At the Osteria del Vicolo Nuovo in Imola, just outside Bologna, these fried zucchini blossoms filled with ricotta are among the menu offerings. The osteria, which is also an enoteca, is set in a sixteenth-century building with vaulted ceilings. Ambra Lenini and Rosanna Tozzoli run the front of the house, while Romana Poli is in charge of the kitchen. In the United States, zucchini blossoms were once a special treat reserved for home gardeners and habitu
