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

perchè fattore f

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.

gallery-2-fattore-f

THE EVERGREENS

  • BIANCO ROSSO
    San Marzano Oro Del Vesuvio tomato, mozzarella di bufala PDO Punto Vitale, fresh basil, sicilian oregano and round of extra virgin olive oil.
    9.00
  • MEDITERRANEO
    Apulian fior di latte mozzarella, yellow and red pacchetelle tomato from the Vesuvio Piennolo, genovese pesto PDO, Frantoio Bianco’s taggiasca olives, 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 wine, Calabrian spianata 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
    San Marzano Oro Del Vesuvio tomato, mozzarella di bufala PDO Punto Vitale, fried striped eggplant, bufala parmesan aged at least 24 months, Apulian extra virgin olive oil flavoured with fresh mint.
    12
  • ELEMENTO DI STAGIONE 2
    Apulian fior di latte mozzarella, yellow and red peppers baked with seasonal herbs, Ariccia Leoni IGP porchetta and diced Francia Brie cheese.
    13.5
  • ELEMENTO DI STAGIONE 3
    Apulian fior di latte mozzarella, green beans steamed with Belgian centrifuge butter, pork ham of the Po valley cooked on the flame and flakes of smoked ricotta cheese La Casara dairy.
    13
  • FATTORE ORTO
    San Marzano Oro Del Vesuvio tomato, baked seasonal vegetables (elbergine, red and yellow peppers, zucchini, red Tropea onion. . . ) ratatouille, smoked ricotta cheese from La Casara dairy and a round of extra virgin olive oil from Apulia flavored with hints of citrus.
    12.5

ATELIER'S SPECIALS

  • LA PRATAIOLA
    Apulian fior di latte mozzarella, seasonal finferlo mushroom sautéed in a pan with fresh parsley and black garlic, pork ham of the Po valley cooked on the flame and flakes of Asiago Stravecchio di Malga cheese.
    14
  • LO SPADA
    Green zucchini cream, bufala mozzarella PDO, Cuore di Bue tomato concassé, smoked and sliced swordfish and crispy baked pine nuts.
    16

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
    Apulian burrata cheese from Andria, Raw Parma ham 32 months seasoning and fresh basil leaves.
    23
  • DA SUD A NORD
    Apulian burrata cheese from Andria, yellow and red pacchetelle tomato from the Vesuvio Piennolo cooked confit in a selected marinade of fruits and aromatic herbs, basil and fresh sicilian oregano.
    16

SEASONAL SPECIALS

  • ELEMENTO DI STAGIONE 1
    Apulian burrata cheese from Andria, anchovy fillet from the Cantabrian Sea, Frantoio Bianco’s genovese pesto PDO, taggiasca olives, Semi Dry Oro del Vesuvio tomato dried in the sun, fresh basil and sicilian oregano.
    22
  • ELEMENTO DI STAGIONE 2
    Apulian burrata cheese from Andria, creamy green zucchini, pork ham of the Po valley cooked on the flame, yellow zucchini slices baked in the oven with thyme and flakes of Asiago Stravecchio di Malga PDO.
    21
  • ELEMENTO DI STAGIONE 3
    Apulian burrata cheese from Andria, seasonal porcino mushroom cooked in a pan with Belgian centrifuge butter and seasoned with fresh chopped parsley and black garlic with flakes of Scorzone Nero Azz. Savini truffle.
    24.5

ATELIER'S SPECIALS

  • ALL’INGLESE
    Apulian burrata cheese from Andria, green beans in double cooking, English roast beef, crispy baked pine nuts and homemade mayonnaise with Dijon mustard.
    24
  • LA PORCINA
    Apulian burrata cheese from Andria, seasonal porcino mushroom baked in the oven, Ariccia Leoni IGP porchetta and bufala cheese flakes matured for at least 24 months.
    23.5
  • ROSSO DI MAZZARA
    Apulian burrata cheese from Andria, red Mazzara del Vallo shrimp, slices of Scorzone Nero Azz. Savini truffle and round of Himalayan pink salt.
    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, Clabrian spianata.
    7.5
  • CIAK SI REGINA
    San Marzano Oro Del Vesuvio tomato, Apulian fior di latte mozzarella, fresh basil and Sicilian oregano.
    6.5
  • CRUDO È MEGLIO
    San Marzano Oro Del Vesuvio tomato, mozzarella di bufala PDO Punto Vitale, raw Padano ham aged for 32 months and fresh basil.
    15.5
  • ESTATE
    Apulian fior di latte mozzarella from Andria, seasoned Cuore di Bue tomato concassè, yellow zucchini baked with lemon thyme, steamed green beans and crispy mix of roasted seeds (pumpkin, chia, sunflower).
    10
  • IMPRECISA
    Apulian fior di latte mozzarella, yellow and red pacchetelle tomato from the Vesuvio Piennolo, smoked ricotta flakes from La Casara dairy, basil sprouts, sicilian oregano and round of extra virgin olive oil.
    10
  • MARINAR
    San Marzano Oro Del Vesuvio tomato, 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 fresh champignon mushroom.
    11

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.

gallery-1-fattore-f

THE EVERGREENES

  • BIANCO ROSSO
    San Marzano Oro Del Vesuvio tomato, mozzarella di bufala PDO Punto Vitale, fresh basil, sicilian oregano and round of extra virgin olive oil.
    9.00
  • MEDITERRANEO
    Apulian fior di latte mozzarella, yellow and red pacchetelle tomato from the Vesuvio Piennolo, genovese pesto PDO, Frantoio Bianco’s taggiasca olives, 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 wine, Calabrian spianata 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
    San Marzano Oro Del Vesuvio tomato, mozzarella di bufala PDO Punto Vitale, fried striped eggplant, bufala parmesan aged at least 24 months, Apulian extra virgin olive oil flavoured with fresh mint.
    12
  • ELEMENTO DI STAGIONE 2
    Apulian fior di latte mozzarella, yellow and red peppers baked with seasonal herbs, Ariccia Leoni IGP porchetta and diced Francia Brie cheese.
    13.5
  • ELEMENTO DI STAGIONE 3
    Apulian fior di latte mozzarella, green beans steamed with Belgian centrifuge butter, pork ham of the Po valley cooked on the flame and flakes of smoked ricotta cheese La Casara dairy.
    13
  • FATTORE ORTO
    San Marzano Oro Del Vesuvio tomato, baked seasonal vegetables (elbergine, red and yellow peppers, zucchini, red Tropea onion. . . ) ratatouille, smoked ricotta cheese from La Casara dairy and a round of extra virgin olive oil from Apulia flavored with hints of citrus.
    12.5

ATELIER'S SPECIALS

  • LA PRATAIOLA
    Apulian fior di latte mozzarella, seasonal finferlo mushroom sautéed in a pan with fresh parsley and black garlic, pork ham of the Po valley cooked on the flame and flakes of Asiago Stravecchio di Malga cheese.
    14
  • LO SPADA
    Green zucchini cream, bufala mozzarella PDO, Cuore di Bue tomato concassé, smoked and sliced swordfish and crispy baked pine nuts.
    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

banner-dolci
  • 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
BACARO DELLA PIZZA SRL
Via A. Giuriolo, 2 36100 Vicenza

Fattore F facebook Fattore F facebook

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

Created by TreeLab Agency 2018