From Skeptic to Fan: Serious Eats Crowns Olivieri 1882 the Best Panettone
Can a single bite completely change the way you think about Panettone?
For Grace Kelly, Senior Editor at Serious Eats, the answer is yes. After years of disappointing experiences with dry, dense Panettones, all it took was one slice of our Classic Panettone to rediscover the pleasure of one of Italy's most iconic holiday traditions.
The verdict? Serious Eats called Olivieri 1882 the best Panettone its editors have ever ordered online, dedicating an entire article to it, titled I Thought I Hated Panettone—Then I Tried This One from Italy.
A recognition we're particularly proud of, and proof that exceptional quality can completely transform the way people experience a traditional Italian classic.
______________________________________________________________________________________________________________________
The Panettone That Changes Everything
In her review, Grace Kelly describes her less-than-enthusiastic relationship with Panettone: often too dry, too dense, and never quite impressive enough to win her over.
Until she discovered Olivieri 1882.
What made the difference? Above all, the incredibly soft crumb, the light, airy texture, and the rich, balanced flavors.
These qualities transformed a dessert she had never particularly enjoyed into a new holiday favorite, one she now looks forward to having on her Christmas table every year.
______________________________________________________________________________________________________________________
Four Days of Craftsmanship, One Exceptional Slice
Among the qualities highlighted by Serious Eats is our traditional production process.
Every Olivieri 1882 Panettone takes four days to craft, using a live sourdough starter and a double fermentation process. A method that combines experience, precision, and respect for the natural rhythms of fermentation.
The result is a remarkably soft, airy dough with a beautiful golden color, thanks in part to the richness of egg yolks.
In our Classic Panettone, raisins, candied orange peel, and Bourbon vanilla complete the aromatic profile, creating a harmonious balance of sweetness and citrus notes.
From the craftsmanship behind the dough to the pleasure of every bite, these are the details that make our Panettone stand out.
______________________________________________________________________________________________________________________
An Italian Classic Winning Hearts in America
The review also highlights the beautiful presentation of our Panettone and the pleasure of sharing it with others.
For Grace Kelly, it's an ideal gift for food lovers, but also a little indulgence worth treating yourself to during the holidays.
Her serving suggestion? Enjoy it as it is to fully appreciate its softness, or lightly toast a slice and serve it with a little butter.
______________________________________________________________________________________________________________________
An Italian Tradition That Continues to Surprise
For Olivieri 1882, being recognized by an internationally respected publication like Serious Eats is a meaningful acknowledgment of the passion and dedication we bring to our work every day.
But perhaps the most rewarding part of this review is something even simpler: knowing that our Panettone managed to change the mind of someone who thought they didn't like it.
______________________________________________________________________________________________________________________
Sometimes, all it takes is the right slice to fall in love with a tradition.
Read the Full Review on Serious Eats
< https://www.seriouseats.com/olivieri-panettone-review-12159974 >
