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
CUTTLEFISH AND PEAS
Cuttlefish and peas in various textures and temperatures
OPPOSITES ATTRACT
Roasted veal tongue, marinated sardines,
green apple and oyster and champagne sauce
RABBIT IN THE WOODS... IN THE BEST SEASON
Cacciatora rabbit, wild asparagus, blackberries,
rosemary potato foam and wild herb powder
GRILLED ARTICHOKE
Grilled artichoke, artichoke cream, tarragon green sauce
CICALE CICALE CICALE
Carnaroli rice cooked in sea cicala broth, raw sea cicala,
sea urchin sauce, parsley and black garlic
RED MULLET & WILD FENNEL
Red mullet and wild fennel, red mullet with
wild fennel sauce and saffron with red mullet reduction
FROM SCIACCA TO SINGAPORE
Tagliolino fresh pasta with dried shrimp butter,
raw Sciacca pink shrimp, black pepper chicken jus, marinated ginger
SUNDAY IS ALWAYS SUNDAY
Potato gnocchi with dryed tomato cream stuffed with Sunday ragù,
Madonita provola and candied celery
FISH EN CROUTE
Mackerel in black salt crust, grilled spring onion
and mackerel beurre blanc sauce with caviar
COD IN TWO COOKING STYLES AND CULTURES
Deep-fried cod glazed in an Oriental style,
cod milk and Mediterranean curry.
THE LAMB
Grilled aged lamb, mustard and wild herbs
VEAL
Veal fillet in green vegetables, sweetbreads,
morchella mushroom and veal jus with Marsala and foie gras
WITH TIME AND STRAW, THE NESPOLE RIPENS
Lemon curd, Trabia Nespola sorbet, marinated Nespola,
meringue and almond crakers
GIRGENTANA GOAT
Girgentana goat robiola semifreddo,
peanut praline and creamy caramel chocolate
GRANDMA'S BREAKFAST
Tumminia bread mousse, Modica chocolate,
caffellatte ice cream and coffee custard
SHADES OF RED
Wild strawberry salad, hibiscus cream,
strawberry ice cream, whipped cream and jasmine
WELCOME SPRING
Welcome snack
CUTTLEFISH AND PEAS
Cuttlefish and peas in various textures and temperatures
SU-ROLL
Brioches made with Maiorca flour, marinated sauro,
onion, and smoked bluefish mayonnaise
RABBIT IN THE WOODS...IN THE BEST SEASON
Cacciatora rabbit, wild asparagus, blackberries,
rosemary potato foam, and wild herb powder.
CICALE-CICALE-CICALE
Carnaroli rice cooked in sea cicada broth, raw cicadas,
sea urchin sauce, parsley, and black garlic
RED MULLET & WILD FENNEL
Red mullet and wild fennel bottoni fresh pasta,
red mullet and wild fennel sauce and red mullet with saffron reduction
THE LAMB
Grilled aged lamb, mustard, wild herbs
RICOTTA, PEAR AND SAFFRON
WITH TIME AND STRAW, THE NESPOLE RIPENS
Lemon curd, Trabia Nespola sorbet, marinated Nespola,
meringue and almond crakers
SMALL SWEET BITES
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
FRITTEDDA
GRILLED ARTICHOKE
GREEN RICE
EGG AND MORCHELLE
RICOTTA, PEAR AND SAFFRON
SHADES OF RED
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
