Overlooking the Mediterranean Sea, set on the terrace during summer and indoors during the rest of the year, our restaurant Locanda Nerello reflects our Eco-Bio identity.
Our commitment and efforts to create the experience you will have at Monaci starts from the table of our restaurant and from the work on our farm, where our products are grown, to become part of our menu and our traditional cuisine, based on food seasonality and focusing on food quality.
We can guarantee food freshness and quality, without resorting to ready-to-eat and processed meals. We use only fresh and not frozen products. Our restaurant is the expression of our estate, where the dedication to the lands and the respect for the environment are combined with passion for food and for the territory and where the refined Etna wines are the protagonists.
Slow Food Movement
Our restaurant is deeply committed to the cause of the Slow Food Movement. We believe in the attitude of slowness, we are passionate about food as an element of authenticity and as an experience in itself. The aim of Locanda Nerello is to recover what we seem to have lost, that is original tastes and flavors, based on healthy and refined ingredients, original and ancient wheat varieties and rare native species of fruits and vegetables. Each dish is the fruit of an accurate research, aiming at the balance between authenticity, taste and genuineness.
We invite you to pause and smell the fragrance of our bread, which is fresh-baked every day in the brick oven, to give our guests the finest traditional bread. It is made with flours of Bidi and Timilia, two ancient Sicilian wheat varieties, with a low gluten count and high protein content. We do not use yeast, but ‘Pasta Madre’ which contains yeast and lactic bacterias that decompose the gluten, making the bread more digestible. We respect the natural slow process, from mixing the dough to baking the bread, which takes over eight hours. We do this because we believe in holistic and slow food: the best flour, the best technique, the best oven, for the best product at the end of the process.
Experience our home-made pasta, kneaded with flours of Bidi, Timilia and Russello wheat. The exact mix of wheat is decided by the chef, according to the dish. We believe in the importance of details and we strive to improve every day. Our attention is focused more on taste and the experience of food, than on the way in which food is presented. We invite you to take your time and taste ancient flavors and authentic products, which are something we will not compromise on.