1 00:00:08,880 --> 00:00:12,680 Speaker 1: Hello, and welcome to Savor Prediction of iHeartRadio. I'm Annie Reese. 2 00:00:12,320 --> 00:00:14,600 Speaker 2: And I'm more In Vogelbaum, and today we have an 3 00:00:14,600 --> 00:00:19,279 Speaker 2: episode for you about Pizzelle or pizzelle, depending on how 4 00:00:19,360 --> 00:00:20,480 Speaker 2: you pronounce it. 5 00:00:21,280 --> 00:00:30,240 Speaker 1: Oh dear well in that case, apologies for our pronunciations 6 00:00:30,280 --> 00:00:35,040 Speaker 1: in advance. Yeah, I really don't know much about this one. 7 00:00:35,600 --> 00:00:38,120 Speaker 1: Was there a particular reason it was on your mind? 8 00:00:38,280 --> 00:00:38,600 Speaker 3: Lauren? 9 00:00:38,960 --> 00:00:42,680 Speaker 2: Uh? Well, Okay, I hadn't had this is a type 10 00:00:42,680 --> 00:00:46,320 Speaker 2: of cookie. I hadn't had these cookies until adulthood when 11 00:00:47,080 --> 00:00:52,880 Speaker 2: someone gave me a Christmas cookie tin that included them, 12 00:00:53,000 --> 00:00:57,280 Speaker 2: and I was like, these are excellent. And I was thinking, 13 00:00:57,400 --> 00:01:00,400 Speaker 2: for some reason, because the holidays are in fact, honus, 14 00:01:00,960 --> 00:01:03,320 Speaker 2: that I was thinking about Christmas cookies, and I was like, 15 00:01:03,320 --> 00:01:06,200 Speaker 2: what about those? I don't even know what to call them. 16 00:01:06,920 --> 00:01:09,399 Speaker 2: I never got a name for them. So so yeah, 17 00:01:09,480 --> 00:01:12,280 Speaker 2: so I started looking into it and I was like, oh, 18 00:01:12,360 --> 00:01:15,319 Speaker 2: this is this is fascinating. Let's do that one. 19 00:01:15,560 --> 00:01:18,160 Speaker 1: They are very pretty and they have a history of 20 00:01:19,280 --> 00:01:23,080 Speaker 1: a very interesting history of making them very pretty. 21 00:01:24,640 --> 00:01:27,840 Speaker 2: Yes, yeah, that's part of why. Right. I was excited 22 00:01:27,880 --> 00:01:29,840 Speaker 2: about the topic as well, because, like anytime we get 23 00:01:29,840 --> 00:01:31,840 Speaker 2: to talk about a technology that's cool. 24 00:01:32,600 --> 00:01:33,160 Speaker 3: Yeah, and. 25 00:01:34,560 --> 00:01:38,679 Speaker 2: Uh yeah yeah, and I also didn't realize it makes 26 00:01:38,680 --> 00:01:41,560 Speaker 2: sense now given the human who introduced me to them. 27 00:01:41,640 --> 00:01:46,640 Speaker 2: But like it is a specifically like Ohio, Pennsylvania, West 28 00:01:46,720 --> 00:01:51,360 Speaker 2: Virginia Tri state area cookie here in the United States. Hmm, 29 00:01:52,480 --> 00:01:57,520 Speaker 2: but yeah, which is also why the pronunciation varies. I'm 30 00:01:57,720 --> 00:02:01,240 Speaker 2: nearly positive that in the Italian and it should be pizzela, 31 00:02:01,960 --> 00:02:05,960 Speaker 2: but I understand that Americans pronounce it both pizzelle or 32 00:02:06,000 --> 00:02:06,480 Speaker 2: pizzell a. 33 00:02:06,800 --> 00:02:11,639 Speaker 3: So okay. I kind of love that. 34 00:02:12,400 --> 00:02:15,720 Speaker 1: I know that it's shafes at people, but I sort 35 00:02:15,720 --> 00:02:19,680 Speaker 1: of love when you hear the different pronunciations that get adopted. 36 00:02:19,840 --> 00:02:22,480 Speaker 3: Oh sure, yeah, it's just interesting. 37 00:02:22,560 --> 00:02:24,760 Speaker 2: Yeah no, I mean right here here in Atlanta, we 38 00:02:24,800 --> 00:02:28,359 Speaker 2: have a road called Pasta Lyon, and that's how. 39 00:02:28,680 --> 00:02:30,120 Speaker 3: My favorites is. 40 00:02:30,480 --> 00:02:35,720 Speaker 1: Uh is it Austin has the guadaloop right, and it 41 00:02:35,960 --> 00:02:37,400 Speaker 1: most certainly. 42 00:02:37,000 --> 00:02:38,360 Speaker 3: Should be Guadaloupe. 43 00:02:38,840 --> 00:02:42,360 Speaker 1: Like well, I won't say anything, but I could have 44 00:02:42,560 --> 00:02:52,480 Speaker 1: sworn going in Ish guadal loop. Yes, those interesting pronunciation 45 00:02:53,160 --> 00:02:57,800 Speaker 1: things that happen I'm very fascinated by. You can see 46 00:02:57,960 --> 00:03:01,600 Speaker 1: our episode on Waffles. I would say share a specifically 47 00:03:01,639 --> 00:03:05,520 Speaker 1: for our discussion on waffle iron. On waffle iron, other 48 00:03:05,680 --> 00:03:12,119 Speaker 1: other baked goods, Yes, other baked goods, other cookies. But yeah, 49 00:03:12,120 --> 00:03:14,240 Speaker 1: I guess that brings us to our question. 