This place has the mark of ITALIAN EXCELLENCE 2024
Questo locale ha il marchio di ECCELLENZE ITALIANE 2024
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Eugenio Iannella – 2 brushes as a contemporary artist of the Arcimboldo d'oro pizza. 11th place in the world championship of pizza without borders in the classic pizza category and 200th place in the world as the best pizza chef. (1)
The Arcimboldo online magazine takes its name from the 16th century painter Giuseppe Arcimboldo because the artist created the famous "Composite Heads", paintings that revealed a human figure by putting together fruit, vegetables, fish and kitchen products. “The Golden Arcimboldo” or the golden figurine with a modern and stylized shape, created by the 3D Artist Francesco Conte, expert in lighting and look dev www.frankwy.com, was created to reward the Artists of Taste, in Italy and abroad , that is, those who, with their profession and divided into specific categories, meet the following requirements in the food and wine sector: "Artists of Taste, custodians and ambassadors of ancient arts, capable of knowing how to narrate history, of communicating the culture of their own territory, looking to the future and keeping up with the times and trends, with uniqueness and emotional capacity". The Golden Arcimboldo is also equivalent to the symbol of the Golden Brush, used by artists to create their works. After a series of evaluations by communication and gastronomic professionals, deserving Taste Artists became part of the L'Arcimboldo guide with the awarding of one to three Golden Brushes and during the award ceremony at the Grand Hotel Capodimonte they received the prestigious plaque showing the awarded Golden brushes. Eugenio Iannella, owner and pizza chef of Pizzeria Civico 25, comes from Castel Bolognese in the province of Ravenna and received the 2Golden brushes plaque in the Sala Carlo III of the Grand Hotel Capodimonte in Naples. Eugenio Iannella's professional history is incredible, full of courage, determination and will. He inaugurated his pizzeria in 2020, when in the midst of Covid, a very difficult moment which saw the closure of several businesses, with his wife Lisa, who supports him and encourages him to take the big step, they gave life to "Civico 25", reporting a place that was once used as a bar is in business. The business grows, with excellent customer feedback, but in May 2023, the flood wipes out the efforts made and destroys the important investment made within those walls. Eugenio and Lisa, despite everything, force themselves, roll up their sleeves and with obvious sacrifices, in just a few months manage to relaunch and even stand out for their pizza and the service offered at the Pizzeria Civico 25. Thirty seats, furnished in a simple, which increase in summer when the tables are also outside and the scent of Eugenio's pizza spreads under the arcades. A family management linked to traditions, a welcoming atmosphere from which you can perceive the commitment and passion expressed. The tenacity of the Iannella family in Castel Bolognese has been greatly appreciated, the Pizzeria Civico 25 is an encouraging sign, considering that after the recent flood events, in the stretch of portico, which goes from the square to the traffic lights towards Faenza, once characterized by shops sequentially, today there are only three locations open. "Fortune favors the bold".
Our takeaway pizzas are produced as soon as you arrive at the pizzeria, so that we can deliver the freshly baked pizzas to you and allow you to enjoy them while they are still hot. By making the pizzas at the moment it is possible that the collection requires a wait of 0-15 minutes
Our philosophy is based on two simple principles and they are: research and quality.
La nostra filosofia si basa su due semplici principi e sono: ricerca e qualità.
Our pizza is made with careful and methodical preparation. • 0 flour • Wholemeal flour • Rice flour • Only 1% mother yeast. • Only 75% hydration with natural mineral water • Only 3% salt • And finally extra virgin olive oil. NB We absolutely do not use frozen products on our pizzas. Now sit back, relax, but above all feel at home, Civico 25 is a family.
