BAKER
Nicola Olivieri
Nicola Olivieri is the owner and Pastry Chef of the historic family company Olivieri 1882 in Arzignano (VI), which has been active for almost 140 years and is now multi-award-winning for the production of naturally leavened creations: 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 deepen his passion for the world of leavened products.
The beginnings
In 2010, after returning to Italy, Nicola came back with new ideas, renewed ambition, and a strong desire to innovate. He continued his professional education through advanced training programs and specialized courses, further expanding his technical knowledge and vision. In 2012, Nicola officially took over the leadership of production at Olivieri 1882, helping evolve the company into a contemporary brand capable of embracing multiple worlds while remaining rooted in its heritage. Since 2014, the young Pastry Chef has combined his work in the laboratory with consulting activities and appearances at some of Italy’s most important food industry events. In 2017, he presented his vision of “Panettone al Piatto” at Roma Golosa. That same year, he appeared on Alice TV discussing “Leavened Products in Jar Cooking” and was a guest at Identità Golose for “Bread Religion – Molino Quaglia.” The following year, he took part in Gourmandia with a masterclass titled “How Different Baking Methods Influence the Final Product.” He also taught courses focused on formulation and natural leavening at La Scuola del Molino by Molino Quaglia.
Goals
The enormous dedication to work, passed down through generations of the family, together with the constant pursuit of excellence in naturally leavened products, has earned Olivieri 1882 numerous awards over the years, establishing the company as a recognized symbol of Italian excellence both in Italy and internationally.
Today, the company proudly counts among its recognitions the Classic Panettone, selected by Gambero Rosso among the best traditional panettoni in Italy. The Chocolate Panettone was ranked among Italy’s top chocolate panettoni by Gambero Rosso and was also featured in a dedicated article by Business Insider. In 2019, the Olivieri 1882 Colomba was awarded by Gambero Rosso among the best traditional Colombe in Italy. The Pandoro was also recognized among Italy’s finest traditional Pandori and featured by several leading national publications.
Olivieri 1882 has also been awarded with 3 Loaves in the Gambero Rosso Italian Bread and Bakers Guide, 3 Beans and 3 Cups in the Gambero Rosso Italian Bar Guide, and 2 Slices for pizza, alongside several international recognitions beyond those awarded by Gambero Rosso.
In early 2024, Nicola Olivieri was selected by the prestigious magazines Fortune Italia and Food & Wine Italia among the “40 Under 40 – Leaders and Entrepreneurs of the Food Industry 2024.”