Spaghetti alla Nerano with Chef Alfonso Caputo
Spaghetti alla Nerano is one of the most famous pasta dishes from our corner of Italy’s south; the Sorrento and Amalfi Coast. But specifically from the quaint coastal village of Nerano (hence the name) in the commune of Massa Lubrense, where the locals and international travelers alike flock to experience its extraordinary creamy, cheesy, zucchini taste, while dining at water’s edge with breathtaking vistas of the Marina del Cantone.
Made with fried zucchini rounds, a mix of grated cheeses, ground pepper, and fresh aromatic basil leaves—a combination of simple ingredients that celebrate the bright, sunny flavor of summer’s abundance and the product of our local cheese-makers and their well-fed, milky cows. The recipe is simpler than one might think, but still one that requires a particular cooking method that does take a bit of time and practice to master.
