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, fresh basil leaf, sicilian oregano and round of extra virgin olive oil.
    9.00
  • MEDITERRANEO
    Apulian fior di latte mozzarella, semi dry Oro del Vesuvio cherry tomato dried in the sun, genovese pesto PDO, 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, red onion caramelized with red Valpolicella Superior wine, Calabrian spianata and Sapori Eoliani’s salina capers Slow Food presidium.
    12
  • MARINAR NEL CANTABRICO
    San Marzano Oro Del Vesuvio tomato, Frantoio Bianco’s taggiasca olives in oil, Cantabrian anchovies fillets and black garlic ointment.
    12.50

SEASONAL SPECIALS

  • ELEMENTO DI STAGIONE 1
    San Marzano Oro Del Vesuvio tomato, Apulian fior di latte mozzarella, radicchio di Treviso IGT caramelized with red wine, sopressa reserve of La Casara dairy in Roncà with Asiago PDO Stravecchio di malga flakes.
    13.50
  • ELEMENTO DI STAGIONE 2
    Natural pumpkin cream, Morlacco cheese from the Castellan dairy, tufts of oven-roasted pumpkin with hints of rosemary, artisanal speck “de na olta” from La Casara dairy in Roncà and crispy mixed roasted seeds (pumpkin, chia, sunflower).
    13.50
  • ELEMENTO DI STAGIONE 3
    Natural artichoke cream, mozzarella di bufala PDO Punto Vitale, fresh artichoke flavoured with parsley, pork ham of the Po valley cooked on the flame and Asiago PDO Stravecchio di malga flakes.
    13.50
  • FATTORE ORTO
    Baked pumpkin cream with rosemary, purple potato chips, black cabbage steamed with Calabrian chili pepper and taggiasca olives, slices of leek and crispy mixed roasted seeds (pumpkin, chia, sunflower).
    12.50

ATELIER'S SPECIALS

  • 5(FORMAGGI)
    Apulian fior di latte mozzarella, tufts of Morlacco cheese from Castellan dairy, blue goat cheese cream from La Casara dairy in Roncà, Asiago PDO Stravecchio di malga chips and sprinkling of smoked ricotta cheese from Castellan dairy. Served with a personal honey dispenser.
    15
  • IL CINGHIALE
    San Marzano Oro Del Vesuvio tomato, Apulian fior di latte mozzarella, black cabbage steamed with Calabrian chili pepper, black garlic and taggiasca olives, slices of Umbrian wild boar and almond flakes.
    16

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

  • 32 VOLTE SÌ
    Apulian burrata cheese from Andria, raw Parma ham Benedicto selection 36 months seasoning, fresh basil emulsion, basil sprouts and sicilian oregano.
    22
  • 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 sprouts and sicilian oregano.
    16

SEASONAL SPECIALS

  • ELEMENTO DI STAGIONE 1
    Apulian burrata cheese Primo Latte from Andria, black cabbage steamed with Calabrian chili pepper, black garlic and taggiasca olives, sopressa reserve of La Casara dairy in Roncà and smoked ricotta flakes from Castellan dairy.
    23
  • ELEMENTO DI STAGIONE 2
    Apulian burrata cheese Primo Latte from Andria, cubes of roasted pumpkin with rosemary scent, artisanal speck “de na olta” from La Casara dairy in Roncà, blue goat cheese fondue and crunchy toasted sunflower seeds.
    20
  • ELEMENTO DI STAGIONE 3
    Apulian burrata cheese Primo Latte from Andria, radicchio di Treviso IGP caramelized with red wine, slices of Umbrian wild boar and Asiago PDO Stravecchio di malga flakes.
    22.50

ATELIER'S SPECIALS

  • APPRODO
    Apulian burrata cheese Primo Latte from Andria, anchovy fillet from the Cantabrian sea, Frantoio Bianco’s genovese pesto PDO, taggiasca olives, semi dry cherry tomato dried in the sun, fresh basil and sicilian oregano.
    22
  • IL NOSTRO CERVO
    Apulian burrata cheese Primo Latte from Andria, purple potato chips, leek cooked in the pan, deer fillet scalded and cooked at low temperature in a delicate marinade of spices and citrus fruits, reduction of mugo pine grappa and honey with almond flakes.
    27
  • MAR D’INVERNO
    Apulian burrata cheese Primo Latte from Andria, black cabbage crunchy chips, purple potato cream and mantis shrimp gratin with homemade bread of our production, parsley, mint and garlic.
    30

