I was born in Abruzzo. Both my parents came from another region, Umbria. My father was a “Maresciallo” in the “Carabinieri” (a special corp of the Italian Army) and he got transferred to Abruzzo where I was born. Although we stayed in Abruzzo only for a few years we all have great memories of that time and my mother still carries the tradition of making Ferratelle at Christmas. Here she is “in action” making Ferratelle for the entire family.
Travelling in the US, promoting TANTO Wines, I have seen Ferratelle sold in a great number of Italian Specialty Stores; that’s why I decided to share with you the images of my Mother, Maria, making Ferratelle this past Christmas. Their preparation requires a specific tool called “lu ferre” (the iron), a kind of clamp that is heated usually on the stove. In the old days “lu ferre”, made by local artisans to make waffles of different thickness and with a different design inside the clamp, was part of women’s dowry as Ferratelle were an important part of family celebrations and Feasts.
What my mother likes is the thin, crisp type of Ferratelle, she would make them and then use two overlapping waffles kept together by a very special filling she makes.
Legend tells that to properly cook Ferratelle one should recite an “Ave Maria” prayer while cooking one side then turn it over and recite a “Pater Noster” to properly cook the other side!
I am afraid for most of you will be impossible to make Ferratelle from scratch as you need the iron however you may buy Ferratelle/Pizzelle in your local Italian Specialty Store and try them with Maria’s very simple, healthy and delicious filling. Enjoy!