It all starts here, with my dough! There are years of study and courses, of experimentation, made with selected flours, lots of bottled natural mineral water (levissima), only 3% Cervia salt, 0.5% mother yeast, Brisighella olive oil and a long leavening almost 72 hours, hand-shaved, seasoned only with the best quality ingredients. A mix of type flours, rice flour, wholemeal and type 0 with wheat germ with low protein content, with a very low strength and hydration at the limit of processing, to have a soft, light, crunchy and above all digestible dough. . We use very little salt because salt increases the strength of gluten and creates digestion problems and very little yeast and we keep everything at a pleasant room temperature. Years of experience in my work have taught me to give only quality to my clients.
Products used by us of first quality and above all at 0 km
Prodotti usati da noi di prima qualità e soprattutto a km 0
All our products are selected with careful evaluation. We use 0 km products and use 100% Italian products. In our pizzas we absolutely do not use frozen products but instead use a fresh product. Our tomato sauce is a very popular and well-known tomato sauce, born here in Emilia Romagna. Mutti tomato sauce is a complete sauce rich in vitamins and without preservatives. The mozzarella we use is a fior di latte mozzarella 100% Italian milk produced by the Sorrento dairy, cooked ham, and a ham without added polyphosphates and above all non-fat. Our cooked ham is smoked from Prague. The raw ham is Parma Dop. The grated Reggiano cheese is vintage. The olive oil is from Brisighella from the Aldo Laghi company with which we collaborate and where we are supplied with the Moretto artichoke and Orsolino garlic as well as tomatoes and tomato sauce from Brisighella which we use in some particular pizzas. Our basil is from Casola Valsenio, Calabrian mountain oregano, yellow tomatoes from Vesuvius and red datterino tomatoes from Pachino. We collaborate with a large product company called Demetra. Our salt is from Cervia. We want to be quality and not quantity.
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Bitters, grappa and liqueurs (1)
Wide choice of non-commercial but very high quality bitters.
High quality bitters, liqueurs and grappa, ask us for advice and we will give you the best grappa or the best bitter or liqueur. The quality of what you drink is important to us.
Price5,00 €
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food
Neapolitan Montanare (2)
Montanare: Pizza dough fried in sunflower seed oil. Long leavening dough which makes them soft like a cloud.
A mixed fried dish of Romagna quality and beyond. Total 16 pieces of: Polenta stick with rosemary Asparagus in Romagnoli batter Battered onion rings. Cremini Romagnoli Artichokes in Brisighella batter
Price12,00 €
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Fried (3)
The frying oil is changed at least twice a week and we use sunflower seed frying oil
Pizza bread, DOP Parma ham, DOP buffalo stracciatella, rocket and fresh tomato.
Price13,50 €
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Maxi Family pizza for takeaway only (10)
The maxi Family pizza is a very large, round pizza with a diameter of 50 cm. Suitable for families or meeting with friends. From this pizza you get eight large triangle pizza slices.
Mutti tomato sauce, Sorrentina fior di latte mozzarella, German sausage, French fries with skin, basil from Casola Valsenio and olive oil from Brisighella
Mutti tomato sauce, fior di latte mozzarella from Sorrentina, cooked ham from Prague, fresh Champion mushrooms from Romagna, basil from Casola Valsenio and olive oil from Brisighella
Mutti tomato sauce, buffalo mozzarella DOP Paestum, basil from Casola Valsenio and olive oil from Brisighella, grated vintage parmesan.
Price28,00 €
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Flattened cartwheel pizza...nb no for takeaway! too big. (4)
Rolled out thinly, almost without a border, until it overflows the plate. Distinguishing features: thin, wider than the plate, satisfying for the eyes and stomach and with an almost imperceptible edge. This is the classic "wagon wheel" pizza, as the poet Velardiniello sang in 1500. It has an irregular shape and is soft and thin, excellent to eat even standing up folding it into a wallet. The true Neapolitan in fact cuts the entire disc into 2 or maximum 4 parts. Only in flavours: Margherita, Regina Margherita, Marinara and Monaco. Reaching a diameter of approximately 35-36 centimeters against the canonical 25-30 (to fit comfortably inside the classic 33 centimeter pizza plate).
