Triticum Micropanificio Agricolo

Grain before display

Bread here begins with lievito madre and organic flour from small Italian growers, and the motto settles the argument before you reach the counter: “Non e moda, e Madre.” Not a fashion, a mother. Triticum Micropanificio Agricolo is a small laboratory in the Marconi district of Rome, making bread and sweets from natural leaven and farine agricole.

The name points at wheat, and flour selection is the whole method: organic Italian flours from small producers, grown without synthetic chemistry, chosen for what they do in a long fermentation rather than for what they cost. The bread programme is naturally leavened throughout, and it is not a single house loaf. The bakery calls them pani d'autore, author breads, and the line changes day to day rather than running as a fixed industrial list, with a bread calendar setting the rhythm. Gambero Rosso gave Triticum its Tre Pani rating for 2026.

A small lab where the bake stays visible

The room works as a bakery first. It is a compact laboratory making pane e dolci, so production shares the same small space as the counter, and the character follows: warm, rustic, modest, close to spartan, with the attention on dough, trays and finished bakes rather than the fit-out.

That model explains the range. Alongside the author breads, the daily offer takes in pizza alla pala, focacce, frollini and dolci secchi in new versions. The scale is limited, not the shelf, so a small operation still covers bread, savoury bakes and sweets in the same morning.

Order for the bread and pastries

Come for bread, and read the rest through it. Start with a naturally leavened loaf, then take focaccia or pizza alla pala for something savoury; the onion version is a good example of how plainly they are treated. These are bread-based items rather than restaurant dishes, and they are best approached as extensions of the same dough work.

Pastry gives the bakery a second register. Beyond the frollini and dry sweets, the French side is stronger than the bread-first billing suggests, and the croissants are the standout, which puts laminated dough next to Italian bread tradition. Coffee is deliberately simple, caffe latte, cappuccino and a double espresso, and it is there to support the reason you came: lievito madre bread, focaccia, pizza alla pala, croissants and small sweets from one compact laboratory.