We are thrilled to share with you that we have won the TripAdvisor Travellers' Choice Award
Siamo entusiasti di condividere con voi che, abbiamo vinto il premio Travellers' Choice di TripAdvisor
After so many sacrifices made, after ups and downs. Given the difficulties that we have all had to go through in this last year, this award makes us even more proud of the work done and pushes us to improve even more! This prestigious recognition is thanks to all of you, who have chosen to fly with us and have left us extraordinary reviews. We belong to an exclusive group and it is thanks to our Guests! We want to thank you for your expressions of esteem that give us the energy and motivation to always give our best. A huge thank you to all our "friend" customers for their support and affection. We will continue to offer you unique and unforgettable experiences among us at CIVICO 25 CASTEL BOLOGNESE
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 2024 and 3 brushes 2025 as a contemporary artist of the Arcimboldo d'oro pizza. 2nd place in the world championship of pizza without borders classic pizza category held in Rimini at Sigep 2025 and 150th place in the world (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. • Flour 0 0 • Hemp flour • Only 1% sourdough. • Only 75% hydration with natural mineral water • Only 3% salt • And finally Evo oil. NB We absolutely do not use frozen products on our pizzas. Now sit down, 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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Pizzeria for change (1)
Pizzeria Civico 25 in Castel Bolognese joins the revolution! Pizzaiolo per il cambiamento is a project dedicated to those who want to send a strong message to the world: we are here too. Together we can do much more to bring value to our pizzerias, share a new way of doing catering, respectful of the environment and the community. We are change, We are Pizzaioli for change.
Our pizza: tradition, quality and inclusion. Pizza is not a first course. Pizza is not a second course. Pizza is an experience. At Civico 25, every dough is the result of research and passion: 72 hours of leavening to ensure lightness and digestibility, a balanced mix of three flours - rice flour for crunchiness, wholemeal flour for lightness and 0 flour with wheat germ for softness. The 80% hydration with Levissima mineral water and the use of 3% sweet Cervia salt, together with a pinch of 0.5% sourdough, create a perfect base. To top it all off, a drizzle of Brisighella extra virgin olive oil, to enhance every flavor. But pizza is not just dough and ingredients: it is conviviality, culture and happiness. This is why Civico 25 is more than a pizzeria. It is the place where inclusion merges with culinary excellence, offering opportunities to kids with disabilities and victims of bullying, creating a welcoming and authentic community. Be wary of low-cost pizzas and improvised doughs: a well-made pizza is a caress for the palate and the stomach. It is no longer just street food, but a bridge between tradition and haute cuisine. Welcome to Civico 25, where every pizza is a gesture of love.
Pizza Hope (SILVER MEDAL AT THE PIZZA WORLD CHAMPIONSHIP IN RIMINI 2025)
Pizza speranza (ARGENTO AL MONDIALE DI PIZZA A RIMINI 2025)
This pizza is born from the encounter between tradition and innovation, between the rustic and the refined, between land and sea. The dough, rich in fiber and character thanks to the hemp and flax seeds, tells the story of the strength of our roots. The cream of peas with lemon and mint brings with it the freshness of spring, while the broccoli sautéed with wild garlic and the anchovies from the Adriatic evoke the authentic flavors of our coast. The delicate touch of burrata, the sweetness of the datterini tomatoes and the spicy note of the chili pepper create a unique harmony, enriched by the scent of saffron and the crunchiness of the toasted pine nuts from Cesenatico. Every bite is a journey through balanced and authentic flavors, a hymn to inclusion and the beauty of diversity."
The Diversamente Buona pizza has a name that is perfectly in line with the philosophy of Civico 25! The mix of ingredients is very refined and enhances the excellence of the territory, combining intense and contrasting flavors between sweet and savory. "A journey into the authentic flavors of Romagna and beyond. The sweetness of organic acacia honey embraces the savory flavor of vintage parmesan, while buffalo mozzarella and double-cooked vegetables enhance the delicacy of asparagus sauce. An inclusive experience for the palate!"
