Zucchini blossoms stuffed with mozzarella and a fillet of anchovy, dipped in a cold beer batter and deep-fried until shatter-crisp. The summer Roman antipasto.
Where to eat it: 3 restaurants across 1 city.
Fried zucchini blossoms have been on Roman trattoria menus since at least the 1920s, when the flower-and-anchovy combination became standard at the Ghetto Jewish kitchens that also produced carciofi alla giudia. The dish remains seasonal: the male blossoms of the marrow plant appear at Roman markets from late May through August, sold fresh-picked on the same day.
Common allergens: Gluten, Dairy, Fish
Tip from the editors. The batter must be ice-cold and the oil hot; the temperature shock is what shatters the crust. A lukewarm batter or an under-temperature oil produces a chewy soggy fritter.
Pianostrada in Rome's Centro Storico runs Saturday-Sunday brunch with the focaccia di Pianostrada, polenta-and-egg plates and a modern Roman menu.
Order: Focaccia with mortadella and stracciatella, plus poached eggs over polenta.
Tip: Book three weeks ahead for the garden seats from May to September. Closed Monday all day.
Forno Campo de' Fiori in Rome bakes pizza bianca by weight at €3-4 per slice. Cash only. Open Mon-Sat 07:30-14:30 and 16:45-20:00; closed Sunday.
Try: Pizza bianca by weight
Tip: Cash only. Open Mon-Sat 07:30-14:30 and 16:45-20:00; closed Sunday.
Da Enzo al 29 in Rome's Trastevere is the 30-seat trattoria with the longest queue in town. Kitchen leans roman trattoria. At Via dei Vascellari 29.
Signature: Carbonara, Cacio e pepe, Carciofo alla giudia
Order: Carbonara, carciofo alla giudia in season (March to May), tiramisu to finish.
Tip: No bookings for parties under four. Queue from 18:45 for a 19:00 seating or you will wait an hour.
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