Margherita cartwheel pizza from the old neapolitan tradition
Pizza Margherita a ruota di carro della vecchia tradizione Napoletana
Margherita cartwheel pizza from the old Neapolitan tradition. Cartwheel pizza from the old Neapolitan tradition. Very flat and wide. Very tasty and one of a kind. Mutti tomato sauce, Sorrentina fior di latte mozzarella, Casola Valsenio basil, grated Reggiano cheese, Brisighella olive oil
Summer Monaco with wagon wheel Famous square in Naples with a tighter wagon wheel and with a small edge. Provola del Monaco (Provolone del Monaco is a cheese obtained from the processing of Agerolese cow's milk). Mutti tomato sauce, basil, grated vintage parmigiano reggiano, olive oil from Brisighella Aldo Laghi and
Wagon wheel pizza Marinara Dop Wagon wheel pizza from the old Neapolitan tradition, wide and rolled out. Very tasty and one of a kind. Mutti tomato sauce, Orsino garlic from Brisighella, Casola Valsenio basil, olive oil from Brisighella
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Top ten of the most requested pizzas at civico 25 (10)
Rebirth This wonder has a great feeling. It was created after the flood of May 17, 2023. We thought of this pizza to be reborn after a catastrophe, which bent us but did not break us. This pizza brought us to 11th place at the 2024 World Pizza Without Borders Championship in Rimini. Mutti tomatoes, Conselice cream stracciatella, Cantarbian anchovies, red and yellow cherry tomatoes, stemmed capers, Brisighella olive oil, Casola Valsenio basil and Calabrian oregano
PARMIGIANA Mozzarella Fior Sorrentina, fried aubergine at km 0, 36 month vintage Parmigiano Reggiano, Mutti tomato sauce, stracciatella from Conselice cream delicacies, crunchy Tropea onion at the end of cooking, Casola Valsenio basil and Calabrian mountain oregano
Fior di latte Sorrentina mozzarella, Norcia black truffle cream, Parma DOP raw ham, 100g buffalo burrata on the finish and Neapolitan tarallo flakes on the finish, Casola Valsenio basil and Calabrian mountain oregano
Moretto artichoke cream, grated Reggiano cheese, fior di latte mozzarella from Conselice, Moretto artichokes finely chopped and marinated with Sorrento oil and lemon, Mora Romagnola Zattaglia cheek, Casola Valsenio basil and Brisighella olive oil. The taste of this pizza is truly surprising but above all a certainly indelible experience. The ending will surprise you.
Price15,00 €
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Pizza (31)
Pizza is not a first course. Pizza is not a second course. All our pizzas are leavened for 72 hours. Three types of flour, rice flour to give crunchiness, wholemeal flour to give more digestibility and 0 flour with wheat germ to give softness. We only use 3% Cervia salt, 0.5% mother yeast and 80% hydration with Levissima bottled natural mineral water. To finish, extra virgin olive oil from Brisighella. Pizza is not a food. Pizza is the essence of happiness. Quality in raw materials, first and foremost. This means knowing how to offer a perfect pizza where, in addition to a dough prepared with the best flours, there are quality ingredients. It's about knowing how to choose a pizzeria while being wary of excessively low prices and overcrowded places, under penalty of a guaranteed night of searching for water and tossing and turning in bed due to unlikely doughs and second-rate ingredients. Because, it must be remembered once again, pizza is no longer just a street food to be consumed in a hurry, but can well represent a new expression of the border with cuisine, even high cuisine.
Mutti tomato, Sorrentina fior di latte mozzarella, fresh field mushrooms (Valentina Minerbio Bologna Agricultural Company), cooked Prague ham (Prague rosciutto is a cooked ham smoked with beech wood typical of the Bohemian tradition), Moretto di Brisighella artichokes, black olives Taggiasche Ponente Ligure, Brisighella oil and basil from Casola Valsenio.
Sorrento fior di latte mozzarella, Mutti tomato, smoked scamorza, fried local courgettes in slices, fried local aubergines, baked local farmer's peppers and any seasonal local 0 km vegetables.
