A Sweet Collaboration Elevates Nicosia’s Culinary Scene
The bustling culinary scene of Nicosia is about to be sweetened with the introduction of artisanal baked goods, thanks to a new collaboration between Kantina Quality Food & Wine and Italian pastry maestro Nicola Olivieri. The CEO of the esteemed bakery Olivieri1882, Olivieri brings his expertise and innovative spirit to the island, promising to infuse the local market with a taste of Italy’s finest desserts.
Olivieri, who has earned a spot on Fortune Italia’s list of top 40 under 40 entrepreneurs, is set to introduce the ‘Colomba’ to Cypriot palates. This Easter specialty, a dove-shaped leavened sweet bread, is part of the Italian festive trio that includes ‘panettone’ and ‘pandoro’. While ‘Colomba’ is a niche delight in its homeland, Olivieri believes it will find its audience in Cyprus, especially with its four-day-long artisanal preparation and use of premium ingredients like sourdough, Brittany butter, and Australian raisins.
Despite his deep roots in Italian tradition, Olivieri is not bound by geography when it comes to ingredients. “The most important thing for us is the quality of each ingredient, not its provenance,” he asserts. His commitment to quality has resonated globally, with his products reaching from Asia to the United States, where demand for ‘panettone’ is surging.
The partnership with Kantina is built on a foundation of mutual respect and shared values. Christina Varnavides, co-owner of Kantina, has worked with Olivieri on previous ventures and shares his dedication to quality. This shared vision is what Olivieri counts on to educate Cypriots about the difference between mass-produced goods and artisanal offerings.
Olivieri’s time in Cyprus isn’t just about selling ‘Colomba’; it’s also about sharing his craft. He has spent hours training local pastry chefs and bakers in his methods, receiving an enthusiastic response. The ‘Colomba’ at Kantina will be available in three varieties: classic, ‘ai tre cioccolati’, and ‘amarena, limone e pistacchi’, showcasing Olivieri’s penchant for innovation.
His latest creation, a ‘melomakarono colomba’, infuses a local twist into the Italian classic, hinting at the potential for this collaboration to bring forth new traditions in the Cypriot culinary scene. With curiosity and openness at the heart of his philosophy, Olivieri’s venture with Kantina is poised to leave a lasting impression on the taste buds of Cyprus.
