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.
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.
Pianostrada in Rome's Regola district is the all-female kitchen behind the focaccia di Pianostrada (rosemary, mortadella, stracciatella) and the modern Roman.
OrderThe mortadella-and-stracciatella focaccia and the tagliolini cacio e pepe.
TipThe garden seats book six weeks out for summer. Closed Monday all day.
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