50 00:03:14,639 --> 00:03:15,640 Speaker 2: I guess it does. 51 00:03:17,040 --> 00:03:22,880 Speaker 3: The pizzelle or bizzelle what is it? 52 00:03:23,680 --> 00:03:27,760 Speaker 2: Well, pizzelle are a type of white wheat flour cookie 53 00:03:28,040 --> 00:03:32,120 Speaker 2: made with a specialized waffle iron that the clamps shut 54 00:03:32,160 --> 00:03:35,920 Speaker 2: and presses the batter into a flat patterned disc, usually 55 00:03:36,320 --> 00:03:39,000 Speaker 2: and cooks it quickly on both sides to a sort 56 00:03:39,000 --> 00:03:43,960 Speaker 2: of cracker texture, which can be anywhere from an airy 57 00:03:44,120 --> 00:03:48,120 Speaker 2: crisp to a sort of soft chew or a denser crunch. 58 00:03:49,120 --> 00:03:53,560 Speaker 2: They're flavored with things like vanilla, citrus or perhaps most famously, annis, 59 00:03:54,280 --> 00:03:57,160 Speaker 2: and you get an almost like caramel flavor from the 60 00:03:57,200 --> 00:03:59,600 Speaker 2: hot iron, especially if you cook them a little bit crisper. 61 00:04:00,440 --> 00:04:03,440 Speaker 2: The irons pattern might be geometric or floral or kind 62 00:04:03,480 --> 00:04:07,480 Speaker 2: of snowflake ish or family level personal. Uh. If you 63 00:04:07,520 --> 00:04:10,200 Speaker 2: shape the crisp while they're while they're hot and pliable 64 00:04:11,160 --> 00:04:13,400 Speaker 2: into a bowl or a cone, they'll hold the shape 65 00:04:13,440 --> 00:04:16,080 Speaker 2: when they cool and uh, and you can fill them 66 00:04:16,120 --> 00:04:19,160 Speaker 2: with stuff like jam or cream filling or nutella. They 67 00:04:19,160 --> 00:04:22,599 Speaker 2: are often made for holidays like Christmas, Easter, or weddings, 68 00:04:23,040 --> 00:04:26,159 Speaker 2: and served with a dusting of powdered sugar or a 69 00:04:26,200 --> 00:04:29,200 Speaker 2: dip in chocolate, or maybe sandwiched with a filling, or 70 00:04:29,240 --> 00:04:31,720 Speaker 2: just by themselves, maybe with a hot drink like coffee 71 00:04:31,800 --> 00:04:35,440 Speaker 2: or tea or hot chocolate. There. They're like a cross 72 00:04:35,480 --> 00:04:40,880 Speaker 2: between a waffle and a waffle cone. There and again 73 00:04:40,920 --> 00:04:44,120 Speaker 2: the texture can vary, but in my experience they're just 74 00:04:44,160 --> 00:04:49,039 Speaker 2: this like crisp, melty, little nibble of delightful nothing. They 75 00:04:49,040 --> 00:04:50,400 Speaker 2: feel a little bit like a fay food. 76 00:04:52,040 --> 00:04:58,560 Speaker 1: Oh I love that, yeah, but right so So the 77 00:04:58,560 --> 00:05:01,119 Speaker 1: same way that you can have differences and preferences around 78 00:05:01,120 --> 00:05:03,560 Speaker 1: the texture of like a chocolate chip cookie, you can 79 00:05:03,600 --> 00:05:05,160 Speaker 1: have differences in pizzelle. 80 00:05:05,720 --> 00:05:08,520 Speaker 2: Your balance of eggs to flour and the type of 81 00:05:08,560 --> 00:05:11,320 Speaker 2: fat that you use are going to change your batter consistency. 82 00:05:11,760 --> 00:05:15,560 Speaker 2: You can cook them for shorter or longer. More flour 83 00:05:15,720 --> 00:05:18,479 Speaker 2: and less thyme generally gives you a softer kind of 84 00:05:18,520 --> 00:05:22,760 Speaker 2: cakey er cookie. Some recipes call for olive oil, some 85 00:05:22,800 --> 00:05:24,760 Speaker 2: for melted butter, some for a little bit of both. 86 00:05:25,120 --> 00:05:27,440 Speaker 2: Olive oil will give you the most crisp, all butter 87 00:05:27,520 --> 00:05:31,200 Speaker 2: will give you a softer thing. I've seen recipes that 88 00:05:31,279 --> 00:05:33,920 Speaker 2: replace some of the fat with milk for an even 89 00:05:33,960 --> 00:05:36,760 Speaker 2: thinner batter, like pancakes that you cook to a crisp. 90 00:05:37,279 --> 00:05:40,160 Speaker 2: I've seen recipes that call for creaming solid butter or 91 00:05:40,200 --> 00:05:42,520 Speaker 2: shortening with sugar so that you get a thicker dough 92 00:05:42,560 --> 00:05:44,960 Speaker 2: like drop cookies with more air in it so they 93 00:05:45,000 --> 00:05:48,800 Speaker 2: stay airrier once you cook them. You can beat air 94 00:05:48,800 --> 00:05:51,160 Speaker 2: into the batter if you're using the liquid fat too, 95 00:05:51,760 --> 00:05:53,920 Speaker 2: And recipes do often use baking powder to help them 96 00:05:53,920 --> 00:05:56,640 Speaker 2: puff up a bit, you know, expand to fill all 97 00:05:56,680 --> 00:05:59,080 Speaker 2: the nooks and crannies of the iron. And you can 98 00:05:59,120 --> 00:06:03,000 Speaker 2: see our muffin episode or our cream of Tartar episode 99 00:06:03,200 --> 00:06:06,040 Speaker 2: for a little bit more on that, but basically, baking 100 00:06:06,080 --> 00:06:08,200 Speaker 2: powder is a mix of stuff that will create tiny 101 00:06:08,200 --> 00:06:11,560 Speaker 2: bubbles of carbon dioxide when exposed to moisture. So yeah, 102 00:06:11,880 --> 00:06:14,800 Speaker 2: you can also flavor them with anything you like, though 103 00:06:15,200 --> 00:06:18,160 Speaker 2: you're generally looking not to like change the texture too much, 104 00:06:18,240 --> 00:06:23,360 Speaker 2: so a lot of extracts wind up getting used or liquors. 