Norma Gastronomia Siciliana

Norma Gastronomia Siciliana Restaurant Review:

About the décor: Norma Gastronomia Siciliana’s rustic space is warm and open; colorful Mediterranean tiles line the walls, natural wood ceiling beams act as shelves for grain-filled glass jars and pots and pans, and wood tables, chairs and benches add to the provincial charm.

Likes: The squid ink arancini and the imported Sicilian couscous are representative of classic Italian as well as Sicilian fare.
Dislikes: A few of the pizza selections were slightly salty.

Food & Drinks: While most Italian restaurants in New York City are defined as serving either Northern or Southern regional cuisine, the focus here is Sicilian cuisine. Chef Salvatore Fraterrigo (formerly of I Trulli Restaurant and Enoteca, and Agata and Valentina) emphasizes the classics as well as specialties that are hard to find elsewhere in town. The result is a finely crafted menu using ingredients imported from Sicily whenever possible. Dishes highlight the culinary similarities and differences between Sicilian cuisine and those found on the Italian peninsula. Standout starters include spicy shrimp-filled squid ink risotto rice balls and sesame-crusted salted cod croquettes. Pastas, such as paccheri tossed in tomatoes, eggplant, basil and ricotta salata cheese, also shine. Wood oven-fired pizzas deserve attention, too. Meanwhile, the Sicilian couscous with assorted seafood cooked in a concentrated broth is a not-to-be-missed specialty. The wine list features an array of Sicilian whites, reds and rosés, like a floral and fruit-driven Firriato Jasmin Zibibbo and a rich, complex Firriato Harmonium Nero d'Avola that complement the food. End the meal with sheep's milk ricotta-stuffed, pistachio-dusted cannoli.