BAR LUCIA
Since 1959, Bar Lucia has been a landmark for traditional Salento pastry making.
Here, the pasticciotto is more than a dessert it is an institution, crafted daily through careful, artisan production focused on quality, consistency and respect for tradition.
-At Bar Lucia, tradition is preserved through precision; IRINOX helps us protect the fragrance, freshness and integrity of Salento’s most iconic pastry
With CP Next storage technology, we maintain pasticciotti at –2°C without alteration, ensuring stable quality, professional organisation and full respect for tradition every single day.
Tell us about your business
My name is Tonio Barba, and I am the owner of Bar Lucia, active since 1959 in Salice Salentino, in the Lecce area.
Our flagship product is, of course, the pasticciotto, alongside croissants, panettone, gelato, and both traditional and modern fresh pastry.
Every day, we work to guarantee quality and continuity in our artisan production, respecting local recipes while maintaining professional standards.
Which IRINOX equipment do you use in your laboratory?
In our business, we use several CP Next professional storage cabinets:
- two single-door units
- two double-door units
- one glass-door model for display and storage
By storing pasticciotti at –2°C in IRINOX cabinets, we achieve exceptional results:
they behave as if they were freshly made, with no alterations during baking and no damage caused by freezing.
How have IRINOX solutions improved your daily work?
In Lecce, pasticciotto is a serious matter.
With IRINOX, we have found a way to improve both the fragrance and the shelf life of a product that is normally very delicate.
Cold quality is essential:
- it is not aggressive,
- it prevents frost formation on gelato,
- it maintains a stable temperature even under continuous loading.
Fast temperature recovery, especially during warmer periods, guarantees safer and more professional product management throughout the day.