It's a catanian recipe that has become, also far from Sicily, the gastronomic standard-bearer of Sicily. We know everything about its origins. The dish, as present of the Sicilian Cuisine, was thought and dedicated to the "Norma", opera composed by Vincenzo Belllini. But the recipe summerizes a spirit and some flavour that pass over the circustances of its birth. In the union of long pasta and fried food you can find the stigmata of baroque and multiethnical, very important characters in the definition of sicilianity. Then in Sicily, holder region about the per capita consumption in Italy, the culture of pasta is extraordinarily widespread and deep. Historically in the van Sicily is included, with Campania and Liguria, amog the first regions producers of pasta. The island is the seatof many pasta factories, even if its productive capacity has still short dimentions.