6th generation panettone baker shares sweet secrets of Italian holiday tradition

The holiday season is synonymous with many delicious foods steeped in cultural traditions. Panettone is an Italian classic that one lauded, family-run bakery has passionately prepared by hand across six generations.

Nicola Olivieri, owner and head baker at Olivieri 1882, grew up in his family's bakery that has been making breads for nearly 140 years. He told "Good Morning America" all about the rich history of the sweet holiday staple that's "always associated with Christmastime."

Panettone, an Italian Christmas Tradition

"Panettone has always been linked with Christmas here in Italy, and it's completely part of our culture," Olivieri said of the distinct dome-shaped sweet bread bursting with fragrant notes of butter, orange and vanilla. "It has always been considered to be the iconic dessert for Christmas lunch with the family, an occasion to be all together."

Though in recent years, as traditions have shifted, he said, "In Italy, we have started to enjoy panettone year-round from August through February" as more of a dessert cake for breakfast as well.

"Olivieri 1882 is a family company, and it's definitely a huge part of our lives. Every generation has added new products so that we evolved into the company we are today," he explained.

"I literally grew up in our bakery lab, fascinated, watching my nonna and my parents mixing dough, baking bread and cakes. I feel incredibly lucky to be part of the sixth generation, and extremely grateful for my family giving me the opportunity to run the business. To me, it's not a job, it's just part of my life and my passion. I hope my children -- if they want to -- can continue our tradition."

The Olivieri family's classic panettone recipe has stood the test of time -- which makes perfect sense for a cake made with only natural sourdough and a 48-hour double fermentation.

"We are obsessed with quality and are always searching for the best ingredients and techniques to help us improve our product," he said of the confection that's studded with Australian raisins, candied oranges and flecks of Tahiti Bourbon vanilla. "We are completely loyal to our family recipes and tradition, especially with the use of our lievito madre -- natural sourdough -- which we take great care of."

Olivieri explained that they "dedicate so much time to natural fermentation and have studied a process, in collaboration with some Italian universities, to add an extra day of fermentation compared to the traditional method."

"That is what gives our panettone a super-soft structure, and a light and airy texture," he said. "One super basic yet important thing for the best tasting panettone is storage -- it should be stored in a cool and dry place until serving."

Italian baker's tips for Panettone

As for the best way to serve this delicious dessert, he suggests heating it up "about one hour before enjoying it."

"Once it's warmed up, and sliced open, it should have a distinct perfume and flavor," he said of the floral, nutty aroma. "Aside from enjoying it on its own, warmed up, one of my favorite ways to eat panettone is by making a gourmet French toast, paired with mascarpone cream."

The Olivieri family has perfected its classic recipe, but the bakers also offer an array of wonderful flavors to choose from. For the 2023 season, Olivieri launched two new panettone flavors -- pistachio and limoncello. And for a handmade dessert that ships in just two days, it also makes the perfect last-minute gift for a host or the foodie in your life.

An earlier version of this story was originally published on Dec. 22, 2021.