Relishing the Real Rome

by Sunni Chapman

In sunny months, Rome’s markets brim with orange-and-green zucchini blossoms. Romans stuff these fiori di zucca with a bit of melty cheese, frying them until crisp. You’re not tasting Rome until you taste this deep-fried deliciousness.

Traditional fritto misto is a mix of fiori di zucca (zucchini flower), crisped meats, olive ascolane (stuffed olives), and mozzarelline fritte (mozzarella balls). Both elegant and rustic restaurants serve Rome’s fried antipasto.

When we send travelers to Italy, we include our trusted tips for authentic eateries in all major destinations. Why? We want your clients to savor their stay in Italy – relishing each and every moment.

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See Italy can even arrange for travelers to dine in the home of a local chef. When you eat with a local, you stop feeling like a tourist. You’re welcomed into her family, eating as a local would. Vacation is too precious to waste on bad food or mediocre “tourist menus.” With our local connections, your travelers enjoy a true taste of Italy. 

How do we pick which ristoranti to recommend? We carefully select authentic dining establishments – from elegant eateries near the Colosseum to Rome’s more rustic restaurants. Each recommendation is 100% Italian, serving up regional flavor with a warm helping of hospitality. 


You’ll find below our Roman-approved recipe for fiori di zucca. When you make them, be sure you send us a pic of your ever-so-Roman results! In the U.S., flowers can be found at farmers’ markets in late spring and summer 


* 2-3 eggs 

* 1 cup flour 

* 10-15 zucchini flowers 

* 4 tablespoons of beer 

* Oil, sufficient for frying 

*1 ball of fresh mozzarella, sliced into strips 

Remove the prickly stem of the flower. Place a slice of mozzarella in each flower. Do not over-stuff. Set aside the filled flowers. In a frying pan, heat 3-4 inches of oil to 375 degrees. Then, beat the eggs with a fork. Sift in the flour, stirring to avoid clumps. Whisk the beer in until the coating resembles a thick pancake batter. 

Dip the flowers in the batter one by one, letting extra coating drip off. Fry the blossoms for 3-4 minutes per batch — no more than four at a time. Let the oil reheat to 375 after each frying. Flowers should be golden and crisp on all sides. Sprinkle with salt and eat right away. 

Are your travelers   relishing Rome  or sticking to the tourist track?   Call us at (858) 201-6424  to learn all about the   extraordinary experiences  on the menu in Italy.
Ciao, ciao!  
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