Pizzelle
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| Alternative names | Ferratelle, nevole, catarrette, cancelle |
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| Course | Dessert |
| Place of origin | Italy |
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| Main ingredients | Flour, butter/oil, sugar |
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Pizzelle (Script error: No such module "IPA".; Template:Singular: pizzella) are Italian waffle cookies made with flour, eggs, sugar, butter or vegetable oil, and flavoring (usually anise or anisette, or vanilla or lemon zest). Pizzelle are also known as ferratelle, nevole or catarrette in some parts of Abruzzo,[1] as ferratelle in Lazio, and as ferratelle, cancelle or pizzelle in Molise.[2]
Pizzelle are named prodotti agroalimentari tradizionali abruzzesi (traditional agri-food product of Abruzzo) by the Ministry of Agriculture, Food Sovereignty and Forests.[3]
History
Pizzelle are known to be one of the oldest cookies in the world[<span title="Script error: No such module "decodeEncode".">clarification needed] and are thought to have originated from the ancient Roman crustulum.[2] Pizzelle were originally made in the comune (municipality) of Ortona, in the Abruzzo region of Italy, and spread to nearby regions of Molise and Lazio. Many other cultures have developed a pizzelle-type cookie as part of their culture (for example, the Norwegian krumkake).
Production
The cookie dough or batter is put into a pizzelle iron, which resembles a small variant of the popular waffle iron.[4] Originally, the long-handled pizzelle iron was held by hand over a hot burner on the stovetop, although today most pizzelle are made using electric models and require no stove.[5] Typically, the iron stamps a snowflake pattern onto both sides of the thin golden-brown cookie, which has a crisp texture once cooled, although some pizzelle irons feature family crests, special dates, or other decorative designs.[6] Store-bought pizzelle are now commonly available in Italy, and other areas with a large Italian population.
It is also common to sandwich two pizzelle with cannoli cream (ricotta blended with sugar) or hazelnut spread. Pizzelle, while still warm, can also be rolled into a tubular shape using a wooden dowel to create cannoli shells.
Pizzelle are popular during Christmas and Easter.[1] They are often found at Italian weddings, alongside other traditional pastries such as cannoli and traditional Italian cookies.
See also
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References
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- ^ a b Page Module:Citation/CS1/styles.css has no content.Barr Crocetti, Adri (December 12, 2016). "Pizzelle, the Italian way for waffle cookies". L'Italo Americano.
- ^ a b Prodottitipici.com, Molise - Dolci e Gelati - Torte e Ciambelle: Ferratelle (Cancelle, Pizzelle) Script error: No such module "webarchive". Template:In lang.
- ^ Page Module:Citation/CS1/styles.css has no content."Elenco nazionale dei prodotti agroalimentari tradizionali: Regione Abruzzo" (PDF). Regione Abruzzo. Retrieved December 12, 2024.
- ^ Page Module:Citation/CS1/styles.css has no content.Melissa (December 1, 2020). "Classic Italian Pizzelle: My family recipe". Keeping It Simple Blog. Retrieved August 23, 2023.
- ^ Page Module:Citation/CS1/styles.css has no content."Pizzelle: traditional biscuit with a long history". Biscuit people. November 10, 2017. Retrieved October 12, 2019.
- ^ Page Module:Citation/CS1/styles.css has no content."Recipe: Pizzelle - The Italian Christmas Cookie and Its History". GRAND VOYAGE ITALY. Retrieved August 23, 2023.
Further reading
- "Pizzelle Traditions". Chef's Choice. 15 Sept. 2006. Edgecraft Organization. 4 December 2006.
- Stradley, Linda. "History of Cookies". What's Cooking America. 26 Sept. 2006. 4 December 2006.
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