Norma, Fitzrovia’s celebrated Sicilian-inspired restaurant, has announced an exclusive partnership with award-winning low-waste chef and cookbook author, Max La Manna
What can diners expect from Norma?
Norma is a unique experience that can transport you to the heart of the Mediterranean with its flavours, décor and wines. The “la dolce vita” feeling sings all the way through, and you must let yourself indulge in its offering.
What inspired you to take on the role of head chef at Norma?
Norma is my favourite place that I’ve ever worked at. I think the inspiration behind Norma takes me back to my roots and my childhood, flavours that I am used to – it very much feels like I am cooking in my mum’s kitchen using local produce. It’s a dream come true to be able to cook this kind of food in the heart of London.
Giovann Attard and Max La Manna
What can we expect from Norma’s collaboration with Max La Manna?
A colourful, plant-based feast with exceptional flavours. Sustainability shines throughout the menu and it’s a great eye opener, showing that there’s always something you can do with every bit of the produce.
What has inspired the menu for this collaboration?
Seasonality and sustainability are the main inspiration in this collaboration. Finding ways that we can maximise each ingredient and minimise the waste. The beauty of this collaboration is in creating exceptional dishes using only plant-based produce and realising how good that can taste.
Antipasti: Julienne Bruno Burrella, ‘nduja’, carrot top gremolata, fried basil and toasted walnuts
Is there an item on the menu that you are most proud of?
Roasted carrot raviolo with beetroot cream, pangrattato and crispy capers. The colours are very vibrant, and it was really fun to create and play around with.
What made you want to work with Max La Manna?
Max is a great chef with a great ethos. His work with sustainability and food waste is what attracted me to working with him. We can all make a change, and we all need to start doing something positive for the planet – without compromising on taste.
What do you wish more people knew about sustainability in the food industry?
There’s always more that can be used, you just need to be open to it and be a little creative.
Secondi: Courgette involtini with almond ricotta, winter tomato, basil dusted ‘parmesan’ crisps
Will there be another Max La Manna collaboration in the future?
I am really looking forward to cooking alongside Max and it has been really fun creating this menu and trying out the dishes. I think we are a great collaborative match and hopefully this is not the last time that you see us together.
What ingredients could you not live without and why?
Tomatoes, garlic and basil. They remind me of my childhood and the sunny summer days back home. They’re also very versatile.
