Happy Mother's day
This year, alongside our beloved Classic Panettone, we're introducing something new: the Summer Panettone.
We are thrilled to announce that The New York Times has once again recognized Olivieri 1882 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.
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 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.