Fiori di Zucca

Roman-style squash blossoms

Fiori di Zucca

Roman-style squash blossoms

Italy’s unique flavor in a crispy and delicious dish

Fiori di Zucca are a typical Roman dish, consisting of squash blossoms stuffed with mozzarella and anchovies, then breaded and fried.

The origins of Roman-style squash blossoms are uncertain, but they are thought to date back to the 19th century. They are said to have been invented by Roman restaurant cooks, who were looking for a way to enhance a seasonal and inexpensive ingredient, such as squash blossoms.

The first written recipe for Roman-style squash blossoms dates back to 1863, when it was published in Pellegrino Artusi’s book “La cucina romana.” The recipe called for squash blossoms, mozzarella, anchovies, breadcrumbs and eggs.

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Over the years, the recipe for Roman-style squash blossoms has undergone some modifications. Today, Roman-style squash blossoms are often made with a filling of mozzarella, anchovies, and cooked ham, and can be enriched with other ingredients, such as grated cheese or spices.

Roman-style squash blossoms are a popular dish in Italy, and are often served as an appetizer or as a main course.

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