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 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. • 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.
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 make them crunchy, wholemeal flour to make them more digestible and 0 flour with wheat germ to make them soft. We only use 3% Cervia salt, 0.5% sourdough and 80% hydration with Levissima bottled natural mineral water. Finally, Brisighella extra virgin olive oil. Pizza is not a food. Pizza is the essence of happiness. Quality in the raw materials, first and foremost. This means knowing how to offer a perfect pizza where, in addition to a dough made with the best flours, there are quality ingredients. It's about knowing how to choose a pizzeria, always wary of excessively low prices and overcrowded places, under penalty of the guarantee of a night looking for water and tossing and turning in bed continuously 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 haute cuisine.
A revisited four seasons. Cream of Moretto di Brisighella artichokes, cream of Silani porcini mushrooms, Sorrentina fior di latte mozzarella, fresh Champion Romagnoli mushrooms, smoked Prague cooked ham, spicy Calabrese spianata.
Vesuvius yellow tomato sauce, Vesuvius yellow cherry tomatoes, Paestum DOP buffalo mozzarella 50 gr raw, Parma DOP raw ham cut with a knife at the end of cooking, Brisighella Aldo Laghi olive oil, Casola Valsenio basil and flakes of vintage Grana Padano. Allergens: Gluten, milk
Pizza Flavia. With a base of smoked provola del Monaco, Neapolitan friarielli, Cantarbico anchovies and crumbled Neapolitan tarallo, all flambeed with a real flame
It's called "Indiavolata Focosa" and it's the latest proposal by Eugenio Iannella, a spectacular pizza that arrived on the menu at Civico 25 just a few days ago. It's a pizza with Mutti tomato sauce made with smoked provolone del Monaco, pepper and buffalo mozzarella, to which slices of spicy Calabrese spianata and Spilinga nduja sauce are added. It will be served and then flambéed in front of the customer. The flame on the pizza will make the Calabrese salami tastier and will release all its flavor.
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.
Yellow Vesuvius cherry tomatoes, Paestum Piana del Sele DOP buffalo mozzarella, Brisighella red garlic, Cantabrian anchovies, PonenteLigure Taggiasca olives, Brisighella olive oil, Casola Valsenio basil, Calabrese mountain oregano and 100g Paestum buffalo mozzarella morsel upon exit and drops of light basil pesto made by us at home and Brisighella wild garlic.
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.
Base with pumpkin cream, Sorrentina fior di latte mozzarella, Romagnola rolled bacon, oven-roasted gourmet red datterino tomatoes, Brisighella olive oil and basil.
Base with Trevisano radicchio sauce, Sorrentina fior di latte mozzarella, caramelized red onion from Tropea DOP, rolled Romagna bacon, Brisighella olive oil.
A mixed fried dish of Romagna quality and beyond. Total 16 pieces of: Polenta stick with rosemary Asparagus in batter Romagnoli Cod battered. Cremini Romagnoli Artichokes in Brisighella batter
Carefully selected variety of vegetables. Artichokes battered in tempura, courgette flowers battered in tempura, courgette and mint fritters in tempura and cauliflower in tempura.
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.