Guide to starters...

Suppli’, fiori di zucca and olive ascolane – the essential guide to Italian starters…
Pizzerias have usually a selection of starters that, for some unknown reasons, hasn’t crossed the border. As yet.
Suppli’(or suppli’ al telefono) is a speciality from Rome. It’s a ball of rice with Bolognese sauce, with mozzarella inside, rolled in breadcrumbs and deep fried. The mozzarella becomes soft and stringy, just like the old telephone wires. The more adventurous ones have substituted the Bolognese sauce with other accompaniments and the suppli’ has turned bianco (mushrooms or peas), agli spinaci (with spinach), al radicchio (red lettuce), allo zafferano (saffron).

Fiori di zucca are another delicatessen of the cucina povera. Not many know that courgettes are nothing but the big stem to a beautiful and edible orange and yellow flower. Like any other flowers, the courgettes’ flower is very delicate and has a very short shelf life once picked. It is used widely in the summer months as a pizza topping, in the pasta and on its own. You take the flower, you open it, put an anchovy and mozzarella. Close and roll the flower, dip it in the batter and fry it. The batter is only flour, egg and water. Yummy!

Olive ascolane – it’s in the name come from Ascoli in Le Marche. The olive is cut open, pitted and stuffed with meat cooked in spices. Rolled in breadcrumbs and deep fried.