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A close-up shot captures a fork lifting a portion of spaghetti tossed with sautéed zucchini and herbs from a white plate.

From Naples with love

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La Nerano

A close-up shot captures a fork lifting a portion of spaghetti tossed with sautéed zucchini and herbs from a white plate.
A top-down view of a plate of spaghetti with zucchini and basil served on a dark teal table with bread and wine.
A woman smiles while eating a plate of pasta in a warmly lit restaurant with patterned wallpaper.
La Nerano makes you feel like it's midsummer in full swing at any time of the year. An incredible gift from Campanian tradition; we prepare it as tradition commands: creamy provola and Parmigiano Reggiano DOP, zucchini — strictly fried — and basil. A creamy, fresh dish, perfectly balanced; one bite and you can already feel the sand beneath your feet.
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The ingredients

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Spaghetti
Spaghetti
Stone-ground spaghetti from ancient Sicilian grains: slender golden threads that tell the story of tradition. Their elastic texture and rough surface bring them to life with every forkful, with a bold, timeless character.
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A close-up view of a creamy green vegetable soup topped with roasted zucchini chunks.
Salsa Nerano
Our Nerano sauce is a Provola and Parmigiano DOP cream, enriched with a touch of basil and fried zucchini folded into the emulsion, wrapping the pasta in a full, fresh and deeply Campanian flavor.
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A close-up view of sautéed zucchini cubes cooked until golden brown and tender.
Fried Zucchini
The perfect addition. Our zucchinis are fried in hot oil until they turn golden, bright, and just crispy on the outside, without losing their inner softness.