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.
The beginnings
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.
Goals
The enormous dedication to work, transmitted by his family, and the continuous search for excellence in the world of leavened products, have been rewarded over the years with the conquest of numerous awards that have made Olivieri 1882 products true excellence recognized in Italy and throughout. the world. The company, in fact, can now boast the Classic Panettone recognized by Gambero Rosso among the best artisanal panettone in Italy; the Chocolate Panettone was ranked third among the best artisan chocolate panettone also for Gambero Rosso and was also the protagonist of a special study on Business Insider. In 2019, the Olivieri 1882 Colomba was awarded as the Best Artisan Colomba in Italy by Gambero Rosso. Pandoro was recognized by Gambero Rosso as one of the best artisan pandoro in Italy and also awarded by numerous national newspapers. Olivieri 1882 was also awarded with 3 Loaves in the Italian Bread and Bakers Guide for Gambero Rosso, 3 Grains and 3 Cups in the Gambero Rosso Italian Bar Guide, 2 Slices Gambero Rosso for pizza and also international awards, in addition to those delivered by Gambero Rosso. In early 2024, he was selected by the prestigious magazine Fortune Italia and Food and Wine Italia among The 40 Under 40 Leaders and Entrepreneurs of the Food Industry 2024.