Quattro Stagioni 3.0 is a true journey through the flavors of Italy, combining gastronomic excellence from north to south with an innovative touch. Pizza description: A tribute to tradition revisited with excellent ingredients: Creamy base with Moretto di Brisighella artichoke cream and Silani porcini mushroom cream, for an intense and enveloping flavor. Sorrentina fior di latte mozzarella, for a perfect melt-in-your-mouth experience. Fresh Romagnoli champignon mushrooms, which enhance the creaminess of the topping. Smoked Prague cooked ham, for a savory and refined note. Spicy Calabrese spianata, which adds character and an irresistible touch of spiciness. A perfect balance between softness, crunchiness and intensity of flavors, which transforms the classic Quattro Stagioni into a modern gourmet experience.
The Milanese clearly recalls the tradition of the Milanese cutlet, with the saffron recalling the risotto and the Grana Padano closing the circle with a touch of elegance. The smoked Prague cooked ham adds a deep and savory note, while the fried courgettes add crunchiness. The grated lemon adds freshness and contrasts the creaminess of the saffron.
A pizza with a strong and deeply aromatic character! The mix of onions, with different consistencies and degrees of sweetness, promises a balance between sweetness, flavor and crunchiness. The vintage parmesan fondue adds an umami and enveloping note, while the base with Calabrian onion cream strengthens the bond with the roots of tradition. Base with Calabrian onion cream, Conselice fior di latte mozzarella, caramelized Tropea onion, white caramelized onion, fresh Tropea Dop onion, Swiss dry crunchy onion, vintage parmesan fondue.
"TVB" sounds delicious and very refined. The yellow tomato sauce from Vesuvius, with its unique color and delicate flavor, pairs perfectly with the yellow cherry tomatoes from Vesuvius, which add freshness and sweetness. The soft and creamy Paestum DOP buffalo mozzarella bites are enriched with the Parma DOP raw ham, which, hand-cut at the end of cooking, gives a salty and tasty note. The fruity intensity of Brisighella Aldo Laghi olive oil completes the dish, while the Casola Valsenio basil and the flakes of vintage Grana Padano add freshness and a touch of rich flavor. A perfect balance of fine ingredients and authentic flavors!
Pizza Flavia is a true spectacle of flavors and scenography! The mix of ingredients recalls Neapolitan tradition with a touch of excellence and innovation: Smoked Provola del Monaco: creamy and intense base, with the right balance between sweetness and smokiness. Neapolitan friarielli: bitter and tasty, to give character to the pizza. Baked red datterino tomatoes: sweet and juicy, they add freshness and softness. Cantabrian anchovies: elegant and persistent flavor, a touch of the highest quality seafood. Crumbled Neapolitan tarallo: crunchiness and a light aroma of pepper and almonds. Royal flame flambé: the final twist, which enhances the flavors and makes the pizza a unique experience. This pizza is not just a dish, but a real show for the senses!
The “Indiavolata Focosa” is a spectacular and irresistible pizza, created to satisfy the most daring palates. Its secret lies in a mix of authentic and daring ingredients, which blend perfectly in an explosion of flavors. The base of the pizza is a Mutti tomato sauce, enriched with smoked provolone del Monaco, fresh pepper and buffalo mozzarella, which make it creamy and tasty. Added to this is the spicy spianata Calabrese, which gives a decisive and spicy touch, and the nduja sauce from Spilinga, which gives a unique spicy intensity. The dish is served with a spectacular flambata directly in front of the customer, which enhances the taste of the spianata Calabrese, enveloping it in a flame that releases its maximum flavor and aroma. A sensory experience that will not only conquer the palate, but also the eye, making every bite a moment to be experienced. A dish that can only be enjoyed inside Civico 25, in a warm and welcoming atmosphere, without the option of take-away, to fully experience the emotion of the flame and the taste.
