This dish incorporates two regional specialties: zucchini and olive oil. According to the book, “Irpinia, in the region of Avellino, is known for its olive and olive oil production, due to its ideal terroir: rich, fertile volcanic soil and a cooler climate as a result of proximity to the Apennines mountain range.” Here, oil is blended with zucchini for an herbal pesto sauce. Adapted...
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