We may still be in lockdown but that didn't stop the Bailliage from getting together, albeit virtually.

Following an introduction from Bailli Helen Sunderland-Cohen, members on the Zoom conference prepped and cooked together online.

Thanks go to Chef Alfio Laudani, Head Chef at Tate Britain and its The Rex Whistler Restaurant, and Maître Restaurateur Matthew Randall for leading us through the creation of “Pasta alla Norma”, Chef's take on a classic Sicilian dish that originates from his home-town of Catania.

Elizabeth Tee
Vice-Chargée de Presse

Ed. Pasta alla Norma is one of the most well-known Italian pasta dishes typical of the Sicilian cuisine created originally in Catania, Sicily. The original recipe is made with macaroni, tomatoes, fried aubergines, ricotta and basil.

The name of the dish is said to originate from the writer Nino Martoglio who, upon tasting the dish, exclaimed "This is a real Norma!", comparing it with the exceptional perfection of “Norma” the Vincenzo Bellini opera.