Margherita Gialla is an innovative interpretation of the traditional Margherita pizza, using selected ingredients for a unique and sophisticated taste experience. The base is enriched with a sauce of yellow cherry tomatoes from Vesuvius, which gives a sweet and delicate flavor. The yellow cherry tomatoes are then baked in the oven, further enhancing their fresh and aromatic flavor. The soft and creamy Sorrentina fior di latte mozzarella blends perfectly with the rest of the ingredients. Fresh basil adds a herbaceous and fragrant note, while a drizzle of Brisighella olive oil, known for its fruity and delicate flavor, completes the whole thing. Finally, the Sicilian citrus-flavored pepper offers a touch of freshness and a pinch of vivacity, transforming every bite into a unique sensory experience. This pizza is a perfect balance between tradition and innovation, designed to surprise and conquer the most refined palates.
Margherita Sbagliata seems like an intriguing reinterpretation of the classic Margherita pizza, with an original touch thanks to the ingredients chosen: Mutti peeled tomato sauce: a rich and tasty tomato base, of premium quality. Smoked Provola del Monaco di latte: the smoked cheese adds a strong flavor and a unique aroma, perfect for enriching the dish. Black pepper: a sprinkling of pepper for a touch of spiciness and aroma. Casola Valsenio basil: a fresh and aromatic basil, which gives an intense aroma and a note of freshness that completes the dish. The use of smoked provola and black pepper makes this pizza truly special, while maintaining a classic base with tomato and basil. A perfect combination of flavors and tradition with a pinch of innovation!
Partenopea pizza is a tribute to the Mediterranean culinary tradition, with high-quality ingredients that tell the story of the Italian territory. The rich and juicy Mutti tomato is the perfect base to enhance the intense flavors of the other ingredients. The Brisighella wild garlic adds a delicate and aromatically intense note, while the Cantarbico anchovy fillets offer a unique and delicious flavor. The Ponente Ligure Taggiasca olives, with their fruity and slightly bitter flavor, combine perfectly with the Calabrian oregano, which gives freshness and a reference to the lands of the South. The Brisighella extra virgin olive oil completes the whole thing with a touch of elegance and richness, while the Casola Valsenio basil adds a fresh and aromatic scent, giving balance to the pizza. An explosion of authentic and genuine flavors that bring the best of Italian tradition to the table.
Civico 25's "Diavola" pizza is an explosion of intense and authentic flavors. The Mutti tomato base and the fior di latte mozzarella from Sorrentina create a creamy and fresh combination. The addition of the spicy and tasty 'Nduja enriches the dish with a strong and full-bodied note. The tufts of smoked scamorza give a smoky and delicate flavor, which balances perfectly with the grated parmesan. The extra virgin olive oil from Brisighella, known for its quality, enhances each ingredient with a fruity note, while the fresh basil from Casola Valsenio adds an aromatic touch that completes the harmony of this pizza, created with passion and attention to local ingredients.
This pizza has a strong identity, with ingredients that tell of tradition and quality. The name Pulcinella recalls Naples and its gastronomic culture, while the ingredients speak of Italian excellence: Mutti tomato, fior di latte mozzarella, yellow cherry tomatoes from Vesuvius, vintage parmesan and DOP buffalo mozzarella from Paestum. The addition of potato croquettes gives a note of deliciousness and contrasting textures, while the Casola Valsenio basil recalls the link with the local territory. It is a pizza that plays between tradition and innovation, perfect for those looking for authentic flavours and a complete gastronomic experience.
