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
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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 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.
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food
To start inclusive specialties (6)
in this place you will find our inimitable specialties of our house made personally by us of the taste of inclusion
Fried pizza flakes with Romagnola tomato sauce flavored with Casola Valsenio basil, Romagnola datterini tomatoes, Grana Padano DOP cheese, and basil. Lots of basil.
1 piece Fried pizza, Romagnola tomato sauce and Casola Valsenio basil, Conselice stracciatella and grated Parmesan cheese, served on a bed of Romagnola sauce and Conselice stracciatella
Meatballs from Romagna are a hearty and tasty one-pot meal, perfect for those who love the authentic flavors of traditional cuisine. It's simply a plate of beef meatballs filled with a sauce of Emilia tomato sauce, Casola Valsenio basil, Frantoio del Valsanterno olive oil, and delicious Conselice stracciatella.
Pinsa is a peasant food, created to utilize leftover flour from baking or selling. These were the rawest parts, however, that farmers of the time couldn't afford to waste. Thus, pinsa was born: a mix of flour scraps, water, and a long-rising sourdough starter. Originally, it resembled a light, crispy focaccia, topped with just oil, a pinch of salt, and sage. Its shape was the same as it is today: elongated into a sort of oval. Today, pinsa is no longer a simple, sparsely seasoned focaccia made with coarse flour, but a quality product made with flour (00 and 0) and wheat bran, eaten in countless variations and combinations, pairing beautifully with other traditional ingredients and with many different recipes originating in various Italian regions.
SMOKED COOKED HAM, ROCKET, PARMESAN CHEESE FLAKES, DROPS OF MODENA BALSAMIC VINEGAR, CHERRY-SHAPED MOZZARELLA
Gluten
Milk
Price 14,00 €
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Pizza (41)
In 16th-century Naples, a flatbread made from galettes was commonly called pizza. Known as a poor man's dish, it was sold on the streets and quickly became a hit, even becoming a favorite among Bourbon nobles. Several variations already existed: the "mastunicola," made with basil, lard, cheese, and pepper, and the "cecinielli" pizza, made with minced fish. The first true union between pasta and tomato (initially greeted with suspicion because it was considered poisonous) occurred in the mid-18th century. An often-told story claims that on June 11, 1889, in honor of Italy's Queen Consort, Margherita of Savoy, Neapolitan pizza chef Raffaele Esposito created the "Pizza Margherita," a pizza topped with tomatoes, mozzarella, and basil, to represent Italy's national colors, as on the Italian flag. Welcome to Civico 25, where every pizza is a gesture of love.
Fior di latte mozzarella base, green asparagus, Clai guanciale, creamed asparagus, and a sprinkling of hard-boiled eggs in vinegar, oil, and salt. A fresh spring pizza.
Base with fior di latte mozzarella, Callipo tuna (at the end of cooking), Taggiasca olives (at the end of cooking), caramelized red onion, Valsanterno olive oil, fresh basil and fior di latte cherry mozzarella.
White base with fior di latte mozzarella, sweet CLAI salami, spoonful of gorgonzola, chopped Bronte pistachios, Parmigiano Reggiano, oil from the Valsanterno mill and basil from Casola Valsenio
Cream of pumpkin soup, Clai sausage, French Brie, rosemary, chopped Bronte pistachios, and acacia honey at the end. Sweet, smoky, crunchy, and wintery.
base with Emilia Romagna tomato sauce, smoked provola from the Romagnola dairy, black pepper, oil from the Valsanterno mill and basil from Casola Valsenio.
white base with Romagnola fior di latte mozzarella, rocket, Clai bresaola, Parmigiano Reggiano shavings, Valsanterno olive oil, black pepper, grated lemon.
Creamy porcini mushroom soup, baked potatoes with rosemary, truffle, CLAI sausage, smoked fior di latte mozzarella, basil, and black pepper. Simple, tasty, and accessible.
Pizza Without Borders Championship 2026. Saffron cream base, Conselice stracciatella, fried zucchini, red cherry tomatoes, Senegal pepper, basil, and olive oil. A love of flavors between Italy and Senegal.
Cerasuolo Pizza “Rana d'Oro” (dedicated to the 50-meter breaststroke world champion, Simone Cerasuolo)
Cerasuolo Pizza “Rana d’Oro” ( dedicata al campione del mondo di nuoto di 50 metri a rana, Simone Cerasuolo)
Red base with San Marzano tomatoes + Romagnola fiordilatte mozzarella Sliced courgettes (the “frog green”) Parmigiano Reggiano flakes (the gold of victory) A drizzle of raw extra virgin olive oil and crumbled CLAI sausage to give it a boost, like the 50-metre breaststroke.
White base with Romagnola fior di latte, Romagnola baked cherry tomatoes, Medicina onion, CLAI sausage, local peppers, Parmigiano Reggiano, Casola Valsenio basil, and Frantoio Valsanterno olive oil. A perfect balance of flavors.
A dedication of love, in every bite. Emilia Romagna tomato sauce (100% Italian, from peeled long tomatoes and cooked gourmet cherry tomatoes), dried wild Romagnolo oregano, Romagnola olives, Frantoio Valsanterno oil, fresh basil. Casola Valsenio. At the end of cooking: bite-sized pieces of fresh Conselice fior di latte mozzarella and grated Reggiano cheese.
Quattro Stagioni 3.0 A journey through the flavors of Italy: Romagnolo tomato sauce, Moretto artichokes, fresh Romagnola mushrooms, Romagnola fior di latte, CLAI cooked ham, and CLAI salami. Tradition revisited with a gourmet Romagnola twist.