105 00:06:23,360 --> 00:06:26,440 Speaker 2: Flavoring is again perhaps the most traditional in the form 106 00:06:26,520 --> 00:06:30,520 Speaker 2: of ground anis seeds or anis oil or extract or 107 00:06:30,560 --> 00:06:33,839 Speaker 2: anisset liquor, which is a sweetened anis type of booze. 108 00:06:34,000 --> 00:06:36,960 Speaker 2: People like arguing about which it is most appropriate to use. 109 00:06:38,720 --> 00:06:42,520 Speaker 2: These wind up in my opinion, having this like absolutely 110 00:06:42,560 --> 00:06:46,599 Speaker 2: beguiling hint of herbal bitterness to them that I really enjoy. 111 00:06:47,160 --> 00:06:49,960 Speaker 2: But vanilla is popular too, or zest from a lemon 112 00:06:50,440 --> 00:06:54,840 Speaker 2: or chopped nuts or almond flavoring, or cocoa or orange liquor. 113 00:06:55,680 --> 00:06:59,800 Speaker 2: I've also seen flavors from like maple to espresso, to cinnamon, 114 00:07:00,120 --> 00:07:05,200 Speaker 2: dulcy de lache to gingerbread, strawberry to pumpkin spice. Yes, 115 00:07:05,760 --> 00:07:10,760 Speaker 2: anything goes. And also right how much batter you use 116 00:07:10,800 --> 00:07:13,800 Speaker 2: per cookie and how thin your iron actually presses the 117 00:07:13,800 --> 00:07:16,840 Speaker 2: batter is going to make a difference to most irons 118 00:07:16,880 --> 00:07:20,000 Speaker 2: are about five inches in diameter, that's like thirteen centimeters, 119 00:07:20,200 --> 00:07:22,600 Speaker 2: but it can be larger or smaller, or can come 120 00:07:22,640 --> 00:07:26,680 Speaker 2: in different shapes like hearts or rectangles. Though the name 121 00:07:26,720 --> 00:07:29,920 Speaker 2: does come from the Italian for like little round flat thing, 122 00:07:30,680 --> 00:07:35,600 Speaker 2: like like pise like pizza round, and then la for 123 00:07:36,040 --> 00:07:40,040 Speaker 2: small pizzell. By the way, is the plural the singular 124 00:07:40,200 --> 00:07:46,400 Speaker 2: is pizzella. Anyway, People do have opinions about those irons 125 00:07:47,320 --> 00:07:52,080 Speaker 2: capital O opinions. The traditional ones are handheld cast iron 126 00:07:52,120 --> 00:07:55,920 Speaker 2: pieces with these long handles, often in a different material 127 00:07:56,000 --> 00:07:58,680 Speaker 2: like wood, so that you can cook each each cookie 128 00:07:58,840 --> 00:08:01,560 Speaker 2: over an open fire or like even a gas stovetop. 129 00:08:03,120 --> 00:08:05,520 Speaker 2: It's like a sandwich or clamshell. You know, you're meant 130 00:08:05,560 --> 00:08:07,600 Speaker 2: to put a bit of batter down on one side, 131 00:08:07,640 --> 00:08:09,840 Speaker 2: close the thing up, and then sort of gently move 132 00:08:09,840 --> 00:08:11,880 Speaker 2: it around and rotate it so that the batter cooks 133 00:08:11,920 --> 00:08:16,040 Speaker 2: evenly on both sides. As with any cast iron piece, 134 00:08:16,160 --> 00:08:18,960 Speaker 2: people get really passionate about working up a good seasoning 135 00:08:19,000 --> 00:08:23,120 Speaker 2: on it so that it releases cleanly. Newer irons might 136 00:08:23,160 --> 00:08:26,560 Speaker 2: be made with other materials like aluminum, and there are 137 00:08:26,720 --> 00:08:31,920 Speaker 2: also countertop electric irons these days, which are like hypothetically 138 00:08:32,000 --> 00:08:35,160 Speaker 2: a little bit less fussy, but some people enjoy the fuss. 139 00:08:34,920 --> 00:08:40,200 Speaker 1: So yeah. 140 00:08:40,920 --> 00:08:45,239 Speaker 2: Ideally these things cook in just like thirty to sixty seconds, 141 00:08:45,280 --> 00:08:49,360 Speaker 2: like such a brief cooking time, like just until they 142 00:08:49,360 --> 00:08:53,120 Speaker 2: stop steaming and reach like a like a light golden brown. 143 00:08:54,080 --> 00:08:55,640 Speaker 2: It does take a little bit of patience from what 144 00:08:55,679 --> 00:08:58,240 Speaker 2: I understand, to learn when they're ready. There's some electric 145 00:08:58,280 --> 00:09:01,200 Speaker 2: irons have a little indicator light that's meant to help 146 00:09:02,120 --> 00:09:05,240 Speaker 2: if you choose to embark on this home cooking journey. 