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
FESTIVE SALAD
Marinated amberjack, smoked herring mayonnaise and liquid orange and fennel salad
DROWNED AT SEA
Roast squid stuffed with poached broccoli, squid ink, anchovies and dried tomatoes
A RABBIT IN THE WOODS
Cappuccino of potatoes and truffles, rabbit stew with forest overtones
TONGUE AND PRAWN
Roasted veal tongue, raw red prawns in champagne sauce
A SORT OF SCIARIA
Slightly spicy pasta dish with rock fish, shellfish and saffron.
SHRIMP...SHRIMP...SHRIMP
Rice cooked in broth of creamy shrimp in butter and lemon, raw shrimp, bottarga and sea fennel
SUNDAY IS ALWAYS SUNDAY
Tortello stuffed with pork spare rib sauce, provola milk and candied celery
EPILOGUE TO A JOKE
Pappardella with ragù of game, bitter herbs, mushroom gravy and pomegranate foam
FISH EN CROUTE
Mackerel baked in black salt, roasted spring onion and white wine and rosemary sauce
ROSSINI PIGEON
Roast pigeon, pumpkin, cavolo nero, truffle and foie gras sauce
HEAR THE SEA IN A SHELL
Fish of the day en papillote, potato with seaweed and shellfish
FROM THE NEBRODI MOUNTAINS TO THE PYRENEES
Crépinette with black Nebrodi piglet, cabbage and jus al cedro
GRANDMA’S BREAKFAST
Cremoso of Tumminia bread, cafe latte gelato, caramelized bread and moka
CAPRA GIRGENTANA
Salted caramel namelaka, red fruits gelato, sesame wafer and goat robiola mousse
MODICA FOREST
Cremoso of dark chocolate, red fruits gelato, chantilly and pure Modica chocolate.
THE FANTASTIC WORLD OF CITRUS
Lemon, orange and mandarin in three different ways
OUR WELCOME
COW AND EGG
Tartar of Cinisara cow, savoury zabaglione and caviar
ARTICHOKE IN EVENING DRESS
Grilled artichoke, parsley, beurre blanc and truffle
A RABBIT IN THE WOODS
Cappuccino of smoked potato with rosemary, rabbit cacciatore with little cabbages
EPILOGUE OF A JOKE
Pappardella with game ragù, bitter herbs, mushroom gravy and pomegranate foam
ROSSINI PIGEON
Roast pigeon, pumpkin, cavolo nero, truffle and foie gras sauce
PREDESSERT
MODICA FOREST
Cremoso of dark chocolate, red fruits gelato, chantilly and pure Modica chocolate
PASTRY TRAY
OUR WELCOME
FESTIVE SALAD
Marinated amberjack, smoked herring mayonnaise and liquid orange and fennel salad
TONGUE AND PRAWN
Roasted veal tongue, raw red prawns in champagne sauce
A RABBIT IN THE WOODS
Cappuccino of smoked potato with rosemary, rabbit cacciatore with little cabbages
SHRIMP...SHRIMP...SHRIMP
Rice cooked in broth of creamy shrimp in butter and lemon, raw shrimp, bottarga and sea fennel
SUNDAY IS ALWAYS SUNDAY
Tortello stuffed with pork spare rib sauce, provola milk and candied celery
FISH EN CROUTE
Mackerel baked in a black salt crust, roast spring onion and white wine and rosemary sauce
ROM THE NEBRODI MOUNTAINS TO THE PYRENEES
Crépinette of black Nebrodi piglet, cabbage and jus al cedro
PREDESSERT
IL FANTASTICO MONDO DEGLI AGRUMI THE FANTASTIC WORLD OF CITRUS FRUITS
Lemon, orange and mandarin in three different ways
PASTRY TRAY
5-course freehand vegetarian menu
OUR WELCOME
FESTIVE SALAD
Marinated amberjack, smoked herring mayonnaise and liquid orange and fennel salad
DROWNED AT SEA
Roast squid stuffed with poached broccoli, squid ink, anchovies and dried tomatoes.
A SORT OF SCIARIA
Slightly spicy pasta dish, rock fish, shellfish and saffron
FISH EN CROUTE
Mackerel baked in black salt crust, roasted spring onion and white wine and rosemary sauce
PREDESSERT
GRANDMA’S BREAKFAST
Cremoso of Tumminia bread, cafe latte gelato, caramelized bread and moka
WELCOME
AT OUR RESTAURANT
Lunch: 12.30 – 14.30
Dinner: 19.30 – 22.30
+39 0916496288
+39 3930803757
Make a reservation
EASTER LUNCH 2023
