Most-loved dishes
AI summary of what 4 dish mentions say about the food
Reviewers celebrate Triticum the Art of Flour for its delicate, artful pastries, with the "Passwiss" earning particular praise as a masterful balance of texture and flavor. The overall vibe is one of refined comfort, where every bite feels like a quiet, intentional indulgence.
“This passwiss has a slightly wide weave for a passwiss. I would have put a bit more chocolate in it. The chocolate is good though — but in Switzerland the chocolate is good, it's a given. Compared to a classic passwiss, this one is less dry and flaky, a bit more moist.”
What creators say
1 creator has covered Triticum the Art of Flour. Most active: Franchino Er Criminale
Triticum is a solid bakery in Lugano with very good leavened products, especially the thin Roman-style pizza and the croissant, though the passwiss could use more chocolate.
Dishes mentioned
- Croissant
Panino al Cioccolato
This chocolate pastry looks great and tastes good. It's good, it's good, it's good. It's a bit more crunchy than the croissant.
Passwiss
This passwiss has a slightly wide weave for a passwiss. I would have put a bit more chocolate in it. The chocolate is good though — but in Switzerland the chocolate is good, it's a given. Compared to a classic passwiss, this one is less dry and flaky, a bit more moist.
Pizza Rossa
This pizza is well cooked underneath, looks great. It's crunchy, with oregano that gives it a little kick. The tomato is good, well seasoned, very well cooked. It's a nice thin, thin red pizza. Valid. If I think about what I miss from Turin, it's exactly this: a low, crunchy Roman-style pizza al taglio.