147 00:09:05,280 --> 00:09:09,240 Speaker 2: There are so many recipes online, you know, but but 148 00:09:09,440 --> 00:09:11,520 Speaker 2: you're basically going to have to figure out what works 149 00:09:11,520 --> 00:09:14,720 Speaker 2: for your particular iron and even your particular batch. 150 00:09:18,000 --> 00:09:22,600 Speaker 3: Uh huh. 151 00:09:22,640 --> 00:09:26,360 Speaker 1: Do you have a dessert, Lauren, that is your a 152 00:09:26,400 --> 00:09:29,079 Speaker 1: concoction that you can consider yours? 153 00:09:29,640 --> 00:09:29,960 Speaker 3: Oh? 154 00:09:30,440 --> 00:09:34,760 Speaker 2: Uh no, no, not really. All of mine are certainly 155 00:09:35,160 --> 00:09:41,880 Speaker 2: based upon other recipes. Yeah. I do have one like 156 00:09:42,760 --> 00:09:51,080 Speaker 2: clementine almond cake that I've made very specifically mine, but yeah, 157 00:09:51,080 --> 00:09:55,679 Speaker 2: it's like almond flour and a whole clementines that you 158 00:09:55,720 --> 00:09:59,520 Speaker 2: boil and then pulp like pulp into into just an 159 00:09:59,559 --> 00:10:06,160 Speaker 2: absolute liquid and covered in chocolate ganach. That's my thing. 160 00:10:06,400 --> 00:10:10,760 Speaker 1: Oh that sounds pretty good because I feel like I 161 00:10:10,800 --> 00:10:14,640 Speaker 1: feel like a lot of these pizzelle are they got 162 00:10:14,679 --> 00:10:22,200 Speaker 1: stamped about that later, but the very specific thing. Yeah, yes, 163 00:10:22,720 --> 00:10:27,040 Speaker 1: well what about the nutrition they're treat? 164 00:10:27,080 --> 00:10:28,960 Speaker 2: Treats are nice? 165 00:10:29,160 --> 00:10:35,319 Speaker 3: Indeed. Indeed, uh, we have a number for you. 166 00:10:37,720 --> 00:10:40,600 Speaker 2: Yes, it's hard to track down on this one, but 167 00:10:40,800 --> 00:10:46,960 Speaker 2: they're Oh. I found for one American company that makes 168 00:10:47,400 --> 00:10:52,960 Speaker 2: pizzelle irons called C. Palmer Manufacturing. They can make up 169 00:10:53,000 --> 00:10:57,760 Speaker 2: to ten thousand electric pizzell irons every year and that's 170 00:10:57,760 --> 00:11:01,000 Speaker 2: ads of this year, twenty twenty three. 171 00:11:01,240 --> 00:11:06,920 Speaker 3: Wow. 172 00:11:08,320 --> 00:11:11,120 Speaker 2: I'm not sure that they do make that money every year, 173 00:11:11,280 --> 00:11:16,400 Speaker 2: or that they sell that many every year, but they 174 00:11:17,440 --> 00:11:21,120 Speaker 2: have made up to ten thousand relatively recently, I think 175 00:11:21,800 --> 00:11:23,800 Speaker 2: was what the article was getting at. 176 00:11:24,880 --> 00:11:27,480 Speaker 3: Wow again, listeners, this is a. 177 00:11:29,000 --> 00:11:33,320 Speaker 1: If you have such an iron, if you have a 178 00:11:33,600 --> 00:11:38,439 Speaker 1: specific iron that was designed for your family, Oh, my goodness, 179 00:11:39,240 --> 00:11:40,320 Speaker 1: please let us know. 180 00:11:40,480 --> 00:11:41,839 Speaker 3: Please send pictures. 181 00:11:41,960 --> 00:11:45,800 Speaker 2: Oh yeah. Also, on a vaguely related note, if you 182 00:11:46,000 --> 00:11:50,520 Speaker 2: have within your community or family history the concept of 183 00:11:50,760 --> 00:11:53,880 Speaker 2: a cookie table at a wedding. This is a thing 184 00:11:53,880 --> 00:11:56,920 Speaker 2: that I learned, is like a Pittsburgh thing, and I 185 00:11:57,000 --> 00:11:59,040 Speaker 2: need to know more. I need to know more about them. 186 00:12:00,640 --> 00:12:06,640 Speaker 1: My gosh, yes, please please. But I guess this does 187 00:12:06,720 --> 00:12:08,560 Speaker 1: bring us to the history section. 188 00:12:08,960 --> 00:12:11,400 Speaker 2: It does, it does, and we are going to get 189 00:12:11,400 --> 00:12:13,040 Speaker 2: into that as soon as we get back from a 190 00:12:13,120 --> 00:12:24,839 Speaker 2: quick break ForWord from our sponsors, and we're back. Thank 191 00:12:24,880 --> 00:12:28,040 Speaker 2: you sponsor, Yes, thank you. Okay. 192 00:12:28,120 --> 00:12:31,920 Speaker 1: So, a lot of sources claim that the Pizzelee cookie 193 00:12:32,760 --> 00:12:36,719 Speaker 1: can be traced back to the eighth century and this 194 00:12:36,920 --> 00:12:40,080 Speaker 1: treat out of realm they called it. 195 00:12:40,679 --> 00:12:43,440 Speaker 3: Crystule, crystul or crystulum. 