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“Italian Anniversary” Extra Virgin Olive Oil @JOOP – Japan Olive Oil Prize

Pietro Coricelli is proud to announce its participation in JOOP – Japan Olive Oil Prize, held by theItalian Chamber of Commerce in Japan

The contest aims at promoting extra-virgin olive oils of all origin in Japan, implementing the efforts of oil producers to improve the quality of their products, and promoting them to public/private institutions, trade-distribution channels and direct consumers. 

Our “Italian Anniversary” special edition Extra Virgin Olive Oil  has been selected to participate in the finals, confirming its outstanding status as a premium product.

PRESS RELEASE 10 November, 2015

With reference to the articles published today by a few local and national newspapers reporting about the surveys conducted by the Public Prosecutor of Torino following to the analysis published from the Consumers’ Magazine “Il Test” on May 2015, Pietro Coricelli S.p.A. deems appropriate to clarify the following:

–          The analysis carried out firstly by the Magazine “Il Test” and secondly by the N.A.S. of Torino (Division for the Prevention of the Adulteration of Food and Drink), commissioned by the Public Prosecutor’s office, are exclusively based on a tasting test (panel test);  the aforementioned test, although carried out by professional tasters, is nowadays widely considered not sufficient to evaluate the quality of an olive oil, being a subjective analysis method, not repeatable and not reproducible.

–          The results of the analysis published by the magazine “Il Test” had already been protested by our company and are now the object of a lawsuit filed by the Public Prosecutor’s office of Spoleto. As further proof of the fact that the tasting test is scarcely reliable, we note that the initial results of “Il Test” were referring to nine olive oil producers, two of which are no longer mentioned in the statement from the Public Prosecutor, reported by the press.

–          The protested batch, before being sold on the market, had been carefully analyzed by the company as well as by independent recognized laboratories and all the analysis confirmed their compliance to the quality standards.

That being stated, Pietro Coricelli S.p.A. strongly rejects the claim, particularly where the press wrongly reports that the company would have sold “olive oil” as “extra virgin olive oil”. We would like to underline that this claim is not even objected by the Public Prosecutor of Torino, which is only claiming that the oil is “virgin” instead of “extra virgin”. On this last issue the company is evaluating with its legal staff the possibility of bringing an action against the newspapers, reserving the right to seek compensation for the damages suffered.

As regards to the contestations moved by the Public Prosecutor of Torino, the company, according to the legal procedures, will submit all the appropriate counter-analysis, which will confirm that its behavior was fair and correct.

On the other hand, we do hope that the final outcome of this case, will deserve the same media coverage as its beginning.

By this press release Pietro Coricelli S.p.A.  wishes to re-assure all its consumers and, in general, all the involved parties, that the products distributed on the market in the past, nowadays  and in the future always comply with the highest quality standards, in compliance with the most strict regulations.

Mushroom and pork shank sauce

Ingredients for 4 people

200 g top quality minced beef
50 g dry-cured ham
150 g mixed mushrooms (field mushrooms, chantarelles, ceps, etc.)
4 tablespoons tomato purée (passata)
1 carrot
1 celery stalk
½  golden onion
1 bay leaf
1 glass red wine
100% Italian extra virgin olive oil
Salt and pepper


Finely chop the vegetables and brown in a little oil. Add the meat, finely chopped ham and the washed and chopped mushrooms and brown until the liquid has evaporated.

Eliminate any excess fat and add the wine and simmer until evaporated; add the tomato purée, bay leaf, pinch of nutmeg, salt and pepper. Cover and simmer for at least one hour on a low heat; add some water if the sauce becomes too dry.

When the sauce is ready cook the pasta “al dente”, serve directly onto individual plates and add your delicious sauce.

Peach and amaretti muffins

Ingredients for 12 muffins

200 g “00” flour
200 g milk
one peach
2  eggs
20 g amaretti,
2 tablespoons extra virgin olive oil
1 packet of dry yeast for cakes
almond flakes


Sieve the yeast and flour, add a pinch of salt and the amaretti roughly crumbled; mix well. Add the chopped peach, extra virgin olive oil, milk and eggs and mix well.
Place paper cases in the muffin baking tray and fill them 3/4 full with the mix; decorate some muffins with the almond flakes.

Cook in pre-heated over at 180° for at least 25 minutes. Serve at room temperature.



Cut a few slices of bread, preferably home-made and at least one day old; toast them on the grill.
Once toasted rub a clove of garlic on both sides of the slices and drizzle with plenty of Extra Virgin Olive Oil; add a pinch of salt.
To savour the full fragrance eat while hot.

Mushroom tagliatelle

Ingredients for 4 people

½ glass Extra Virgin Olive Oil
2 cloves of garlic
400 g Champignon mushrooms
400 g spaghetti



Accurately clean the mushroom and grate them roughly. Brown the garlic in hot oil until golden: add the grated mushrooms; cover the pan and cook on a low heat for 10 minutes.

Add the sauce to the spaghetti cooked “al dente”.
If you wish you can add a pinch of pepper for an extra touch.

Buffalo mozzarella and tomato millefeuille

Ingredients for 4 people

2 large buffalo mozzarellas from the Campania region
1 tin tomato fillets
1 bunch of basil
Extra Virgin Olive Oil
Salt, pepper and brown sugar


Wash the basil leaves, shop with a chopping knife and prepare an emulsion with the chopped basil, olive oil, salt and pepper.

Carefully drain the tomato fillets, and place then on the oven tray, previously lined with baking parchment. Drizzle with extra virgin olive oil, add salt, pepper and three tablespoons of brown sugar. Cook in the oven for half an hour at 150°.

Slice the buffalo mozzarella and layer the slices of mozzarella with the tomato fillets; garnish with the basil oil and serve.

Pietro Coricelli at FOODEX 2017

Join us in Tokyo for Foodex exhibition!

From March 7th to 10th, we’ll be waiting for you at our booth in the Italian Pavilion, in Hall 2.

You’ll find us at booth 46/47, don’t forget to drop by if you’re visiting Foodex!