The Olivieri family has been baking for five generations in Veneto, near Vicenza. With the entry of brothers Nicola and Andrea, the topic of Panettone became even more of a heartfelt matter. The approximately one hundred-year-old starter for the wheat sourdough is maintained there every day. All other ingredients are put to the test once a year. Then the brothers taste raisins, oranges, chocolates, flours, eggs, and much more, the quality of which makes Olivieri Panettone unique. All ingredients are natural, and baking is done without preservatives and flavors. The number of eggs is four times higher than in the production of an industrial Panettone. To achieve uniform fermentation and thus dough quality over the months, the brothers built a climate-controlled production hall. The production of each individual Panettone takes four days. The ideal Panettone must be soft at Olivieri, not too sweet, and easily digestible. Externally, they are high-domed thanks to long maturation and inside golden yellow.