The pens to the norm, a first course of Italian cuisine, are a sublime example of balance and culinary simplicity. Serve as a main course during lunch or dinner, this regional recipe offers a combination of robust and authentic flavors, which represent the Sicilian gastronomic tradition. The dish originates from Sicily region, a land rich in fresh, quality ingredients. Their name it is commonly associated withtheatrical work “La Norma” by Vincenzo Bellini, one of the most famous composers of the place. The exact reason for this connection remains uncertain, but many interpretations suggest that the dish was so excellent that it was considered “norm” or perfect, much like the musician’s work of the same name.

The regional recipe involves the use of key ingredients. The aubergine, cut into cubes and then fried, adds a tasty richness to the tomato sauce, while the basil gives an aromatically fresh note. Garlic, used sparingly, enriches the sauce without dominating the other flavors. The salted ricotta, grated when serving, completes the dish with its salty creaminess. The preparation of penne alla norma, although simple, requires attention to the choice of ingredients and their cooking. It is customary to use the penne to better capture the sauce, ensuring a complete tasting experience in every bite. The preference for penne alla norma is often seasonal, finding its maximum expression during the summer and early autumn, when tomatoes and aubergines are fully ripe. Bring some delicious penne alla norma to the table and your guests will thank you.