CucinaPro Non-Stick Pizzelle Maker 220-05NS - Makes Two 5" Cookies at Once
CucinaPro Non-Stick Pizzelle Maker 220-05NS - Makes Two 5" Cookies at Once
CucinaPro Non-Stick Pizzelle Maker 220-05NS - Makes Two 5" Cookies at Once
CucinaPro Non-Stick Pizzelle Maker 220-05NS - Makes Two 5" Cookies at Once
CucinaPro Non-Stick Pizzelle Maker 220-05NS - Makes Two 5" Cookies at Once
CucinaPro Non-Stick Pizzelle Maker 220-05NS - Makes Two 5" Cookies at Once
CucinaPro Non-Stick Pizzelle Maker 220-05NS - Makes Two 5" Cookies at Once
CucinaPro Non-Stick Pizzelle Maker 220-05NS - Makes Two 5" Cookies at Once
CucinaPro Non-Stick Pizzelle Maker 220-05NS - Makes Two 5" Cookies at Once
CucinaPro Non-Stick Pizzelle Maker 220-05NS - Makes Two 5" Cookies at Once
CucinaPro Non-Stick Pizzelle Maker 220-05NS - Makes Two 5" Cookies at Once

CucinaPro Non-Stick Pizzelle Maker 220-05NS - Makes Two 5" Cookies at Once

AED 266
Order now and get it byOct 02 - Oct 04

Product Description

The Pizzelle Baker makes 2 pizzelles at a time

Cookies measure at 5 inch, the perfect bite size for cones

Steam guard protects hands

Extra-thick baking plates ensure even heat distribution

Easy clean up

Hand wash only

Pizzelle (pronounced with ts sound, like "pizza") (singular pizzella) are traditional Italian waffle cookies made from
flour, eggs, sugar, butter or vegetable oil, and flavoring (often vanilla, anise, or lemon zest). Pizzelle can be hard
and crisp or soft and chewy depending on the ingredients and method of preparation. Pizzelle were originally made in
Ortona, in the Abruzzo region of south-central Italy. The name comes from the Italian word for "round" and "flat"
(pizze); this is also the meaning of the word pizza. Many other cultures have developed a pizzelle-type cookie as part
of their culture (for example, the Norwegian Krumkake). It is known to be one of the oldest cookie. Pizzelle are known
as ferratelle in the Lazio region of Italy. In Molise they may be called ferratelle, cancelle, or pizzelle. The cookie
dough or batter is put into a pizzelle iron. The iron stamps a snowflake pattern onto both sides of the thin
golden-brown cookie, which has a crisp texture once it is cooled. Pizzelle shaped into a cannolo and filled with an
orange-almond crème. Pizzelle are popular during Christmas and Easter. They are often found at Italian weddings,
alongside other traditional pastries such as cannoli and traditional Italian cookies. It is also common for two pizzelle
to be sandwiched with cannoli cream (ricotta blended with sugar) or hazelnut spread. Pizzelle, while still warm, can
also be rolled using a wooden dowel to create cannoli shells.

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