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.

In this section, you can view our takeout pizzas exclusively. Takeout must be booked in advance, and we kindly ask you to be patient with any delays. Civico 25, the Taste of Inclusion, always prioritizes table service. Thank you.

in this place you will find our inimitable specialties of our house made personally by us of the taste of inclusion

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.

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.

Another widely accepted theory holds that the originator of the hamburger was not German chef Otto Kuasw, but American Louis Lassen and his Louis' Lunch Wagon, opened in 1895 in New Haven, Connecticut. The story goes that one day in 1990, a customer at the restaurant was in a hurry and wanted a quick lunch. Lassen took some steak scraps, ground them up, and, after compacting and flattening them, placed them between two slices of bread so the customer could take his meal to go and eat it while walking. This idea was revolutionary: the customer was so impressed with the sandwich that Lassen decided to develop his own recipe, a recipe he continued to modify and perfect over the following years. Lassen's history is officially recognized, so much so that it's even cited by the Library of Congress: Louis' Lunch Wagon is listed as the first place to sell a hamburger in 1900. Both the German Otto and American Louis versions are highly addictive, but the true rise of this dish, so beloved today, came largely thanks to the spread of fast food chains around the world, which introduced the hamburger as a staple on their menus. Over time, the image of a quick and easy meal that could be eaten without cutlery spread like wildfire, and the hamburger thus became the perfect meal for young people.

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.

the sandwiches include chips.

The frying oil is changed at least twice a week and we use sunflower seed frying oil

La Mata in Romagnolo dialect means “the crazy one”, which identifies the card to which you can assign the value you want; in the game of seven and a half, for example, the crazy one is the two of clubs, which is reproduced in the brewery logo. In the countryside of Solarolo, a few kilometers from Faenza, immersed in the greenery and quiet of the Romagna territory, I directly follow the entire beer production process in my farm. I take care of the selection and cultivation of raw materials, their processing and of course the transformation process. The beer I produce is the result of a supply chain that starts and ends in the company itself.

wine by the bottle or by the glass

high selection of quality rums. flavored and above all caramelised.