Italian baker Nicola Olivieri is known for his handmade panettone. Since 1882, the Olivieri family has passed down the recipe and technique. Each panettone is handcrafted, takes four days to process, and uses four times as many egg yolks than others. Nicola Olivieri is the co-owner of Olivieri 1882, a bakery and food hall in Arzignano, Italy. Panettone is their best seller and is considered one of the top 10 handmade panettone cakes of Italy, according to Italian publications Gambero Rosso and Dissapore. There are no preservatives, and only natural ingredients are used, which gives each panettone a shelf life of 30 to 40 days.
For more, visit:
MORE HOW IT'S MADE CONTENT:
How Lavash Bread Is Made In Armenia
How Cereal Popsicles Are Made
How Sugarfina Makes Its Birthday Chocolate Bars
------------------------------------------------------
#Panettone #Bakery #FoodInsider
INSIDER is great journalism about what passionate people actually want to know. That’s everything from news to food, celebrity to science, politics to sports and all the rest. It’s smart. It’s fearless. It’s fun. We push the boundaries of digital storytelling. Our mission is to inform and inspire.
Visit us at:
Subscribe to our channel:
FOOD INSIDER on Facebook:
FOOD INSIDER on Instagram:
FOOD INSIDER on Twitter:
INSIDER on Snapchat:
INSIDER on Amazon Prime:
INSIDER on TikTok:
INSIDER on Dailymotion:
How Italian Panettone Is Made Using A 137-Year-Old Family Technique
0 Comments