The Agrisicilia team
Norma sauce is a concentration of flavors reminiscent of Sicily. A perfect first course for a Sunday lunch with the family, rich in calories and given the presence of eggplant, which is harvested in July and August, it tastes even better in the summer months.
How did the famous “pasta alla Norma” come about?
The history of Norma sauce, a traditional Sicilian sauce that accompanies pasta, dates back to 1900 and originated in Catania, Italy. It is related to the culinary world of the island. The name “alla Norma” is said to have been inspired by the play by composer Vincenzo Bellini, a Catania native famous for the opera “Norma.”
It is said that in the 19th century, during a debate over Bellini’s opera “Norma,” one of the most popular dishes in Catania, Sicily, was created to celebrate the event. The traditional recipe for Norma sauce calls for fresh tomatoes, fried eggplant, basil, garlic, olive oil and grated salted ricotta cheese. The contrast between the sweet taste of tomatoes, the bitterness of eggplant and the salty flavor of ricotta creates a rich and delicious dish.
Why was it called “Norma?”
The name “Norma” is said to have been chosen to represent perfection and excellence, in keeping with Bellini’s renowned opera. Over time this dish has become one of the mainstays of Sicilian cuisine, beloved both locally and internationally for its distinct flavors and the simplicity of its ingredients.
National Pasta Norma Day
In honor of this rich first course, a National Day has been dedicated and is celebrated on September 23.
The original recipe
The original recipe for Pasta alla Norma calls for the use of a few simple ingredients, which combined create the perfect balance between sweet and savory. The first step in the preparation of this typical sauce is to sauté finely chopped onion (for those who prefer it also garlic), which after browning will be combined with tomato pulp and fresh basil leaves, which will give a unique aroma to our sauce. Leaving the tomato to cook for at least 15 minutes, move on to frying the eggplant, which will need to be cut thin enough.
Once we have finished cooking the tomato, and frying the eggplant, we could proceed with cooking the pasta. The format that is usually used for this dish is short pasta, thus: rigatoni, penne or sedani. But this point goes according to the preferences of those who will have to enjoy it, as some people prefer to savor it with good noodles.
The finishing touch and giving personality to this dish, as per the original recipe, is a generous sprinkling of ricotta salata.
We, too, have prepared our own: Agrisicilia Norma Sauce.
Discover in our shop our version of Norma sauce. We prepared it according to tradition to bring a little piece of Sicily to our customers’ homes. With a unique flavor, prepared from 100% Sicilian raw materials.
