Nicola Olivieri x Lorenzo Cogo - White Chocolate Candied Olive and Rosemary
€46,50

Quantity

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A one-of-a-kind Limited Edition Panettone. A great classic of our Christmas tradition is reinterpreted by our Pastry Chef Nicola Olivieri and Michelin-starred chef Lorenzo Cogo. This special Panettone has an over 48 hour double leavening, and is made with natural mother dough. It’s studded with candied olives, white chocolate and rosemary. The texture is extremely soft, the taste is completely unique, the result of the two young chefs putting their heads together. Olivieri 1882’s Panettone is a very rich but extremely digestible cake, thanks to the long leavening process and the use of high quality raw materials. It has no preservatives, semi-finished products, flavors, or vegetable fats. It is 100% artisanal and thus made entirely by hand with passion, in keeping with our tradition since 1882.
Weight: 750gr

Details

  • Preservation add

    Keep in a cold and dry place. Do not expose to the sun. Avoid sudden changes in temperature.

  • Ingredients add

    Wheat flour type 0*, Butter*, Eggs*, 24% Valrhona white chocolate chips (10%) (sugar, cocoa butter, whole milk* powder, soy lecithin*, natural vanilla extract), Candied olives (10%) (olives, sugar, apple cider vinegar, natural flavour, salt), cane sugar, natural mother dough (Wheat flour type 0*, water), water, acacia honey, rosemary, salt, Madagascar Bourbon vanilla. Store in a cool and dry place at 20-22°C (68-72°F). *Allergenic ingredients

  • Nutritional value add

    Energy 1456 kJ / 348 kcal

    Fats 14.9 g
    of which saturated 8,5 g
    Carbohydrates 46 g
    of which sugars: 24,1 g

    Protein 6.8 g
    Sale 0.518 g

  • Service add

    It is advisable to best enjoy the soft texture of the cake and enhance the balance of aromas and flavors, heat it in the oven at 150 ° for 2 minutes.

Handmade Panettone

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.

PRODUCTION

We’ve been working by hand for over 130 years, following every process with patience and working the dough with passion, in order to create the real panettone.

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 “Panettone Olivieri 1882”.
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Handmade Panettone

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.

PRODUCTION

We’ve been working by hand for over 130 years, following every process with patience and working the dough with passion, in order to create the real panettone.

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 “Panettone Olivieri 1882”.
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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.

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.
image

Awards & Recognitions

We’re proud that our Panettone has been considered one of the top 10 handmade panettone cakes of Italy by Gambero Rosso and Dissapore. It was also the runner-up in “Best handmade panettone cakes of Veneto”, according to Panetthon.

According to Gambero Rosso, our “Chocolate Panettone” is the third best handmade chocolate panettone of Italy.

DISCOVER MORE

Awards & Recognitions

We’re proud that our Panettone has been considered one of the top 10 handmade panettone cakes of Italy by Gambero Rosso and Dissapore. It was also the runner-up in “Best handmade panettone cakes of Veneto”, according to Panetthon.

According to Gambero Rosso, our “Chocolate Panettone” is the third best handmade chocolate panettone of Italy.

DISCOVER MORE
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