Applause at the table
La Norma
La Norma
La Norma arises from one of those Sicilian stories in which simplicity, at a certain point, becomes greatness. It is said that its name is a tribute to Bellini's opera: a wholly Catanese way to say that something is done so well that it is 'a real Norma'.
Our part starts from there, from a classic that does not need to change to be remembered. Rigatoni made with ancient Sicilian grains, full flavors and a recipe that tastes of tables set, open windows and lunches that last longer than expected. Because some works are listened to. Others are eaten.
La Norma arises from one of those Sicilian stories in which simplicity, at a certain point, becomes greatness. It is said that its name is a tribute to Bellini's opera: a wholly Catanese way to say that something is done so well that it is 'a real Norma'.
Our part starts from there, from a classic that does not need to change to be remembered. Rigatoni made with ancient Sicilian grains, full flavors and a recipe that tastes of tables set, open windows and lunches that last longer than expected. Because some works are listened to. Others are eaten.
The ingredients
Ancient-Grain Rigatoni
Porous, with a hollow center and plenty of ridges: these features make them ideal for all sauces and perfect for catching the sauce. A mix of shapes: Italian organic durum wheat and an ancient Sicilian variety stone-ground. Bronze-cut in our pasta factory.
Datterino Tomato Sauce
Directly from Sicily, datterino tomatoes are harvested only once a year, from June to September, to preserve their seasonality and flavor. Perfect in this sauce with carrot and onion soffritto and extra-virgin olive oil.
Fried eggplants
Golden on the outside, tender on the inside, and irresistibly flavorful. Fried to perfection, just as tradition dictates.
Cacioricotta
Cacioricotta flakes: closely tied to the Apulian dairy tradition, a semi-hard cheese with a bold, distinctive flavor.