Olivieri 1882 is a nationally and internationally renowned bakery specializing in artisanal baked goods located in Arzignano (VI), Italy. Panettone and Pandoro are two signature products of the company, consistently placing at the top of national rankings; flanking them is their Colomba, named the Best Artisanal Colomba in Italy by Gambero Rosso in 2019. Olivieri 1882’s Panettone has been featured in both The New York Times and The Boston Globe. Their products are available in top retailers and stores in Europe, the United States, and Australia.
Over a century ago, the family’s ancestor Luigi opened their very first bakery. It was then Bianco Olivieri, Oliviero’s father, who went on to open a bakery specializing in bread with a larger kitchen space, where around the 1970s they began to sell their Pan Biscotto and packaged cookies, while his wife Miranda started to produce their first baked desserts.
With the unexpected passing of his father, Oliviero at barely 18 years old took over the store and the bakery with his wife Patrizia. Eventually his son Nicola, along with Nicola’s wie Michela, joined the family business, where in 2006 they began to focus on a project that emphasized the heart and soul of Olivieri 1882: baked goods.
The Easter sweet par excellence. A fluffy cloud topped with an almond, hazelnut, pine nut and sugar glaze. What distinguishes the Olivieri 1882 Colomba from the rest is its use of 4 times the amount of eggs in its recipe, imparting a flavor, structure, and vivid yellow color without equals.
The Pandoro is born from a long and complex production process that requires three different types of dough and 3 days total. Technical precision results in a product with a refined flavor and a soft and fluffy structure, that is completely natural and artisanal.
Il Panettone Olivieri 1882
Voted by Gambero Rosso as one of the best Artisanal Panettones in Italy. The use of carefully selected ingredients is essential: Australian raisins, candied oranges done by hand, Bourbon and Madagascar vanilla bean, Italian grain flours, raw cane sugar, and centrifuged Belgian butter, and Italian acacian honey.