Tell me you have Abruzzese blood without telling me you have Abruzzese blood… In our village we call them Pizzelle, but they also go by other names, such as Ferrarelle and Neole. Think of them as an Italian waffle. Traditionally they are cooked on the stove with a cast iron press. I still have my great Aunt Italina’s one. But these days I use the electric press, which gets the job done quicker (you can find it on line with the name Biscottiera Abruzzese). They come in two versions: one thin and

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