It’s the middle of May and Chianti is covered in white blossoms and smells like heaven. Aromatic acacia and elder flowers have taken over the landscape and our roses are in full bloom. Here these blossoms are fried in pastella, a simple flour and water slurry and the resultant nectar-filled elder and acacia flower fritters are served either lightly salted as an appetizer or, for dessert, dusted with icing sugar. We also combine elderflowers with lots of our fragrant rose petals to make cordial. The recipe and ideas for using it is posted here.