Flavors · Catania

Pasta alla Norma

Pasta with tomato sauce, fried eggplant, basil and grated salted ricotta on top. It’s the dish that identifies Catania, and the name honors the opera Norma by Catanian composer Vincenzo Bellini.

Traditional dish from Catania, Sicília

Also known as: pasta con le melanzane, pasta câ Norma, maccheroni alla Norma

Updated November 2026

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Pasta alla Norma — Catania, Italy — Pasta alla Norma

Pasta alla Norma — Catania, Italy

Pasta alla Norma is made with short pasta, such as maccheroni or rigatoni, or with spaghetti. The sauce is made from fresh tomatoes cooked with garlic and olive oil. The eggplant is cut into slices or cubes and fried separately until golden. The pasta is mixed with the sauce, the fried eggplant and fresh basil are added, and finally a generous layer of grated salted ricotta is put on top — a pressed, cured sheep ricotta that gives the dish its characteristic flavor. Replacing it with another cheese moves the dish away from the traditional recipe.

The dish used to be called simply pasta with eggplant. The current name honors Vincenzo Bellini, a composer born in Catania and author of the 1831 opera Norma. The most told story credits the name to Catanian writer and playwright Nino Martoglio, who, upon tasting the dish in the early 20th century, supposedly exclaimed that it was a true Norma — that is, a masterpiece. Another version links the name to a performance of the opera at the city’s theater. Neither version has definitive documentary proof.

In Catania, pasta alla Norma is served in homes and trattorias, especially in summer, from June to August, when eggplant is at its best. The city promotes the dish as part of its cultural identity, and September 23 was chosen as National Pasta alla Norma Day. Messina has its own version, with baked ricotta.

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Where it comes from

Catania , Sicília
A dish attributed to the cuisine of Catania, named in honor of the opera Norma by Catanian composer Vincenzo Bellini.

Ingredients

Short pasta or spaghetti, tomato, garlic, olive oil, eggplant, basil and salted sheep ricotta.

How it is eaten

Served hot, as a first course, with the fried eggplant on top and freshly grated salted ricotta.

When it is eaten

All year round, especially from June to August in summer, when eggplant is in season; National Day on September 23.

Your questions

Questions about Pasta alla Norma

Why is it called pasta alla Norma?

It’s an homage to the opera Norma by Catanian composer Vincenzo Bellini. The most told story credits the name to the playwright Nino Martoglio.

What cheese goes on pasta alla Norma?

Salted sheep ricotta, grated on top. It’s the ingredient that gives the dish its characteristic flavor.

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