Two brothers are renovating their family pizzeria in the Marconi area of Rome
Fiori di Zucca in Rome is Marconi's historic pizzeria, which has been given a new lease of life by its second generation: the Rotundo brothers, after Santa Romana, are now bringing Neapolitan pizza and fried food to the table.
In Rome, pizza is not in crisis. Between new openings (just look at the ones we highlighted in our October 2025 feature), renovated signs, and revamped formats, the city continues to churn out establishments that work and, in some cases, convince. Even when it comes to returning to its roots, this is the case with Fiori di Zucca, Marconi's historic pizzeria, which, after nearly twenty years in business, is returning with a new look thanks to Davide and Raoul Rotundo, the second generation of family pizza makers.
The new Zucchini Blossom course in Rome
The two brothers, already known for Santa Romana (our article here), the pizzeria dedicated to low, crispy pizzas that opened in early 2024 in the Magliana area, have decided to renovate their first home: the restaurant opened in 2007 by their parents, originally from Naples, and for years dedicated almost exclusively to takeout.
In 2020, after their father's retirement, Davide and Raoul—who have since gone their separate ways—returned to Fiori di Zucca and continued the business. Today, they've taken another step, transforming it into a fully-fledged Neapolitan pizzeria, with table service and a complete redesign. The indoor dining room now seats 40 and the outdoor area seats about fifteen, maintaining the restaurant's neighborhood feel but with a more modern and brighter feel.
At the peel and in the oven is Raoul Rotundo, 24, whose training included the Excellence Academy and several well-known names in the Roman scene. For Fiori di Zucca, he's developed a dough made from a cold-worked biga, with 67% hydration and a 240-gram dough ball, baked on a refractory stone at 400 degrees Celsius (842 degrees Fahrenheit), resulting in a fragrant pizza with a pronounced crust that still retains a crispy texture. The menu features carefully selected ingredients: buffalo mozzarella and fiordilatte from a small dairy in Sant'Anastasia, Campanian tomatoes, and high-quality olive oil.
Pizzas and fried foods at Fiori di Zucca in Rome
The fry shop remains one of the house's staples. The zucchini flowers (€3.50) are a must, prepared according to grandma's recipe—now with a crispy breading instead of batter—in the classic version with anchovies or with provola cheese and sausage. Then there are supplì (€3), croquettes (€2), and frittatas (€4.50), like the one with pasta and chickpeas.
Among the classic pizzas we would like to point out the Rossa with garlic and parsley (7), the Napoli (9) and the Fiori e alici (11) and then the seasonal ones, such as the Zucca with pumpkin cream, mushrooms, brie and walnuts (13) or the Broccoli and sausage with broccoli cream, broccoli sautéed with leeks, buffalo mozzarella, sausage and pecorino cheese (12). Nothing particularly elaborate: simple but well-made options. To finish, tiramisu (6), zeppoline with Nutella (8) and cheesecake with berries (6).
Zucchini Flowers. Via Giuseppe Peano 46, Rome. Tel. 06 5578249. Website: Open daily from 7:00 PM to 11:00 PM.
