WHY FATTORE F?

In our work we use FLOUR as raw material; a long FERMENTATION that makes our doughs light and digestible, the FRAGRANCE as the final consistency that we give to each of our leavened product. The differentiating factor is us, FRACCAROLO E FURLANI 1 - Territory and Seasonality
2 - Selection of raw materials
3 - Sourdough
4 - Passion / Handmade / Craftsmanship

In our work we use FLOUR as raw material; a long FERMENTATION that makes our doughs light and digestible, the FRAGRANCE as the final consistency that we give to each of our leavened product.

The differentiating factor is us, FRACCAROLO E FURLANI

1 – Territory and Seasonality
2 – Selection of raw materials
3 – Sourdough
4 – Passion / Handmade / Craftsmanship

perchè fattore f

OUR MENU

Spontanea

“Spontanea” because it is a dough that, thanks to a particular fermentation process (spontaneous), allows us to obtain a product without the use of added yeasts, this makes it easily digestible but above all allows the wheat to release its true flavour, crunchiness and richness in taste.

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THE EVERGREENS

  • BIANCO ROSSO
    San Marzano Oro Del Vesuvio tomato, mozzarella di bufala PDO Punto Vitale, basil emulsion, basil sprouts, sicilian oregano and round of extra virgin olive oil.
    9
  • MEDITERRANEA
    Apulian fior di latte mozzarella, yellow and red confit tomato, basil cream, Frantoio Bianco’s Taggiasca olives, Sapori Eoliani’s salina capers Slow Food presidium, fresh basil and sicilian oregano.
    12.50
  • PICCA MA NON MORDE
    San Marzano Oro Del Vesuvio tomato, Apulian fior di latte mozzarella from Andria, red onion caramelized with red Valpolicella Superior wine, Spilling nduja and Sapori Eoliani’s salina capers Slow Food presidium.
    13
  • MARINAR NEL CANTABRICO
    San Marzano Oro Del Vesuvio tomato, Frantoio Bianco’s taggiasca olives in oil, Sicilian anchovies fillets and black garlic ointment.
    13.50

SEASONAL SPECIALS

  • ELEMENTO DI STAGIONE 1
    Apulian fior di latte mozzarella, green asparagus sautéed in a pan with Belgian centrifuge butter and seasonal scents, cooked ham Opificio Selection and smoked ricotta flakes from Castellan dairy..
    14
  • ELEMENTO DI STAGIONE 2
    Fresh steamed peas cream, mozzarella di bufala PDO Punto Vitale, pork cup aged in white Durella wine and pecorino canestrato La Casara dairy.
    14
  • ELEMENTO DI STAGIONE 3
    Green asparagus cream, Apulian fior di latte mozzarella, wild sprouts sautéed with Belgian centrifuge butter, white asparagus salad with lemon zest and egg mimosa.
    15
  • FATTORE ORTO
    Apulian fior di latte mozzarella, red onion caramelized in red Valpolicella wine, Shitake mushrooms cooked in the oven with butter and sage, natural wild sprouts and crunchy with mixed toasted seeds (pumpkin, sunflower, chia).
    13

ATELIER'S SPECIALS

  • Fior Di Zucca
    Apulian fior di latte mozzarella, natural pumpkin flowers, bacon of Black Swine of Casertana breed bread in the wild and Asiago Mezzano di malga cream.
    14.50
  • MICA PIZZA E FICHI
    Apulian fior di latte mozzarella, crunchy guanciale of Black Swine of Casertana breed bread in the wild, salted English cream, pecorino canestrato flakes La Casara dairy and round of black pepper.
    14.50
  • PINNA GIALLA
    Apulian fior di latte mozzarella, una fillet tartare Yellow Fin marinated in citrus, red onion caramelised with white wine, Frantoio Bianco’s Taggiasca olives and crunchy Bacco’s pistachio. Served with personal dispenser for Soy sauce.
    17

LA SENSAZIONE

It’s called “La Sensazione” because you have to lull your palate by its golden crunchy veil which encloses a soft filling, giving the mouth a pleasant feeling of smoothness. Composed of semi-integral flour, it is the result of a long leavening of our Mother Yeast.

