★ AWARDS

PRODUCTION
Da più di 140 anni lavoriamo in modo artigianale, seguendo con pazienza ogni processo e lavorando l’impasto con passione. Ogni Pandoro viene lavorato singolarmente a mano, dal rinfresco del lievito madre alla pirlatura, per garantire la massima qualità. Il Pandoro Olivieri 1882 prevede un totale di 4 giorni di lavorazione, di cui più di 48 h sono dedicate alla naturale maturazione.

RAW MATERIALS
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.