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We are thrilled to announce that The New York Times has once again recognized Olivieri 1882 Classic Panettone.
Some of our products
Classic Panettone
Our multi awarded panettone, perfectly embodies tradition โ a timeless icon.
Peach and Basil Summer Panettone
We selected handcrafted candied peachesโsweet and juicyโpaired with the delicate, aromatic scent of fresh basil: two ingredients that come together to tell the story of the Italian summer in an elegant and unexpected way.
Summer Panettone
The Summer Panettone is our fresh, citrusy take on the classic Italian leavened cake ๐
About us
Blog
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 more than 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.