Nicola Olivieri

BAKER

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 in primis). Born and raised in the laboratory in 1986, amidst the scent of sweets and freshly baked breads, he has cultivated his passion and curiosity since he was a child. After completing his studies he decides to move abroad in 2010, and it is thanks to his experiences as a Pastry Chef in Melbourne (Australia) that Nicola completes his training and rediscovers his passion for the world of leavened products.

2010

In 2010, on his return, the following year, the baggage is full of new ideas and the desire to get involved. In Italy he continues with numerous training and refresher courses, which increase his awareness, enriching him with techniques and knowledge.

Nel 2012 Nicola prende ufficialmente le redini di Olivieri 1882 divenendo Responsabile di Produzione, allargando le vedute dell’azienda che ora ingloba più mondi.

Since 2014, the young Pastry Chef has also supported the laboratory with professional consultancy and presence in some of the most important events in the food world in Italy.

In 2017 he recounts his vision of “panettone al Piatto” in Rome Golosa , the same year he is a guest of Alice Tv for the theme “I leavened in vasocottura” and of Identità Golose for “Bread Religion - Molino Quaglia”. The following year he is in Gourmandia with a masterclass entitled "How the type of cooking affects the product." He was a teacher of planning and leavening at La Scuola del Molino di Molino Quaglia.

Achievements

The enormous dedication to work, transmitted by his family, and the continuous search for excellence in the world of leavened products, have been rewarded over the years with the conquest of numerous awards that have made Olivieri 1882 products true excellence recognized in Italy and throughout. the world.

The company, in fact, can now boast the Classic Panettone recognized by Gambero Rosso among the best artisanal panettone in Italy; the Chocolate Panettone was ranked third among the best artisanal Chocolate Panettone also for Gambero Rosso and was also the protagonist of a special study on Business Insider.In 2019, the Colomba from Olivieri 1882 was awarded as the Best Artisanal Colomba in Italy by Gambero Rosso. Pandoro was recognized by Gambero Rosso as one of the best artisan pandoro in Italy and also awarded by numerous national newspapers.

Olivieri 1882 was also awarded with 3 Loaves in the Italian Bread and Bakers Guide for Gambero Rosso, 3 Grains and 3 Cups in the Gambero Rosso Italian Bar Guide, 2 Slices Gambero Rosso for pizza and also international awards, in addition to those delivered by Gambero Rosso.