For Pastry Chef Nicola Olivieri, It Isn't the Holidays Without Panettone

Kayla Stewart

Year-round in Arzignano, a quiet, small town that sits just 14 miles west of Vicenza in the Italian region of Veneto, sixth-generation pastry chef Nicola Olivieri can be found mastering the dough that is the base of panettone, a timeless holiday sweet bread that dates back to the earliest days of the Renaissance. Known to some as the “Mount Everest” of baking, panettone is central to Olivieri 1882, an award-winning pastry shop known for its robust...