The Capricciosa pizza by Civico 25 - The taste of inclusion is a triumph of carefully selected ingredients, which tell a journey through the excellence of our territory. The Mutti tomato base, with its natural sweetness, meets the creamy and flavorful Sorrentina fior di latte mozzarella. Added to this are the fresh field mushrooms from the Valentina Farm in Minerbio, which give a delicate and earthy aroma. The cooked Prague ham, smoked with beech wood according to Bohemian tradition, gives an unmistakable smoky flavor. The Moretto artichokes from Brisighella, with an intense and natural flavor, combine with the black Taggiasca olives from Western Liguria, a touch of saltiness that completes the whole thing. A drizzle of Brisighella oil and a sprinkling of fresh Casola Valsenio basil add freshness and an unmistakable aroma. A dish that celebrates the quality and authenticity of our lands, prepared with love and passion for inclusion.
The "Friariella" pizza is a triumph of typical flavors and high-quality ingredients. The base is enriched with smoked provola del Monaco, which gives an intense and enveloping flavor. The Romagnola sausage, with its strong and succulent flavor, blends perfectly with the Neapolitan friarielli, which offer a pleasant bitter and aromatic contrast. The grated vintage parmesan adds a note of complexity and depth, while the Brisighella oil completes the dish with a light freshness and a touch of elegance. A mix of tradition and innovation that celebrates the best of local products.
Tropea DOP Rossa is a pizza that celebrates the authentic flavors of Calabria, enriched with fresh and quality ingredients. The base is a soft mozzarella fior di latte Sorrentina, which blends perfectly with the spiciness of the spianata calabrese and the sweetness of the red onion of Tropea DOP, famous for its delicate and aromatic flavor. The gourmet pachino tomatoes add a touch of freshness, while the grated parmesan gives a tasty and enveloping note. The olive oil of Brisighella, with its fruity and slightly spicy flavor, enhances each ingredient, while the basil of Casola Valsenio enriches the pizza with an intense and fresh fragrance. A true journey into typical Italian flavors, with a perfect balance between sweetness, spiciness and freshness.
Emiliana pizza is an explosion of flavors typical of the Emilian tradition. The base of mozzarella fior di latte Sorrentina, soft and creamy, welcomes the Parma ham, a ham with a delicate and fine flavor. The Demetra rocket pesto adds a fresh and aromatic touch, while the parmesan flakes give a note of intensity and flavor. The extra virgin olive oil from Brisighella, known for its fruity and slightly spicy flavor, completes the whole, enhancing the other ingredients. Finally, the basil from Casola Valsenio, with its fresh and fragrant aroma, gives a final touch of authenticity and freshness. A dish that celebrates the flavors and traditions of Emilia-Romagna.
Terra Terra Romagnola 3.0 pizza is an explosion of authentic flavors, which tell the story of the richness of the Romagna region. The base of Sorrentina fior di latte mozzarella blends perfectly with Mutti tomatoes, with an intense and genuine flavor. Smoked scamorza adds a note of character, while local, fresh and seasonal vegetables, such as fried courgette rings, crispy aubergines and baked farmer's peppers, enrich the dish with a mix of consistencies and flavors that enhance the gastronomic tradition of Romagna. Each ingredient comes from local producers, at zero kilometers, to guarantee freshness and quality, making each bite a true celebration of our territory. A pizza that tells the story of our land and its products, combining taste with sustainability.
REGINA MARGHERITA DOP An icon of simplicity and taste, made with excellent ingredients: DOP buffalo mozzarella with a creamy heart, Mutti tomatoes with an intense flavor, a sprinkling of grated parmesan for a touch of character, quality extra virgin olive oil and the unmistakable scent of fresh Casola Valsenio basil. A regal pizza, which celebrates tradition with authenticity.
Romagna Bella – A tribute to the authentic flavors of our land. The creaminess of the fior di latte mozzarella from Conselice meets the freshness of the Romagnola rocket, while the Parma DOP raw ham adds a touch of elegance and flavor. The parmesan flakes add character and intensity, all enhanced by the sweetness of the Modena balsamic vinegar glaze. A journey into the heart of Romagna, between tradition and unmistakable taste.
