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Pizzelle are also known as ferratelle, nevole or catarrette in some parts of Abruzzo, [1] as ferratelle in Lazio, and as ferratelle, cancelle or pizzelle in Molise. [2] Pizzelle are named prodotti agroalimentari tradizionali abruzzesi (traditional agri-food product of Abruzzo) by the Ministry of Agriculture, Food Sovereignty and Forests. [3]
The pizzelles were made in these irons by cooking over an open fire. The most popular modern patterns are floral on one side and a basket-like, woven pattern on the other. Most often served plain or sprinkled with confectioner's sugar, pizzelles can also be rolled when hot and filled with whipped cream and fruit, or can be used to make ice ...
Krumkake (Norwegian: [ˈkrʊ̀mˌkɑːkə]; meaning 'curved cake'; pl.: krumkaker) is a Norwegian waffle cookie [1] made of flour, butter, eggs, sugar, and cream. [2]A special decorative two-sided iron griddle similar to a waffle iron is traditionally used to bake the thin round cakes, similar to Italian pizzelle and cannoli.
Peanut Butter Blossoms. As the story goes, a woman by the name of Mrs. Freda F. Smith from Ohio developed the original recipe for these for The Grand National Pillsbury Bake-Off competition in 1957.
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Capocollo; Alternative names: Capicollo (Tuscia viterbese, Campania, Molise, Apulia, Basilicata and Calabria), ossocollo (Veneto and Friuli-Venezia Giulia), finocchiata (Siena), coppa di collo (Romagna), capocollo or corpolongo (northern Lazio and central-southern Umbria), lonza (central-southern Lazio) or lonzino (Marche and Abruzzo), scamerita or scalmarita (northern Umbria and Tuscany ...
Sicilian cuisine is the style of cooking on the island of Sicily.It shows traces of all cultures that have existed on the island of Sicily over the last two millennia. [2] ...
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