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
HOLIDAY SALAD
Marinated red mullet, herring and liquid fennel and mandarin salad
OPPOSITES ATTRACT
Roast veal tongue, oyster, green apple and champagne sauce
RABBIT IN THE WOODS
Rabbit ragout, ferla mushroom, rosemary-smoked potato, truffle and forest powders
MUSTARD AND PUMPKIN SWEETS
Roast veal sweetbread glazed with mustard and red pumpkin textures
CICADAS CICADAS CICADAS
Carnaroli rice cooked in cicada broth, raw cicada, bottarga sauce, parsley and lemon
TRIP TO SINGAPORE
Fresh tagliatelle pasta, crab and chili black pepper sauce
FOREST TOKENS
Autumn vegetable chips in forest broth
SUNDAY IS ALWAYS SUNDAY
Margherita stuffed with Sunday ragù, Madonita provola, candied celery and lemon
FISH IN CRUST
Mackerel in a salt jacket, grilled leek and beurre blanc with caviar
MEMORY OF A PICNIC
Black Nebrodi pork crepinette with charcoal, cabbage and lemon jus
BETWEEN A SCIARIA AND A BOUILLABAISSE
Fish soup in different consistencies and preparations, rock fish reduction with saffron and lemon
ROSSINI QUAIL
Stuffed quail, black cabbage, truffle jus and foie gras
AUTUMN
Hazelnut parfait, lotus ice cream, roasted chestnuts and truffle
GIRGENTANA GOAT
Girgentana goat robiola parfait, salted pistachio and green mandarin
CITRON TARTE
Lemon curd, burnt meringue and toasted almond ice cream
CHOCO PEANUTS
70% dark chocolate namelaka, caramelized peanuts and fig ice cream
HOLIDAY SALAD
Marinated red mullet, herring and liquid fennel and mandarin salad
BEEF AND EGNOG SANDWICH
RABBIT IN THE WOODS
Rabbit ragout, ferla mushroom, smoked potato with rosemary, truffle and forest powders
LEAVENED PRODUCTS AND TRUFFLE BUTTER
MUSTARD AND PUMPKIN SWEET SWEET
Roasted veal sweetbread glazed with mustard and pumpkin textures
CICADAS CICADAS CICADAS
Carnaroli rice cooked in cicada broth, raw cicadas, bottarga sauce, parsley and lemon
SELVA TOKENS
Tokens in different autumnal expressions in forest broth
FISH IN CRUST
Salt-poached mackerel, grilled leek and beurre blanc with rosemary and caviar
ROSSINI QUAIL
Stuffed quail, black truffle, foie gras and black cabbage
RICOTTA CHEESE AND PEAR
AUTUMN
Hazelnut parfait, lotus ice cream, roasted chestnuts and truffle
SMALL BAKERY
Possibility of pairing wines
5 free-hand courses from the kitchen
Possibility of pairing wines
MUSHROOMS AND ZABAIONE
PUMPKIN, TRUFFLE AND CHAMPAGNE
WILD TOKENS
Autumn vegetable tokens in wild broth
EGG, SMOKED POTATO AND CABBAGE
RICOTTA AND PEAR
GIRGENTANA GOAT
Girgentana goat robiola parfait, salted pistachio and green mandarin
Possibility of pairing wines
SMALL BAKERY
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