The "Rinascita" pizza tells a story of resilience and hope, a true symbol of strength and determination. Its creation, inspired by the flood of May 17, 2023, is an act of rebirth and overcoming difficulties. The ingredients chosen, such as Mutti tomatoes, Conselice cream stracciatella, and Cantarbico anchovies, evoke the bond with the territory, while Casola Valsenio basil and Brisighella olive oil represent the renewal and care of traditions. The "Rinascita" is much more than a pizza: it is a testimony to the courage to start over, which led to international recognition at the 2024 World Pizza Without Borders Championship. A dish that celebrates the strength of the community and the importance of resilience. Added vintage grated parmesan cheese.
Zingara Gialla is a pizza that celebrates the authentic flavors of Italian tradition, with a touch of innovation. The base is enriched with sweet and juicy yellow Vesuvius tomatoes, which give a vibrant color and a delicate flavor. The creamy and fresh Mozzarella di bufala DOP Paestum blends perfectly with the strong flavor of Cantabrian anchovies, with intense and tasty notes. The red garlic of Brisighella and the wild garlic, precious and aromatic, add an unmistakable scent, while the Taggiasca olives of Western Liguria provide a salty contrast that enriches the combination. A drizzle of olive oil from Brisighella completes the dish, accentuating the freshness of the ingredients. The Calabrian mountain oregano infuses a rustic aromatic touch, while the morsel of Paestum buffalo mozzarella, added at the exit, offers an extra taste experience. Finally, a delicate drop of light homemade basil pesto and a leaf of Casola Valsenio basil enrich the pizza with freshness and unforgettable aromas.
Spilinga is a pizza with a strong and enveloping character, which combines authentic flavors of the Italian tradition. The base is enriched with the mozzarella fior di latte Sorrentina, which blends perfectly with the sweetness of the caramelized red onion of Tropea. The datterini confit add a touch of natural sweetness, while the 'nduja of Spilinga gives a spicy and tasty note, characteristic of this Calabrian delicacy. The Taggiasca olives and the crispy pancetta of Amatrice pork, added after cooking, give a unique flavor and a crunchy contrast. The mountain oregano and the basil of Casola Valsenio give freshness and aroma, while the burrata di bufala completes the dish with its enveloping creaminess, making every bite an unforgettable experience. A meeting of flavors from Southern Italy, perfect for those seeking an intense culinary experience rich in tradition.
Pizza Pistacchiosa is a delicacy that combines the best of Italian flavors. The soft base of Fior di latte di Conselice mozzarella and the creaminess of buffalo burrata are enriched with a Bronte pistachio pesto, which gives an intense note of freshness and flavor. The delicate mortadella di Bologna PGI completes the dish, adding a touch of authenticity and refinement. A perfect combination of high-quality ingredients that makes this pizza a unique gastronomic experience.
Parmigiana Civico 25 is a gourmet reinterpretation of a classic of Italian cuisine, where tradition meets the quality of the best local ingredients. The base of the dish is made of fried aubergines at km 0, crispy and golden, which combine with the creaminess of the mozzarella Fior Sorrentina and the intensity of the 36-month vintage Parmigiano Reggiano. The Mutti tomato sauce, dense and full of flavour, embraces each layer, while the burrata Pugliese adds a touch of freshness and softness. The dish is completed with the crispy onion of Tropea that gives a sweet and crunchy note at the end of cooking, the aroma of basil of Casola Valsenio and the unmistakable scent of oregano from the mountains of Calabria. Each ingredient is carefully chosen to create a perfect harmony of flavours, which tells a story of authenticity and passion for quality. A dish that celebrates tradition, but with a touch of innovation.
Norcia is a truly special pizza, with high-quality ingredients that combine the taste of black truffle, the freshness of mozzarella and the delicacy of Parma ham. The buffalo burrata at the exit adds a unique creaminess, while the Neapolitan tarallo flakes and fresh herbs such as Casola Valsenio basil and Calabrian oregano complete the dish with an explosion of authentic flavors. A true tribute to the Italian culinary tradition.
