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'''''Pasta alla Norma''''' ({{IPA-it|ˈpasta alla ˈnɔrma|lang}}), earlier called ''pasta con le melanzane'' ({{literally|pasta with eggplant}}),<ref name="tcivi">[[Touring Club Italiano]], ''Vie d'Italia e del mondo'', 1928?, [https://books.google.com/books?id=_ffnAAAAMAAJ&q=%22pasta+con+le+melanzane%22 p. 750]</ref><ref name="balducci">Gioacchino Balducci, ''Italia moderna'', 1973, {{isbn|0030912245}}, p. 109</ref> is an [[Italian cuisine|Italian]] dish of [[pasta]] and [[eggplant]]. It is typical of [[Sicilian cuisine]],<ref name="Riley2007">{{cite book|author=Gillian Riley|title=The Oxford Companion to Italian Food|url=https://archive.org/details/oxfordcompaniont0000rile|url-access=registration|date=1 November 2007|publisher=Oxford University Press, USA|isbn=978-0-19-860617-8|pages=[https://archive.org/details/oxfordcompaniont0000rile/page/401 401]–}}</ref> from [[Catania]] in particular.<ref name="tcigig"/>
'''''Pasta alla Norma''''' ({{IPA-it|ˈpasta alla ˈnɔrma|lang}}), earlier called ''pasta con le melanzane'' ({{literally|pasta with eggplant}}),<ref name="tcivi">[[Touring Club Italiano]], ''Vie d'Italia e del mondo'', 1928?, [https://books.google.com/books?id=_ffnAAAAMAAJ&q=%22pasta+con+le+melanzane%22 p. 750]</ref><ref name="balducci">Gioacchino Balducci, ''Italia moderna'', 1973, {{isbn|0030912245}}, p. 109</ref> is an [[Italian cuisine|Italian]] dish of [[pasta]] and [[eggplant]]. It is typical of [[Sicilian cuisine]],<ref name="Riley2007">{{cite book|author=Gillian Riley|title=The Oxford Companion to Italian Food|url=https://archive.org/details/oxfordcompaniont0000rile|url-access=registration|date=1 November 2007|publisher=Oxford University Press, USA|isbn=978-0-19-860617-8|pages=[https://archive.org/details/oxfordcompaniont0000rile/page/401 401]–}}</ref> from [[Catania]] in particular.<ref name="tcigig"/>


It is made of [[spaghetti]] or other pasta with [[tomato sauce]], covered with slices of fried [[eggplant]] and served with grated ''[[Ricotta|ricotta salata]]'' cheese<ref name="tcigig"/> and often [[basil]].<ref name="messina"/>
It is made of [[spaghetti]] or other pasta with [[tomato sauce]], covered with slices of fried [[eggplant]] and served with grated ''[[Ricotta#Aged variants|ricotta salata]]'' cheese<ref name="tcigig"/> and often [[basil]].<ref name="messina"/>


It was named in honor of the native of [[Catania]] [[Vincenzo Bellini]], the composer of the opera ''[[Norma (opera)|Norma]]''.<ref name="tcigig">Massimo Alberini, Giorgio Mistretta, ''Guida all'Italia gastronomica'', Touring Club Italiano, 1984, p. 337</ref><ref name="balducci"/> It is said that the Italian writer [[Nino Martoglio]] exclaimed "This is a real 'Norma'!", meaning a masterpiece, when he tasted the dish,<ref name="messina"/><ref>{{Cite web|url=https://www.lucianopignataro.it/a/ricetta-pasta-a-la-norma-siciliana-in-siciliano/14079/|title=La vera pasta a la Norma siciliana. Origini, varianti e trucchi della ricetta|date=15 July 2018|website=Luciano Pignataro Wine&Food Blog}}</ref> though the name is not attested until decades after his death.<ref>[https://www.google.com/search?q=%22pasta+alla+norma%22&tbs=cdr%3A1%2Ccd_max%3A12%2F31%2F1974&tbm=bks Google Books search]</ref>
It was named in honor of the native of [[Catania]] [[Vincenzo Bellini]], the composer of the opera ''[[Norma (opera)|Norma]]''.<ref name="tcigig">Massimo Alberini, Giorgio Mistretta, ''Guida all'Italia gastronomica'', Touring Club Italiano, 1984, p. 337</ref><ref name="balducci"/> It is said that the Italian writer [[Nino Martoglio]] exclaimed "This is a real 'Norma'!", meaning a masterpiece, when he tasted the dish,<ref name="messina"/><ref>{{Cite web|url=https://www.lucianopignataro.it/a/ricetta-pasta-a-la-norma-siciliana-in-siciliano/14079/|title=La vera pasta a la Norma siciliana. Origini, varianti e trucchi della ricetta|date=15 July 2018|website=Luciano Pignataro Wine&Food Blog}}</ref> though the name is not attested until decades after his death.<ref>[https://www.google.com/search?q=%22pasta+alla+norma%22&tbs=cdr%3A1%2Ccd_max%3A12%2F31%2F1974&tbm=bks Google Books search]</ref>

Revision as of 14:03, 9 May 2024

Pasta alla Norma
CoursePrimo (Italian pasta course)
Place of originItaly
Region or stateSicily
Main ingredientsPasta, tomato, eggplant, ricotta salata

Pasta alla Norma (Italian: [ˈpasta alla ˈnɔrma]), earlier called pasta con le melanzane (lit. 'pasta with eggplant'),[1][2] is an Italian dish of pasta and eggplant. It is typical of Sicilian cuisine,[3] from Catania in particular.[4]

It is made of spaghetti or other pasta with tomato sauce, covered with slices of fried eggplant and served with grated ricotta salata cheese[4] and often basil.[5]

It was named in honor of the native of Catania Vincenzo Bellini, the composer of the opera Norma.[4][2] It is said that the Italian writer Nino Martoglio exclaimed "This is a real 'Norma'!", meaning a masterpiece, when he tasted the dish,[5][6] though the name is not attested until decades after his death.[7]

Pasta alla Norma was named "dish of the year" by the BIT [it] Tourism Award in 2018.[5]

See also

Media related to Pasta alla Norma at Wikimedia Commons

References

  1. ^ Touring Club Italiano, Vie d'Italia e del mondo, 1928?, p. 750
  2. ^ a b Gioacchino Balducci, Italia moderna, 1973, ISBN 0030912245, p. 109
  3. ^ Gillian Riley (1 November 2007). The Oxford Companion to Italian Food. Oxford University Press, USA. pp. 401–. ISBN 978-0-19-860617-8.
  4. ^ a b c Massimo Alberini, Giorgio Mistretta, Guida all'Italia gastronomica, Touring Club Italiano, 1984, p. 337
  5. ^ a b c "Ricetta pasta alla norma, la 'siciliana' più amata dagli italiani", Messina Today, 6 July 2019
  6. ^ "La vera pasta a la Norma siciliana. Origini, varianti e trucchi della ricetta". Luciano Pignataro Wine&Food Blog. 15 July 2018.
  7. ^ Google Books search
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