196 00:12:44,960 --> 00:12:47,319 Speaker 1: Many sources argue that this is one of the oldest 197 00:12:47,360 --> 00:12:50,280 Speaker 1: cookies in our repertoire of cookies, and we have done 198 00:12:50,320 --> 00:12:55,120 Speaker 1: several episodes on cookies. I think the definition of a 199 00:12:55,160 --> 00:12:56,440 Speaker 1: cookie can vary. 200 00:12:56,760 --> 00:12:57,480 Speaker 2: Oh yeah, so this. 201 00:12:59,000 --> 00:13:01,120 Speaker 3: Your mileage may. 202 00:13:00,360 --> 00:13:03,440 Speaker 2: Yeah yeah, yeah. 203 00:13:03,160 --> 00:13:04,240 Speaker 3: A lot of people did say that. 204 00:13:05,840 --> 00:13:09,160 Speaker 1: Others believe that the history of the bizzele goes back 205 00:13:09,200 --> 00:13:12,959 Speaker 1: to ancient Greek and Rome, when there were bread stamps 206 00:13:13,280 --> 00:13:18,520 Speaker 1: and these were like forms of bread would be stamped 207 00:13:18,720 --> 00:13:22,040 Speaker 1: with these geometric patterns, which are very similar to bizele. 208 00:13:23,840 --> 00:13:27,320 Speaker 1: A lot of these patterns later became very Christian and 209 00:13:27,400 --> 00:13:34,800 Speaker 1: perhaps representative of eating the body of Christ. So yeah, 210 00:13:35,280 --> 00:13:39,600 Speaker 1: A written record from a nineteenth century Italian historian suggests 211 00:13:39,600 --> 00:13:44,000 Speaker 1: that this cookie, in its more modern version, originated around 212 00:13:44,000 --> 00:13:46,560 Speaker 1: that time in southern central Italy. 213 00:13:47,080 --> 00:13:50,960 Speaker 2: Yeah, the Abruzzo region east of Rome. And yeah, I 214 00:13:50,960 --> 00:13:53,320 Speaker 2: believe there are irons dating back to like the late 215 00:13:53,400 --> 00:13:55,280 Speaker 2: seventeen to early eighteen hundreds. 216 00:13:56,360 --> 00:13:59,240 Speaker 1: Yes, and in these early days, the cookies were pressed 217 00:13:59,280 --> 00:14:03,520 Speaker 1: between two iron plates attached to two handles that were 218 00:14:03,920 --> 00:14:06,960 Speaker 1: rotated over open flame, which I think again we talked 219 00:14:06,960 --> 00:14:09,440 Speaker 1: about in the waffle episode. 220 00:14:09,600 --> 00:14:14,160 Speaker 2: Yeah yeah. Another regional name for these cookies is Farah 221 00:14:14,240 --> 00:14:18,320 Speaker 2: telle Farah for the iron that the presses are made of. 222 00:14:19,680 --> 00:14:24,000 Speaker 1: Oh, and some of these presses were commissioned to have 223 00:14:24,600 --> 00:14:30,680 Speaker 1: family crust. These decorative plates were prized heirloom things that 224 00:14:30,720 --> 00:14:37,800 Speaker 1: were passed down through generations, as were the recipes and techniques. Yes, 225 00:14:38,760 --> 00:14:41,720 Speaker 1: two places in Italy in particular like to lay claim 226 00:14:41,840 --> 00:14:46,640 Speaker 1: two Pizzele Coculo and sal As the story goes, several 227 00:14:46,680 --> 00:14:50,720 Speaker 1: centuries ago, Coculo was overrun with snakes. 228 00:14:52,200 --> 00:14:53,680 Speaker 3: Okay, as he saw. 229 00:14:54,880 --> 00:14:58,200 Speaker 1: I mean, I hope not, but yeah, I like snakes, 230 00:14:58,200 --> 00:15:00,240 Speaker 1: but I don't want to be overrun with no say 231 00:15:00,280 --> 00:15:05,240 Speaker 1: that no. Yeah. So to solve this problem, a priest 232 00:15:06,120 --> 00:15:09,720 Speaker 1: set the local fields on fire, driving out the serpents 233 00:15:10,360 --> 00:15:14,960 Speaker 1: and bizzelle were legend, has it created to celebrate the 234 00:15:15,120 --> 00:15:16,560 Speaker 1: lack of snakes. 235 00:15:18,000 --> 00:15:19,040 Speaker 2: Time to celebrate? Sure? 236 00:15:19,200 --> 00:15:25,360 Speaker 1: Yeah, sure, it's a very specific celebration and this yes 237 00:15:25,560 --> 00:15:29,320 Speaker 1: led to the Festival of the Snakes, a celebration still 238 00:15:29,360 --> 00:15:33,960 Speaker 1: held in Cocula where people eat pizzelle and some. 239 00:15:33,800 --> 00:15:37,000 Speaker 3: People allegedly bring their own snakes. 240 00:15:37,160 --> 00:15:38,320 Speaker 2: I have seen photographs of this. 241 00:15:38,560 --> 00:15:44,160 Speaker 1: Yeah yeah, oh my gosh again, listeners, if you have 242 00:15:44,360 --> 00:15:47,480 Speaker 1: these photographs, please yes, send them to us. 243 00:15:47,640 --> 00:15:47,960 Speaker 3: Yes. 244 00:15:49,040 --> 00:15:53,160 Speaker 1: Meanwhile, Saul has a pizzell festival of its own, celebrating 245 00:15:53,160 --> 00:15:57,040 Speaker 1: a twelfth century monk with pizzele hanging from tree branches 246 00:15:57,080 --> 00:15:59,600 Speaker 1: as offerings. 247 00:15:58,520 --> 00:15:59,440 Speaker 3: Amongst other things. 