THE EVERGREENS

  • 36 VOLTE SÌ
    Apulian burrata cheese from Andria, raw Parma ham Benedicto selection 36 months seasoning, fresh basil emulsion, basil sprouts and sicilian oregano.
    23
  • DA SUD A NORD
    Apulian burrata cheese from Andria, yellow and red tomato cooked confit in a selected marinade of fruits and aromatic herbs, fresh basil emulsion, basil and sicilian oregano.
    16

SEASONAL SPECIALS

  • ELEMENTO DI STAGIONE 1
    Apulian burrata cheese from Andria, oven roasted green pepper, Bologna’s mortadella Artigian Quality, sweet Asiago di malga cream and crunchy Bacco’s Pistachio.
    22.50
  • ELEMENTO DI STAGIONE 2
    Apulian burrata cheese from Andria, white asparagus sautéed in the pan with centrifuge Belgian butter and scents, cooked ham Opificio selection and Asiago Mezzano di malga flakes.
    23
  • ELEMENTO DI STAGIONE 3
    Apulian burrata cheese from Andria, wild sprouts sautéed in the pan, pork cup refined in white Durella wine, smoked ricotta Castellan dairy flakes and salted English cream. Served with personal dispenser for Balsamic Vinegar of Modena.
    24.50

ATELIER'S SPECIALS

  • QUACK QUACK QUACK
    Apulian burrata cheese, roasted goose breast cooked at low temperature in a delicate marinating of herbs and citrus fruits, Shitake mushrooms grilled in the oven with sage and butter, natural pumpkin flowers, crunchy toasted almonds.
    27
  • TROTA A BASSANO
    Apulian burrata cheese, diced and steamed white asparagus, trout fillet cooked at low temperature marinating with thyme and orange juice, fresh white asparagus salad and Sapori Eoliani’s salina capers Slow Food presidium powder.
    28

NATURALE

Mother Yeast dough inspired by the Partenopean culture but in Fattore F style. Light and fragrant, made with stone milled flours selected for a characteristic and delicate taste. It’s “NATURAL” that you want it.

NATURALE

  • A TUTTA SPIANATA
    San Marzano Oro Del Vesuvio tomato, Apulian fior di latte mozzarella, Calabrian spianata, fresh basil and sicilian oregano..
    8
  • CIAK SI REGINA
    San Marzano Oro Del Vesuvio tomato, Apulian fior di latte mozzarella, basil and Sicilian oregano.
    7
  • COTTO SHITAKE
    San Marzano Oro Del Vesuvio tomato, Apulian fior di latte mozzarella, cooked ham Opificio Selection, Shitake mushroom sauteed in the pan.
    12,50
  • CRUDO È MEGLIO
    San Marzano Oro Del Vesuvio tomato, mozzarella di bufala PDO Punto Vitale, raw Padano ham Benedicto selection aged for 36 months.
    15
  • IMPRECISA
    Apulian fior di latte mozzarella, yellow and red confit tomato, smoked ricotta flakes from La Casara dairy, fresh basil, sicilian oregano and round of extra virgin olive oil.
    12.50
  • MARINAR
    San Marzano Oro Del Vesuvio tomato, Frantoio Guglielmi’s Apulian extra virgin olive oil flavoured with black garlic, light freshly minced garlic, basil and sicilian oregano.
    5.50
  • Primavera
    Fresh peas cream, Apulian fior di latte mozzarella, pumpkin flowers, baked friggeteli, Taggiasca olives and mixed toasted seeds.
    12,50

TAKE AWAY

``La sensazione`` is a crunchy and golden dough with a soft crumb that gives a pleasant melting sensation in the mouth. Made with semi-wholemeal flour, ``La Sensazione” results from the long fermentation process of our sourdough starter.

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THE EVERGREENES

  • BIANCO ROSSO
    San Marzano Oro Del Vesuvio tomato, mozzarella di bufala PDO Punto Vitale, basil emulsion, basil sprouts, sicilian oregano and round of extra virgin olive oil.
    9
  • MEDITERRANEA
    Apulian fior di latte mozzarella, yellow and red confit tomato, basil cream, Frantoio Bianco’s Taggiasca olives, Sapori Eoliani’s salina capers Slow Food presidium, fresh basil and sicilian oregano.
    12.50
  • PICCA MA NON MORDE
    San Marzano Oro Del Vesuvio tomato, Apulian fior di latte mozzarella from Andria, red onion caramelized with red Valpolicella Superior wine, Spilling nduja and Sapori Eoliani’s salina capers Slow Food presidium.
    13
  • MARINAR NEL CANTABRICO
    San Marzano Oro Del Vesuvio tomato, Frantoio Bianco’s taggiasca olives in oil, Sicilian anchovies fillets and black garlic ointment.
    13.50

