Do you have fried zucchini flowers?
FIORI — two syllables, stress on first. ZUCCA — two syllables, double 'c'.
In a Roman trattoria in late spring-summer when zucchini flowers ('fiori di zucca') are in season.
Fried zucchini flowers stuffed with ricotta and anchovy ('fiori di zucca fritti') is one of Rome's most beloved starters. The flower is battered and deep-fried until golden and crispy, with the filling creating a creamy, savoury contrast.
Sono ripieni?
Are they stuffed?
Confirm whether stuffed (with ricotta and anchovy) or plain fried
C'è l'acciuga dentro?
Is there anchovy inside?
Ask about the anchovy if you dislike fish — it is the traditional but divisive ingredient
Sono freschi di oggi?
Are they fresh from today?
Zucchini flowers are delicate and must be fried the same day they are picked
Fiori di zucca (zucchini flowers) are one of Rome's most seasonal and beloved ingredients. They appear in late May and last through August. The combination of delicate flower, creamy ricotta, and salty anchovy in a light batter is one of Rome's defining culinary experiences.