Ferratelle or pizzelle

Ferratelle, called pizzelle in many areas of the coast and around Chieti, are thin wafers made from a soft batter of eggs, sugar, oil and flour, flavoured with anise or lemon zest.

They are baked one at a time in the iron, a tool with two plates engraved with geometric patterns, flowers or family initials, heated over the fire or on the stove. Out come crisp, decorated wafers, to eat as they are or filled.

• 4 eggs
• 150 g sugar
• 120 ml sunflower oil or mild extra virgin olive oil
• About 300 g plain flour
• 1 teaspoon aniseed (or 2 tablespoons anise liqueur)
• Grated zest of one lemon
• Half a sachet of baking powder (optional)

1. Beat the eggs with the sugar until frothy, then drizzle in the oil and add the anise and lemon zest.
2. Add the flour (with the baking powder, if using) a little at a time: you want a soft batter that drops off the spoon.
3. Heat the iron well on both sides and grease it lightly the first time.
4. Put a spoonful of batter in the centre of the plate, close and bake 30–40 seconds per side, until golden.
5. Open the iron, lift the wafer with a fork and let it cool flat on a rack.

• To roll wafers into cannoli or cones, shape them as soon as they come off the iron, while still soft.
• Electric irons exist, but the old fire irons make thinner wafers.
• Keep them in a tin: they stay crisp for weeks.

Photo 1: pizzelle or ferratelle from Atessa (CH). Credits: Controllore Fiscale (public domain), via Wikimedia Commons, resized; the menu icon is also made from it.

The ferratelle iron was a precious object: the village blacksmith often forged it with the couple’s initials and wedding date, and it was part of the dowry. It was handed down from mother to daughter.

Ferratelle accompanied family celebrations, weddings and Easter. They were made in large batches and kept for weeks.