Posts By :


Apple Chicken Stir-fry


4 large organic chicken breasts
2 red apples, Gala or Pacific Rose
½ cup coconut oil
1 tbsp sesame oil
¼ cup honey
2 – 3 cups of steamed wild rice
1 tbsp shredded ginger
2 cups of mushroom slices (of your choice)
chopped green onions
salt & pepper

Recommended with:



Cut chicken and apples into chunks and set aside. Sauté oils, honey, chicken, ginger and apples until chicken is cooked, about 8 minutes.

Apples should become tender. Add the mushrooms and season with salt and pepper to taste.

Sauté for another 5 minutes until the mushrooms are cooked. Serve on wild rice and garnish with the green onions.



1½ cups whole almonds with skin
½ to ¾ cup (180 ml) argan oil
3 to 4 tbsp warm honey
1 to 2 tbsp granulated sugar
1/8 teaspoon salt

Recommended with:



Preheat your oven to 190°C (375°F). Wash the almonds and let them drain. Spread the almonds on a baking pan and roast for at least 15 minutes, until the almonds are crunchy and darkened, but not burnt. Allow the almonds to cool a bit and then pass them through a grinder (or a food processor at high speed) to make a smooth paste: be sure to continue until the almonds grind to a glistening, smooth mass that can almost be poured.

Next, blend the argan oil into the almond paste, a spoonful at a time or in a very slow trickle. You can do this by hand, stirring vigorously, or with the food processor at the lowest speed. Use only as much argan oil as you need to make the amlou as thick or thin as you like.

Next, gradually add the warm honey, sugar and salt in the same manner. Taste the amlou and adjust the sweetness if desired.

Serve amlou on a plate or shallow dish with bread for dipping. Store tightly covered in a jar and shake or stir before serving.

Creamy Rosemary Cheese Cake


50g butter
100g goat milk cheese
2 tbsp pistachio nuts
3 medium eggs
250g corn flour
2 tsp yeast
200ml whole milk
2 rosemary buds
2 tbsp pistachio oil
salt & pepper
1 pinch of sugar

Recommended with:



Preheat the oven to 180°C (356°F). Cover a baking pan with wax paper.

Combine together the butter, sugar and eggs in the pan. Stir the flour with the yeast and add gradually the milk. Wash the rosemary, let it dry and cut finely. Chop the goat cheese using a fork. Combine all together in the mixture, adding the pistachio oil. Season with salt and pepper.

Crumble grossly the pistachios and spread them on the top of the mixture. Put the into the oven. Cook for about 45 minutes until you obtain a well sautéed mixture.

Sesame Oil Chicken


1 boneless chicken
3-4 green onions
2 tbsp dry sherry
2 tbsp sesame oil
frying oil
white pepper

Recommended with:




Heat up a frying oil of choice in a pan over high heat. When the oil is hot, combine the chopped chicken and let it pan fry for a couple of minutes. Then, take it out of the pan. Add salt and pepper at your taste.

Let the green onions brown very quickly (about 30 seconds) in the same pan and oil used for the chicken, then combine them into the casserole with the reserved chicken and sherry: stir and cook for about 30 seconds.

Then, add the sesame oil, stir for about 20 seconds and serve immediately.

Spicy Pumpkin Soup


500g pumpkin
1 white onion
1 garlic clover
600ml chicken broth (or vegetable broth)
25g butter
300ml hot milk
Nutmeg powder
1 cinnamom stick
1 bay leaf
Salt & pepper
Thyme for garnish

Recommended with:



Peel and de-seed the pumpkin, then cut it into cubes and set aside. In a large pot, add the chopped onion and garlic, then fry over a low heat for 5 minutes until softened. Add the pumpkin, nutmeg, cinnamon and bay leaf.

Cover and cook for 5 minutes, or until tender, then pour in the chicken stock. Simmer for 20 minutes, stirring occasionally.

Remove from heat and discard the bay leaf. Using a blender, puree half of the mixture. Return the mixture to the pan with the remaining chunky soup. Season with salt and pepper. Sprinkle with toasted pumpkin seeds, add thyme leaves and drizzle with pumpkin seed oil.

Reverse caprese

Ingredients per 8 serves

1 mozzarella cheese da 1 kg
300 gr cherry tomatoes
50 gr olives
1 piece of bread
1 basil leave
Extra virgin olive oil


Put the basil in infusion in a glass of extra virgin olive oil. The more it stays, the best it tastes, so the advice is to infuse it the night before.
Remove the mozzarella cheese from its water (but do not throw out, it can be used in case of remainances), cut the top and put aside.
With a sharp knife and a parent near you, make an incision along the perimeter of the mozzarella cheese, in about 1 cm and go deeper in 2/3 of the total, remove the internal part to create a pot.
Cut the removed mozzarella cheese in cubes. Clean and dry cherry tomatoes and cut them in 4 parts, draining them. In a plate, put pieces of cherry tomatoes, mozzarella cheese cubes, olives and dress with salt and extra virgin olive oil. Well mix and blend. Cut the bread in cubes, dress with olive oil, add salt and toast. Dry the «mozzarella cheese pot» with kitchen towel and full with salad before serving. Decorate with fresh basil and bread cubes.

Whole wheat farfalle pasta with zucchini, lemon and thyme


Whole wheat Farfalle pasta 320 g
Little and soft zucchinis 200 g
Lemon grated peel of 1 lemon
Pink pepper 1,5 g
Fresh Pecorino cheese 80 g
Pine nuts 25 g
Thyme 2 g
For the sauce
Lemon juice 40 g
Extra virgin olive oil 20 g
Thyme g
Salt 1 g
Mustard 4 g


The first thing to do is the sauce. Squeeze a lemon to obtain about 40gr of lemon juice and pour in an airtight container. Join olive oil and salt, mustard and thyme leaves. Close the container. Take the container and shake for about 10 seconds, to mix ingredients and emulsify. The sauce is done. Put a pot on the gas with abundat salted water and when it boils, pour the pasta. While pasta cooks, grate in a bowl zucchinis with a large mesh grater .
Join the sauce and well mix, to flavor zucchinis and marinate. Grate in a bowl the Pecorino cheese and well mix again.
Join raw pine nuts (but is is possible to toast them before to make them crisp) and the lemon grated peel, continuing to mix after any ingredient. Drain the pasta al dente and join in a bowl containing the condiment. Mix for at last a minute, when the pasta will be creamy.
Put it in a plate with lemon peel and thyme leaves to taste and complete the recipe with a handful of pink pepper.


The launch of the new product “Colto”and the restyling of the main line labels.

Pietro Coricelli brings a preview on his two latest innovations at Sial Paris 2016,

the main event of the year in food market.

A definite fruity taste, telling a story of expertise and olive oil culture handed down through generations since 1939. An extra virgin olive oil enclosing all the charcteristics of a great ripe fruity extra virgin olive oil, ideal to dress traditional dishes as well as enriching delicate flavours, making them shine without being outshone. These are the key characteristics of “Colto“, the extra virgin olive oil that Pietro Coricelli is showing a preview of on October 16th at Sial Paris, the most importante wordwide food show of the year.

The new design centers on the golden label for all the products in the main line “I Classici” – Extra Virgin Olive Oil, 100% Italiano Extra Virgin Olive Oil and Colto Extra Virgin Olive Oil, confers to the bottle a more modern and distinctive look on the shelves and the new logo with olives tells what Coricelli do best.

SIAL 2016 is also the occasion to show to the international guests of Paris the novelties of the last months, resulting from the always-active business approach of the third generation of Coricelli family that is leading the company. Like the Family Tales, the new strategic frame that tells the passionate spirit that Pietro, the founder, had handed down to the son Antonio and to the four nephews of the third generation, until to all the employees that makes Pietro Coricelli company great.

This led to the restyling of the website ( with an original storytelling, and it includes Casa Coricelli, the new e-commerce section offering a selected and exclusive Pietro Coricelli products: from the most delicious extra virgin olive oil to creative cooking oils such as the flavoured oils, from vinegars, pasta, pasta suces and tomatoes to the new special Ethnos Line, a selection of cold pressed virgin organic oils.

SIAL 2016 is the most important international exhibition for food market, with more than 160 thousand visitators from all over the world, representing a real business platform for the seven thousand exhibitor that will be in Paris coming from over 100 countries.

Pietro Coricelli will be present and wait you at stand L063 – Pavillion 5B !

And that’s not all! Pietro Coricelli also will take part in the fair for Gradita, the new business net of five important italian food company, that after its launch at Cibus in Parma, debuts for the first time on the international food market at booth J056 – Pavillion 5B, in order to spread Mediterranean diet and the made in Italy all over the world.

Oaxacan Chicken with Lime Guacamole


1 bunch fresh chopped coriander
4 tbsp avocado oil
1 cup lemon juice
2 tsp minced garlic
8 chicken breasts
2 large avocados
2 green onions
1 red bell pepper

Recommended with:



In medium bowl, combine coriander, lemon juice, avocado oil, 1 tsp garlic and salt. Remove and reserve ¼ cup for sauce. Combine coriander mixture and the boneless and skinless chicken and marinate in refrigerator for 2 hours. In large bowl, mash the avocados (peeled and without seeds).

Add the reserved ¼ cup coriander mixture, chopped onions, remaining 1 tsp garlic and tabasco to taste. Stir until well blended. Preheat grill to medium heat. Grill the chicken, discarding the marinade, for about 7 minutes per side or until thoroughly cooked.

During the second 7 minutes, add the bell pepper to grill. Place the breasts on individual serving plates, pouring lime guacamole sauce on top. Slice the bell pepper into strips and place them on top of the sauce.

Frankestein soup


Spinach 250 g
Broccoli 300 g
Peas300 g
Carrots 1
Celery 1 stick
Black Rice  200 gr
Salt to taste
vegetarian broth
Extra virgin olive oil
Water 1 l


To make the Frankstein soup, an adult has to cut the celery and the carrot in big pieces, pour them in salted water and make them boil;  in the meantime they can clean broccolis, cut the florets from the central stem and put them in a bowl.

Children can clean spinach, remove the hardest part of the stem and put them aside.
When water will reach the boiling point, pour broccolis, make them cook for about 5 minutes, then add spinaches and also peas.
Boil for 20 minutes more, if the water decreases too much, add some vegetable broth.
When the vegetables  will be cooked, remove the celery and carrots and mince the vegetables with a mixer to make a cream.
In a high pot, boil salted water, then pour the black rice and leave for 20 minutes or for the suggested cooking time.
When it is cooked, drain and dress with olive oil.
Now complete the soup: take two large glasses (about 190ml) and with a marker pen paint the main parts of Frankestein’s face: the  eyebrows, eyes and mouth;
Then pour the soup into the glasses and decorate the top with a pair of black rice tablespoons: they will be Frankestein’s hair.
And now…your  Frankestein soup is ready!