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Cirio dal 1856

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Autentico Italiano dal 1856


Italian cuisine is one of the oldest and most revered in the world and some of the dishes enjoyed around the world today, such as Polenta, remain almost unchanged from 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 found to thrive in Italy’s climate and quickly flourished to become a common and very vital ingredient in everyday meals cooked by Italians. Cirio, THE TASTE OF ITALY FOR TOMATO FASHIONADOS.


Cooking as Italians do.

The Taste of Italy

Rome/Lazio: home of "Bucatini all'Amatriciana". At this point of the journey, just imagine yourself sitting at a restaurant table along the street, surrounded by smiling faces and whispering chats, under the warm sun of a neverending Spring. You are in Rome, in the heart of the Art and History.


Over 14,500 farmers in Italy
Cirio was born in Nizza Monferrato, then part of the Kingdom of Sardinia, to a poor and illiterate family. When he was 14 years old he came to the capital of the kingdom, Turin. In 1856, Cirio started preserving tomatoes in tin cans in order for them to be exported. He created his own company (later named Cirio), and when he was 20 years old, he started his first factory in Turin. In 1861, he added further plantations and production facilities in Southern Italy. In 1867, Cirio exhibited his products in Paris at the Exposition Universelle, where he received prestigious awards.


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