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

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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.

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THE EVERGREENS

  • BIANCO ROSSO
    San Marzano Oro Del Vesuvio tomato, Mozzarella di Bufala PDO, basil sprouts, Sicilian oregano and round of extra virgin olive oil
    9.00
  • IMPRECISA
    Apulian Fior di latte from Andria, yellow and red pacchetelle tomato from the Vesuvio Piennolo, flakes of smoked ricotta from Castellan dairy, basil sprouts, Sicilian oregano and round of extra virgin olive oil
    11.50
  • PICCA MA NON MORDE
    San Marzano Oro Del Vesuvio tomato, Apulian Fior di latte from Andria, red onion caramelized with red Valpolicella Superior wine, nduja of Spilinga and 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 round of oil flavoured with black garlic
    12.50

SEASONAL SPECIALS

  • ELEMENTO DI STAGIONE 1
    Apulian Fior di latte from Andria, green asparagus seared with Belgian centrifuge butter and seasonal flavours, Artigian Quality Salame Rosa and smoked ricotta flakes from Castellan dairy
    13.50
  • ELEMENTO DI STAGIONE 2
    Fresh steamed peas cream, Mozzarella di Bufala Campana PDO, Black Pig bacon of Casertana breed bred in the wild, flakes of Asiago Stra-vecchio di malga
    13
  • FATTORE ORTO
    Apulian Fior di latte from Andria, red tomato from the Vesuvio Piennolo, fresh steamed peas, red onion caramelized with red wine, bruscandoli to the natural and crunchy with mixed roasted seeds (pumpkin, sunflower, chia)
    12.5

ATELIER'S SPECIALS

  • FIOR DI ZUCCA
    Apulian Fior di latte from Andria, Pumpkin Flowers to the natural, Black Pig bacon of Casertana breed bred in the wild and blue-veined Giallo Blu cheese cream from La Casara dairy
    14.5
  • MICA PIZZA E FICHI
    Apulian Fior di latte from Andria, crunchy Black Pig bacon of Casertana breed bred in the wild, Pecorino cream and pasteurized egg yolk, flakes of Pecorino di Latticauda Slow Food presidium and round of Black Pepper
    14
  • PINNA GIALLA
    Apulian Fior di latte from Andria, Yellow Fin Tuna fillet gently marinated with citrus and seared with Bacco’s Pistachio, caramelized red onion and Frantoio Bianco’s taggiasca olives. Served with personal dispenser for the Soy Sauce.
    16.5

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

  • 32 VOLTE SÌ
    Burrata cheese from Andria, Raw Parma ham 32 months seasoning and fresh Basil sprouts
    22
  • DA SUD A NORD
    Burrata cheese from Andria, yellow pacchetelle tomato from the Vesuvio Piennolo cooked confit in a selected marinade of fruits and aromatic herbs, Basil sprouts and fresh Sicilian oregano
    16

SEASONAL SPECIALS

  • ELEMENTO DI STAGIONE 1
    Burrata cheese from Andria, roasted friggitello green Pepper, Artigian Quality Bolognese Mortadella, stracchino cheese from Castellan dairy and crispy Bacco’s Pistachio grain
    21
  • ELEMENTO DI STAGIONE 2
    Burrata cheese from Andria, White Bassano asparagus seared with Belgian centrifuge butter and aromas, sliced Artigian Quality Salame Rosa, flakes of Asiago Stra-vecchio di malga
    22.50
  • ELEMENTO DI STAGIONE 3
    Burrata cheese from Andria, baked Bruscandoli with Belgian centrifuge butter, crunchy Black Pig bacon of Casertana breed bred in the wild, egg mimosa and blue-veined Giallo Blu cheese cream from La Casara dairy. Served with personal dispenser for the Balsamic Vinegar of Modena.
    25

ATELIER'S SPECIALS

  • LA NOSTRA OCA
    Burrata cheese from Andria, Goose breast seared with Belgian centrifuge butter flavoured with sage and then cooked at low temperature in a delicate marinade of spices and citrus fruits, roasted leek with orange juice and crispy grain of toasted almonds
    25
  • LA TROTA
    Burrata cheese from Andria, dice of steamed White Bassano Asparagus, Trout fillet cooked at low temperature in a marinade of Salina capers, thyme and lemon zest, crispy salad of white and green asparagus with sprinkling of Mullet Bottarga.
    28

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, basil sprouts, Sicilian oregano and round of extra virgin olive oil
    9.00
  • IMPRECISA
    Apulian Fior di latte from Andria, yellow and red pacchetelle tomato from the Vesuvio Piennolo, flakes of smoked ricotta from Castellan dairy, basil sprouts, Sicilian oregano and round of extra virgin olive oil
    11.50
  • PICCA MA NON MORDE
    San Marzano Oro Del Vesuvio tomato, Apulian Fior di latte from Andria, red onion caramelized with red Valpolicella Superior wine, nduja of Spilinga and 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 round of oil flavoured with black garlic
    12.50

SEASONAL SPECIALS

  • ELEMENTO DI STAGIONE 1
    Apulian Fior di latte from Andria, green asparagus seared with Belgian centrifuge butter and seasonal flavours, Artigian Quality Salame Rosa and smoked ricotta flakes from Castellan dairy
    13.50
  • ELEMENTO DI STAGIONE 2
    Fresh steamed peas cream, Mozzarella di Bufala Campana PDO, Black Pig bacon of Casertana breed bred in the wild, flakes of Asiago Stra-vecchio di malga
    13
  • FATTORE ORTO
    Apulian Fior di latte from Andria, red tomato from the Vesuvio Piennolo, fresh steamed peas, red onion caramelized with red wine, bruscandoli to the natural and crunchy with mixed roasted seeds (pumpkin, sunflower, chia)
    12.5

ATELIER'S SPECIALS

  • FIOR DI ZUCCA
    Apulian Fior di latte from Andria, Pumpkin Flowers to the natural, Black Pig bacon of Casertana breed bred in the wild and blue-veined Giallo Blu cheese cream from La Casara dairy
    14.5
  • MICA PIZZA E FICHI
    Apulian Fior di latte from Andria, crunchy Black Pig bacon of Casertana breed bred in the wild, Pecorino cream and pasteurized egg yolk, flakes of Pecorino di Latticauda Slow Food presidium and round of Black Pepper
    14
  • PINNA GIALLA
    Apulian Fior di latte from Andria, Yellow Fin Tuna fillet gently marinated with citrus and seared with Bacco’s Pistachio, caramelized red onion and Frantoio Bianco’s taggiasca olives. Served with personal dispenser for the Soy Sauce.
    16.5

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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  • EXTRA PURO
    Rosemary shortcrust pastry, cocoa powder biscuit, cocoa powder-glazed hazelnut cream filled with dark chocolate mousse and dark chocolate 55% whipped ganache
    8
  • FRESCO INVERNO
    Ginger and mixed seeds crumble, almond and orange smooth cream, milk chocolate mousse with orange jelly, garnished with seasonal citrus fruit and sprouts
    7
  • Il PISTACCHIO
    Pistachio mousse with diced pears and jelly insert on cocoa powder biscuit and almond shortcrust pastry, garnished with roasted pistachio and caramelized pear chips.
    7.5
  • NO-CE
    Almond shortcrust pastry with frangipane (butter and almond cream), pecan praline, caramel chocolate mousse and whipped walnut ganache garnished with dark chocolate and cocoa powder.
    7.5