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
Albacore, watermelon and carousel in two steps
COW AND EGGS
Cinisara cow tartare, salted eggnog, purslane and caviar
OPPOSITES ATTRACT
Roasted veal tongue, oyster, green appie and champagne scuce
I HEAR THE SEA INSIDE A SHELL
Potato cappuccino with green lemon, shell scuce and marine powders
SUMMER WIND
Rice cooked in tornato water, raw red prawn, basil and nduja oil
TRIP TO SINGAPORE
Egg tagliolini, king crab and chicken puree with pepper and ginger
PARMIGIANA. .. BY THE SEA
Eggplant parmigiana in a tortello and seafood fondue
PEPPERS AND SAUSAGE
Elico cooked in a pepper mixture, peanut butter and semi-cured sausage
FISH IN CRUST
Mackerel poached in black salt, dark onion and rosemary beurre blanc
MEMORY OF AN EXCURSION
Grilled lamb crepinette, stuffed frigitello and anchovy jus
GALLO AND POLLANCA
Cockerel "dai pennisi" stuffed with herbs, pollanca, chicken jus with foie gras
THE SONG OF THE SUN
Lobster skewer, courgettes, courgette flower and Ennese saffron bouillabaisse
CHOCOLATE, FIGS AND PEANUTS
Creamy dark chocolate, figs marinateci in Marsala, fig sorbet and caramelized peanuts
ROSE FLOWERS, PEACH BLOSSOMS
Peach cooked in olive oil, vanilla ice cream and jasmine
GIRGENTANA GOAT
Girgentana goat's robiola semifreddo, salted pistachio and cherry in red wine
A TARTE AU CITRON IN BAGHERIA
Lemon curd with Bagheria green lemon, almond brittle and basil ice cream
WELCOME SNACKS
COW AND EGGS
Cinisara cow tartare, salted eggnog, purslane and caviar
OPPOSITES ATTRACT
Roasted veal tongue, oyster, green appie and champagne sauce
I HEAR THE SEA INSIDE A SHELL
Potato cappuccino with green lemon, shell sauce and marine powders
SUMMER WIND
Rice cooked in tornato water, raw red prawn, basil and nduja oil
TRIP TO SINGAPORE
Egg tagliolini, king crab and chicken puree with pepper and ginger
FISH IN CRUST
Mackerel poached in black salt, dark onion and rosemary beurre blanc
MEMORY OF AN EXCURSION
Grilled lamb crepinette, stuffed frigitello and anchovy jus
PREDESSERT
ICE ZUCHINI
GIRGENTANA GOAT
Girgentana goat's robiola semifreddo, salted pistachio and cherry in red wine
SMALL BAKERY
Possibility of pairing wines
WELCOME SNACKS
WATERMELON AND WATERMELONS
Albacore, watermelon and carousel in two steps
I HEAR THE SEA INSIDE A SHELL
Potato cappuccino with green lemon, shell sauce and marine powders
SUMMER WIND
Rice cooked in tornato water, raw red prawn, basil and 'nduja oil
PARMIGIANA. .. BY THE SEA
Eggplant parmigiana in a tortello and seafood fondue
THE SONG OF THE SUN
Lobster skewer, courgettes, courgette flower and Ennese saffron bouillabaisse
PREDESSERT
ICE ZUCHINI
PINK FLOWERS, PEACH BLOSSOMS
Peach cooked in olive oil, vanilla ice cream and jasmine
SMALL BAKERY
Possibility of pairing wines
5-course free-style menu from the kitchen
Possibility of pairing wines
5-course vegetarian menu prepared by the kitchen
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
