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

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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 CLASSICS

  • BIANCO ROSSO
    San Marzano Oro Del Vesuvio tomato, mozzarella di bufala PDO, basil sprouts, Sicilian oregano and round of Frantoio Guglielmi’s extra virgin olive oil.
    9
  • MEDITERRANEA
    Apulian fior di latte mozzarella, yellow and red confit tomatoes, genoese pesto, Frantoio Bianco’s Taggiasca olives, Sapori Eoliani’s salina capers Slow Food presidium, basil emulsion, fresh basil, Frantoio Guglielmi’s extra virgin olive oil and sicilian oregano.
    13.50
  • 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.
    13.50
  • MARINAR IN SICILIA
    San Marzano Oro Del Vesuvio tomato, Sicilian anchovy fillets, Frantoio Bianco’s taggiasca olives in oil, light garlic ointment, fresh basil and Sicilian oregano.
    13.50

SEASONAL SPECIALS

  • ELEMENTO DI STAGIONE 1
    San Marzano Oro Del Vesuvio tomato, mozzarella di bufala PDO Punto Vitale, purple zebrina eggplant roasted, Parmigiano Reggiano flakes 36 months from Mortaretta dairy and a few drops of emulsified fresh mint.
    13.50
  • ELEMENTO DI STAGIONE 2
    Apulian fior di latte mozzarella, roasted red and yellow peppers, Ariccia porchetta IGP and provolone del Monaco DOP.
    14
  • ELEMENTO DI STAGIONE 3
    Apulian fior di latte mozzarella, mountain bresaola Roen reserve, rocket pesto and pine nuts, Parmigiano Reggiano flakes 36 months from Mortaretta dairy and fresh rocket salad.
    14.50
  • FATTORE ORTO
    Green zucchini cream, fior di latte mozzarella, decomposed ratatouille of caramelised red onion, baked eggplants, yellow and red peppers, slices of yellow zucchini, mixed seeds and smoked ricotta snow from La Casara dairy.
    14

ATELIER'S SPECIALS

  • SALMONE
    Apulian fior di latte mozzarella, salmon tartare from Denmark marinated with orange zest and soy sauce, cuore di bue tomatoes concassè, taggiasca olives and fresh rocket salad.
    16
  • SCORZONE NERO
    Apulian fior di latte mozzarella, fresh sautéed porcini in a pan with Belgian centrifuge butter and truffle flakes Scorzone Nero Savini selection.
    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 CLASSICS

  • 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 Primo Latte, green zucchini cream marinated with thyme, flame cooked ham Coscia Padana, slices of baked yellow zucchini and provolone del Monaco DOP.
    23
  • ELEMENTO DI STAGIONE 2
    Apulian burrata cheese from Andria Primo Latte, Sicilian anchovy, yellow and red tomatoes cooked confit, genoese pesto PDO, Frantoio Bianco’s taggiasca olives fresh basil emulsion and Sicilian oregano.
    23.50
  • ELEMENTO DI STAGIONE 3
    Apulian burrata cheese from Andria, Ariccia porchetta IGP, finferli cooked in a pan with Belgian centrifuge butter and chopped fresh parsley, snow of smoked ricotta cheese from La Casara dairy.
    24

ATELIER'S SPECIALS

  • ROSSO DI MAZARA
    Apulian burrata cheese, raw red prawn from Mazara del Vallo with crystals of pink salt from the Himalayas and flakes of truffle Scorzone Nero Savini selection.
    30
  • TRENTINO
    Apulian burrata cheese from Andria, Trentino carne salada, fresh rocket pesto and pine nuts, Parmigiano Reggiano flakes 36 months from Mortaretta dairy.
    25
  • TRENTINO
    Apulian burrata cheese from Andria, Trentino carne salada, dices of porcino mushroom and truffle flakes Scorzone Nero Savini selection.
    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, 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 E FINFERLI
    San Marzano Oro Del Vesuvio tomato, Apulian fior di latte mozzarella, flame cooked Coscia Padana ham with finferli sautéed in a pan with belgian centrifuge butter.
    13
  • 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
  • ESTATE
    San Marzano Oro Del Vesuvio tomato, Apulian fior di latte mozzarella, yellow cherry tomatoes cooked confit, cuore di bue tomato concassè, fresh basil emulsion, Sicilian oregano and Frantoio Guglielmi’s extra virgin olive oil.
    13
  • 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

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 Frantoio Guglielmi’s extra virgin olive oil.
    9
  • MEDITERRANEA
    Apulian fior di latte mozzarella, yellow and red confit tomatoes, genoese pesto, Frantoio Bianco’s Taggiasca olives, Sapori Eoliani’s salina capers Slow Food presidium, basil emulsion, fresh basil, Frantoio Guglielmi’s extra virgin olive oil and sicilian oregano.
    13.50
  • 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.
    13.50
  • MARINAR IN SICILIA
    San Marzano Oro Del Vesuvio tomato, Sicilian anchovy fillets, Frantoio Bianco’s taggiasca olives in oil, light garlic ointment, fresh basil and Sicilian oregano.
    13.50

SEASONAL SPECIALS

  • ELEMENTO DI STAGIONE 1
    San Marzano Oro Del Vesuvio tomato, mozzarella di bufala PDO Punto Vitale, purple zebrina eggplant roasted, Parmigiano Reggiano flakes 36 months from Mortaretta dairy and a few drops of emulsified fresh mint.
    13.50
  • ELEMENTO DI STAGIONE 2
    Apulian fior di latte mozzarella, roasted red and yellow peppers, Ariccia porchetta IGP and provolone del Monaco DOP.
    14
  • ELEMENTO DI STAGIONE 3
    Apulian fior di latte mozzarella, mountain bresaola Roen reserve, rocket pesto and pine nuts, Parmigiano Reggiano flakes 36 months from Mortaretta dairy and fresh rocket salad.
    14.50
  • FATTORE ORTO
    Green zucchini cream, fior di latte mozzarella, decomposed ratatouille of caramelised red onion, baked eggplants, yellow and red peppers, slices of yellow zucchini, mixed seeds and smoked ricotta snow from La Casara dairy.
    14

ATELIER'S SPECIALS

  • SALMONE
    Apulian fior di latte mozzarella, salmon tartare from Denmark marinated with orange zest and soy sauce, cuore di bue tomatoes concassè, taggiasca olives and fresh rocket salad.
    16
  • SCORZONE NERO
    Apulian fior di latte mozzarella, fresh sautéed porcini in a pan with Belgian centrifuge butter and truffle flakes Scorzone Nero Savini selection.
    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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  • BANANACIOK
    Dark chocolate and hazelnut brownie, 64% Tainori dark chocolate whipped namelaka, Jivara milk chocolate namelaka, banana caramel and toasted hazelnuts.
    8
  • CHEESECAKE TROPICALE
    Cheesecake mousse, exotic fruits sauce, mango brunoise marinated in passion fruit and lime zest, crumble of Breton frolla slightly salty.
    7.50
  • MOKA
    Cocoa biscuit, Jivara milk chocolate ganache, hazelnut and coffee crunch, milk mousse and whipped ganache with coffee and white Opalys chocolate, Guanaja 70% dark chocolate glaze.
    8
  • SWEETS FOR EVERYBODY
    Milk chocolate mousse with almond milk, raspberry coulis, almond biscuit, fresh raspberries and caramelised almond crumbs.
    8
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