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

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.

THE CLASSICS
SEASONAL SPECIALS
ATELIER'S SPECIALS
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
SEASONAL SPECIALS
ATELIER'S SPECIALS
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
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.

THE EVERGREENES
SEASONAL SPECIALS
ATELIER'S SPECIALS
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.

DESSERT
