Don’t be surprised finding zucchini and pumpkin blossoms among vegetables at the food market or at the grocery store. Тhese are common ingredients of many dishes of traditional Roman cuisine which is famous for use of fresh local seasonal products. However using zucchini and pumpkin blossoms is also popular in other regions of Italy. Both male and female blossoms with tiny baby zucchinis attached are used for cooking. You can find the blossoms in different dishes: salads, frittatas, soups, risottos, pastas, stews, pies. Тhey are also eaten stuffed and baked. Deep-fried zucchini and pumpkin blossoms are very popular as an appetizer.
I recommend to try “Fiori di zucchine fritti” deep-fried zucchini blossoms, “Spaghetti con Gamberetti e Fiori di Zucca” spaghetti with shrimps and pumpkin blossoms, “Risotto ai Fiori di Zucca al Prosecco” risotto with pumpkin blossoms, parmesan and sparkling Prosecco, “Torta salata con fiori di zucca” vegetable pie with pumpkin blossoms.