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 DORADO SEASON
Dorado fish in Mediterranean ceviche, marinated pumpkin, caviar and liquid green mandarin salad
OPPOSITES ATTRACT
Roast veal tongue, sardine salad, oyster sauce and champagne
RABBIT IN THE WOODS
Rabbit ragù alla cacciatora, rosemary-smoked potato foam cabbage and forest powder
MUSHROOM CAKE
CICALE CICALE CICALE
Risotto cooked in sea cicada broth, raw cicada seaurchins sauce, black garlic and lemon
FROM SCIACCA TO SINGAPORE
Tagliolino whith shrimps butter, raw Sciacca shrimp, black pepper crab sauce
LUCIANA TORTELLO
Moscardino octopus Luciana tortello, provola, lemon
HUNTED DUMPLING
Gnocco stuffed with game ragù, jus with red wine mustard and sanapo
FISH IN CRUST
Black salt crust mackerel, onions, calvisius caviar beurre blanc
GROUPER MEUNIÈRE
Steamed grouper of lemon leaves, turnip greens, bottarga and parsley
ROSSINI QUAIL
Stuffed quail, kale, truffle jus and foie gras
BEEF FROM SOUTH TO SOUTH
Grilled beef diaphragm, green friggitelli sauce, nduja and anchovy jus
AUTUMN
Creamy browns, lotuses, hazelnut ice cream, truffle soil, autumn sheets
GIRGENTANA GOAT
Girgentana goat robiola mousse, creamy with walnuts honey, sesame crisp
GRANDMA'S BREAKFAST
Tumminia bread mousse, fior latte ice cream, hot coffee sauce and dark chocolate
MILLE-FEUILLE WITH APPLES
Mille-feuille, almond and vanilla biancomangiare, caramelized apple and toasted almond sorbet
BREAD, ONION, ANCHOVY AND TRUFFLE
THE DORADO SEASON
Dorado fish in Mediterranean ceviche, marinated pumpkin, calvisius caviar and liquid green mandarin salad
MUSHROOM CAKE
RABBIT IN THE WOODS
Rabbit ragù alla cacciatora, rosemary-smoked potato foam cabbage and forest powder
CICALE CICALE CICALE
Risotto cooked in sea cicada broth, raw cicada seaurchins sauce, black garlic and lemon
HUNTED DUMPLING
Gnocco stuffed with game ragù, jus with red wine mustard and sanapo
ROSSINI QUAIL
Stuffed quail, kale, truffle jus and foie gras
RICOTTA, PEAR AND SAFFRON
AUTUMN
Creamy browns, lotuses, hazelnut ice cream, truffle soil, autumn sheets
FISH EN CROUTE Signature*
Black salt crust mackerel, onions, calvisius caviar beurre blanc
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, ONION AND TRUFFLE
PUMPKIN AND GREEN MANDARIN
Pumpkin variation, liquid green and mandarin salad
RISOTTO CABBAGE AND CABBAGE
Risotto, cime di rapa, broccoli and provola sauce
EGG, MUSHROOMS AND POTATO
in two services
RICOTTA, PEARS AND SAFFRON
MILLE-FEUILLE WITH APPLES
Mille-feuille, almond and vanilla biancomangiare, caramelized apple and toasted almond sorbet
POSSIBILITY OF PAIRING WINES
WELCOME
AT OUR RESTAURANT
From Monday to Friday: 19.30 – 22.00
Saturday: 12.30 – 14.00 / 19.30 – 22.00
Sunday: 12.30 – 14.00
+39 0916496288
+39 3930803757
Make a reservation