AMATRICIANA GIO A tribute to authentic flavours and tradition: the sweetness of caramelised Tropea onion meets the strong flavour of crispy Amatrice bacon, enhanced by the creaminess of Pecorino Romano DOP fondue. The base of Mutti tomato puree and Sorrentina fiordilatte provides balance and softness, while Brisighella extra virgin olive oil, Casola Valsenio basil and a sprinkling of freshly ground black pepper complete a unique taste experience. An explosion of flavours, respecting tradition and with a touch of innovation.
This combination of cheeses and ingredients sounds like a real treat! The creamy Parmigiano Reggiano pairs perfectly with the freshness of the Fior di latte mozzarella and the rich creaminess of the Casertana buffalo. The addition of the smoked buffalo offers an intriguing touch, while the basil-infused oil further enriches the flavor profile. The chopped Bronte pistachios round it all out with a crunchy note and a unique flavor, which also gives it a visually fascinating appearance.
Moretta Artichoke An explosion of authentic flavors and a tribute to the Romagna region. The sweetness and delicacy of the Moretto artichoke, a traditional product, blend with the creaminess of its velvety soup and the flavor of the Guanciale di Mora Romagnola Zattaglia, creating a perfect balance of flavors. The fior di latte mozzarella from Conselice and the grated Reggiano cheese give creaminess and enveloping, while the Moretto artichokes, marinated with Brisighella extra virgin olive oil and Sorrento lemon, add freshness and a surprising citrus note. The whole thing is embellished with the scent of Casola Valsenio basil and a drizzle of Brisighella olive oil. A unique sensory experience, where every bite tells a story of tradition, quality and territory. The ending? It will amaze you.
Tuna and Onion Revisited A reinterpretation of a classic, where Mutti tomato sauce blends with the softness of Sorrentina fior di latte mozzarella. Delicate and tasty Callipo tuna enriches the dish, while Brisighella extra virgin olive oil adds a touch of freshness and refinement. Crispy Tropea onion provides a perfect contrast, creating a unique taste experience that combines tradition and innovation. A combination of selected ingredients for a pizza with a strong and enveloping flavor.
The Marinara Rivisitata Gialla is an elegant and territorial reinterpretation of the classic marinara pizza, with selected ingredients that enhance the authentic Italian flavors: Base: cream of yellow datterino tomatoes from Vesuvius, with a sweet and enveloping flavor. Topping: fresh yellow datterino tomatoes, which add freshness and a light acidity. Flavors: basil from Casola Valsenio, with its intense and unmistakable aroma. Character: wild garlic from Brisighella, more delicate and aromatic than traditional garlic. Excellence: Brisighella Aldo Laghi extra virgin olive oil, for a final touch of superior quality. A tribute to tradition with an innovative touch, perfect for those seeking a refined and genuine taste experience.
Marinara Doc Contemporary A modern interpretation of a great classic, combining the tradition of pizza marinara with the quality of the best artisanal and local ingredients. The Mutti tomato sauce base, with a rich and sweet taste, is enriched with Brisighella Orsolino garlic, a fine garlic that enhances the flavors with its strong character. The Calabrian mountain oregano, with its unmistakable aroma, marries perfectly with Brisighella Aldo Laghi olive oil, an extra virgin olive oil with a fruity and fresh flavor. A marinara that tells the story of a passion for the territory and the culinary art, a perfect balance between simplicity and taste. --- This description highlights the quality of the ingredients, their origin and the final result that aims for gourmet quality.
Zuccotta A meeting of autumnal flavours and tradition: a base with velvety pumpkin cream, enriched by the softness of the Sorrentina fior di latte mozzarella. The rolled Romagnola bacon adds a touch of crunchiness, while the gourmet red datterini tomatoes, roasted in the oven, give an explosion of sweetness. The whole thing is enriched with a drizzle of Brisighella extra virgin olive oil and fresh basil leaves, for a perfect balance of taste and freshness.
