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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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 sprouts, Sicilian oregano and round of Frantoio Guglielmi’s extra virgin olive oil.
    9.50
  • 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.
    14.00
  • BIANCO ROSSO 6 A 0
    San Marzano Oro Del Vesuvio tomato, mozzarella di bufala PDO, basil sprouts, basil sprouts, cherry tomato caviar Al Cornoer farm, Sicilian oregano and round of extra virgin olive oil Frantoio Guglielmi.
    11.00
  • IMPRECISA
    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.
    12.50

SEASONAL SPECIALS

  • ELEMENTO DI STAGIONE 1
    Apulian fior di latte mozzarella, Treviso radish caramlized with red wine, artisanal soppressa from La Casara dairy and flakes of Asiago stravecchio di malga.
    14.00
  • ELEMENTO DI STAGIONE 2
    Creamy natural pumpkin, Apulian fior di latte mozzarella, artisanal speck “De’ na olta”, diced pumpkin with scent of rosemary and flakes of canestrato pecorino from La Casara dairy.
    14.00
  • ELEMENTO DI STAGIONE 3
    Cream of natural artichokes, mozzarella di bufala PDO, slices of fresh artichokes with parsley, plurotus mushrooms, ham cooked in the flame with Padano pork and flakes of Asiago stravecchio di malga.
    16.00
  • FATTORE ORTO
    Natural pumpkin cream, baked purple potato, black cabbage chips, slices of baked leek, plurotus mushroom and crunchy mixed seeds.
    13.50

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
  • IL CINGHIALE
    San Marzano Oro Del Vesuvio tomato, mozzarella di bufala PDO Punto Vitale, sliced Umbro wild boar, steamed black cabbage with taggiasca olives and Calabrian chili, crispy almonds grain.
    16.50
  • LA 5 F
    Apulian fior di latte mozzarella, creamy goat gorgonzola, La casara dairy pecorino canestrato, acacia honey, crispy chips of Asiago stravecchio di malga and smoked ricotta snow.
    15.00

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.
    23.00
  • 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, basil and sicilian oregano.
    16.00

SEASONAL SPECIALS

  • ELEMENTO DI STAGIONE 1
    Apulian burrata cheese from Andria Primo Latte, pumpkin nuts roasted with a scent of rosemary, bacon “De’ na olta” from La Casara dairy, smoked ricotta snow and crispy mixed roasted seeds.
    24.00
  • ELEMENTO DI STAGIONE 2
    Apulian burrata cheese from Andria Primo Latte, black cabbage steamed with Calabrian chili, artisanal soppressa reserve of the La Casara dairy, creamy goat gorgonzola and crispy black cabbage chips.
    23.00
  • ELEMENTO DI STAGIONE 3
    Apulian burrata cheese from Andria, Treviso IGP radish caramelised with red Valpolicella Ripasso wine, sliced Umbrian wild boar and flakes of Asiago cheese stravecchio di malga.
    25.00

ATELIER'S SPECIALS

  • APPRODO
    Apulian burrata cheese from Andria, anchovy fillet from he Sicilian Sea, red and yellow tomato cooked confit, taggiasca olives Frantoio Bianco, capers from the Aeolian islands Slow Food presidium, emulsion of fresh basil and Sicilian oregano.
    23.00
  • IL NOSTRO CERVO
    Apulian burrata cheese from Andria, purple potato chips, sliced of baked leek, roasted deer sirloin and finished at low temperature in a delicate marinade of berries and citrus fruits and a jelly of grappa with mugo pine.
    28.00

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, Apulian fior di latte mozzarella, Calabrian spianata, fresh basil and sicilian oregano.
    8.00
  • AUTUNNO
    Apulian fior di latte mozzarella, Treviso radish caramelized with red wine, pleurotus mushroom with scent of sage, cream of purple potatoes and mixed seeds crunchy.
    12.00
  • CIAK SI REGINA
    San Marzano Oro Del Vesuvio tomato, Apulian fior di latte mozzarella, basil and Sicilian oregano.
    7.00
  • COTTO E PLEUROTUS
    San Marzano Oro Del Vesuvio tomato, Apulian fior di latte mozzarella, flame cooked Coscia Padana ham with pleurotus mushrooms sautéed in a pan with belgian centrifuge butter.
    13.00
  • 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
  • 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

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: ANTICO GENOVESE
    Apulian burrata cheese from Andria, swordfish tartar marinated in orange juice, ancient genoese pesto by Roberto Panizza Bonverre line, cherry tomato caviar from Al Cornoer company and crispy toasted pine nuts.
    27.00
  • ATTO 2: LAMPREDOTTO INZIMINO
    Monococco sandwich stuffed with Apulian fior di latte mozzarella, baked cabbage, lamp redotto by Paolo Gori Bonverre line with tomato, black cabbage and chili and crispy guanciale of black pork Casertana breed. All accompanied by a green sauce of our production.
    30.00
  • ATTO 3: TRIPPA DI BACCALÀ
    Apulian burrata cheese from Andria, cream of purple potatoes, caramelised red onion with Soave Classic white wine Tenuta Solar, cod tripe with taggiasca olives and Sicilian anchovies by Matteo Rizzo Bonverre line.
    30.00

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 sprouts, Sicilian oregano and round of Frantoio Guglielmi’s extra virgin olive oil.
    9.50
  • 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.
    14.00
  • BIANCO ROSSO 6 A 0
    San Marzano Oro Del Vesuvio tomato, mozzarella di bufala PDO, basil sprouts, basil sprouts, cherry tomato caviar Al Cornoer farm, Sicilian oregano and round of extra virgin olive oil Frantoio Guglielmi.
    11.00
  • IMPRECISA
    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.
    12.50

SEASONAL SPECIALS

  • ELEMENTO DI STAGIONE 1
    Apulian fior di latte mozzarella, Treviso radish caramlized with red wine, artisanal soppressa from La Casara dairy and flakes of Asiago stravecchio di malga.
    14.00
  • ELEMENTO DI STAGIONE 2
    Creamy natural pumpkin, Apulian fior di latte mozzarella, artisanal speck “De’ na olta”, diced pumpkin with scent of rosemary and flakes of canestrato pecorino from La Casara dairy.
    14.00
  • ELEMENTO DI STAGIONE 3
    Cream of natural artichokes, mozzarella di bufala PDO, slices of fresh artichokes with parsley, plurotus mushrooms, ham cooked in the flame with Padano pork and flakes of Asiago stravecchio di malga.
    16.00
  • FATTORE ORTO
    Natural pumpkin cream, baked purple potato, black cabbage chips, slices of baked leek, plurotus mushroom and crunchy mixed seeds.
    13.50

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
  • IL CINGHIALE
    San Marzano Oro Del Vesuvio tomato, mozzarella di bufala PDO Punto Vitale, sliced Umbro wild boar, steamed black cabbage with taggiasca olives and Calabrian chili, crispy almonds grain.
    16.50
  • LA 5 F
    Apulian fior di latte mozzarella, creamy goat gorgonzola, La casara dairy pecorino canestrato, acacia honey, crispy chips of Asiago stravecchio di malga and smoked ricotta snow.
    15.00

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