Olivieri 1882

Olivieri 1882 Classic Panettone

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The classic Panettone is the quintessence of the traditional Italian holiday cake. Our Panettone undergoes a double fermentation process that lasts over four days, being prepared exclusively with live sourdough and filled with premium raisins. Inside, you will find small black particles of Bourbon vanilla. Its texture is incredibly soft, with a refined yet bold aroma.

Rich in taste, yet remarkably digestible, thanks to the long fermentation and the use of the highest quality ingredients. It contains no preservatives, artificial flavors, semi-processed ingredients, or vegetable fats.

It is 100% artisanal, entirely handmade with passion - as dictated by the tradition since 1882.

Storage conditions Store in a cool, dry place, at a maximum temperature of 20–22°C. Keep away from direct sunlight and avoid sudden temperature changes. After opening, keep the product tightly sealed in its original packaging.

Serving suggestion To best enjoy the soft texture of the Panettone and enhance its delicate balance of aromas and flavors, heat it in the oven at 150°C for 2 minutes before serving. As these are artisanal products, made without preservatives, we recommend storing them carefully in a cool, dry place, away from heat sources and protected from temperature fluctuations.

About production Panettone is our favorite seasonal cake. It is a product we make with enthusiasm, and we are confident that we offer the best panettone cakes on the market. It is a soft and tasty cake that reminds us of the most beautiful family moments. Our Panettone has a rich taste, but is very digestible, thanks to the use of both premium raw materials and long leavening techniques. It is completely free of preservatives, semi-finished products, artificial flavors, and vegetable fats. Prepared 100% manually with passion since 1882, respecting tradition. We have been working by hand for over 140 years, patiently overseeing each process and passionately working the dough to create the true panettone. Each panettone is handmade, from refreshing the mother yeast to shaping it round and making the cross-cut in the dough, to ensure the highest quality. Four days of processing are required to create "Panettone Olivieri 1882".