For the love of panettone with Nicola Olivieri of Olivieri 1882

If you’ve sworn off panettone because you think it’s dry, bland, cottony, and uninspired, then you haven’t tasted good panettone, true panettone–you most likely have only had the preservative-packed industrial versions. Indeed, these sub-par iterations give Milan’s emblematic leavened treat a bad rap abroad, but good panettone has the power to convert even the most seemingly unwavering haters. In honor of Christmas, host Jaclyn DeGiorgio pays homage to the beloved and misunderstood sweet bread. Nicola Olivieri, one of Italy’s finest bakers, weighs in.  

Sources for the episode/items mentioned: 

• Jaclyn’s blog post about artisan panettone in Milan.  
• Nicola Olivieri of Olivieri 1882 
• The Consorzio of Panettone's page about its origin legends and history
• Il panettone. Storia, leggende, segreti e fortune di un protagonista del Natale by Stanislao Porzio, published in 2007 --This is the book to read if you want to know more about panettone. I’ve learned tons from it over the years, and he even dives further into the origin tales. 
• Cucina Milanese Contemporanea by Cesare Battisti and Gabriele Zanatta, published in 2020 
• La Cucina Milanese by Fabiano Guatteri, published in 2004 

Panettone competitions and events

• Panettone Day https://www.panettone-day.it/
• Re panettone https://repanettone.it/
• Panettone world championship https://www.panettoneworldchampionship.com/
• Panettone World Cup https://www.corman.pro/int/en/chefs/blog/the-panettone-world-cup-2022/

Where to find Olivieri 1882 panettone in the US:

• Zabar’s
• Eataly 
• Giadzy (Giada De Laurentiis’s website) 

Other:

• Motta  and Alemagna are the two historic producers  
• Giadia De Laurentiis recipe for panettone sformato 
• Chef Lorenzo Cogo bio 
• A look at cinepanettone