From Basilicata to Switzerland: the revolution of organic bread

How Triticum conquered Lugano with cutting-edge ovens and premium ingredients

 

Triticum’s story is one of passion, dedication, and technical skills applied in the world of baking products. In 2023, Francesco Giugliano and Lorenza Pezzillo, partners in life and business, opened a bakery that has since become a reference point in Lugano.

 

Their philosophy? Combining tradition, organic food, and innovation to deliver baked goods that tell a unique story.

 

Behind Triticum’s counter, an open space lab shows Moretti Forni’s advanced baking technologies: a two-deck S series oven, equipped with Romanbake and Pastrybake, and a F series convection oven, all chosen to guarantee consistent quality and flawless baking.

When asked about Moretti Forni’s ovens, Francesco highlights:
“Energy efficiency. The consumption is incredibly low. Another thing I immediately noticed is the convenience: the fact that they can be switched on remotely with the SmartBaking app saves me at least an hour of work daily.”

 

Francesco then shares an anecdote:
“A few months ago, before leaving for a two-day trip, the cleaning lady accidentally left the oven on with its chamber open. I feared the worst for energy consumption but was astonished—it barely consumed any energy. This confirmed their efficiency. In addition, the temperature remains stable, ensuring excellent results. Even for tray-baked pizza, the baking is perfect, uniform from front to back.”

 

Triticum’s philosophy extends beyond technology. Their obsession with ingredients is meticulous: everything is certified organic and, where possible, sourced from local producers. Selected flours, San Marzano tomatoes, and buffalo mozzarella from Italy are essential for their high-quality products.

 

“We wanted to reflect our personal lifestyle in our professional life: a focus on sustainability and food awareness,” Lorenza explains.
“Whenever we launch a new pizza, we tell the story behind the ingredients we choose.”

 

This dedication translates into their products: rustic “cafone” bread, einkorn wheat loaves tell the story of Italian traditions while in pastry and leavened products they show a constant research for perfection.

 

The numbers speak volumes. Triticum produces around 100 kilograms of bread and up to 200 viennoiserie items daily. This quality hasn’t gone unnoticed. Just months after opening, Michelin-starred restaurants like “I Due Sud” at Hotel Splendide Royal and Villa Principe Leopoldo in Lugano chose Triticum as their supplier.

 

“We’re proud to see our bread and breakfast pastries appreciated by such prestigious establishments,” Lorenza and Francesco state.

Triticum’s future looks promising.

“The orders are growing steadily. Once our organic panettone received certification, we secured a 300 pcs order from a single retailer in June. Our goal is to expand the bakery to meet this increasing demand while maintaining the high-quality standards that define us,” they explain.

 

Their growth isn’t just physical but also technological, as they explore new fermentation techniques and baking methods, ensuring their equipment continues to elevate their output.

 

With guidance from consultants and mentors like Valentino Tafuri and Carlo Di Cristo from the In Cibum school, Triticum constantly pushes boundaries while staying true to its roots.

 

We leave Francesco and Lorenza, two passionate individuals who have quickly won over Lugano.
The city, different and new welcomed their dedication and professionalism.

 

Their story proves that quality, when paired with the right equipment, knowhow and carefully chosen ingredients, knows no borders.