Everyone knows a thing or two about biscotti. Cannoli? Of course. But what of other delicious Italian cookies? Pizzelle, also known as nevole, ciarancelle, cancellette, catarette, and various other names, is said to be the oldest most prevalent cookie in Italy.

The wafer cookie, which slightly resembles a flat waffle coan, originated in the Abruzzo region in south-central Italy and has a long and checkered history, which includes starring in a variety of festivals. Legend has it that around 700 BCE Abruzzo suffered a massive snake infestation, and that, when the townsfolk domesticated the snakes, they celebrated with pizzelle. The tradition goes on with a celebration (and pizzelle) every March during the Festival of the Snakes, which is also called the Feast Day of San Domenico.

Another legend links the cookie to the festival honoring a twelfth century monk, Beato Roberto, which takes place every July in the Abruzzo town of Salle. At the start of the festival people bring food to the town square, many parading down the street with pizzelle perched on tree branches.

With these two festivals in tow, pizzelle became the traditional celebratory cookie somewhere along the line. Traditionally the cookies are baked to celebrate any holiday or festivity, from Christmas and Easter to birthdays and anniversaries, with pizzelle. They played an important part in weddings, especially, when brides would offer them to relatives and neighbors who stopped by to bring bridal presents or to admire the dowry. The relatives in turn accepted the cookies as a sign of good wishes and happiness for the young couple.

The name itself is a familiar one, meaning “little pizza” (pizza in Italian means “round” or “flat”) though the cookie wears many other hats throughout the various regions Italy. Another name, ferratelle, comes from ferro, or the heated iron used to bake the cookies. Early forms of the pizzelle were baked over an open fire with simple irons, often emblazoned with a family crest, and the irons would then be passed down from generation to generation. Today, though, modern patterns tend toward floral or snowflake patterns. Regardless their design, however, these light, delicious cookies are not only a tasty treat but a historic part of Italy.

Here is a recipe for the classic pizzelle, but that in order to make these you must have the classic pizzelle iron. I prefer the ones that make the smaller pizzelle, you get more out of one batch of dough.

Pizzelle (Ferratelle)

This recipe should make approx 40 cookies)

Ingredients

• 5 eggs (1 egg for 8 pizzelle)
• 10 tblsps of flour (2 tblsps for every egg)
• 10 tblsps sugar (2 tblsps for every egg)
• 10 tblsps butter (2 tblsps for every egg)
• 1 tblsp anise seeds
• 1 tsp anise
• 1 tsp pure vanilla flavoring

Method

1. First beat sugar and eggs together, then add in flour a little at a time.
2. When finished blend till dough is smooth with no lumps.
3. Add in butter a little at a time.
4. Blend dough till smooth and shiny, add in anise seed, flavorings.
5. Heat pizzelle iron. When heated as per indication for your iron, place in approx 2 tsps of dough-depending on the size of your iron. Follow instructiosn with your iron as to the length of time to cook pizzelle.

When finished pizzelle will be soft but will quickly harden.

For an added garnish yo ucna also dist pizzelle with powdered sugar before serving, place the classic confetti around the pizzelle and you have the perfect tray of dessert cookies that is so typical to see at many events in Italy.