Most-loved dishes
AI summary of what 4 dish mentions say about the food
Reviewers at Triticum the Art of Flour rave about the delicate, buttery Passwiss as the standout dish, praising the warm, artisanal vibe that elevates simple flour into something sublime.
“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.
