It’s about time that too Aprilia had one of his own bakery. This municipality in the province of Latina reserves several surprises on the gastronomic front, and from March 2024 it can also boast a contemporary bakery, thanks to the passion of Viviana Falcianowho left his job to dedicate himself first to a home food business, and then to a place of his own: he called it Live Bakerybecause this is truly his little kingdom.
Experience Bakery, the contemporary bakery in Aprilia
Indeed, perhaps it would be better to define it as a toyland: the laboratory is small, Viviana does everything alone, but she can perfectly manage multiple cooking sessions at the same time. Early in the morning you can find her already smiling, busy baking delicious focaccias and seasoned pizzas (escarole and olives, potatoes), while she offers her welcome to each customer by recommending the best yeast, «the pain au chocolat is my favourite». And in fact this flaky parcel is in full French style, fragrant and melting, full of butter and perfect for straightening out even bad days.
There is no coffee shop section for the moment, “but in the future I would like to include an area for filter coffee”. Time after time, now let’s focus on this newborn activity: «In 2019 I gave life to thedomestic food businessHowever, I felt the need to have more contact with customers. For now the feedback is positive, everyone seems enthusiastic.”
The bread calendar, yeasts and focaccias
The protagonist of this well-kept and welcoming shop is bread: semi-wholemeal loavesOf semolina, nuts and honeyand then baguettein addition to milk trunk and the one with ancient wheat Vernacommon wheat from the area cultivated by The Wheat Field in the Campoverde area, one of the house specialties, «among the most requested breads». The raw material is almost all local, then organic flours arrive from Emilia Romagna, the semolina is from Altamura and is among the most appreciated. The sourdough starter distinguishes each preparation, the weekly bread calendar marks the rhythm of this frenetic laboratory born thanks to Viviana’s love for the product, and also that for her son: «While I was pregnant I found myself with a lot of time available, so I created my yeast from scratch.”
It was 2013, shortly after he left his job in Rome to dedicate himself entirely to production and today in the heart of Aprilia he juggles between loaves, pastries and yeasts (cinnamon rolls, cream croissants, puffed Venetian rolls and a bit of everything in rotation, depending on the inspiration of the moment). For the lunch break we are still organizing things, «I would like to make some savory croissants», in the meantime we can enjoy the stuffed pizzas. For the taste, rely on the kind baker: availability is at home here.
Vivi Bakery – Aprilia (LT) – via Marconi, 17 – instagram.com/vivy_bakery/?hl=it
