The gentle spring sun caressed the hills, and the crisp air smelled of damp earth and sun. For me, however, the real magic had a precise name: acacia flowers. As soon as I saw them, it was like finding a hidden treasure, a tempting invitation from nature. With brisk steps, I approached the laden branches, being careful not to prick myself on the thorns. I gathered them carefully, as if they were precious gems, filling my basket with that fragrant bounty. The journey back has always been a hymn to joy, a prelude to the feast that would be held in the kitchen. Once home, the flowers patiently waited, ready to be dipped in a light batter and then transformed into golden, crispy fritters. Each bite was a dive into the memories of that outing, a taste of crispy and fragrant spring. And like every year, the ritual repeats itself; I like to wait for the time that brings new fruits to taste, I like to find in the seasons the difference, without having to anticipate them.

The black locust flower fritters, also known as acacia flower fritters, are a simple and delicious dish, typical of Italian spring cuisine. Black locust flowers (Robinia pseudoacacia), often called acacia flowers, are edible and have a sweet and delicate scent. Here is a basic recipe to prepare black locust flower fritters

Some recipes with flowers: