Pasta alla Nerano is a pasta recipe developed in the town of Nerano, on the Sorrento Peninsula, made with pastas, fried zucchini, provolone del Monaco, Parmesan, additional virgin olive oil, black pepper, garlic, basil, and salt. Among the several attributions circulating, the primary one points to a restaurant owner named Maria Grazia in the mid-1950s. The recipe has actually obtained popularity past the town of Nerano.
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