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Tra i migliori Panettoni e Colombe Artigianali d’Italia. Scopri di più

Tra i migliori Panettoni e Colombe Artigianali d’Italia

Handmade Pandoro

We’ve been rising 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 the
exclusive use of mother yeast (the original recipe also provides for the use of
brewer’s yeast). 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.

PRODUCTION

We’ve been working by hand for over 130 years, following every process with patience and working the dough with passion.

Each pandoro is worked by hand, from the refresh of the mother yeast to the round-shaping of the dough, in order to ensure the highest quality. It takes three days (more than 48 hours of natural rising) of processing to realize “Pandoro Olivieri 1882”.

Pandori artigianali Olivieri 1882
Ingredienti selezionati pandoro Olivieri

RAW MATERIALS

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 lemons (we work and put them by hand into the dough, in order to lend it a unique and natural citrusy aroma), Madagascar Bourbon vanilla beans, Italian wheat flours, raw cane sugar, Belgian centrifuged butter and Italian acacia honey.

AWARDS AND RECOGNITIONS

We’re proud that our handmade Pandoro was considered one of the 2018 top 20 handmade pandori of Italy by Gambero Rosso. In 2018 the daily newspaper “La Stampa” considered it as a must-have among the Christmas leavened cakes. The daily newspaper “Il Corriere della Sera” mentions it among the top 20 handmade pandori of Italy.

This awards motivate us to constantly improve ourselves!

Il dolce natalizio più buono che mai

100 %
Lievito Madre
Vivo

Fatto
Interamente
A MANO

Materie prime
di Qualità

48 ore
di lievitazione

NESSUN
conservante

Estremamente
DIGERIBILE

PREMI E RICONOSCIMENTI

gambero rosso

Tra i migliori 10 panettoni artigianali d’Italia 2018 per il Gambero Rosso e Dissapore

La Miglior Colomba Artigianale d’Italia 2019 per il Gambero Rosso

Tra le migliori 45 colazioni d’Italia 2018 per il Gambero Rosso

dissapore

Tra i migliori 20 pandori artigianali d’Italia 2018 per Gambero Rosso

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