248 00:16:00,680 --> 00:16:06,640 Speaker 2: I could not find sources on the pizzelle element of 249 00:16:06,720 --> 00:16:12,040 Speaker 2: these festivals that were not from like directly pizzele related 250 00:16:12,920 --> 00:16:17,880 Speaker 2: blog kind of sources, so so right, like write in 251 00:16:18,120 --> 00:16:22,080 Speaker 2: let us know. Meanwhile, I did read that in some 252 00:16:22,120 --> 00:16:26,400 Speaker 2: communities pizzelee presses were often part of a bride's dowry 253 00:16:26,440 --> 00:16:28,840 Speaker 2: early on, and that that's how the cookies became popular 254 00:16:28,840 --> 00:16:31,000 Speaker 2: at weddings. 255 00:16:30,080 --> 00:16:31,600 Speaker 3: Okay. 256 00:16:34,960 --> 00:16:38,160 Speaker 2: Meanwhile, pizzele made their way to the United States with 257 00:16:38,200 --> 00:16:41,080 Speaker 2: waves of Italian immigrants around the turn of the twentieth century, 258 00:16:41,440 --> 00:16:45,160 Speaker 2: and again perhaps especially to the like Ohio, Pennsylvania, West 259 00:16:45,200 --> 00:16:49,520 Speaker 2: Virginia Tri state area. There may have been a particular 260 00:16:49,560 --> 00:16:53,000 Speaker 2: population from the like Pizzele a tradition region that was 261 00:16:53,040 --> 00:16:55,520 Speaker 2: settling there. I did try looking into that. It's a 262 00:16:55,560 --> 00:17:00,640 Speaker 2: little bit sticky to track down, but I strongly suspect 263 00:17:00,800 --> 00:17:03,880 Speaker 2: that part of why that area really took to pizzelle, 264 00:17:04,400 --> 00:17:08,000 Speaker 2: whereas other areas with lots of Italian immigrants didn't necessarily 265 00:17:08,720 --> 00:17:11,720 Speaker 2: is that, especially at the time, this was an area 266 00:17:11,840 --> 00:17:15,320 Speaker 2: with a lot of machine works. You know, coal and 267 00:17:15,359 --> 00:17:19,960 Speaker 2: coke and steel and iron were all big trades still 268 00:17:20,000 --> 00:17:23,400 Speaker 2: are and to some extent, you know, people living there 269 00:17:23,480 --> 00:17:27,080 Speaker 2: had these jobs, had the knowledge and materials and technology 270 00:17:27,800 --> 00:17:31,400 Speaker 2: to recreate new virgins of these specialized irons that they 271 00:17:31,440 --> 00:17:34,040 Speaker 2: had in their family or that they remembered from their childhoods. 272 00:17:35,000 --> 00:17:38,080 Speaker 2: So I suspect, yeah, that in some other Italian American 273 00:17:38,080 --> 00:17:42,560 Speaker 2: communities pizzelli traditions faded away simply from lack of equipment, 274 00:17:42,880 --> 00:17:47,120 Speaker 2: but they flourished here. I don't know, just a theory. 275 00:17:48,080 --> 00:17:51,600 Speaker 1: Well, in the twentieth century, an electric pizzelle press was 276 00:17:51,640 --> 00:17:55,359 Speaker 1: invented that helped it go more commercial. 277 00:17:55,720 --> 00:17:59,280 Speaker 2: Though you can still order personalized irons engraved with maybe 278 00:17:59,320 --> 00:18:03,000 Speaker 2: a date or your initials or short message. And new 279 00:18:03,040 --> 00:18:06,480 Speaker 2: materials hit the scene throughout the nineteen hundreds, first aluminum 280 00:18:06,520 --> 00:18:11,600 Speaker 2: by like mid Century Ish, then Teflon in the nineteen eighties. Okay, 281 00:18:11,960 --> 00:18:16,600 Speaker 2: I found two American companies that started making these electric 282 00:18:16,680 --> 00:18:19,760 Speaker 2: irons around the same time. In the nineteen fifties, and 283 00:18:19,800 --> 00:18:23,560 Speaker 2: I've seen both listed as the first electric pizzele iron, 284 00:18:24,960 --> 00:18:28,920 Speaker 2: maybe some others as well. I couldn't track down the 285 00:18:28,960 --> 00:18:34,040 Speaker 2: specific patents, so I'm not sure, but okay, one one 286 00:18:34,040 --> 00:18:36,800 Speaker 2: of these claims, or a claim is as strong as 287 00:18:36,840 --> 00:18:40,119 Speaker 2: a strong sentence. But one of these companies was called 288 00:18:40,320 --> 00:18:44,119 Speaker 2: DeMarco Electric, and it introduced an electric model in nineteen 289 00:18:44,119 --> 00:18:47,800 Speaker 2: fifty six in Ohio after the owner, one Charles DeMarco, 290 00:18:48,200 --> 00:18:50,920 Speaker 2: made one for himself and started to get inquiries about 291 00:18:50,920 --> 00:18:53,880 Speaker 2: it from his neighbors. They were doing cast iron plates 292 00:18:54,400 --> 00:18:57,880 Speaker 2: at the time on these things, and the other company 293 00:18:58,240 --> 00:19:01,960 Speaker 2: was all right, this Italian American family company called see 294 00:19:01,960 --> 00:19:06,000 Speaker 2: Palmer Manufacturing aforementioned. The company was started in nineteen forty 295 00:19:06,040 --> 00:19:10,119 Speaker 2: three in this dude's basement in Pennsylvania. One Carmen Palmieri, 296 00:19:10,520 --> 00:19:12,880 Speaker 2: who had been born in a Bruso and came over 297 00:19:12,920 --> 00:19:16,080 Speaker 2: with his parents in nineteen fourteen, started making stuff like 298 00:19:16,119 --> 00:19:21,360 Speaker 2: noodle machines and Ravioli molds and these aluminum pizzell irons. 