Coda is oxtail, not veal.

We've had variations of zucchini flowers stuffed and/or fried in a variety of restaurants in Tuscany (La Leggenda Dei Frati, Arnolfo). We haven't seen them on the menu in Rome quite so often, but it may be a seasonal issue. You probably won't find them much before mid-May or June because the squash won't have had time to set flowers. They are hard to come by in the U.S., at least here in North Carolina. When I ask vegetable sellers at our local farmers' market if they ever sell squash flowers, they look at me as if I'm a bit addled. "Why would you do that; you'll get less squash?" In addition to the Southwest, you probably can find squash blossoms in midsummer in areas with large Italian-American populations. They were available in Rhode Island where I grew up, and when my mother visited me in North Carolina, she convinced me to grow my own squash plants just for the blossoms. Zucchini does well, but buttercup squash may be even better (bigger and sturdier flowers). So if you can't get any in Rome, try your hand at growing your own.

Of course. Veal shank is the osso bucco, right?

I knew it didn't sound right when I typed it.

Veal shank is osso buco.

I was also thinking it depends on the season for the zucchini flowers, fiore di zucca. Where I live in the US they are VERY expensive in farmer's markets!

The recipe from Banfi, below, does not use any cheese:

http://www.castellobanfi.com/features/appetiz.php

And here is a classic Roman recipe, with cheese and anchovy:


http://www.flavorsofrome.com/recipes.php




I've had them, too, inside quesadillas, in Mexico..

http://www.recipezaar.com/138704

Cigalechanta, can you tell me where you had them in Provence? Stuffed with goat cheese or mushrooms sounds wonderful!

So many places, I can't remember. The last time I had them was in Bonnieux. They are on many menus in season..

What are "fried zucchini blossoms" in French - how do they appear on a menu? We'll be in Provence in the Fall and I definitely want to try them...I don't remember seeing them on any of the menus on our trip last year...maybe I didn't know what to look for!

they are fleurs de courgettes, often poached, stuffed with meats, fish, cheese, anything goes.

P.S. Carolitis, Fall will to be too late, they are the flowers that come before the zuccini/squash develop fully

"but I must confess every attempt to grow zuchini at home results in a small crop because I can't resist plucking the flowers for a yummy brunch!"

The trick is to pluck the male flowers and let the female flowers grow and produce zucchini.
They are easy to differentiate.

My Italian step-father would make these for us when we were kids... but the very best I've had anywhere were in Rome--how do they do it? So light and delicate... enjoy!

I think most if not all of the restaurants in the old Jewish ghetto section of the city will serve them and also fried artichokes mentioned by ellenm. My son who does not usually like artichokes loved these

Of course you are right...fall too late for the blossoms...thanks for the info as I will use it next time around.