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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 ...
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Panettone, pandoro and artisanal Colomba production. Awarded...
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Baker. Nicola Olivieri. Nicola Olivieri is the owner and...
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Baker. Nicola Olivieri. Nicola Olivieri is the owner and...
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Dec 18, 2023 · Nicola Olivieri is the owner and head baker of Olivieri 1882, a family-run bakery that has been making panettone for nearly 140 years. Learn about the history, the recipe and the tips of this Italian Christmas tradition from Nicola himself.
- Use only the best ingredients. A panettone is only as good as its ingredients. "This meticulous selection of materie prima, or raw materials, truly differentiates a good panettone from a great one," says Olivieri.
- Look after your mother dough. Lievito madre, known as mother dough or simply as a starter, is made with only flour and water. Olivieri 1882 specifically uses type 00 flour, which has been finely milled and is very elastic.
- Pay close attention to the proofing temperature and time. Once the mother dough is ready, it's added to the panettone dough, alongside dry and wet ingredients such as sugar and butter.
- Don't forget about the scarpatura. Before the risen dough can be popped into the oven to bake and reach its full, delicious potential, Olivieri stresses the importance of the scarpatura.
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Dec 7, 2020 · But Nicola Olivieri, a sixth-generation baker in the baking family, is doing just that, along with other flavors, for his luxurious feather-light domes: chocolate-hazelnut gianduja, three ...
