Orecchiette with Norma Sauce

📍 Origin: Puglia / Sicily  ·  🌱 Vegetarian  ·  ⚠️ Allergens: gluten, dairy

We travel to Puglia, famous for the “Orecchiette alla Norma” and more with this dish. The pasta type “Orecchiette” gets its name from its small ear-like shape, which is perfect for catching sauce, while the pasta’s rough texture comes from the wooden tool used to shape it.

To be precise, the pasta comes from Puglia and Sicily, where the sauce originates.  It is a short, freshly handmade semolina pasta with grilled eggplant, fresh tomato sauce, and cured sheep ricotta cheese. Making orecchiette involves making a dough with semolina flour and water.

Curious fact.

Nowadays, you can see locals making their orecchiette in the open air of the alleys of Bari Vecchia, a microcosm of the city, where tradition, flavours, and folklore are the background of a walk that is hard to forget.
Stepping into Bari Vecchia is like entering a wonderful world, almost like a movie. At every corner, you discover a pearl, a detail that surprises you and tells you you must return here.

Orecchiette are made without eggs, unlike fresh egg pasta. The orecchiette’s wrinkled surface, thin interior, and thicker edge perfectly accommodate the Norma sauce.

Allergens & Dietary Needs

Allergens. Orecchiette alla Norma contains eggplant, tomatoes, and cured sheep ricotta. Alterations can be made according to dietary requirements. Please contact us.

If you wish to learn more flavourful dishes from Puglia, you might also be interested in learning Fried Panzerotti.

Learn to Make Orecchiette alla Norma in Genoa

Add Orecchiette alla Norma to your menu: choose it as one of your three recipes and cook it step by step with chef Lucrezia in her home kitchen in Genoa, then sit down to enjoy it with a glass of Italian wine. You will receive the written recipe by email, so you can make it again at home.