We are passionate about raw materials and their processing. Olivieri 1882 leavened products all have the same organoleptic characteristics that make the product a guarantee: the extremely soft structure, the elegant yet decisive taste, and maximum digestibility. The softness and digestibility are achieved by skillfully managing the various processing stages. A soft structure due to many aspects of this process but especially the use of live sourdough, which is refreshed and worked by our pastry chefs every day. We use only recognized quality raw materials: candied oranges handcrafted by us, which we finely chop into the dough to give it a unique and naturally citrusy aroma (you will not find candied fruit in its classic form inside our colomba), precious Bourbon vanilla from Madagascar, all flours are from Italian grains, the sugar is raw cane sugar, the butter is Breton obtained by centrifuge, and the honey is Italian acacia honey.

Our Colomba has four times the amount of eggs as common Colombe on the market, and this allows us to have a taste, structure, and color like no other. In addition to the already rich dough, our glaze is nine times richer in almonds, hazelnuts, and pine nuts compared to other commonly sold colombe.