The production of pasta in Sicily, and the grinding stone of its ancient grains, has ancient origins and is witnessed by historical documents. The Sicilian pasta, and flour used, are designed and work because the union with the seasoning is perfect and enhances the best of all ingredients. In addition to the countless types of pasta, Sicilian cuisine worth a special mention for condiments, equally sophisticated and varied, like spaghetti alla Norma, a tribute to countryman Vincenzo Bellini borned in Catania and its heroine. Here simple ingredients like fresh tomato, salted ricotta, eggplant and basil combine to give life to a plate of the most delicious and popular.