Panettoni
We are fond of raw materials and their related processing techniques. We’ve been fermentation masters since 1882.Olivieri’s leavened cakes have the same organoleptic characteristics (extremely soft texture, refined but strong flavour, high digestibility), which ensure their quality attributes.
The aforementioned softness and digestibility are due to the knowing management of all the processing steps. The soft texture is mainly due to the exclusive use of mother yeast, which is daily refreshed and hand worked by our pastry cooks. We only use first-rate raw materials: Australian 5 crowns sultanas, candied oranges (we mince and put them by hand into the dough, in order to lend it a unique and natural citrusy aroma), Tahiti Bourbon vanilla beans, Italian wheat flours, raw cane sugar, Belgian centrifuged butter and Italian acacia honey.
Our Panettone cake contains up to 4 times more eggs than other available Panettone cakes. This is the reason why its flavour, texture and colour are beyondcompare.
Pandoro
MATERIE PRIME
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.
Colombe
We are fond of raw materials and the related processing techniques. All Olivieri’s leavened cakes have the same organoleptic characteristics (extremely soft texture, elegant but strong flavour, high digestibility), which ensure their quality attributes.
The aforementioned softness and digestibility are due to the knowing management of all the processing steps. The soft texture is mainly due to the exclusive use of mother yeast, which is daily refreshed and hand worked by our pastry cooks. We only use first-rate raw materials: candied oranges that we mince and put by hand also into the dough, in order to lend it a unique and natural citrusy aroma (you won’t find any whole candied fruit), Tahiti Bourbon vanilla beans, Italian wheat flours, raw cane sugar, Belgian centrifuged butter and Italian acacia honey.
Our Colomba cake contains up to 4 times more eggs than other available Colomba cakes. This is the reason why its flavour, texture and colour are beyond compare. In addition to a rich dough, our glaze contains up to 9 times more almonds, hazelnuts and pine nuts than other available Colomba cakes.
Bauletti
RAW MATERIALS
We are fond of raw materials and their related processing techniques. We’ve been fermentation masters since 1882.Olivieri’s leavened cakes have the same organoleptic characteristics (extremely soft texture, refined but strong flavour, high digestibility), which ensure their quality attributes.
The aforementioned softness and digestibility are due to the knowing management of all the processing steps. The soft texture is mainly due to the exclusive use of mother yeast, which is daily refreshed and hand worked by our pastry cooks. We only use first-rate raw materials: Australian 5 crowns sultanas, candied oranges (we mince and put them by hand into the dough, in order to lend it a unique and natural citrusy aroma), Tahiti Bourbon vanilla beans, Italian wheat flours, raw cane sugar, Belgian centrifuged butter and Italian acacia honey.
Our Panettone cake contains up to 4 times more eggs than other available Panettone cakes. This is the reason why its flavour, texture and colour are beyond compare.
