You won't find pizzelle just anywhere in Italy. My in-laws are here visiting from Italy, and they have never seen them before. They may also be called ferratelle and they can find in the Molise and Abruzzo regions of Italy. In Abruzzo, they may also be called neole, nevole or cancelle. The first pizzelle were made in Abruzzo back in the 8th century. The irons used to make the pizzelle were round or rectangular and very often had the family crest on them. Today you can find them made in the shape of a heart, a snowflake or even a flower (depending on the cookie maker).
My dough was like a thick pancake batter and you spoon out enough to add to the center of the iron (just about a tablespoon). You make two at a time and you have to carefully lift them off of the iron. If it runs over the design, you just have to break around the edges to take off the excess cookie. While they are still hot, you could even roll them into a cannoli shape or even a cone to hold gelato. They are also fun topped with custard, jam or Nutella!!
There are only 5 ingredients to make the pizzelle-eggs, sugar, flour, baking powder, and a fat source (I used melted butter). I made these with gluten-free flour. You could use your favorite all-purpose flour instead if you aren't baking gluten-free. The texture will depend on the quantity of the ingredients and also the amount of butter (or oil). The flavor is entirely up to you! I like to add anisette and vanilla. I use probably less anisette (I know some recipes use one tablespoon of anisette)than other Italian bakers, as my kids prefer the taste of vanilla. The pizzelle are thin and crisp and very delicate. When you remove the pizzelle from the iron plate you have only a few moments to roll into a different shape before they dry. Or you lay them flat like we did and dust with confectioner's sugar to enjoy them as simple and delicious as they are! The pizzelle can be stored in air tight container for up to two weeks (at least in Florida...maybe longer in a colder kitchen).