In 2010, on his return, the following year, the baggage is full of new ideas and the desire to get involved. In Italy he continues with numerous training and refresher courses, which increase his awareness, enriching him with techniques and knowledge.
In 2012 Nicola officially took over the reins of Olivieri 1882 becoming Head of Production, broadening the views of the company that now encompasses more worlds.
Since 2014, the young Pastry Chef has also supported the laboratory with professional consultancy and presence in some of the most important events in the food world in Italy.
In 2017 he recounts his vision of “panettone al Piatto” in Rome Golosa , the same year he is a guest of Alice Tv for the theme “I leavened in vasocottura” and of Identità Golose for “Bread Religion - Molino Quaglia”. The following year he is in Gourmandia with a masterclass entitled "How the type of cooking affects the product." He was a teacher of planning and leavening at La Scuola del Molino di Molino Quaglia.