299 00:19:22,160 --> 00:19:25,040 Speaker 2: By the nineteen fifties, his son John joined him, having 300 00:19:25,080 --> 00:19:28,280 Speaker 2: been in electronics in the Navy, and so they developed 301 00:19:28,280 --> 00:19:32,200 Speaker 2: an electric Pizzelli iron together by the seventies, they were 302 00:19:32,200 --> 00:19:36,480 Speaker 2: able to offer like inexpensive custom dies. Carmen passed away 303 00:19:36,520 --> 00:19:38,720 Speaker 2: in twenty eleven at the age of ninety six, but 304 00:19:38,840 --> 00:19:42,280 Speaker 2: the company is still a major pizzele iron player today 305 00:19:42,840 --> 00:19:44,320 Speaker 2: and the company is still in the family in the 306 00:19:44,359 --> 00:19:44,960 Speaker 2: third generation. 307 00:19:46,040 --> 00:19:46,240 Speaker 3: Huh. 308 00:19:47,520 --> 00:19:52,560 Speaker 1: Well again, listeners, if you have a custom pizzelle, oh 309 00:19:52,600 --> 00:19:56,200 Speaker 1: my goodness, if you have one that's just been passed 310 00:19:56,200 --> 00:20:01,199 Speaker 1: down through your family, please let us know, because I 311 00:20:01,200 --> 00:20:02,600 Speaker 1: think that's so that's. 312 00:20:03,960 --> 00:20:05,160 Speaker 3: I love that kind of stuff. 313 00:20:07,560 --> 00:20:14,000 Speaker 1: Yeah, where your family is sort of having this specifically 314 00:20:15,040 --> 00:20:18,400 Speaker 1: a design that is your family design, whether it is 315 00:20:18,640 --> 00:20:21,320 Speaker 1: very personal, whether it is just this is the irons 316 00:20:21,359 --> 00:20:27,800 Speaker 1: that you have, yeah, and then making these cookies out 317 00:20:27,840 --> 00:20:28,040 Speaker 1: of that. 318 00:20:28,119 --> 00:20:28,960 Speaker 3: So I love that. 319 00:20:29,160 --> 00:20:31,760 Speaker 2: So yeah, we want to hear about if you have 320 00:20:31,800 --> 00:20:35,119 Speaker 2: traditions surrounding this, please please please please please let us know. 321 00:20:35,920 --> 00:20:41,520 Speaker 1: Yes, absolutely, yeah, and any recipes as well. But yeah, 322 00:20:42,040 --> 00:20:45,560 Speaker 1: I think in the meantime, that is what we have 323 00:20:45,600 --> 00:20:47,440 Speaker 1: to say about Baselee for now. 324 00:20:48,000 --> 00:20:48,520 Speaker 3: It is. 325 00:20:49,080 --> 00:20:51,200 Speaker 2: We do already have some listener mail for you, though, 326 00:20:51,240 --> 00:20:52,640 Speaker 2: and we are going to get into that as soon 327 00:20:52,640 --> 00:20:54,240 Speaker 2: as we get back from one more quick break for 328 00:20:54,280 --> 00:21:05,480 Speaker 2: a word from our sponsors and we're back. 329 00:21:05,480 --> 00:21:06,200 Speaker 3: Thank you sponsor. 330 00:21:06,400 --> 00:21:23,840 Speaker 2: Yes, thank you, I'm back with this that was being 331 00:21:23,880 --> 00:21:26,359 Speaker 2: squished in a press if you guys could well, yeah 332 00:21:26,440 --> 00:21:26,959 Speaker 2: it was. 333 00:21:28,040 --> 00:21:30,840 Speaker 3: I think it worked out well, but we'll see. Also, 334 00:21:30,960 --> 00:21:34,119 Speaker 3: super producer Andrew does amazing work. Oh yeah, let's just 335 00:21:34,160 --> 00:21:36,600 Speaker 3: say it. Oh yes, thank. 336 00:21:36,359 --> 00:21:38,800 Speaker 2: You, thank you super producer Andrew. 337 00:21:39,880 --> 00:21:46,680 Speaker 1: Yes, so we have a message from Eric, who wrote 338 00:21:46,720 --> 00:21:51,520 Speaker 1: about a couple of things. Eric roved nice trifecta. Malted 339 00:21:51,560 --> 00:21:55,919 Speaker 1: milk is an interesting product, pretty versatile, good taste. I 340 00:21:55,960 --> 00:21:58,399 Speaker 1: think it takes a good ice cream shop to really 341 00:21:58,400 --> 00:22:02,600 Speaker 1: do a malt properly. Malted milk balls are good, but 342 00:22:02,680 --> 00:22:04,399 Speaker 1: to me another one of those things. You have to 343 00:22:04,440 --> 00:22:07,040 Speaker 1: be in the mood for the other thing. I found 344 00:22:07,080 --> 00:22:12,560 Speaker 1: with them, though, When