This wonder has a great feeling. It was created after the flood of May 17, 2023. We thought of this pizza to be reborn after a catastrophe, which bent us but did not break us. This pizza brought us to 11th place at the 2024 World Pizza Without Borders Championships in Rimini. Mutti tomatoes, Conselice cream stracciatella, Cantarbian anchovies, red and yellow cherry tomatoes, stemmed capers, Brisighella olive oil, Casola Valsenio basil and Calabrian oregano.
Fior Sorrentina mozzarella, fried aubergine at km 0, 36-month vintage parmigiano reggiano, Mutti tomato sauce, stracciatella from the Conselice cream delicacies, crunchy Tropea onion at the end of cooking, Casola Valsenio basil and Calabrian mountain oregano.
Fior di latte Sorrentina mozzarella, Norcia black truffle cream, Parma DOP raw ham, 100g buffalo burrata on the finish and Neapolitan tarallo flakes on the finish, Casola Valsenio basil and Calabrian mountain oregano
Moretto artichoke cream, grated Reggiano cheese, fior di latte mozzarella from Conselice, Moretto artichokes finely chopped and marinated with Sorrento oil and lemon, Mora Romagnola Zattaglia cheek, Casola Valsenio basil and Brisighella olive oil. The taste of this pizza is truly surprising but above all a certainly indelible experience. The ending will surprise you.
A revisited pizza of the traditional marinara pizza. Creamy yellow datterino tomatoes from Vesuvius, fresh yellow datterino tomatoes, Casola Valsenio basil, Orsino garlic from Brisighella and olive oil from Brisighella Aldo Laghi.
White base with fior di latte mozzarella from Latteria Sorrentina, yellow cherry tomatoes from Vesuvius, Callipo tuna, caper fruits from Pantelleria, Casola Valsenio basil, freshly grated lemon from the Amalfi Coast, olive oil from Brisighella Aldo Laghi, Calabrian mountain oregano, flakes of crunchy Sicilian tomatoes and Sila flowers.
White base with Sorrento fior di latte mozzarella. At the end of cooking: Romagnola rocket, red drops of non-spicy sweet chillies, Bologna PGI mortadella, grated Sorrento lemon, grated vintage Reggiano cheese, almond oil and Modena balsamic vinegar cream .
Nerano....Pizza alla Nerano, a dish with Campania flavours, a Neapolitan culinary tradition that has always won over with its genuine simplicity. The origin of this typical preparation is shrouded in various legends.
Nerano....Pizza alla Nerano una pietanza dai sapori campani, una tradizione culinaria partenopea che conquista da sempre con la sua genuina semplicità. L’origine di questa preparazione tipica è avvolta da diverse leggende.
Smoked provola cheese from Monaco, fried courgettes, vintage parmigiano reggiano, basil, Brisighella olive oil, lemon-flavoured pepper, Orsino garlic from Brisighella
Mini bombolone con cremoso di Pistacchio di Bronte
Mini donut with San Patrignano sesame seeds, filled with Bronte pistachio cream, chopped Bronte pistachios and chocolate flakes from Modica, the home of chocolate.
Tris di gustosissimi mini bomboloni ai tre cioccolati
In blaze of tasty mini donuts with San Patrignano sesame seeds filled with: white chocolate, Nutella and Bronte pistachios. So you don't miss anything.
Produced in Quenast by the Lefebvre brasserie, Blanche de Brussels takes advantage of the traditional craftsmanship of the master brewers of Brabant - home par excellence of white beers - jealously handed down from father to son. Rich and creamy foam, opalescent color and refermentation in the bottle give the palate a pleasantly fresh taste made exclusive by the light sweet and sour aroma of the curaçao orange peels and coriander, added during the slow manufacturing process. To be appreciated at low temperatures. Beer with a sour, fresh, fruity and coriander flavour.
