Nicola Olivieri

BAKER & amp; CO / OWNER

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

After returning to Italy in 2010, Nicola immersed himself in pastry and bread courses where he was able to perfect his technique

In 2012 he officially took the reins of Olivieri 1882, becoming the Head of Production and expanding the business’s repertoire.

Since 2014 Nicola has also worked as a professional consultant and attended some of the world’s most important food events.

In 2017 he spoke about his panettone at Roma Golosa, and the same year was a guest of Alice TV and of Identità Golose for Bread Religion - Molino Quaglia. The following year he taught a master class at Gourmandia. He also has taught courses on baked goods and bread making at Molino Quaglia’s La Scuola del Molino.

Identità Golose

This fall Nicola will take the stage at the 2020 edition of Identità Golose, the most important culinary conference in Italy where he’ll present the world of Olivieri 1882, its concept and its philosophy particularly in regards to baked goods.

This enormous dedication to his craft, passed down from generation to generation and the continuous pursuit of excellence in the baking world have led to numerous awards and recognitions over the years, positioning Oliveri 1882’s products as true gastronomic triumphs on a national and global level.

Olivieri 1882’s Colomba was named Italy’s Best Artisanal Colomba in 2019 by Gambero Rosso. Their Panettone and Pandoro were also recognized as some of the best in the country by the prestigious culinary organization, and were in the top rankings of numerous national magazines. The company was awarded the maximum scores in the Gambero Rosso’s Bread and Bakery national guide, along with Italy’s Best Cafè guide. Their Panettone al Cioccolato and Panettone Classico were featured in Business Insider. Their pizza, meanwhile, was awarded the score of 2 “slices” by Gambero Rosso in their annual pizzeria guide.