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Flower tortelloni



serve 4

30 mins

  • 8 zucchini flower washed and central pistil eliminated
  • 350 gr. ricotta
  • chive, thyme, 1 mint leave ,3 basil leaves finelly chopped
  • zest of 1 lemon


  1. In a bowl mix ricotta, 2 tbsp olive oil, chive, mint, thyme, basil and the lemon zest. Salt to taste.
  2. With the help of a pastry bag, carefully fill the zucchini flowers with the ricotta mixture.
  3. Bake the zucchini flowers for 25 mins at 180°C, covered with a baking paper, so that they do not get crispy.
  4. Serve drizzled with Traditional balsamic vinegar of Modena FRANCO.

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