e're hungry for History! Below is a recipe from the Renaissance, to whet your appetite.
Buon Apetito!

Flore Frittours (Fried Squash Flowers)

Ingredients
2 cups fresh flowers from zucchini or other squash
2/3 tsp ricotta cheese
1/8 tsp ginger
1/4 tsp salt
1/2 tsp dried basil, crushed
2 eggs well beaten
1/2 cup flour
1/2 cup (or more) oil for sauteing

1. Wash the delicate flowers carefully, removing the stamens and stems. Gently pat dry with towel.
2. Mix ginger, basil and salt into cheese.
3. Carefully spoon a small portion of cheese into each flower.
4. Slowly heat the oil in heavy skillet.
5. Roll each stuffed flower, and briefly immerse in the beaten egg.
6. Saute in the hot oil ( gently turning to brown all sides) for 1 to 2 minutes.
7. Drain and serve warm.