There’s one vegetable that starts showing up at the market as soon as the heat hits—its unmistakable shape, tender stripes, and a flower perched on top like a crown. It’s her: the zucchina romanesca. And yes—if the flower’s not still attached, can you even call it Roman? So, farewell artichokes and welcome the flavor of the Roman summer!
June is her season, and in Rome we don’t mess around. We look for the firmest, the smallest, the perfect one to sauté, stuff, or fry. Because this zucchini isn’t like the others. It’s tender, sweet, fragrant, and—most importantly—it always comes with its flower, the true star of summer recipes.
How to spot the real Roman zucchini
Forget the long, sad supermarket zucchinis. The romanesca is short, plump, and lightly ridged, with pale green skin streaked with darker shades. It feels firm to the touch, but not stiff. It slices like butter but holds up beautifully in cooking.
And the taste? More delicate than you might expect, with a subtle earthy sweetness that makes it perfect both as the lead and supporting role in any dish. And if it still has the flower attached… jackpot.
The Roman zucchini is a wild card in Roman cuisine:
- Sautéed with garlic and mentuccia (Roman mint), alongside lamb or on a slice of bruschetta.
- In vignarola, with fava beans, peas, and artichokes.
- Grilled with a drizzle of olive oil and a sprinkle of pecorino.
- Baked into a frittata for those dreamy summer dinners outdoors.
But it’s with its flower that the real Roman championship is played.
The Fried Zucchini Flower: a crispy poem
The Roman-style fried zucchini flower is one of those dishes you don’t talk about—you bite into.
Stuffed with melty mozzarella and a savory anchovy, it’s dipped in a light, crispy batter and fried until golden perfection. Each bite is an explosion of flavor and texture: crunchy on the outside, warm and gooey on the inside.
You’ll find it as a starter, a cheeky second course, or simply as a reason to be happy. Let’s be honest: you can never stop at just one.
A Tradition that smells like summer
In the osterie of Testaccio, in grandmas’ kitchens, in the backrooms of real Roman restaurants—June smells like zucchini flowers. It’s a tradition that keeps renewing itself but stays true to its roots: few ingredients, all chosen with care. The Roman way.
And when you see a bunch of zucchini flowers at the market, your mind immediately goes to the pan. Or the fryer. Or, if you’re at Velavevodetto… to our kitchen.
Come Taste It: the fried flower is waiting for you
If you’ve read this far, you’re probably already imagining that perfect frying sizzle. And we’re ready to serve it—crispy, fragrant, and filled with all the heart of Rome.
Come visit us at Velavevodetto, in Rome or Milan, and try the real Roman-style fried zucchini flower. And while you’re here, don’t miss the sautéed zucchini. You’ll fall in love.
