Iconic Roman pasta dishes like Cacio e Pepe, Amatriciana, Gricia, and Carbonara long ago transcended their Lazio roots. Now, another hyper-regional recipe, Pasta alla Nerano, is surging in popularity across Italian restaurants and captivating international tourists this summer. This deceptively simple yet visually striking Campanian dish—featuring zucchini as its star ingredient—has even pioneered the “mantecatura” technique that sparked Italy’s ongoing “pasta risottata” trend.
Originating from the coastal village of Nerano near Massa Lubrense on the Sorrentine Peninsula, the dish embodies spring and summer flavors. Michelin-starred chef Luigi Stinga of Abu Dhabi’s Talea by Antonio Guida (Mandarin Oriental), himself from Massa Lubrense, notes, “This was a staple in my childhood home, allowing me to share my heritage globally.”
In Nerano, acclaimed chef Alfonso Caputo of Taverna del Capitano has shared video tutorials of the preparation. At Rome’s Flora Rooftop restaurant (Rome Marriott Grand Hotel Flora), Neapolitan chef Massimo Piccolo reports it rivals his famous “spaghettone ai tre pomodori” among guests, particularly Americans drawn to the Dolce Vita ambiance. Restaurant manager Simone Cavaterra confirms, “This Campanian classic is increasingly demanded, especially by U.S. visitors who adore the Amalfi Coast. Its vegetable base and lack of meat also align perfectly with lighter and vegetarian preferences.”
The preparation involves thinly slicing and deep-frying zucchini, draining excess oil on paper. Pasta is par-cooked, then finished in a pan with fried zucchini, oil (or butter), and Campanian cheeses like aged caciocavallo and provola to create a creamy sauce. Pasta cooking water is gradually added to complete the risotto-style finish, with fresh basil, extra fried zucchini, and cheese added raw for garnish.