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 different consistencies and temperatures
OPPOSITES ATTRACT
Roasted veal tongue, oyster, green apple and champagne sauce
RABBIT IN THE WOODS
Rabbit ragout, wild asparagus and smoked potato foam with rosemary
SPINOSO
Grilled artichoke with herbed vin jaune
RICE IN GREEN
Carnaroli rice creamed with seasonal herbs, Girgentana goat robiola and morel vegetable jus
FROM SCIACCA TO SINGAPORE
Fresh pasta tagliolini, pink prawns from Sciacca and chili black pepper sauce
RED MULLET AND FENNEL
Pasta chips, red mullet and fennel concentration, red mullet bouillabaisse and Ennese saffron
SUNDAY TORTELLO
Pasta tortello stuffed with Sunday ragu, Madonita provola milk, candied celery
FISH IN A CRUST
Mackerel in salt, spring onion and caviar beurre blanc
SPRING LAMB
Lamb in two steps and Spring side dishe
PHOENICIAN DOMINATION
Catch of the day, vegetables and Murici and lemon stew
AL CANTAR DEL GALLO
Cockerel "dai Pennisi", escarole, anchovy and olives
STRAWBERRY FLOWER
Strawberry, rhubarb, yogurt and jasmine
GIRGENTANA GOAT
Girgentana goat robiola parfait, salted pistachio and green mandarin
GRANDMA'S BREAKFAST
Caramelized Tumminia bread mousse, caffe latte ice cream and coffee sauce
CHOCO PEANUTS
70% dark chocolate namelaka, caramelized peanuts and fig ice cream
CUTTLEFISH AND PEAS
Cuttlefish and peas in different consistencies and temperatures
TUNA SANDWICH
Tuna belly sandwich, medlar and herring sauce
RABBIT IN THE WOODS
Rabbit ragout, wild asparagus and smoked potato foam with rosemary
RICE IN GREEN
Carnaroli rice creamed with seasonal herbs, Girgentana goat robiola and morel vegetable jus
RED MULLET AND FENNEL
Pasta chips, red mullet and fennel concentration, red mullet bouillabaisse and Ennese saffron
FISH IN A CRUST
Mackerel in salt, spring onion and caviar beurre blanc
SPRING LAMB
Lamb in two steps and Spring side dishes
RICOTTA AND PEAR
STRAWBERRY FLOWER
Strawberry, rhubarb, yogurt and jasmine
SMALL BAKERY
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
ASPARAGUS AND ZABAIONE
SPINOSO
Grilled artichoke with herbed vin jaune
RICE IN GREEN
Carnaroli rice creamed with seasonal herbs, Girgentana goat robiola and morel vegetable jus
SPRING EGG
PREDESERT
GRANDMA'S BREAKFAST
Caramelized Tumminia bread mousse, caffe latte ice cream and coffee sauce
SMALL BAKERY
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