SEASONAL SPECIALS

  • ELEMENTO DI STAGIONE 1
    Apulian fior di latte mozzarella, green asparagus sautéed in a pan with Belgian centrifuge butter and seasonal scents, cooked ham Opificio Selection and smoked ricotta flakes from Castellan dairy..
    14
  • ELEMENTO DI STAGIONE 2
    Fresh steamed peas cream, mozzarella di bufala PDO Punto Vitale, pork cup aged in white Durella wine and pecorino canestrato La Casara dairy.
    14
  • ELEMENTO DI STAGIONE 3
    Green asparagus cream, Apulian fior di latte mozzarella, wild sprouts sautéed with Belgian centrifuge butter, white asparagus salad with lemon zest and egg mimosa.
    15
  • FATTORE ORTO
    Apulian fior di latte mozzarella, red onion caramelized in red Valpolicella wine, Shitake mushrooms cooked in the oven with butter and sage, natural wild sprouts and crunchy with mixed toasted seeds (pumpkin, sunflower, chia).
    13

ATELIER'S SPECIALS

  • Fior Di Zucca
    Apulian fior di latte mozzarella, natural pumpkin flowers, bacon of Black Swine of Casertana breed bread in the wild and Asiago Mezzano di malga cream.
    14.50
  • MICA PIZZA E FICHI
    Apulian fior di latte mozzarella, crunchy guanciale of Black Swine of Casertana breed bread in the wild, salted English cream, pecorino canestrato flakes La Casara dairy and round of black pepper.
    14.50
  • PINNA GIALLA
    Apulian fior di latte mozzarella, una fillet tartare Yellow Fin marinated in citrus, red onion caramelised with white wine, Frantoio Bianco’s Taggiasca olives and crunchy Bacco’s pistachio. Served with personal dispenser for Soy sauce.
    17

BACARO DELLA PIZZA

``Bacaro della Pizza” is a FATTORE F creation. A new concept of aperitif, inspired by the Venetian Bacari (typical convivial taverns in Venice) and enriched with our idea of modern pizza.
``Bacaro della Pizza” products can be tasted in the dedicated area inside our restaurant and are available as a takeaway option.

  • ROMAN-STYLE PIZZA
    A golden, thin and crunchy crust with a creamy crumb make this dough balanced on the palate. Pan pizza made with sourdough starter and stoneground semi-wholemeal flours, that enable the wheat to release its full taste.
  • TOKETIN
    Toketin is the reinterpretation of a traditional "Cicchetto" (Venetian for small snack) served in Bacari. It consists of a sourdough starter and stoneground flour pizza dough, stuffed with local ingredients from the Venice and Vicenza gastronomic tradition.
  • WOODEN PEEL PIZZA
    Soft, crunchy and highly digestible, this is an high hydration dough that gives the pizza bubbly crumb and crispy edge. This dough is the result of a long fermentation process and of the use of wholemeal and non-wholemeal stoneground flours.

DESSERT

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  • BLACK & WHITE
    Light vanilla mousse ball with creamy milk chocolate 46% inside, enclosed with a note of tonka bean and dark chocolate 70%.
    7
  • CHOCOLATE INFUSION
    Cake with Guanaja 70% dark chocolate and hazelnuts, creamy Abinao chocolate and jelly leaf spiced with ginger. All decorated with a jelly of raspberries and fresh raspberries.
    6
  • MILLEFOGLIE WITH HAZELNUT AND LEMON
    Millefoglie with hazelnut namelaka and lemon zest with a caramel heart flavoured with mango.
    6,5
  • MOVEMENT
    Frolla with coffee with an almond cake, dulcey-whipped ganache, salt, and vanilla jelly.
    6
BACARO DELLA PIZZA SRL
Via A. Giuriolo, 2 36100 Vicenza

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CONTATTACI
tel. 0444 205906
mail. info@fattoref.com

Created by TreeLab Agency 2018