Hi Carolyn! Vasto is so beautiful. Have you been? That’s amazing that you have a family made iron! The electric ones are definitely convenient. Let me know how things go with gluten free flour. The anchovy version is so good with burrata or stracciatella on top. Happy Holidays!

Absolutely, you just make have some sticking problems but the issue should go away. It also depends upon what your iron is make of.

Hi Caterina! Thanks for stopping by! I appreciate your support. Let me know if you try the savory pizzelles. They are super quick to make and easy. If you want a pizzelle recipe with less sugar and more traditional, take a look at the recipes by CBE Elettrodomestici. They have a YouTube channel. Basically, look up an Abruzzese recipe. The pizzelles in Abruzzo have much less sugar and use oil versus butter. They are much lighter.

You’re welcome! Well, they are such popular cookies in America that you should have no problem finding a good recipe. Sweet Maria’s Baking book could be a good choice or Nick Malgieri has a great Italian dessert book. In Italy they are much more specific to Abruzzo and come in different styles and have so many different names and subtle differences. It’s very confusing! The batter is easy so maybe you could do a bit of both? The Italian ones are less sweet I find and are usually filled with a good jam or Nutella. One woman from Instagram told me that at Christmas they fill them with honey and chopped nuts. I think she said walnuts. That sounds very festive to me! Happy pizzelle making!

Hi Tina! Thanks for your reply! Personally, I would want to try a traditional approach but I know that my parents will want what they are used to so I would be going for the thin crisp approach. Funny that you mention the oil vs. butter. One of the more traditional recipes I found used olive oil and when I mentioned it to my sister she said “no you use butter, not oil”. That’s when I realized my family must have been making the “American” version. As I said, if it were just me, I would want to experiment but I suppose going for a traditional Christmas is not the time to do that. :^)

Hi Carolyn! I’m so glad that you liked the article! I love Abruzzo too. It’s stunning. We will actually be spending our summers there so check in now and then for more Abruzzese posts. I love the traditional anise pizzelle. I don’t have a recipe of my own but can give some suggestions. If you want a more traditional recipe with olive oil, eggs, and anise seeds or liquor, look at a site from Italy, many can be translated to English. They are also called nevole, neole, and ferratelle, among other names. They can be thin and crispy or thicker like a waffle. The American ones usually have butter or margarine and are crisp and thin. What style are you looking for?