WHY OUR NAME FATTORE F?
Our raw material is FLOUR;
A long FERMENTATION process
makes our doughs soft and digestible.
“FRAGRANZA” (Italian for crunchiness) is the final texture our doughs have.
We are the factors making the difference:
FRACCAROLO AND FURLANI
1 - Local and seasonal products
2- Selected raw materials
3- Sourdough starter
4 -Handmade

OUR MENU
Spontanea
``La Spontanea`` is a dough that undergoes a natural (spontaneous) fermentation process, without adding any other yeast to the final product. This process enables the dough to be easily digestible and helps the wheat to release its true, crunchy and full taste.

THE EVERGREENS
SEASONAL SPECIALS
ATELIER'S SPECIALS
LA SENSAZIONE
``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.

THE EVERGREENS
SEASONAL SPECIALS
ATELIER'S SPECIALS
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
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.

THE EVERGREENES
SEASONAL SPECIALS
ATELIER'S SPECIALS
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.

DESSERT
