Course | Primo (Italian pasta course) |
---|---|
Place of origin | Italy |
Region or state | Nerano |
Main ingredients | Spaghetti, fried zucchinis, provolone del Monaco , Parmesan |
Spaghetti alla Nerano is a pasta dish invented in the village of Nerano, on the Sorrento Peninsula, made with spaghetti, fried zucchinis, provolone del Monaco and Parmesan. [1] [2]
Among the many attributions circulating, the main one points to a restaurant owner named Maria Grazia in the mid-1950s. [1] The restaurant still exists to this day. [3]
Spaghetti is a long, thin, solid, cylindrical pasta. It is a staple food of traditional Italian cuisine. Like other pasta, spaghetti is made of milled wheat, water, and sometimes enriched with vitamins and minerals. Italian spaghetti is typically made from durum-wheat semolina. Usually the pasta is white because refined flour is used, but whole wheat flour may be added. Spaghettoni is a thicker form of spaghetti, while spaghettini is a thinner form. Capellini is a very thin spaghetti, while vermicelli refers to intermediate widths, varying between the United States and Italy.
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