We’ve been working by hand for over 130 years, following every process with patience and working the dough with passion. Each pandoro is worked by hand, from the refresh of the mother yeast to the round-shaping of the dough, in order to ensure the highest quality. It takes three days (more than 72 hours of natural fermentation) of processing to realize “Pandoro Olivieri 1882”.
We’ve been fermentation masters since 1882. “Pandoro Olivieri 1882” is the Christmas cake par excellence. It’s a star-shaped cloud of butter, eggs, wheat flour and vanilla. It has a refined and peculiar flavour. Its extremely soft texture is due to a 100% natural fermentation technique and a long and complex manufacturing method, that even includes a three-times kneading and fermentation process. Pandoro is a rich but highly digestible cake, thanks to the usage both of first quality raw materials and of long rising techniques. It’s completely free from preservatives, semi-finished products, flavourings and vegetable fats. 100% prepared by hand with passion since 1882, in keeping with tradition.