Zucchini blossoms (fiori di zucca)

Fried zucchini blossoms – the quintessential Italian summer appetizer

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There’s something magical about summer in Italy. The promise of beachside holidays, the abundance of seasonal fruits and vegetables, and the long days that ease into warm nights, setting the stage for a long aperitivo or an al fresco dinner. If you happen to be in Italy during this time, chances are you’ll find “fiori di zucca fritti” (fried zucchini blossoms) on the menu.

These delicate, golden flowers are often served as an antipasto (appetizer) or during aperitivo (aperitif). And true to Italian culinary tradition, they are as simple to prepare as they are delicious.

What sets this Italian delicacy apart is the unexpected hint of umami flavor given by the anchovies nestled within the filling. Looking for a vegetarian twist? Try a replacing the anchovies with a couple of chopped olives or sundried tomatoes!

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Meet the author

Famiglia Ruffoni

In the Ruffoni family, cooking is the language of love.
Many of our most cherished memories are linked to cooking and eating together and, even when physically apart, we always discuss old family recipes, share newly discovered ingredients and techniques, and show off our culinary creations through texts and video calls.

In this blog we share the simple, delicious recipes of the Italian heritage – as they have been handed down through generations of Ruffoni – along with our thoughts (and rants!) on all things copper.