In Florence, as happens in most tourist cities, there are not so many excellent "popular" trattorias, where it is possible to taste genuine Tuscan cuisine and above all which are also regularly frequented by those who were born in that city, or in any case he lives, studies or works there.

A premise that serves to explain why when you go to eat at the Trattoria da Rocco or, better, "da Rocco", as everyone says, inside the Sant'Ambrogio Market, for a Florentine it means going to taste authentic traditional dishes, all based on top quality ingredients and good prices, in a place very welcoming and where you know that whoever cooks and serves you is like one of the family, a friend you can really trust.

"We have always focused on quality, we personally choose each ingredient, also facilitated by the fact that our restaurant, inaugurated in 1986, is located inside the historic Sant'Ambrogio Market, a place where every morning we can get first choice meat , fresh fruit and vegetables but also excellent cheeses and meats and so on ”, he explains Paul They eat who runs the restaurant together with his father, the legendary Rocco, and all his family.

Among the historical dishes of Rocco the stuffed zucchini: an apparently simple but very appetizing and also 'decisive' summer dish, to be offered to loved ones or friends on any occasion, as a second course or a tasty side dish but also as an appetizing single dish.

“Rocco personally chooses round courgettes because they must be very fresh and of the right size (18). - Paolo points out - When it is season we get them from a farmer who comes to us specially. Our secret is also the filling, the dough must be of the highest quality and perfectly ground ".

Let's see together with the cook Gianmarco Del Bello, who has been working at Rocco's for 11 years, the recipe of the trattoria.

8 round courgettes, 200 g of minced beef, 200 g of minced chicken, 200 g of minced pork, 1-2 boiled potatoes, 4 eggs, 2-3 cloves of garlic, 80 g of grated Parmesan cheese, milk, breadcrumbs, nutmeg, parsley, extra virgin olive oil, salt and pepper.

“We wash the courgettes, cut the 'head', the upper part, to 2-3 cm from the stalk, and then empty them with a teaspoon, taking care not to break them. The ground must be well mixed, it must be a uniform mixture to which we add the finely chopped garlic and parsley, the potato, the parmesan, the eggs, the right amount of milk and breadcrumbs, a pinch of nutmeg, salt and pepper. At this point we make the zucchini shells with this mixture, reposition the top and arrange them on a lightly oiled baking sheet.

Stuffed courgettes should be cooked at 180 ° C for about an hour (depending on their size). Halfway through cooking we add a little peeled tomatoes mixed with a little water. Finally we serve them with fresh basil or parsley. "