For more than 140 years we have been working in an artisanal way, kneading the dough by hand and following every manufacturing process, in order to raise flavour, digestibility and recipes standards day after day.
The research guide us every day, together with the freshness and quality of raw materials. Sometimes products that represent our experimental aptitude pop up from ancient recipes. If you are able to give a sense of amazement, in addition to the flavour, a nice feeling may become a charming emotion.
Panettone is our favourite seasonal cake. It’s a product that we make with enthusiasm and we’re confident about offering the best quality panettone cakes on the market. It’s a soft and tasty cake that remembers us the most beautiful family moments. Our panettone has a rich taste, but it’s highly digestible, 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. Each panettone is worked by hand, from the refresh of the mother yeast to the round-shaping and cross-cutting of the dough, in order to ensure the highest quality. It takes four days (more than 48 hours of natural fermentation) of processing to realize our Panettone Olivieri 1882.
Pandoro Olivieri 1882 is the Christmas cake par excellence. It’s a star-shaped cloud of butter, eggs, wheat flour and vanilla. 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 48 hours of natural fermentation) of processing to realize “Pandoro Olivieri 1882”.