Zucchini Blossoms

In celebration of Mother’s Day we would like to share one of our favorite recipes:

Fried Zucchini Flowers

Growing up in the small rural village of Massa Lubrense (just outside of Sorrento), Chef Angelo spent countless hours in the kitchen with his mother (who is now referred to as Nonna) and his grandmother; this is where he developed his passion for food.

Chef Angelo returns to Italy as often as he can, and cherishes every moment he spends with his mother in the kitchen.

What makes the food in Italy so flavorful is the absolute freshness. It is very common for families to grow their own produce. Chef Angelo’s father, affectionately known as Gigetto, is well known for his ability to cultivate outstanding fruit and vegetables. Gigetto brings the bounty to Nonna, who expertly prepares all of the dishes.

Fresh Zucchini Flowers

Gigetto’s produce is renowned for its quality and flavor

Zucchini Blossoms

Chef Angelo enjoys harvesting the produce in his father’s garden

Zucchini Blossoms

Fresh produce yields the best flavor


Begin by cutting the zucchini into cubes and sauteing in olive oil

zucchini blossom recipe

Add fresh buffalo ricotta and mozzarella

Zucchini Blossom Recipe

Add grated Parmesan cheese

Zucchini Flower recipe

Fill the zucchini flowers with the cubed zucchini and cheese mixture

Zucchini Recipe

Nonna has mastered this technique

Classic Italian Recipe

Using your favorite batter recipe (ours includes flour, milk, Parmesan cheese, eggs, and yeast), dip the filled zucchini blossoms, coating completely

Italian Restaurant Palm Beach

Lightly fry in olive oil

Mother's Day Palm Beach

Serve and Enjoy!

We wish you a very HAPPY MOTHER’S DAY!

Paradiso Summer Recipe Series- Peach and Mascarpone Risotto

Before we begin our fall recipe series we bring you the last of our summer recipe series. We are creating a Summer Risotto. This dish is perfect for a flavorful lunch or dinner or a unique new item for your summer entertaining menu.

The summer ingredients we are using are peaches; combined with mascarpone and parmesan to create a fresh, light summer risotto.

4 tbsp mascarpone

2 cups rice

2 tbsp butter

2 tbsp parmesan cheese

2 fresh peaches, ripe but firm


1 gallon of vegetable broth

To prepare the broth:

- bring the broth to boil and keep hot

To prepare the risotto:

  • thinly chop the shallot
  • braise until golden brown with 1 tbsp of butter in a risotto pan
  • add 2 cups of rice
  • stir into braised onions
  • slowly add broth, keeping broth just covering the rice
  • as the rice absorbs the broth, slowly add more
  • repeat and continue until the rice has cooked for 20 minutes

To perpare the peaches

  • dice into cubs slightly larger than the cooked rice grains

To incorpate the mascarpone and peaches

  • stir in the mascarpone and peaches while rice is still over the heat
  • the flavors are slowly released during 5 additional minutes of cooking

Remove from the heat add remaining butter and parmesan cheese in what we call mantecare.

Mantecare: Italian word to describe the last process of making risotto. It is the binding of the butter and parmesan, done while rice is removed from the heat to avoid breaking the butter. This is what creates the creamy texture of risotto.

You have now created a classic Chef Angelo risotto recipe using one of his favorite summer fruits.

Paradiso Summer Recipe Series- Cherry Tomato and Arugula Pasta Salad

Our summer recipe series continues with a take on our favorite classic Italian pasta dish, Scialateilli. We are creating a fresh tomato and arugula pasta salad. This dish is perfect for both a quick flavorful lunch or as a bright and fresh component of your summer entertaining menu.

The summer ingredients we are using are cherry tomatoes and arugula; tossed into warm spaghetti, these flavors create a crisp, refreshing pasta salad.

To prepare the spaghetti:

- Salt your water and bring to boil

  • Add spaghetti and cook until al dente
  • Strain and allow to cool

To prepare the tomatoes and arugula:

  • Simply chop the cherry tomatoes in half
  • Roughly chop the arugula leaves
  • Drizzle with extra virgin oil olive and salt

The final touches:

- Toss the cherry tomatoes and arugula into the warm spaghetti and serve

Your Paradiso inspired dish incorporates tomatoes at their peak and the bold flavor of one of our favorite greens to create the perfect summer pasta salad. See you next time for more of our summer recipe series.

Paradiso Summer Recipe Series- Zucchini, Mango & Fresh Catch

Summer is vegetables; summer is orchards. Being at their optimum flavor; there is no better time to play and experience with these fruits and vegetables than now. Our summer recipe series will provide you with tips and techniques for food preparation, summer entertaining and much more.

Our first two summer ingredients are zucchini and Florida’s local treasure, mango. Paired with a fresh catch these ingredients and flavors are the foundation for creating a perfect summer dish.

To prepare the zucchini:

  • Ensure that the grill is hot
  • Slice the zucchini, then place it on the grill
  • Seasoning is not necessary prior to cooking; we want to allow the natural flavors to develop while grilling before we season.

To season the zucchini:

We recommend none other than Chef Angelo’s Amalfi Coast traditional seasoning recipe.

  • Sprinkle with salt and pepper
  • Drizzle with extra virgin olive oil and red wine vinegar
  • Add a touch of fresh mint

To prepare the mango:

  • Dice the fresh mango
  • Lightly sauté with red onions and red wine vinegar to create chutney

To prepare the fresh catch:

We are using a snapper filet for this summer recipe.

  • Ensure that the grill is hot
  • Place the filet on the grill and cook until your desired temperature

To season the fresh catch:

  • Drizzle with extra virgin olive oil
  • Top with garlic and parsley, or your preferred fresh herb choice
  • Drizzle with a squeeze of fresh lemon juice

Using the season’s richest and most flavorful ingredients, paired with Chef Angelo’s grilling and seasoning techniques, you have created the perfect summer dish. Check back for more from our summer recipe series.