By Molli A. Browne
All photos by the author
Photography student Molli A. Browne shares her farm to table experience cooking like a local.
Spring has sprung in Florence and people from all over the world are coming to visit. The streets are crowded and the markets are filled with tourists, locals, and fresh seasonal vegetables. During my first couple of weeks here, I noticed that almost every dish I ordered had zucchini in it. I did my research and quickly realized zucchini is in season from late March to early September. I decided that I should go out on my own and cook a meal like a local. Of course, I had to use zucchini.
As I was walking home from class, I discovered a small fruit and vegetable stand at the end of Borgo Pinti. They had ample amounts of farm fresh zucchini for an incredible price. They also had fresh garlic, lemon and cheese. I used all of these ingredients to make my pasta dish. This dish is spaghetti in a lemon garlic white wine sauce topped with baked zucchini flowers.
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