The "Trevisana Rivisitata" is a gourmet pizza that combines the sweetness and character of typical local ingredients. The delicately bitter Trevisano radicchio sauce base is enriched by the creaminess of Sorrentina fior di latte mozzarella. The contrast of flavors is completed with caramelized Tropea red onion, which adds a touch of sweetness, and the tasty and rich Romagnola rolled pancetta. A drizzle of Brisighella extra virgin olive oil adds the final aromatic accent, making each bite a balanced and refined experience. A tribute to Italian gastronomic tradition, with a unique reinterpretation.
The "Cuopo Napoletano" created by Civico 25 is a specialty that brings the authentic flavor of Neapolitan tradition to the table, with a touch of innovation. It is a mixed fried food, typical of Neapolitan street food. Inside, a selection of fresh vegetables, such as courgette flowers, battered sage, artichokes, courgettes, polenta, asparagus, cod, cremini ascolani and are fried to perfection to create a crispy exterior that leaves the heart soft and tasty. The whole thing is enriched by a light layer of golden and fragrant batter, which gives each bite a perfect balance between flavor and crispiness. This dish is served as an appetizer, representing an experience that combines traditional taste with the quality of fresh and local ingredients.
The Sacher Torte (German: Sachertorte) is a chocolate cake invented by the then sixteen-year-old pastry chef Franz Sacher for Prince Klemens von Metternich on 9 July 1832.
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.
Trio of delicious mini three chocolate donuts (not for takeaway).
Tris di gustosissimi mini bomboloni ai tre cioccola (no per asporto).
In triumph of delicious mini bombolone of pan brioche filled with: white chocolate and coconut, Nutella with chopped hazelnuts and Bronte pistachio with chopped pistachios. So you don't miss anything.
Pistachio mousse decorated with pistachio grains. Contains eggs and egg products, milk (lactose-free) and milk products (lactose-free), pistachios. May contain traces of soy and soy products, peanuts and other tree nuts.
Frozen product
Price6,00 €
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drinks
Local craft beer from Casola Valsenio province of Ravenna (5)
Nestled in the side of the narrow Senio Valley, near the source of Poggio Nero in Baffadi (Casola Valsenio, RA), the independent Valsenio Brewery was born. Entering the small building you can smell the sweet smell of fermenting must and breathe the magic of the transformation of malt, water and hops into fresh and honest beers ready to drink.
Christmas beer with a round body and sweet fruity aromatic tones (hazelnuts and dried fruit) immediately balanced by a distinct, almost pungent bitterness.
Quite a sparkling beer with a pronounced aroma of banana, cloves and apple on the finish, typical of weizen. Light, slightly acidic and persistent taste.
Beer is born from the territory. And what could the classic low-fermentation Pils-style lager from the Senio Valley be called? A malty taste tending towards honey combined with a pronounced but rounded bitterness with herbaceous hints from Bohemian hops.
The rebel of the family. An explosion of flavor and emotions that goes outside the box. I bet you'll remember it. A summer beer with a drinkable body and an intense citrus aroma from American hops, characterized by a distinct and persistent bitterness.
Amber beer “Irish Red Ale”. Sweet caramel malt taste with fruity tones, well balanced by a broad bitterness with floral hints from English aromatic hops.
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
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.
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.
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.
White wine obtained from Sangiovese grapes. The history of I Sabbioni is intimately linked to Sangiovese: the great interpreter of these lands. It was therefore natural to think that this grape variety was the actor of the company's white wine. Aging: On the fine lees for 6 months in steel and at least 1 in the bottle Vinification: Pressing without contact with the skins, fermentation in steel at a controlled temperature Color: Pale straw yellow. Bouquet: On the nose, tense and well-defined hints of white peach, thyme and saline nuances Taste: In the mouth it is direct with strong wild references, a depth based on salt and exotic fruit.