Artist’s Palate: Dolce & Gabbana’s pasta alla Norma

‘We like the simplest recipes of the Sicilian tradition,’ say designers Domenico Dolce and Stefano Gabbana of their choice of pasta alla Norma for this month’s Artist’s Palate. Here, the recipe to make the definitively Italian dish yourself

 All tableware by Dolce & Gabbana Casa. Full full credits, see below. Food: Martini Bistro by Dolce & Gabbana
All tableware by Dolce & Gabbana Casa. Full full credits, see below. Food: Martini Bistro by Dolce & Gabbana
(Image credit: Alessandro Sorci)

Bold, colourful and distinctively Italian – the same words often used to describe Domenico Dolce and Stefano Gabbana’s fashion can equally be applied to pasta alla Norma, a staple at their Martini Bistrot in Milan, a recurring favourite at the designers’ festive lunches, and their choice for this month’s Artist’s Palate feature. ‘We like the simplest recipes of the Sicilian tradition, those made with fresh local products: tomato, aubergine, salted ricotta, and lots of love,’ they say. Naturally, the dish is best served on tableware from the newly launched Dolce & Gabbana Casa label – specifically from the ‘Carretto’ range, whose vibrant hues and rambunctious patterns perfectly evoke Mediterranean summers. 

A recipe for pasta alla Norma by Dolce & Gabbana


1 aubergine
10 ripe tomatoes, peeled, chopped and deseeded
olive oil
1 garlic clove, peeled and crushed
1 tsp sugar
400g pasta
100g grated ricotta salata cheese
fresh basil leaves
salt and pepper, to taste


Slice the aubergine, sprinkle generously with salt and leave for half an hour. Place the chopped tomatoes in a large saucepan, season with salt and simmer for about ten minutes. Add a little olive oil along with the crushed garlic and sugar, then season with black pepper. Continue to cook until the sauce is reduced, stirring occasionally. Rinse the aubergine slices, then pat dry with kitchen paper and fry in hot olive oil until browned. Place them on kitchen paper to drain the excess oil, then chop coarsely and stir into the sauce. Boil the pasta, then drain and mix with the tomato sauce. Serve in bowls with grated ricotta salata cheese and fresh basil.

A version of this article appears in the September 2022 issue of Wallpaper*, available in print, on the Wallpaper* app on Apple iOS, and to subscribers of Apple News +. Subscribe to Wallpaper* today!


TF Chan is a former editor of Wallpaper* (2020-23), where he was responsible for the monthly print magazine, planning, commissioning, editing and writing long-lead content across all pillars. He also played a leading role in multi-channel editorial franchises, such as Wallpaper’s annual Design Awards, Guest Editor takeovers and Next Generation series. He aims to create world-class, visually-driven content while championing diversity, international representation and social impact. TF joined Wallpaper* as an intern in January 2013, and served as its commissioning editor from 2017-20, winning a 30 under 30 New Talent Award from the Professional Publishers’ Association. Born and raised in Hong Kong, he holds an undergraduate degree in history from Princeton University.

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