Sugo – alla norma

Sugo alla Norma is typically Sicilian. It was named after the opera ‘Norma,’ by Vincenzo Bellini from Catania. First, juicy aubergines are diced by hand, fried in olive oil and mixed with natural tomato sauce. After simmering for three hours and adding basil, garlic and fine olive oil, Norma is bottled into glasses.

Nutritional values per 100 g
Energy 520 kJ (126kcal), fat 12 g, of which saturates 5 g, carbohydrates 3 g, of which sugars 2.9 g, protein 1 g, salt 0.3 g

• Ingredients
• Taste
• We recommend:

• Tomatoes 71%, aubergine 19%, extra virgin olive oil 6%, sugar, sea salt, basil, garlic
• The taste of sun-ripened, full-bodied tomatoes, sweet earthy basil and tenderly tart roasted aubergines: This is how to enjoy Catania!
• Pasta alla Norma includes maccheroni, pennae and spaghetti. First simmer the sugo in a saucepan, then add a little salted ricotta. Finally, garnish the dish with grated Pecorino cheese.