A small world filled with sweet and savory goodness, hidden among the historic neighborhoods of Parma: Latteria 61 is where Valentina creates wonders solely with her passion, skill, and craftsmanship.
All photos exclusively taken by Lorenzo Moreni
The story
At one in the morning, the alarm rings, reminding her it's time to get up. She starts her day with a rejuvenating cappuccino. The doughs left to rise from the day before are waiting to be transformed into sweet and savory delights. And at dawn, she opens the door to release a fragrant, comforting, and inviting aroma of freshly baked delights. It's a ritual that repeats every day, with the same meticulous precision. Leading the charge is Valentina Carè, who, in her tiny Latteria 61, nestled among the neighborhoods of Parma's city center, has created a world as personal as it is comforting.
The lead character is her, who goes by the stage name "La Briosciaia." Her passion for this place nourishes her tenacity, banishes daily fatigue, and fuels creativity. Born in Catania but adopted by Parma, Valentina has always loved cooking, desiring to study at a culinary school. A wish that was never fulfilled. However, life's twists and turns, coupled with her strong will, eventually brought the culinary world to her. Through various experiences, self-taught growth experimenting with recipes, doughs, and leavening; studying extensively from books and taking a course with Chef Simone Sciolti, who broadened her horizons.
Latteria 61 was the opportunity she courageously seized and it changed her life, essentially becoming her life. Ten years have passed since that day. It's an historic space that preserves the signage of yesteryears, old time spirit, with furnishings and colors that evoke a past era of fascination. The lab is nothing short of minuscule, but Valentina manages to make the most of every square inch. And from that lab come artisanal wonders, eagerly sought after early in the morning by children, students, and loyal customers patiently waiting in line.
"People often ask me how I manage to do all this and not feel tired," Valentina says. "The answer is that I couldn't do it any other way. I won't deny that some days are tougher than others, but seeing the smiles on my customers' faces, the loyalty and support they give me, makes it all worthwhile. Even more beautiful is hearing them say that what I prepare has the power to evoke childhood memories in them. Latteria saved me; it filled my life with joy and satisfaction. It's my dimension."
The offering: artisanal breakfast and snacks
About three hundred. That's the number of types of brioche and sweet treats Valentina prepares in her lab, varying the flavors according to the seasons. This diversity translates into twenty different flavors and options available on the display and counter every day. And she is the sole creator: from the doughs left to rest from the previous afternoon to the hand-rolling, filling, and baking. It all comes from Valentina's skill and elbow grease.
The proof is in the distinctly artisanal nature of what comes out of the oven: the brioche are never all the same or perfectly symmetrical; the size and thickness vary. And that's the beauty of it. Most importantly, what sets them apart is the deliciousness of every bite, a true delight. A 48-hour leavening process ensures excellent digestibility, the same goes for small pizzas and flatbreads, which have the potential to become addictive.
French viennoiseries with pain au chocolat and croissants filled in original ways or fresh fruit, as seen in cheesecake and red fruit versions, or unique combinations like percotta, ricotta, and pears. And then there's the maritozzo, leavened brioche like cinnamon rolls, with dark chocolate, sour cherries, and baked cream. Ultimately, it's a feast for the eyes.
Furthermore, Valentina has thought about something extra: making her creations suitable for those with intolerances and vegans. All of this without altering the original recipes and categorizing the selection as what she calls "The Colors of Health." "I decided to create something that could be suitable for everyone, offering pastries and brioche without eggs, milk, and butter. I promise you won't miss a thing."
Lastly, but not least: Valentina bakes every morning without sparing effort, but she doesn't chase sales at any cost. What she follows and pursues is authenticity, from choosing the raw materials to their preparation. Without ever overdoing it. "I know I could sell much more; the demand is there, but everything needs the right time to turn out well. This means that when a product is finished, even if the day is still long, I don't rush to the lab to try to restock it, perhaps at the expense of proper leavening. It's finished, and it will be remade for the next day."
Address
Latteria 61 “La Briosciaia”
Borgo Giacomo Tommasini, 24, 43121 Parma PR
Tel: 328 302 2055
