Sicilian food isn't the same heavy cuisine as the northern parts of the country; instead, the food of the island represents a melting pot of influences and a culture that has thrived on meager existences. This classical dish, pasta alla norma, took us by surprise at how much flavor was packed into such few ingredients, cooked just barely enough to bring out the essence of each one. I think that this dish could represent the humble beginnings of tomato use in Italy, coming over from the Americas and passed by the Spaniards to the Italian islanders. In the beginning, tomatoes were often barely cooked rather than being pureed into sauces, and were often tossed with some form of grain and maybe a couple of other vegetables. So this dish is essentially a trip backwards in time through the history of the Italy's "golden apple".