Barch Rossa 50cl Special beer, with a strong amber color with ruby reflections. The skilful intertwining of the scent of hops and a pleasant taste of caramel malts surround a delicate aftertaste.
Barch Ipa 50cl Good body and very pleasant taste. The hopping leaves room for richness and complexity in this beer which however remains light and thirst-quenching. Deep orange colour, it combines citrus and malty notes with an elegant and bitter finish. A perfect combination between a classic English and a new world IPA.
ONLY FROM US EXCLUSIVELY!! The Pyraser brewery is immersed in the greenery of the Bavarian countryside, in northern Bavaria, defined as Franconia, an area rich in fossils and famous for the Hallertau, one of the most suitable areas for the production of hops. In this small green village of 200 people, the master brewers use all "zero kilometer" raw materials for production, the barley is grown in the fields around Pyras, the hops come from the nearby Hallertau area, the natural yeast is cultivated and maintained with the utmost care from the master brewers, the Sauerhammers, who are the additional resource of this small and proud brewery. Unpasteurized beers are produced, following the ancient Bavarian purity law of 1516, therefore we define them as "raw beers". Dunkles is produced with toasted Munich malt, with a bright red colour, has a particularly aromatic flavour, an aroma with hints of caramel, low fermentation, IBU level 20, Alc.5.5%. We recommend it combined with all full-bodied and tasty dishes.
Barch Nera 50cl A delicate sensation due to a balanced use of dark and roasted malts. An unusual creaminess in a light and thirst-quenching beer. The scent of coffee, a delicious toasted caramel and light hopping are the way to fully enjoy this dark beer of extraordinary balance.
Reload is a low-fermentation light beer created in collaboration with the Via dei Gessi e dei Calanchi (which extends from Bologna to Brisighella): a beer to quench the athlete's thirst at the end of the performance. Little alcohol (3.0%), little gluten (29 ppm), few calories (26 kcal / 100 ml) and lots of flavour. The beer is flavored at the end of boiling with Palisade Usa and Elixir Alsace hops and in agreement with the herbalist, in order to accentuate the anti-inflammatory properties and replenish the salts lost at the end of the performance, we added chamomile (in flowers), leaves of bay leaves and white pepper, which however also contribute to the aromatic profile.
Price6,00 €
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Fine Rum and Whisky. (15)
high selection of quality rums. flavored and above all caramelised.
Rum Zacapa Centenario.Ron super premium aged up to 25 years. The last passage takes place in European white oak barrels that have previously contained French Cognac. This further step creates a unique balance between aroma and flavor typical of this distillate. Aroma: on the nose, warm, elegant, complex and balanced, with ripe fruit, hints of wood and notes of bitter cocoa. Almond and vanilla, accompanied by suggestions of spices and red fruits. Taste: soft and round. In the finish a clear reference to the ex-cognac wood notes, guarantee complexity and pleasantness.
It is a full-bodied Rum, with rich and complex aromas of Madagascar vanilla, caramel and toasted oak. On the palate it has notes of cinnamon, toasted peanuts and Jamaican pepper perfectly balanced to achieve a mild mild sweetness on a smooth finish.
Bumbu XO comes from Panama and is distilled exclusively from locally grown cane sugarcane and pure spring water. The 18-year aging process takes place in ex-Bourbon barrels, with a finish in ex-Sherry barrels. Color: Amber On the nose: notes of toffee, toasted oak, vanilla. Flavor: Orange peel, peppery spice, hints of coffee. Finish: Long-lasting. Bumbu The Original can be used pure, with ice or as an ingredient in cocktails
Bumbu Cream is a perfect blend of Bumbu Rum, selected spices and a decadent milk cream. Color: Golden chestnut. Nose: cream, coconut, caramel, vanilla, touch of oak. Taste: Rich, light, creamy, notes of chai, coconut, cinnamon, hints of chocolate, banana. Finish: long lasting, smooth, sweet. Bumbu can be used pure, with ice or as an ingredient in a cocktail.
