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

perchè fattore f

THE CHEF RECOMMENDS

Tasting menu (minimum 4 people)

A route specially designed by our pizza chefs to let you taste all the yeasts of Fattore F in an escalation of flavours and consistencies that aims to share among the diners several courses that will follow one after the other.

Cost per person 25€

Beer pairing 15€
Wine pairing 18€

Communicate with our waiters any intolerances or preferences

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 emulsion, fresh basil and Sicilian oregano.
    9.50
  • PICCA MA NON MORDE
    San Marzano Oro Del Vesuvio tomato, fior di latte 100% Italian milk, red onion caramelized with red Valpolicella Superior wine, Bellantone Spilling nduja and Sapori Eoliani’s salina capers Slow Food presidium.
    13.50
  • CRUDO È MEGLIO
    San Marzano Oro del Vesuvio tomato, buffalo mozzarella from Campania PDO, raw ham from Parma selection Benedicto seasoning 36 months, emulsion of basil, fresh basil and oregano.
    16.00
  • BREZZA
    Fior di latte 100% Italian milk, crunchy escarole, yellow and red tomatoes roasted in the oven with citrus fruits and aromatic herbs, Sicilian anchovy fillet, taggiasche olives, basil emulsion, fresh basil and Sicilian oregano.
    14.50

SEASONAL SPECIALS

  • ELEMENTO DI STAGIONE 1
    Fior di latte 100% Italian milk, white asparagus from Bassano steamed, cooked Padano ham cooked over a flame, cheese fondue caciotta with Calabrian chili Roncolato family.
    15.00
  • ELEMENTO DI STAGIONE 2
    Natural cream of peas, fior di latte mozzarella 100% Italian milk, pork cup aged in red wine Valpolicella, snow of pecorino canestrato.
    14.00
  • ELEMENTO DI STAGIONE 3
    Green asparagus cream, fior di latte mozzarella 100% Italian milk, bruscandoli sautéed in black pig lard, fresh salad of white asparagus from Bassano, egg mimosa, cheese flakes Bastardo del Grappa and caviar from Aceto di Modena.
    16.50

ATELIER'S SPECIALS

  • A-A-AMATRICIANA
    San Marzano Oro Del Vesuvio tomato restricted, crispy guanciale of black pig Casertana breed, snow of pecorino canestrato and round of black pepper.
    14.50
  • Fior Di Zucca Bolognese
    Fior di latte 100% Italian milk, pastel pumpkin flowers, mortadella bolognese by Simona Scapin, caciotta cheese fondue with Calabrian chili and lemon pearls.
    16.00
  • LA 5 F
    Fior di latte 100% Italian milk, Bastardo del Grappa cheese, snow of pecorino canestrato cheese dairy La Casara, fondue of caciotta with Calabrian chili Roncolato family, smoked ricotta flakes, crunchy walnuts and acacia honey.
    15.50
  • MICA PIZZA E FICHI
    Fior di latte 100% Italian milk, crunchy pork guanciale black Caserta breed, CarboCrema (pasteurized yolk, Grana, pecorino, pepper), snow of pecorino canestrato and black pepper.
    15.00
  • PINNA GIALLA
    Fior di latte 100% Italian milk, yellow fin tuna fillet seared in a pan with sake, ginger and honey, caramelized red onion with white wine Soave, fresh edamame bean, crispy nori seaweed dried and pipette with soy sauce.
    17.00
  • SOSTANZA
    Fior di latte 100% Italian milk, pulled of marinated pork cup in a mix of spices and herbs for 24h, smoked and cooked at low temperature with cherry wood for 10h, fresh green asparagus salad and lemon balls.
    16.50

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, basil emulsion, fresh basil and sicilian oregano.
    23.00
  • APPRODO
    Apulian burrata of Andria, anchovy fillet of the Sicilian Sea, yellow and red cherry tomatoes cooked confit, taggiasche olives of Frantoio Bianco, capers of the Aeolian islands Slow Food presidium, emulsion of basil, fresh basil and Sicilian oregano.
    23.00
  • 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, fresh basil and sicilian oregano.
    16.00

