Happy Easter 🕊️

We are thrilled to announce that The New York Times has once again recognized Olivieri 1882 Classic Panettone.

DISCOVER OUR CLASSIC PANETTONE

Some of our products

Classic Colomba

Among the best artisanal Colomba cakes of Italy.

Triple Chocolate Colomba

White chocolate, milk chocolate and dark chocolate merge into one amazing flavor explosion.

Apricot and Salted Caramel Colomba

One of our most beloved colomba cakes. Stuffed with soft apricots and salted caramel caramel.

Awards and Recognitions

"The best traditional Panettone"
"Luxurious feather-light domes"
"They are as good as it gets with Panettone” and
SOFI GOLD AWARD 2024
"Anyone in the United States can receive the freshest panettone directly to their table in less than 48 hours."

Baker

Nicola Olivieri

Nicola Olivieri is the owner and Pastry Chef of the historic family business Olivieri 1882 in Arzignano (VI), which has been active for almost 140 years and is now multi-award-winning for the production of excellent leavened products: from pastries to breakfast, from pizza to bread and the great products from recurrence (Panettone and Colomba in primis). Born and raised in the laboratory in 1986, amidst the scent of sweets and freshly baked breads, he has cultivated his passion and curiosity since he was a child. After completing his studies he decides to move abroad in 2010, and it is thanks to his experiences as a Pastry Chef in Melbourne (Australia) that Nicola completes his training and rediscovers his passion for the world of leavened products.