An Abruzzese light and tasty must-try dish that rivals the region’s beloved arrosticini for fame are Pizzelle, Cancellate, Neole or Ferratelle depending on which of the provinces you are in.
In Abruzzo, it is Nonna (Grandma) that makes these waffle-like cookies whose soft, hard or chewy texture depends on each family’s preference. Her craft relies upon being able to treasure the old, and the ugly whilst possessing a healthy disdain of electric devices. Pizzelle need to be cooked on an antique, well-seasoned iron cast on a high heat on the stove. Pizzelle from a new iron cast are rather like coffee from a new espresso pot disgusting! In an ideal world, you need a pizzelle iron that has been handed down generation to generation, if not practice daily for 2-3 years and it may bring something decent!
Try heart shaped pizzelle on St Valentine’s Day obviously a kind Grandmother makes pizzelle especially for Christmas, Easter, all of her grandchildren’s birthdays and over the summer for breakfast, an afternoon snack, picnics and holidays on the beach.
Prep time: 10 mins
Cook time: 3 mins
Total time: 13 mins
Nuisia Raridi is a recent graduate in Italian philology, linguistics and literary traditions and creator of Nu Post. Writing is her primary passion and purpose in life, but tradition is surely the second. Since she was a child she has had the image of her grandmother making, preparing and often talking about recipes or telling stories about the past, the people and the traditions of her region and country. She has decided to hand these down through her new Facebook initiative and share with as many people as possible the beauty she saw, listened to and lived.
Sam is a very lucky midlife mamma to A who is 5 and works as a freelance travel and food web content manager and copywriter. She is currently writing a book 'Abruzzo: Folk and Food', its release date is Winter 2017.
She is the co-founder of the social enterprises: The Abruzzo Blogger Community and Let's Blog Abruzzo.
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That’s one of my favourite ways!
Grazie! I used to make them on a stove with my grandmother- saying Hail Marys on each side! Thanks for the recipe! I think my grandmother used butter- i will try them with olive oil!
Ooh the challenge of penance, at least if said before there would be no guilt when eating them! Let us know if the butter changes the texture too…
I haven’t made them in years! But I will give them a try
Betsy Meehan IF you need a taster!!