SEASONAL SPECIALS

  • ELEMENTO DI STAGIONE 1
    Apulian burrata from Andria, Padano ham cooked on the flame, pastel pumpkin flowers, cream of fresh peas and smoked ricotta snow.
    23.50
  • ELEMENTO DI STAGIONE 2
    Apulian burrata from Andria, Bolognese mortadella from Simona Scapin, salad with fresh puntarelle, caciotta cheese fondue with Calabrian chilli family Roncolato and crunchy pistachio grain.
    25.00
  • ELEMENTO DI STAGIONE 3
    Apulian burrata di Andria, bruscandoli al cartoccio, pork cup aged in red wine Valpolicella, egg mimosa, home-made mayonnaise and caviar of Balsamic Vinegar of Modena IGP.
    25.00
  • ELEMENTO DI STAGIONE 4
    Apulian burrata di Andria, yellow fin tuna fillet seared in a pan with sake, ginger and honey, crispy green asparagus salad, lemon pearls and roasted yellow and red tomatoes.
    26.50

ATELIER'S SPECIALS

  • ALLA BUSARA
    Apulian burrata from Adria, Busara cuttlefish (cooked in Oro del Vesuvio tomato with onion, mint, basil, marjoram), steamed fresh peas and fried polenta cubes.
    28.00
  • BACARO
    Fior di latte 100% Italian milk, crunchy escarole leaf, creamed Venetian cod, caramelized red onion with white wine Soave and oil flavored with curly parsley.
    26.00
  • BBQ DUCK
    Apulian burrata of Adria, goose breast marinated and smoked gently for 5h at low temperature, Shiitake mushrooms fried with Belgian centrifuge butter, salad of puntarelle, lemon balls and toasted almonds.
    30.00

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, fior di latte mozzarella 100% Italian milk, Calabrian spianata, basil emulsion, fresh basil and sicilian oregano.
    9.00
  • CIAK SI REGINA
    San Marzano Oro Del Vesuvio tomato, fior di latte mozzarella 100% Italian milk, fresh basil, basil emulsion and Sicilian oregano.
    7.00
  • COTTO SHIITAKE
    San Marzano Oro del Vesuvio tomato, Apulian mozzarella fior di latte, cooked ham of cooked Padana thigh and mushroom Shiitake sautéed in a pan with Belgian centrifuge butter, fresh basil and oil with curly parsley.
    13.00
  • IMPRECISA
    Fior di latte mozzarella 100% Italian milk, yellow and red tomatoes roasted in the oven with citrus and aromatic herbs, La Casara cheese factory smoked ricotta flakes, basil emulsion, fresh basil and sicilian oregano.
    12.00
  • 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
  • MARINAR IN SICILIA
    San Marzano Oro Del Vesuvio tomato, taggiasca olives in Frantoio Bianco olive oil, sicilian anchovy fillet, light garlic ointment, basil emulsion, fresh basil and sicilian oregano.
    14.50
  • MEDITERRANEA
    Fior di latte 100% Italian milk, yellow and red tomatoes cooked confit, capers of salt Presidio Slow Food, olives taggiasche, ancient pesto alla genovese chef Roberto Panizza, fresh basil and oregano.
    14.50
  • PICCA MA…
    San Marzano Oro Del Vesuvio tomato, fior di latte mozzarella 100% Italian milk, Spilinga nduja, caramelized red onion, taggiasca olives, basil emulsion, fresh basil and oregano.
    12.50
  • PRIMAVERA
    Cream of fresh peas, fior di latte mozzarella 100% Italian milk, pumpkin flowers in batter, roasted Shiitake mushrooms in the oven, toasted mixed seeds and round of extra virgin olive oil flavored with citrus.
    12.50
  • PUNTARELLA
    Fior di latte 100% Italian milk, Calabrian spianata, fresh salad of puntarella and mushroom Shiitake sautéed in a pan with Belgian centrifuge butter.
    14.00

MONOCOCCO

Mixed yeast mixture with ancient grain of whole spelt “MONOCOCCO”, spread on crystals of corn, a characteristic and marked taste that know how to give value to our land, flavours and scents of the past accompanied by a crunchiness never seen before. Specially designed for recipes in combination with Bonverre products.
Bonverre’s payoff sums up our mission: to disseminate, pass on and safeguard all the knowledge behind an authentic recipe.
Bonverre is the narrato. The protagonists of the stories are the territories, the people, the recipes.