Five Onion Pizza: A base with Medicina onion cream, Romagnola fior di latte, a mix of Tropea onions (fresh, crispy, white), and grated Parmigiano Reggiano cheese. Aromatic, sweet, crunchy, and intense.
Capricciosa - The taste of inclusion: Emilia-Romagna tomato sauce, Romagnola fior di latte, Romagnola mushrooms, Romagnola olives, CLAI cooked ham, Moretto artichokes, Frantoio Valsanterno oil, and Casola Valsenio basil. A journey of authentic flavors.
Terra Terra Romagnola 3.0 Romagnola fior di latte, Emilia-Romagna tomato sauce, fried Romagnola courgettes, Romagnola aubergines, and baked Romagnola peppers, escarole. Local, zero-mile ingredients, authentic and sustainable flavours with zero waste. Note: Vegetables may vary depending on the season.
Romagna Bella: Fior di latte Romagnola, arugula Romagnola, CLAI Parma ham, parmesan shavings, and a Modena balsamic vinegar glaze. Tradition and elegance in every bite.
Rebirth: Emilia-Romagna tomato sauce, Conselice stracciatella, Adriatic anchovies, Casola Valsenio basil, caper berries, and Frantoio Valsanterno olive oil. A symbol of strength, rebirth, and tradition.
Contemporary Marinara DOC: Emilia-Romagna tomato sauce, Brisighella Orsolino garlic, wild Romagnolo oregano, and Frantoio Valsanterno olive oil. Gourmet simplicity and a passion for the local area.
Trevisano radicchio, Romagnola fior di latte, Medicina onion, CLAI pancetta, and extra virgin olive oil from the Valsanterno mill. Elegance and flavor in perfect balance.
Pizza bread, Parma DOP raw ham, Conselice stracciatella, Romagna rocket, and fresh Romagna tomatoes.
Gluten
Milk
Soya
Mustard
Lupin
Price 13,50 €
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CLAI hamburgers: CLAI is an agricultural cooperative in Imola (BO) specializing in the production of cured meats, particularly salami, and fresh beef and pork. (8)
CLAI is an agricultural cooperative in Imola (BO) specializing in the production of cured meats, particularly salami, and fresh beef and pork. CLAI is the acronym for Cooperativa Lavoratori Agricoli Imolesi, a historic Italian company founded in 1962 in Imola, specializing in the production of high-quality cured meats and fresh meats. The cooperative stands out for its management of the entire supply chain, from breeding to processing, guaranteeing 100% Italian products.
Brioche bread with Clai sausage and choice of: crispy onion and sauces
Gluten
Milk
Eggs
Soya
Price 7,00 €
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Baby menu (2)
Baby Menu Designed for the little ones! A tasty and fun meal, perfect for children. Includes a mini portion of hamburger or chicken nuggets, golden fries and a drink of your choice (water, juice or soft drink). All served with lots of joy and attention to the needs of the little ones.
Hamburger and Chips A timeless classic! Served on a plate. 100% beef burger. Accompanied by a generous portion of crispy French fries. Also available in a vegetarian or chicken version.
Number 2: Sausages and Chips: A simple dish that's a huge hit with kids! Delicious hot sausages served with a portion of fries. Perfect for a tasty, light meal, especially designed for little ones. Includes a drink of your choice: water or soft drink.
Delicious pistachio semifreddo cream with a salted pistachio center, placed on cocoa sponge cake and decorated with toasted pistachio grains and white chocolate curls.
A reinterpretation of the classic Viennese Sacher torte, this Venetian dessert consists of two layers of rum-soaked cocoa sponge cake filled with hazelnut cream, topped with melted hazelnut cream.
Homemade vanilla ice cream with fresh strawberries and traditional balsamic vinegar.
Gelato artigianale alla vaniglia con fragole fresche e aceto balsamico tradizionale.
Homemade vanilla ice cream with fresh strawberries and traditional balsamic vinegar. Vanilla ice cream with fresh strawberries and a drizzle of traditional Modena balsamic vinegar.
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.
Beer Characteristics: Dunkel Bock is a dark, strong, and malty beer. It has a rich, lightly toasted flavor profile, with a malty aroma reminiscent of freshly baked bread. The color ranges from light copper to dark brown, and the beer is typically clear despite its dark hue.
A top-fermented specialty brewed with cellar-grown yeast, packed with healthy nutritional benefits. A pleasant, flavorful beer with a light malty note and a pleasant hoppy bitterness. An unfiltered, low-CO2 lager with 4.8% alcohol and 206 calories per bottle.
Birrificio Vecchia Orsa, managed by the Arca di Noè social cooperative, aims to promote the inclusion of people with disabilities in the workforce. It offers quality craft beers. Since 2007, Birrificio Vecchia Orsa in Bologna has been producing craft beer that leaves no one behind.
A pale, opalescent Weisse with golden highlights. Its sweet and sour flavor, reminiscent of banana, is preserved by a creamy, persistent head. Extremely refreshing and suitable for all seasons. The values that inspired us to take these first steps are our roots: our INCIPIT.
A dark amber Indian Pale Ale with a fine, persistent head. The complex aromatic blend of pineapple, mango, and lychee gives way to malty notes tending toward caramel, immersed in a long-lasting, enveloping bitterness. “We must become the change we wish to see” (Mahatma Gandhi).
A blonde beer characterized by a bouquet of fruity hops that lend a pleasant bitterness to the palate. The lights of Aurora illuminate the rebirth of the social project.
A saison with a bright golden color and a long-lasting white head. The excellent use of spices blends into a potpourri of aromas waiting to be discovered. Great drinkability and a long finish. “A map of the world that does not include the country of Utopia is not worth even looking at, because it does not include the only country at which humanity is continually arriving” (Oscar Wilde).