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.
    7.50
  • AUTUNNO
    Apulian fior di latte mozzarella from Andria, tufts of baked pumpkin purple potato chips, seasonal pleurotus mushroom and crunchy toasted seeds (pumpkin, chia, sunflower).
    10
  • CIAK SI REGINA
    San Marzano Oro Del Vesuvio tomato, Apulian fior di latte mozzarella, fresh basil and Sicilian oregano.
    6.50
  • CRUDO È MEGLIO
    San Marzano Oro Del Vesuvio tomato, mozzarella di bufala PDO Punto Vitale, raw Padano ham Benedicto selection aged for 36 months and fresh basil.
    15.50
  • 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
  • MARINAR
    San Marzano Oro Del Vesuvio tomato, Frantoio Guglielmi’s Apulian extra virgin olive oil flavoured with black garlic, light fresh minced garlic, basil and sicilian oregano.
    5
  • PADANO ALLA FIAMMA
    San Marzano Oro Del Vesuvio tomato, Apulian fior di latte mozzarella, pork ham of the Po valley cooked on the flame and seasonal pleurotus mushroom cooked in the oven with Belgian centrifuge butter, sage and rosemary.
    12

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, fresh basil leaf, sicilian oregano and round of extra virgin olive oil.
    9.00
  • MEDITERRANEO
    Apulian fior di latte mozzarella, semi dry Oro del Vesuvio cherry tomato dried in the sun, genovese pesto PDO, 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, red onion caramelized with red Valpolicella Superior wine, Calabrian spianata and Sapori Eoliani’s salina capers Slow Food presidium.
    12
  • MARINAR NEL CANTABRICO
    San Marzano Oro Del Vesuvio tomato, Frantoio Bianco’s taggiasca olives in oil, Cantabrian anchovies fillets and black garlic ointment.
    12.50

SEASONAL SPECIALS

  • ELEMENTO DI STAGIONE 1
    San Marzano Oro Del Vesuvio tomato, Apulian fior di latte mozzarella, radicchio di Treviso IGT caramelized with red wine, sopressa reserve of La Casara dairy in Roncà with Asiago PDO Stravecchio di malga flakes.
    13.50
  • ELEMENTO DI STAGIONE 2
    Natural pumpkin cream, Morlacco cheese from the Castellan dairy, tufts of oven-roasted pumpkin with hints of rosemary, artisanal speck “de na olta” from La Casara dairy in Roncà and crispy mixed roasted seeds (pumpkin, chia, sunflower).
    13.50
  • ELEMENTO DI STAGIONE 3
    Natural artichoke cream, mozzarella di bufala PDO Punto Vitale, fresh artichoke flavoured with parsley, pork ham of the Po valley cooked on the flame and Asiago PDO Stravecchio di malga flakes.
    13.50
  • FATTORE ORTO
    Baked pumpkin cream with rosemary, purple potato chips, black cabbage steamed with Calabrian chili pepper and taggiasca olives, slices of leek and crispy mixed roasted seeds (pumpkin, chia, sunflower).
    12.50

ATELIER'S SPECIALS

  • 5(FORMAGGI)
    Apulian fior di latte mozzarella, tufts of Morlacco cheese from Castellan dairy, blue goat cheese cream from La Casara dairy in Roncà, Asiago PDO Stravecchio di malga chips and sprinkling of smoked ricotta cheese from Castellan dairy. Served with a personal honey dispenser.
    15
  • IL CINGHIALE
    San Marzano Oro Del Vesuvio tomato, Apulian fior di latte mozzarella, black cabbage steamed with Calabrian chili pepper, black garlic and taggiasca olives, slices of Umbrian wild boar and almond flakes.
    16

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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  • 5 EFFUSIONE
    Three chocolate discs with three different textures: a 46% Bahibe fermented chocolate namelaka with a 55% Caranoa dark chocolate mousse and, to conclude, a 33% Tanariva milk chocolate ganache. An explosion of contrasts.
    7
  • DESSERT COCKTAIL
    Crunchy Sicilian almond cookie with a light coconut mousse. Inside a puree of piña colada and a cake flavored with pineapple, decorated with a diced of spadelled pineapple and gold.
    6,5
  • IL BOSCO IN ESTATE
    Crunchy Sicilian almond cookie with a tonka bean mousse, dark chocolate namelaka 70% with inside a cocoa cake and black cherries pieces. All decorated with dark chocolate.
    6.5
  • PROFUMO DI FRESCHEZZA
    Salted peanut crumble with an enveloping white chocolate and lemon mousse. Inside, a soft heart of passion fruit decorated with a mango gel and lime zest.
    6