MONOCOCCO

  • ATTO 1: IL PULLED
    Fior di latte 100% Italian milk, pork cup marinated in a mix of spices and herbs for 24h, smoked and cooked at low temperature with cherry wood for 10h, caramelized red onion with red wine Valpolicella, crisp leaves of fresh escarole and BBQ sauce home-made.
    28.00
  • ATTO 2: MANTECATO
    Cream of fresh peas steamed, cod creamed Venetian style, crunchy pork guanciale black Caseran breed and toasted pine nuts.
    30.00
  • ATTO 3: BASSANO
    Apulian burrata di Andria, Padano ham cooked on the flame, white asparagus cube of Bassano cooked with Belgian centrifuge butter, Bastardo del Grappa cheese flakes and home-made mayonnaise.
    26.00

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 emulsion, fresh basil and Sicilian oregano.
    9.50
  • PICCA MA NON MORDE
    San Marzano Oro Del Vesuvio tomato, fior di latte 100% Italian milk, red onion caramelized with red Valpolicella Superior wine, Bellantone Spilling nduja and Sapori Eoliani’s salina capers Slow Food presidium.
    13.50
  • CRUDO È MEGLIO
    San Marzano Oro del Vesuvio tomato, buffalo mozzarella from Campania PDO, raw ham from Parma selection Benedicto seasoning 36 months, emulsion of basil, fresh basil and oregano.
    16.00
  • BREZZA
    Fior di latte 100% Italian milk, crunchy escarole, yellow and red tomatoes roasted in the oven with citrus fruits and aromatic herbs, Sicilian anchovy fillet, taggiasche olives, basil emulsion, fresh basil and Sicilian oregano.
    14.50

SEASONAL SPECIALS

  • ELEMENTO DI STAGIONE 1
    Fior di latte 100% Italian milk, white asparagus from Bassano steamed, cooked Padano ham cooked over a flame, cheese fondue caciotta with Calabrian chili Roncolato family.
    15.00
  • ELEMENTO DI STAGIONE 2
    Natural cream of peas, fior di latte mozzarella 100% Italian milk, pork cup aged in red wine Valpolicella, snow of pecorino canestrato.
    14.00
  • ELEMENTO DI STAGIONE 3
    Green asparagus cream, fior di latte mozzarella 100% Italian milk, bruscandoli sautéed in black pig lard, fresh salad of white asparagus from Bassano, egg mimosa, cheese flakes Bastardo del Grappa and caviar from Aceto di Modena.
    16.50

ATELIER'S SPECIALS

  • A-A-AMATRICIANA
    San Marzano Oro Del Vesuvio tomato restricted, crispy guanciale of black pig Casertana breed, snow of pecorino canestrato and round of black pepper.
    14.50
  • Fior Di Zucca Bolognese
    Fior di latte 100% Italian milk, pastel pumpkin flowers, mortadella bolognese by Simona Scapin, caciotta cheese fondue with Calabrian chili and lemon pearls.
    16.00
  • LA 5 F
    Fior di latte 100% Italian milk, Bastardo del Grappa cheese, snow of pecorino canestrato cheese dairy La Casara, fondue of caciotta with Calabrian chili Roncolato family, smoked ricotta flakes, crunchy walnuts and acacia honey.
    15.50
  • MICA PIZZA E FICHI
    Fior di latte 100% Italian milk, crunchy pork guanciale black Caserta breed, CarboCrema (pasteurized yolk, Grana, pecorino, pepper), snow of pecorino canestrato and black pepper.
    15.00
  • PINNA GIALLA
    Fior di latte 100% Italian milk, yellow fin tuna fillet seared in a pan with sake, ginger and honey, caramelized red onion with white wine Soave, fresh edamame bean, crispy nori seaweed dried and pipette with soy sauce.
    17.00
  • SOSTANZA
    Fior di latte 100% Italian milk, pulled of marinated pork cup in a mix of spices and herbs for 24h, smoked and cooked at low temperature with cherry wood for 10h, fresh green asparagus salad and lemon balls.
    16.50

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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  • CHARLOTTE DI TIRAMISU
    Biscuit Savoyard, mascarpone mousse, coffee wet and coffee icing and milk chocolate.
    7.50
  • CITRUS
    Corn tartlet, lemoncurd, lime namelaka and creamy coconut.
    7.00
  • FIOR DI LAVANDA
    Bavarian with white chocolate and lavender, creamy pistachio, raspberry gelèe and pistachio rocher icing. (Gluten free)
    8.00
  • SACHER
    Sacher biscuit alternated with layers of apricot jam and chocolate icing.
    8.00
  • SWEETS FOR EVERYBODY
    Hazelnut biscuit, apricot confit, white chocolate mousse with tonka bean.
    8.00