since 1939


our group, our values

Every family’s story is part of history.
We want to share ours with you. But first, imagine a
photograph large enough to hold together four generations.
A portrait that includes all ofthe extended family
including those who, just by working in Coricelli,
consider this their home. They all have stories to tell, some
old, some contemporary, all authentic.
Each one with a unique and intense flavour that goes
straight to the heart. Like that of the
Coricelli family Oil. Enjoy your read.

Casa Coricelli recipes

Our cookbook

Boiled stuffed carrots boat

Ingredients  2 big carrots 2 tuna filets (or cans) 1 tablespoon of EVOO 100 gr robiola cheese 10 green olives 1 tablespoon of minced parsley Salt to taste Preparation Boil carrots in hot water with the help of your parent, and drain after 5 minutes. Cut carrots in halfs for the lenght and dig slightly…

Bagna Cauda

Ingredients 200g salted anchovies 6 garlic cloves 350ml extra virgin olive oil 50ml walnut oil 100g butter Recommended with: WALNUT OIL Preparation Desalinate the anchovies, discard tails and fishbones, then wash them. Peel the garlic and slice thinly the cloves. Put them in a terracotta pot, pour half quantity of the oil and the butter.…

Fresh spinaches salad

Ingredients  100-150 gr of fresh spinaches 100 gr di grana cheese 1 pear Some pine-nuts salt olive oil balsamic vinegar Preparation Mix spinach, cubes of grana cheese  and pear slices. Add pine-nuts and dress with olive oil, salt and balsamic vinegar.

Mortadella fan

Ingredients 8 mortadella slice 250 gr ricotta cheese 1 tablespoon Evoo Salt Pepper Basil Preparation Add salt, evoo and pepper to the ricotta cheese. Add basil and mix well. It is possible to change the ricotta cheese with other creamy cheese type. Brush the sauce on mortadella slices, which will be closed in half and…

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