Native to Abruzzo, this waffle-like cookie that varies between crisp and crunchy or soft and chewy depending on ingredients. Traditional flavorings include anise, vanilla, and lemon zest. A pizzelle iron is used in cooking the dessert, giving it a characteristic snowflake pattern. Pizzella are commonly used to create a dessert sandwich with cannoli cream or hazelnut spread as a filling. Pizzella in Lazio are known as ferratelle and as cancelle in Molise.