Fried squash blossoms are, without a doubt, an antipasto that brings Rome to my mind. Before being packed, battered, and fried, these yellow-orange edible blooms are cut from zucchini and other species of spring squashes. Biting into the fried flower reveals a gooey interior that contrasts beautifully with its thin and crispy shell. There is a secret to making these blossoms of dreaminess even more delicious; pair them with a chilled glass of bubbly Centanni Passerina Charmat Brut. The effervescence cuts through the richness of the cheese and compliments the delicate flavors of the squash blossoms.