Ferratelle

These delicious Italian waffles are a typical dessert of the three neighboring regions: Abruzzo, Lazio, and Molise. Traditionally, ferratelle were made for special occasions such as Easter and other religious festivities, but they were also an essential part of Valentine's Day and wedding celebrations. In fact, brides' dowry would often include a special iron cast waffle maker called lu ferre or jo fèrro — hence the name ferratelle, though the waffles are also known under different regional names like pizzelle, cancellate, and nevole. Another curiosity is the preparation time, as tradition has it that ferratelle should be flipped and cooked on both sides by the time you finish saying a Hail Mary followed by an Our Father. The waffles are either baked until crispy and topped with grape or rose hip jam, or left on the soft side, so they can be rolled up and stuffed with various cream fillings, while another version called coperchiola is made with two waffles sandwiched together with a filling consisting of honey, almonds, and walnuts.