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
THE SEASON OF THE CAPONE
Dorado, marinated pumpkin and green mandarin salad
OPPOSITES ATTRACT
Roasted veal tongue, oyster, green apple and champagne sauce
RABBIT IN THE WOODS
Rabbit ragu alla cacciatora, smoked potatoes with rosemary, bitter herbs, and forest powder
SQUID AND BROCCOLI
Squid stuffed with sicilian style broccoli, tomato extract, and bottarga
CICALE CICALE CICALE
Acquerello rice cooked in cicale seafood broth, raw cicale seafood, sea urchin sauce, black garlic, and lemon
FROM SCIACCA TO SINGAPORE
Pasta bottoni, grilled mushrooms, mushroom juice, nebrodi ham, pomegranate gel
BOTTONI WITH MUSHROOMS
Pasta tokens with tenerumi, green sauce and babbaluc
POLPO D’AMOR
Pacchero pasta stuffed with marinated octopus, madonita provola cheese and candied celery
FISH IN CRUST
Mackerel in black salt, grilled spring onion, white wine sauce and caviar
ALL'AMO
Roast sea bass, potatoes with herbs and sea snail ragu with lemon
QUAIL ROSSINI
Stuffed quail, black cabbage, truffle juice and foie gras
SLOW COOKED BEEF
Slow-cooked beef cheek... Tubers and roots
AUTUMN
Hazelnut parfait, persimmon ice cream, roasted chestnuts and black truffle chocolate
GIRGENTANA GOAT
Goat's milk semifreddo, salted pistachio and green mandarin
GRANDMA'S BREAKFAST
Tumminia bread mousse, modica chocolate,white coffee ice cream and hot coffee sauce
APPLE TART
Apples in various textures, almond crunch, spiced ice cream, zibibbo raisins and calvados custard
BREAD - ONION - TRUFFLE
THE CAPON SEASON
Dorado, marinated pumpkin, and green mandarin salad
CINISA-ROLL
Cinisara meat tartare and zabaione like a lobster roll
RABBIT IN THE WOODS
Rabbit ragù alla cacciatora, smoked potatoes with rosemary, bitter herbs, and woods powder
CICALE-CICALE-CICALE
Acquerello rice cooked in cicale seafood broth, raw cicale seafood, sea urchins, black garlic, and lemon
PASTA BUTTONS
Pasta buttons, grilled mushrooms, mushroom supreme sauce, nebrodi ham, pomegranate gel
ROSSINI QUAIL
Stuffed quail, black cabbage, truffle juice and foie gras
RICOTTA, PEAR AND SAFFRON
AUTUMN
Hazelnut parfait, persimmon ice cream, roasted chestnuts and black truffle chocolate
FINAL SWEET BITES
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
ROASTED ONION AND TRUFFLE SOUP
PUMPKIN IN THREE TEXTURES
MUSHROOM BOTTONI FRESH PASTA
EGG, SMOKED POTATO AND CABBAGE
RICOTTA, PEAR AND SAFFRON
GIRGENTANA GOAT CHEESE
FINAL SWEET BITES
Possibility of pairing wines
WELCOME
AT OUR RESTAURANT
Tuesday to Thursday:7.30pm – 10.30pm
Friday and Saturday: 12.30pm – 2.30pm and 7.30pm – 10.30pm
Sunday: 12.30pm – 2.30pm
+39 0916496288
+39 3930803757
Make a reservation
