The watchtower of the new Sicilian restaurant scene is in the centre of Bagheria. Any worthwhile search will lead you to the very heart of the most authentic Italian food traditions, which distinguish both our hospitality and our cooking process. A renewed spirit of conviviality and wonder awaits you in our restaurant and we look forward to welcoming you to this taste experience.
AN EXPERIENCE
CLOSE TO THE HEART
Via Ciro Scianna 177
Bagheria 90011
Bagheria 90011
+39 0916496288
+39 3930803757
+39 3930803757
NINO FERRERI
AND THE BRIGADE
The young chef Antonino Ferreri – Nino to his friends – was born in 1989 in Trabia, in the province of Palermo. He first developed a fondness for cooking as a teenager, thanks partly to a family firmly grounded in the great Sicilian traditions. Growing up in a region where cooking and eating are a shared daily experience, and in the Ferreri household, where importance is given to a love of good food, young Nino nurtured his passion and developed it into a career. He has practised his profession in important restaurants in Italy and abroad, where, apart from learning technique, he nourished his gourmet soul, witnessing first-hand the biodiversity, extraordinary variety of ingredients, and the great traditions of regional cooking, both in Italy and beyond the Alps.
Opening a restaurant is not a journey’s end, but rather a new beginning, a new life. For Nino Ferreri this means applying himself not only as a chef but also as entrepreneur. The restaurant is housed in one of the most interesting historical sites in the city of Bagheria, a few metres from the Arco della Santissima Trinità, or Arco del Padre Eterno. It retains the charm of the Torre Ferrante, which dates back to 1565, being one of the seven towers used in the 1500s to defend the city.
THE CUISINE:
FRESH, PRACTICAL, AND MAKING THE BEST USE OF RAW MATERIALS
Tradition, territory, technique and talent. These are the four Ts of Nino Ferreri’s cooking, which is also fresh and practical, and makes the best use of raw materials. His cuisine is simple, in terms of both the number of ingredients and the techniques employed, with a style that is essential yet rich in content, where dishes are planned and prepared to exalt the taste of each single ingredient. If that means being less innovative, so be it: Chef Ferreri’s only goal is to make the best of what nature has to offer.
The menu is rigorously seasonal, and changed every two months, apart from some signature dishes which, depending on the period, are rotated but then repeated, like the Reginette al Ragù di Moscardino e Spuma di Ricotta (Reginette pasta with baby octopus ragù and ricotta mousse), Sgombro in Crosta di Sale Nero (salt-baked mackerel), sweet and sour pumpkin, white wine and rosemary sauce and desserts that include the ‘Carpa Girgentana’. Dishes are based on local products, giving prominence to a selection of small artisan suppliers and controlled and sustainable supply chains.
LIMU CUISINE
WATERMELON AND WATERMELONS
Mediterranean ceviche, sicilian cucumber, herring, watermelon
I HEAR THE SEA INSIDE A SHELL
Sea snails, potato and lemon foam, sea urchins, seaweed and scallops
SKEWER OF “SURRA”
Skewer of tuna belly and lard, green pesto, friggitelli peppers
OPPOSITES ATTRACT
Roast veal tongue, marinated sardines, oyster and champagne sauce
“PARMIGIANA” RICE
Rice with tomato water, eggplant parmigiana cream, basil
THE DAYS OF THE FEAST
Elìco pasta with Donna Itriya, tender greens, babbaluci, white wine
FROM SCIACCA TO SINGAPORE
Tagliolino with dry shrimp butter, raw Sciacca shirmp, black pepper crab sauce
TORTELLO ALLA LUCIANA
Tortello with octopus alla Luciana, provola cheese and lemon
RED MULLET AND SWEETCORN
Roasted red mullet, sweetcorn and saffron red mullet soup
FISH IN CRUST
Mackerel in a black salt crust, onions and beurre blanc with calvisius caviar
LAMB AND PEPPERS
Grilled matured lamb, anchovy jus, peppers
BETWEEN A STUFFED ZUCCHINI AND A FALSOMAGRO
Zucchini stuffed with zucchini and pumpkin flowers, zabaione and burned vegetable jus
PINK FLOWERS... PEACH BLOSSOMS
Peaches in various textures, almond, rose water, vanilla
LIMU POWER
Verdello lemon curd, mint, burned meringue
GIRGENTANA GOAT’S CHEESE
Girgentana goat’s robiola, cherry, salted caramel
CHOCOLATE AND PEANUTS
Milk chocolate, apricot, caramelised peanuts
BREAD & TOMATO
Our breads served with tomatoes in various textures
WATERMELON AND WATERMELONS
Mediterranean ceviche, sicilian cucumber, herring, watermelon
I HEAR THE SEA INSIDE A SHELL
Sea snails, potato and lemon foam, sea urchins, seaweed and scallops
SKEWER OF “SURRA”
Skewer of tuna belly and lard, green pesto, friggitelli peppers
“PARMIGIANA” RICE
Rice with tomato water, eggplant parmigiana cream, basil
THE DAYS OF THE FEAST
Elìco pasta with Donna Itriya, tender greens, babbaluci, white wine
RED MULLET AND SWEETCORN
Roasted red mullet, sweetcorn and saffron red mullet soup
ICED ZUCCHINI
PINK FLOWERS... PEACH BLOSSOMS
Peaches in various textures, almond, rose water, vanilla
FISH EN CROUTE Signature*
Mackerel in black salt crust, grilled spring onion
and mackerel beurre blanc sauce with caviar
Possibility of pairing wines
5 free-hand courses from the kitchen
A 5-course culinary journey designed for those who love to be surprised. The chef, with creativity and mastery, offers a "freehand" menu featuring dishes that change according to the season and their inspiration of the moment.
Possibility of pairing wines
BREAD & TOMATOES
Our breads served with tomatoes in various textures
WATERMELON AND WATERMELONS
Watermelons in various textures, like a summer minestron
“PARMIGIANA” RICE
Rice with tomato water, eggplant parmigiana cream, basil
BETWEEN A STUFFED ZUCCHINI AND A FALSOMAGRO
Zucchini stuffed with zucchini and pumpkin flowers, zabaione and burned vegetable jus
ICED ZUCCHINI
LIMU POWER
Verdello lemon curd, mint, burned meringue
POSSIBILITY OF PAIRING WINES
WELCOME
AT OUR RESTAURANT
Tuesday to Friday: 7.30pm – 10.00pm
Saturday: 12.30pm – 2.00pm and 7.30pm – 10.00pm
Sunday: 12.30pm – 2.00pm
+39 0916496288
+39 3930803757
Make a reservation
