Fiori Di Zucca Fritti
Pizza party snacks, a case for antipasti, and a pizza tourist in Amsterdam
Dear Pizza Tourists,
Fall is almost here. And while squash blossoms are usually a summer treasure (their peak runs June through October), you might still spot them at the market. If you do find them, I implore you to make them…. and if not, something to look forward to next summer. Today’s newsletter we’ll go over a recipe hack for ‘Fiori di Zucca’, my love for small bites before a meal, and the most recent Pizza Tourist exploration in Amsterdam.
You never know where one bite may lead you
Yes — while I’ll always take a good recommendation or a chef-trusted list, I think the best part of traveling (and eating) is leaving room for a little self-discovery. Spontaneity is part of being a good tourist. So the next time you stumble on a dish, a restaurant, or even a single ingredient that brings you joy — study it. Who is the chef? What is the story of the place? Where did that ingredient come from? Let it guide you to the next stop on your tourist quest, down a path of sensory exploration and discovery.
Last year in Marseille, a bakery we loved ended up pointing us toward a pizza restaurant in Amsterdam on this trip. It was a bit off the beaten path, with a big wood-fire oven, minimalist furniture, some funky pop art, and plenty of natural wood. We went for lunch while it rained outside, but light poured into the open room. The pizza itself leaned more bready — they used a semolina-like flour from a local mill which almost looked whole grain— and the flavor combinations were interesting. But the thing that blew us away wasn’t the pizza. It was the snacks. Sometimes I get more excited about the little bites at a restaurant rather than the main event. It’s often where the creativity and seasonality shines.
THE CASE FOR ANTIPASTI
The first time I had stuffed squash blossoms, “fiori di zucca fritti” was at Felix, Evan Funke’s restaurant in Venice, CA. While the pizza and pasta at Felix are undeniable superstars, the snacks (antipasti) stole the show for me. They arrived at the table in such a simple presentation—perfectly crisp on the outside, with a warm, soft, gooey center. I was amazed at how something so delicate could be transformed into a robust fried art form…while simultaneously feeling so light on the palate.
