This weekend (2/3/4 September), on the occasion of the September 2016 edition of Argillà Italia, a historic majolica sculpture will be on show at ‘O Fiore Mio Faenza. It was created in 1966 by the multifaceted “Faentine” artist Alfonso Leoni and is called “Schiacciato denso” (Squashed and dense). It had been presented for the first time at the 5th Artistic Ceramics competition held in Cervia in 1967, then it was published and presented at the personal exhibition of Montreal and Ottawa in 1969 and then it was never exhibited again.
Lunch and dinner 7 days a week. Our regular opening hours are back in Faenza.
So, come and try our summer menu: enjoy what our kitchen has to offer as well as our pizzas topped with quality seasonal and local produce. Not only pizza but also a wide range of traditional Italian cuisine like pasta freshly made with a rolling pin.
Every day from midday to 2.30 pm
Every day from 7 pm to midnight
Lunch: from midday to 2.30 pm
Dinner: from 6.30 pm to midnight
For bookings and info: 0546 667915
On Tuesday evening, 24th May, Matteo Tambini and Davide Fiorentini’s creativity featured at an evening dedicated to “four pizzas” at the Pizzeria of San Patrignano.
This was an event not to be missed at SP.accio, the pizzeria of the San Patrignano community, and which on the evening of the 24th May hosted the team from ‘O Fiore Mio, the prestigious gourmet pizzeria of Faenza. The highlight of the evening was the endless number of pizza varieties.
The pizza dough was made with stone ground flour, and were made to order with various types of selected Italian flours and rigorously using sour dough, which guaranteed a truly easy to digest pizza. The staff of the two pizzerias also created four special recipes.
Gabriele Valdes, has always loved pizza and baked food, and has had the luck to have turned his passion into his work, offering technical consulting for new pizza based ideas. The wellknown Agrodolce.it website is all about the pizza and baked food world. In their recent article “13 ottime pizzerie da provare lontano da Napoli” – 13 excellent pizzas to taste a long way from Naples – we have been honoured with a nice review, to find out more, read here.
The now famous CENA ITINERANTE, ORGANISED BY THE FAENZA ART DISTRICT returned this year too on Friday 13th May: the so-called “social dinner” was held for the ninth time this year, offering a now familiar solution involving both public and private venues, restaurateurs, wine and beer makers and artists, all together at one single event. Last May there were over 4,000 VISITORS to the city.
Firday 13the May, from 6.00 pm to 11.00 pm ‘O Fiore Mio Faenza welcomed guests to taste the special pizza “CONTRADICTIONS: PIZZA MADE IN JAPAN” – with Takahiko Kondo’s pizza (Massimo Bottura’s sous chef, Osteria La Francescana) and wines from Villa Venti.
As has now become a traditional event, it’s time for the three “Autumn Evenings” for foodies! The common denominator for this year’s evenings will be life stories and anecdotes that this extraordinary dish evokes.
WEDNESDAY 28th OCTOBER 2015 – Faenza
HAPPY BIRTHDAY ‘ O FIORE MIO !
A STORY FROM NAPLES:
The story of the “PIZZERIA DA ATTILIO ALLA PIGNASECCA” told by ANTONIO MATTOZZI (Neapolitan writer and historian)
The Neapolitan pizza is the mum of all pizzas. Right from the second half of the 19th century, this
dish that is symbolic of Italian identity all over the world, came to life in Naples. Pizza was made at home and in small shops. It was a street food, folded in half like a book, and it must have cost very little because it was a part of the people’s staple diet. Attilio Bachetti is a son and grandson of this “art” and he is a great interpreter of this fantastic Neapolitan tradition.
On the other hand, Antonio Mattozzi is considered the historical memory of Neapolitan pizza. He is the author of a book concerning pizza called “Una storia napoletana: pizzerie e pizzaiuoli napoletani tra Sette e Ottocento” (A Neapolitan story: Neapolitan pizza restaurants and pizza cooks between the 18th and 19th centuries), published by Slow Food Editore and which is also going to be published in England.
The dinner will be accompanied by selection of wines by Les Caves des Pyrene, well known wine
distributor which selects small wineries capable of enhancing the character of the territories from
where the wines have originated. To conclude there will be a mountain of zabaione profiteroles.
Dinner will be served at 7.00 pm and at 9.00 pm. Cost per person: €. 25.00
50 places available.
For reservations: 0546 667915
We all know that summer does not last forever. However, apart from the days getting shorter, autumn still holds great emotions for us, especially when it comes to our palate.
From 22nd September, as we are used to doing, we will be changing our menus.Amongst the many novelties: a new and original dough made with the Gentil Rosso Grain produced by the San Biagio Vecchio Farm, then there is the new Pizza dello Chef, created by the sous chef of the Osteria Francescana of Modena, Takahiko Kondo, then an interesting new range of wines from Les Caves des Pyrenee, which will be presented at the new evenings of Autumn 2015 in Faenza.
Come and see us soon in Faenza and in Bologna.
Sunday 7th June from 3.30 to 6.00 pm: You are all welcome to come to an event that we hope will take place on a regular annual basis. So, come along to the Cantina San Biagio Vecchio Restaurant for a great afternoon. You will have the opportunity to have a typical afternoon “merenda” and enjoy bread, salami from the Azienda Agricola La Mora a Purocielo as well as Andrea and Lucia’s excellent wines, which they have actually made themselves at their Cantina San Biagio. All of this for just 5 euros, and above all you will be able to get a good look at the Gentil Rosso grain, planted at the nearby Terbato property, with which we will be making a special pizza dough next autumn.
Gentil Rosso in an ancient variety of common wheat that was particularly widespread throughout the Romagna region in the 1800’s but abandoned from 1927 when, during the “Grain Battle”, the agronomist and genetist Nazareno Stampelli introduced more productive wheat varieties. The Gentil Rosso wheat variety has a very low gluten content; in fact according to the standards laid down by the food industry its flour is claimed as being “weak”. When making bread and typical “piadina” or handmade pasta, the Gentil Rosso variety can be used in its original state, while for pizza making it can be mixed, with discretion, with small percentages of flours of other varieties. The arable fields where the Cantina San Biagio Vecchio Restaurant has been cultivating the Gentil Rosso wheat have completed their conversion to organic farming and the 2015 harvest will bear the Organic Farming Certification ICEA on its label.
This year was the eighth edition, following its debut in 2010, on Friday 15th May the itinerary dinner came back to Faenza, turning the streets, galleries and all those places tied to the ancient art of ceramics into the beating heart of the centre of the city and of the everyday life, into freely accessible stopovers along one single long, food and artistic based journey, which was shown dish by dish, on a map that could be followed as one pleased.
Click here to download the Program/Menu.
All of this was tied to the theme that launched a further creative challenge to the participants: “Complicity”.
The Pizza Restaurant ‘O Fiore Mio took part in the programme with their offer called “Matrimonio all’Italiana” – An Italian Wedding, that is two slices of “pizza capricciosa” accompanied by Villa Papiano’s wines, who this year collaborated with us in this year’s event.
We came up with this idea because we wanted to satisfy all those people who come to Faenza at the weekend and want to enjoy our “Pizza Tasting” menu also at lunchtime, which until now had only been available in the evening.
As from Saturday 14th February and for all the future weekends, the midday menu will be exactly the same as the evening menu, complete with the dish of the day. The main aim being to enhance the seasonal products and the territory.
We would like to highlight that the Faenza restaurant is open every day for lunch and dinner, and it is also possible to book our takeaway pizzas.