{"id":9843,"date":"2024-04-27T15:00:09","date_gmt":"2024-04-27T12:00:09","guid":{"rendered":"https:\/\/ch.jfdi.cc\/?p=9843"},"modified":"2024-04-27T15:00:09","modified_gmt":"2024-04-27T12:00:09","slug":"rising-italian-star-shakes-up-nicosia-food-scene","status":"publish","type":"post","link":"https:\/\/ch.jfdi.cc\/?p=9843","title":{"rendered":"Rising Italian star shakes up Nicosia food scene"},"content":{"rendered":"

Artisanal baked goods made with only the best ingredients are coming the island\u2019s way. JONATHAN SHKURKO tries for himselfw<\/strong><\/p>\n

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The food scene in Nicosia is set to reach new heights as a popular spot for foodies has launched a collaboration with one of the emerging stars of the Italian culinary scene<\/strong>.
\nKantina Quality Food & Wine, one of the go-to places for real connoisseurs in the capital, has now joined forces with pastry virtuoso and CEO of renowned artisanal bakery Olivieri1882, Nicola Olivieri.
\nWith a track record underlined by accolades and international recognition, including a spot among the 40 under 40 entrepreneurs of the Italian gastronomic scene, as recognised by leading food magazine Fortune Italia, Olivieri\u2019s arrival in Cyprus could really change the game in the culinary world.
\nOne of the real gems of the Italian bakery world and a bit of a hidden pride, is the \u2018colomba\u2019. Traditionally enjoyed throughout the Easter period, it is a leavened sweet bread shaped in the form of a dove and the counterpart of two other well-known Italian Christmas desserts, the \u2018panettone\u2019 and the \u2018pandoro\u2019.
\nVirtually non-existent in Cyprus, Olivieri anticipates that his \u2018colomba\u2019, which is now available at Kantina, will be a success<\/strong> on the island.
\n\"recipes2\"\u201cIt belongs to the same family as the \u2018panettone\u2019 and \u2018pandoro\u2019, but it is more niche, less widely known,\u201d Olivieri said. \u201cThe one we produce is definitely artisanal, both as far as the production process is concerned, as it takes four days to make, and in the products we use, since we only work with sourdough and other premium quality ingredients.\u201d
\nOne thing that sets Olivieri apart from the traditional Italian way of doing things is the fact he doesn\u2019t exclusively use Italian ingredients.
\n\u201cWe are not jealous,\u201d he said. \u201cThe butter we use for the \u2018colomba\u2019 is from Brittany in France and the raisins are Australian. The most important thing for us is the quality of each ingredient, not its provenance.\u201d
\nOlivieri\u2019s products are exported all over the world, from Far East Asia, including Japan and Singapore, to the US, where business is booming.
\n\u201cThe demand in the US is incredible, especially for \u2018panettone\u2019, while the \u2018colomba\u2019 is still relatively new over there. But it\u2019s making strides, as it will do here, I\u2019m sure<\/strong>,\u201d he said.
\nOlivieri hopes that his collaboration with Kantina will pique the Cypriot people\u2019s interest.
\n\u201cI\u2019ve known Christina [Varnavides, owner of Kantina along with Lambros Sergides] for years, we cooperated on many other projects and I trust her wholeheartedly, she knows what quality food is and her store\u2019s success proves it. It\u2019s definitely not easy to find like-minded people, especially in my field,\u201d he said.
\nEmphasis on quality is a must for the Italian pastry chef. His mission in Cyprus is to teach people the difference between an everyday, mass-produced product and an artisanal one, and he believes his \u2018colomba\u2019 will do the trick.
\n\u201cLet\u2019s say you are used to a certain type of product, one that you find easily and that is relatively affordable. I can guarantee that once you try an artisanal product, it will be difficult to go back<\/strong>.\u201d
\nDuring his stay on the island, Olivieri spent many hours at a lab showing local pastry chefs and bakers his way of working.
\n\u201cThe response has been excellent, I met so many talented people who are willing to learn and improve at what they do. It\u2019s been an absolute pleasure.\u201d
\nOlivieri\u2019s \u2018colomba\u2019 at Kantina will be sold in three different versions: the classic one, with raisins and candied fruits; the one \u2018ai tre cioccolati\u2019, featuring white, milk and dark chocolate; and the \u2018amarena, limone e pistacchi\u2019 one, stuffed with candied black cherries, candied lemon peel and toasted pistachios.
\n\u201cI love experimenting, creating new things and twisting the classics. For example, recently I experimented with the \u2018colomba\u2019, as I wanted to produce one that reminds of Cyprus and Greece<\/strong>, and I came up with the idea of making a \u2018melomakarono colomba\u2019.
\n\u201cI produced a small batch and gave it to some close friends to see what they thought of it. It was a huge hit, and they are not usually easy to impress!
\n\u201cThey loved it and, who knows, maybe one day it will become a regular here and everywhere we sell our products. The key is to remain curious and open to ideas, that will never fail to pay off.\u201d<\/p>\n","protected":false},"excerpt":{"rendered":"

– A collaboration has been launched between Kantina Quality Food & Wine in Nicosia and artisanal bakery Olivieri1882.
\n– Olivieri’s ‘colomba’ is now available at Kantina and is expected to be a success on the island.
\n– Olivieri’s products are exported worldwide, with the ‘colomba’ making strides in the US and anticipated success in Cyprus.
\n– Once people try an artisanal product, it will be difficult to go back to mass-produced ones.
\n– Olivieri experimented with creating a ‘melomakarono colomba’ to remind of Cyprus and Greece, which was well-received.<\/p>\n","protected":false},"author":3,"featured_media":9844,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"Default","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[4],"tags":[842,8082,403,186,3348,665,3497,174,2858,8083,6390,3,4893,4166,2459,4382,499,7716,250,3330,747,7177,899,187,2225,2042,148,3331,406,7320,5402,4951,1279,1681,380,457,6305,18],"class_list":["post-9843","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cyprus","tag-ai","tag-artisanal-baked-goods","tag-asia","tag-business","tag-change","tag-chefs","tag-chocolate","tag-christmas","tag-collaboration","tag-culinary-scene","tag-cypriot-people","tag-cyprus","tag-demand","tag-easter","tag-family","tag-food","tag-france","tag-friends","tag-google","tag-google-news","tag-greece","tag-guarantee","tag-interest","tag-international","tag-international-recognition","tag-japan","tag-local","tag-news","tag-nicosia","tag-products","tag-projects","tag-singapore","tag-stars","tag-trust","tag-us","tag-white","tag-who","tag-world"],"acf":{"keyphrase":"","keywords":"","sourceimg":"","country-category":""},"yoast_head":"\nRising 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