Foodgasm of the Moment: Fiori di Zucca

Give me some fiori di zucca, and I am a happy woman.

These delicious flowers that blossom from zucchini plants are a national favorite in Italy – thrown in batter and fried, of course. Found in practically every bar, they’re one of the most popular, quintessential Italian street foods. But with minimal effort, you can quickly and easily make them at home.

There are variations on the recipe, but the simple and delicious one traditionally used in Italy is as follows:


– Zucchini flowers
– Anchovies
– Mozzarella (the small “ciliegine” or cherry-sized ones work well)
– Egg
– Flour
– Salt

*If you want to get creative, alternative ingredients include (but are not limited to): buffalo mozzarella, burrata, provolone, sun-dried tomatoes, speck, ‘nduja.


Stuff each zucchini flower with mozzarella and anchovy (one goes a long way). Twirl the ends of the “petals” to secure the contents before battering. Heat sunflower oil and beat a couple of eggs with a good pinch of salt. Dip each flower in the egg, then roll it through the flour and drop into the skillet. Each flower only needs about a minute on each side until golden brown perfection is achieved…

A true Italian delicacy!

Foodgasm of the Moment: Cacio e Pepe

Cacio e Pepe con fiori di zucca.

Welcome to my favorite traditional Roman pasta: cacio (pecorino cheese) and pepe (pepper). This particular dish is from one of our favorite restaurants, “Cuccurucù,” where they throw in some zucchini flowers for extra flavor (which is why I consider it one of the best in town).

The recipe is simple but delicious, as the star of this dish is the fresh pecorino cheese, a regional favorite. This specialty is one of the three most famous Roman pastas, and we could spend a lifetime trying the various versions at restaurants around the city. Actually, doesn’t sound too bad to me – let the taste-testing continue!