“Pasta alla Norma”
Origins and history of the recipe
The Pasta alla Norma was born in Catania, soon becoming, thanks to its success, a dish popular in Sicily. Moreover, it is difficult to resist a plate of pasta with tomato sauce (generally macaroni) to which are added fried eggplant, grated ricotta and basil to give a touch of Mediterranean freshness that characterizes the plate and balance the fried eggplant.
But why is this first course called “alla norma”? It seems that this name was baptized by the Catania playwright Nino Martoglio who, enchanted by the perfume and the goodness of the dish, he would have exclaimed: “Chista è ‘na vera Norma!” (“This is a real Norma!”). The reference is to “Norma”, famous work of the composer Vincenzo Bellini.
The Territory
The packaging and its contents
The Ingredients
Tomato
We only use tomatoes from organic and certified crops
Eggplant
Variety Violetta, strictly selected and certified organic, offers an intense flavor that fits perfectly with our vision of healthy and tasty food
Rigatoni
Organic durum wheat flour, Russello and Senatore Cappelli varieties, for excellent quality.
Salted ricotta
From the Ragusano plateau, our ricotta present in Pasta alla Norma, undergoes various checks, to bring the original taste of our land to the table
VIDEO GUIDE FOR KIT PREPARATION
