetti directly into the pan — do not boil it first.

Step 6
Allow the spaghetti to toast slightly until it starts to catch on the bottom of the pan.

Step 7
Add a ladle of the tomato broth and let the pasta absorb it.

Step 8
Continue adding the broth gradually, turning the pasta occasionally, similar to cooking risotto.

Step 9
Let parts of the spaghetti char slightly as it cooks — this gives the dish its signature flavour.

Step 10
Cook until the pasta is tender, glossy and slightly crispy in places.

Step 11
Serve immediately with extra chilli flakes if desired.

11/05/2026

So many amazing dishes start with aromatics.

Frying garlic, rosemary, or basil leaves low and slow in olive oil infuses flavour that elevates the entire dish.

What are your favourite aromatics to cook with?

07/05/2026

If there’s one thing the whole family can agree on, it’s baked beans.

Of course ours are cooked with the highest quality tomatoes.

Have you made the switch yet?

03/05/2026

Parmigiana is a comfort dish you turn to when you want something wholesome and delicious.

Maria’s recipe is a nostalgic classic, reminiscent of meals many of our farmers grew up with — made with the very best Cirio tomatoes.

Save this post for your next food shop.

Parmigiana di Melanzane
A traditional farmers’ dish with classic Italian flavours
Serves 6–8
Prep: 45 mins | Cook: 60 mins

Ingredients
• 4 large aubergines (~1kg)
• Olive oil
• 2 x 400g tins Cirio chopped tomatoes
• 1 tbsp Cirio doppio concentrato
• 3 garlic cloves
• 2 tsp dried oregano
• 200g mozzarella
• 10g fresh basil
• 100g parmigiano reggiano (grated)
• Salt & pepper

Step 1 – Aubergines
• Slice lengthways (0.5–1cm)
• Salt in a colander for 30 mins to remove moisture
• Pat dry

Step 2 – Sauce
• Heat 1 tbsp oil, fry garlic briefly
• Add tomatoes + oregano, simmer
• Cook on low for 20 mins until thick
• Season to taste

Step 3 – Cook aubergines
• Preheat grill to 200°C
• Grill in batches in a single layer
• Brush with oil, cook 7–10 mins, turning halfway
• Golden and lightly crisped — don’t burn

Step 4 – Assemble
• Preheat oven to 200°C
• Butter a 21 x 27cm dish
• Layer aubergine, sauce, mozzarella, parmesan, basil
• Repeat 5–6 layers
• Final layer: no basil
• Bake 35–40 mins until golden
• Rest 15–20 mins before serving

Serve with:
• Rustic bread
• Simple salad

Address

London

Telephone

+442082386810

Website

https://linktr.ee/ciriouk

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