Italians know that the really good zucchini are usually not very large – not more than 1 1/2 inches across and no longer than 6 inches.  If one can find zucchini with the flowers still attached, they have surely found the freshest around.  The skin should be very bright in color and have a glossy skin.

Before using the zucchini, the Italians soak it in a basin of cold water for about ten minutes.  It is then scrubbed under running water until it feels clean and smooth.  The ends are cut off and they are ready for some gourmet Italian dishes.

When I ran across Zucchine fritte all’aceto – Fried Zucchini with Vinegar – I was intrigued.  First cut the cleaned zucchini into sticks about 1/4 inch thick.  Sprinkle these with salt and set them aside on paper towels for half an hour.  Then blot them all with clean paper towels to remove as much liquid as possible.

Have vegetable oil about 1/4 inch deep in your hot pan.  Lightly dip the zucchini in flour and slide them into your oil.  Don’t do to many at a time.  You don’t want them to steam, but fry.  Turn them as they brown.  When nicely golden transfer to a deep dish with a slotted spoon and immediately sprinkle with 2 or 3 tablespoons of good wine vinegar.  You will hear them sizzle.  Bury two cloves of smashed garlic amongst the zucchini sticks and season with black pepper.  Serve at room temperature.  If you don’t want an real strong garlic taste, you can remove the garlic cloves after five minutes and you will have a milder version.   This is just one of the many dishes Italian chefs have created to use their favored Spring zucchini!

photo credit: alessandraelle

When searching for gourmet Italian cuisine, visitors may become confused about the difference between an Osteria, a Trattoria and a Ristorante. Actually, these distinctions were more prominent historically than they are in modern times.

In earlier times, and Osteria was sort of a rustic tavern. It was an establishment where one would stop in for a glass of regional wine and perhaps some very simple bit of food. Then came along the Trattoria. These tended to be run by families. Here they would serve mostly traditional Italian food in a cozy atmosphere. Literally, an Osteria is a tavern or inn, but today it usually means the same as a Trattoria.

Finally, along came the Ristorante. This was a more sophisticated establishment serving evening meals, but of course some also serve lunch. Ristorantes are more expensive and serve haute cuisine, whereas Trattorias primarily serve the traditional offerings of local specialties at mealtimes are often later than you may be used to. Around Florence, for example, Pranzo – or lunch – is usually from 1:00 p.m. to about 2:30 p.m., and Cena – or dinner – is enjoyed from 7:30 p.m. to about 10:30 p.m. In some of the more simple eateries, there is not always a menu. Your waiter will recite the offerings available, so listen closely.

Another thing that may seem a little odd at first is that rather than having coffee with dessert, the coffee comes AFTER dessert. Also, a cappuccino is never something that concludes a meal. It is looked upon as a snack beverage or even a breakfast drink.

Gourmet Italian cuisine is meant to be enjoyed leisurely. It is considered rude to rush diners through a meal. Therefore, your waiter will wait to bring the bill until you ask for it – as a courtesy to the diners.

So be it an Osteria, a Trattoria or a Ristorante, you are sure to make some wonderful memories while enjoying some of the gourmet Italian cuisine of this fabulous country!

Mangia Bene!