Anna Olivieri

Graduated from Accademia dei Maestri Gelatieri di Brescia (Academy of Master Gelato Makers of Brescia) in 2001, she has been working as technical manager of the laboratory during the exhibitions held by Babbi Srl since 2004, as well as trainer for the opening of new gelaterie in Italy and in some foreign countries.

Anna Olivieri had been working in the pastry shop and gelateria in Vieste (FG) since 1984, after first being an apprentice with her mother Nicoletta in the production of baked goods typical of Gargano and Puglia, and a few years later started her own business, ONDAGOLOSA, coffee shop, pastry shop and gelateria, serving delicious croissants, doughnuts and small pastries alongside the classic local products made of almond paste.

Her great personal passion for food led her to attend the most important training schools in Italy and France, following specific vocational courses for the use of flours, yeasts, as well as chocolate, gelato and semifreddo courses.