The Olivieri family has been baking for five generations in Veneto, near Vicenza. With the involvement of the brothers Nicola and Andrea, the topic of Panettone became even more of a heartfelt matter. The approximately hundred-year-old approach to wheat sourdough is nurtured there every day. All other ingredients are reviewed once a year. Then the brothers taste raisins, oranges, chocolates, flours, eggs, and much more, whose quality makes Olivieri Panettone unique. All ingredients are natural, baked without preservatives and flavorings. The number of eggs is four times higher than in the production of industrial panettone. To achieve consistent 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 at Olivieri must be soft, not too sweet, and easily digestible. Externally, they are highly domed thanks to long maturation and golden yellow inside.