Pasta alla Norma

Ingredients for 4 people:

  • gr 400 of pennette
  • 3 homegrown aubergines
  • kg 1 of red tomatoes
  • 1 onion
  • 2 clove of garlic
  • 1 bunch of basil
  • g 80 of salted ricotta
  • 2 dl Extra Virgin Olive Oil
  •  Salt To Taste
Historical Origin of the Dish:

Catania holds the ownership of the original recipe, representing the symbolic dish of its cuisine, although numerous variations of pasta with tomato and aubergine sauce were certainly already widespread throughout the southern area before the official birth of the Catania dish. The origin of the dedication to Norma, as the famous site “wikipedia” states seems to be ans explicit reference to the homonymous work by Vincenzo Bellini who wanted yo represent the highest form of artistic expression, of theatrical art. View more…

Catanese-Style Rice Crispelle

Ingredients for 4 people:

  • 350 g of Arborio or Ribe Rice
  • 240 g of flour “00”
  • 170 g of granulated sugar
  • 1 Packet of dry yeast
  • 2 large squeezed oranges
  • 2 eggs (small size)
  • Peel of 1 lemon
  • 1 l of sunflower or peanut oil
  • 130 g ca. of honey to garnish
  • 100 g Powdered Sugar
Historical Origin of the Dish:

The Rice Crispelle ( or Zeppole di San Giuseppe), are typical fried cakes from Catania, made with rice, which are generally prepared in the periodo of San Giuseppe (19 March), so much so that they are a typical dessert for Father’s Day. In the rest of Sicily these sweets are also know as rice Zeppole  View more…

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