ORIGIN: The Lara region, where Diplomatico Rum is produced, is one of the most valuable areas for the cultivation of sugar cane. The different distillation techniques used and the exceptional storage in barriques allow diplomatic rum to develop its extraordinary virtues. Aroma: complex and well-balanced notes of dried fruit, wood and vanilla. Taste: on the palate there is an ethereal hint of dried fruit such as plums, oak and delicate spiciness. It concludes with a pleasant ending.
Don Papa takes his name from Dionisio Magbuelas, a great revolutionary hero in the war of liberation of the Philippines from Spanish domination. Pope Isio is remembered for his legendary energy and indomitable spirit. Don Papa Baroko is produced on the island of Negros Occidental, the most important sugarcane producing area in the Philippines. This splendid island, characterized by rugged mountain ranges, large white beaches and impenetrable lush jungles, thanks to its volcanic soil produces one of the fullest and sweetest cane sugars in the world. Visual examination: Amber color Olfactory examination: light and fruity on the nose, its bouquet reveals intense notes of vanilla, honey and candied fruit. Taste test: its taste is soft and delicate, extraordinarily round
Gold of Mauritius is the embodiment of the history and traditions of the island of Mauritius. Aroma: Salted peanuts and chocolate on the nose. Taste: On the palate fresh figs, malt, cocoa beans, chocolate and freshly shelled hazelnuts.
Origin: a blend of various single spirits from the island of Mauritius, refined through an elaborate process that gives it its aromatic and harmonious flavor following aging. It is the evolution of a new classic in the world of rum. Aroma: delicate and fruity on the nose. Taste: complex on the palate, inviting creamy sweetness, caramel and dark chocolate.
ORIGIN: Ron Diplomático is composed of a blend of completely different types of rum, from the raw material to the fermentation and, obviously, to the distillation. Aging is 12 years. Aroma: a pleasant note of woods and vanilla. Taste: An aftertaste of delicious dark chocolate, with hints of caramel, mixed with nutmeg and brown sugar, makes this rum extremely elegant. The finish is long and pleasant with a persistence of walnuts and hazelnuts.
Strong, ex-bourbon and smoke notes. Monshine is the term given to whiskey clandestinely distilled in America during the years of prohibition. It was manufactured during the night, hence the name "moonshine", to evade police checks and prevent the columns of smoke that rose into the sky during distillation from being noticed. Nothing goes better with the hard life of Harley Davidson riders than this Moonshine. This special smoky Whiskey blend is smooth and bold; the ideal start to a well-deserved rest after a long motorbike ride. The proof 103 is a tribute to the twin-cam Harley Davidson; it's the moonshine that celebrates the journey.
The Talisker 10 Years Old is the flagship of the distillery, it is a highly appreciated product in Italy and is a peated and marine single malt Scotch whisky, with a smoky and malty sweetness. Color: Dark Gold. Aroma: Spicy with notes of black pepper, smoky and salty with notes of sweet malt and honey. Taste: The sweetness immediately fades and the saltiness and smoke emerges with notes of black pepper. Finish: Long and clean with savory and malty notes.
It was born in a small Kentucky distillery with a patient artisanal process. On the nose it is rather dense and creamy, hints of cocoa blend perfectly with toasted oak and vanilla and a light smokiness. On the palate it is full and full-bodied with lots of rye followed by notes of coffee beans, spices and cereals. The finish is long and persistent with notes of spices, toasted oak and cereals.
Origin: USA, Missouri. Distilled in the woods of Appalachia and South America since the 1800s, moonshine remained illegal for generations. This American whiskey is produced by McCormick Distilling Company in Weston, Missouri. Founded in 1856 as Holladay Distilery, it continued to produce whiskey under different names over the years even during the years of prohibition. Platte Valley Moonshine is distilled from corn in small batches and aged for three years. Highlights of grain and corn. Softness and sweetness of vanilla and cocoa bean is perceived due to the raw material.