Q&A with Super Norma's Luca & Marco

When you first step into Carlton’s neighbourhood pasta bar Super Norma, an immediate connection is bridged between you, and its owners, Luca and Marco. There’s recipe books from Luca’s grandmother (“my own copies though, she wouldn’t give me hers”), Napoli’s Pino Daniele spinning on vinyl and tomato tins topped with flowers. The pastas include Marco’s family ragú napoletano, nduja & prawn and the shop’s namesake, pasta alla norma. It’s all cooked in front of you and served up in noodle boxes. This is hospitality done how Luca and Marco like it. Warm, disco-infused and proud of their Southern Italian heritage.

We spoke to Luca and Marco about the ingredients to creating such a special experience for their guests (plus what goes in their alla norma).

Coming to Super Norma is like walking into a family home. How do you create such a homey atmosphere in the shop?

The secret? No budget! When we started the pop-up, we had no financial backing for our dream pasta shop, and we weren't even sure if it would succeed. We built it using whatever resources we had, calling on friends to help construct and decorate it. Every item you see here has a story behind it — from our collection of souvenirs gifted by friends to books swapped for a Chinotto from a street vendor. Combined with the aroma of a delicious sauce, welcoming smiles, and a great tune playing in the background, you've got Super Norma.

What your favourite music to cook too? What record should everyone have in their collection?

When it comes to cooking, our music tastes vary depending on the dish. Sometimes it's Latin rhythms, other times disco lifts our spirits, and occasionally, a good house track keeps us energized. As for must-have records in our collection, a few we never tire of are Pino Daniele's 'Vai Mo', Nu Guine's 'Nuova Napoli', and Sam Dom's 'Just A Touch (Compilation)'.

Who is your biggest cooking influences?

Both of us were raised by our grandmothers, so their influence is profound. We admire how their cooking is always unique, never boring, and brimming with love, even in the simplest dishes. Cooking is about nurturing, and in our food, we aim to comfort and care for our guests.

What advice would you give to someone entering the hospitality industry?

While we may not be the most experienced, our advice would be: be authentic. Don’t enter this field for money or as a mere investment; that’s what finance is for. Approach hospitality with passion, draw inspiration from those you admire, and strive to create something truly unique, rather than imitating others.