Pizzelle
Template:Short description Template:Use American English Template:Use mdy dates Template:Infobox food
Pizzelle ({{#invoke:IPA|main}}; 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,<ref name=BARRCROCETTI>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref> as ferratelle in Lazio, and as ferratelle, cancelle or pizzelle in Molise.<ref name="prodottitipici"/>
Pizzelle are named prodotti agroalimentari tradizionali abruzzesi (traditional agri-food product of Abruzzo) by the Ministry of Agriculture, Food Sovereignty and Forests.<ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref>
HistoryEdit
Pizzelle are known to be one of the oldest cookiesTemplate:Clarify and are thought to have originated from the ancient Roman crustulum.<ref name="prodottitipici">Prodottitipici.com, Molise - Dolci e Gelati - Torte e Ciambelle: Ferratelle (Cancelle, Pizzelle) Template:Webarchive Template:In lang.</ref> Pizzelle were originally made in the comune (municipality) of Ortona, in the Abruzzo region of Italy, and spread to nearby regions of Molise and Lazio.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).
ProductionEdit
The cookie dough or batter is put into a pizzelle iron, which resembles a small variant of the popular waffle iron.<ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref> 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.<ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref> 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.<ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref> 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.<ref name=BARRCROCETTI /> They are often found at Italian weddings, alongside other traditional pastries such as cannoli and traditional Italian cookies.
See alsoEdit
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ReferencesEdit
Further readingEdit
- "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.