the craving hits, look out. Make 345 00:22:12,640 --> 00:22:16,280 Speaker 1: sure you have only a few, otherwise you can find 346 00:22:16,320 --> 00:22:21,560 Speaker 1: yourself in a food coma. Craw Dads, Oh, craw dads. 347 00:22:22,240 --> 00:22:24,760 Speaker 1: Growing up in Ohio, we actually had a lot that 348 00:22:24,800 --> 00:22:27,199 Speaker 1: grew in the creek behind us. I do love a 349 00:22:27,240 --> 00:22:30,600 Speaker 1: good boil, but haven't been to one in years. I 350 00:22:30,640 --> 00:22:34,280 Speaker 1: think unless they are really fresh, they lose something. I've 351 00:22:34,320 --> 00:22:37,920 Speaker 1: had the frozen and such and there's just something different. 352 00:22:38,160 --> 00:22:40,880 Speaker 1: It is not bad, but I really think the difference 353 00:22:40,960 --> 00:22:43,600 Speaker 1: is only worth it if you have to stop the craving. 354 00:22:45,359 --> 00:22:48,880 Speaker 1: While not the same as they are saltwater based, the 355 00:22:49,000 --> 00:22:56,200 Speaker 1: Lngo stein lengostein Lego steam has a good taste and does. 356 00:22:56,000 --> 00:22:56,760 Speaker 3: Well in a boil. 357 00:22:57,480 --> 00:23:00,959 Speaker 1: The whole seafood boil is just a great idea sitting 358 00:23:00,960 --> 00:23:05,919 Speaker 1: around and sharing food and stories that will be part 359 00:23:06,040 --> 00:23:10,359 Speaker 1: of the save our Feast. I wish this feast is 360 00:23:10,359 --> 00:23:14,760 Speaker 1: getting out of hand because all it goes on, I 361 00:23:14,800 --> 00:23:17,080 Speaker 1: think it's going to be a minimum of five days 362 00:23:17,119 --> 00:23:22,360 Speaker 1: at this point. The dragon fruit is pretty cool. I've 363 00:23:22,359 --> 00:23:25,000 Speaker 1: never bought a fresh run. I worry about getting a 364 00:23:25,040 --> 00:23:27,320 Speaker 1: good one. I don't see it in a lot of 365 00:23:27,359 --> 00:23:29,520 Speaker 1: menus as I think it is one that can be 366 00:23:29,600 --> 00:23:33,000 Speaker 1: so varied that chefs don't want to risk it. And 367 00:23:33,080 --> 00:23:36,920 Speaker 1: even despite the listener mail about Durian, I still want 368 00:23:36,960 --> 00:23:39,880 Speaker 1: to try it. At some point, I'm willing to give 369 00:23:39,920 --> 00:23:47,080 Speaker 1: it a go. I mean, I feel like the Durian 370 00:23:50,080 --> 00:23:51,200 Speaker 1: is very personal. 371 00:23:51,560 --> 00:23:55,679 Speaker 2: Yeah yeah, I mean, you know, but but right, you know, 372 00:23:55,720 --> 00:23:58,879 Speaker 2: like like I enjoy experiences like they don't necessarily have 373 00:23:58,920 --> 00:23:59,359 Speaker 2: to be. 374 00:24:00,760 --> 00:24:01,200 Speaker 3: Pleasant. 375 00:24:01,359 --> 00:24:04,160 Speaker 2: Pleasant experiences for me to find them positive. 376 00:24:04,960 --> 00:24:06,400 Speaker 3: Uh so. 377 00:24:07,960 --> 00:24:10,280 Speaker 2: I say, I say, at risk of like getting I 378 00:24:10,320 --> 00:24:12,720 Speaker 2: do also get stuff like stuck at the top of 379 00:24:12,760 --> 00:24:15,399 Speaker 2: my brain pretty easily. So I'm like, oh man, that 380 00:24:15,480 --> 00:24:18,040 Speaker 2: is a danger zone if I just get if I have, 381 00:24:18,119 --> 00:24:20,000 Speaker 2: if it's a very bad flavor and I get it 382 00:24:20,000 --> 00:24:22,480 Speaker 2: stuck right at the top of my brain, that would 383 00:24:22,480 --> 00:24:23,280 Speaker 2: not be enjoyable. 384 00:24:24,119 --> 00:24:29,960 Speaker 3: But which I feel is what happened to. Yeah. 385 00:24:30,160 --> 00:24:32,360 Speaker 1: Yeah, I still have the ice cream in my fridge. 386 00:24:32,640 --> 00:24:37,080 Speaker 1: It's plastic wrapped so you can't smell it. 387 00:24:38,160 --> 00:24:41,240 Speaker 2: Who knows if it's good anymore, But yeah, you do 388 00:24:41,400 --> 00:24:45,359 Speaker 2: still through a number of refrigeration related dramas. 389 00:24:45,760 --> 00:24:47,359 Speaker 3: Yeah, yes, this is true. 390 00:24:48,400 --> 00:24:53,040 Speaker 1: But yeah, our savor feast could include something like that. 391 00:24:53,359 --> 00:24:57,480 Speaker 3: It is going to be quite a feast. Yeah. If 392 00:24:57,600 --> 00:25:05,600 Speaker 3: when we ever two, we have so many things on 393 00:25:05,720 --> 00:25:06,160 Speaker 3: the menu. 394 00:25:06,880 --> 00:25:12,320 Speaker 1: You do? Yes, hm, Yes, I did go to a 395 00:25:12,400 --> 00:25:16,040 Speaker 1: restaurant recently and have craw dads and it was very lovely. 396 00:25:16,240 --> 00:25:19,080 Speaker 2: Oh yeah, yeah, I am. 397 00:25:19,520 --> 00:25:21,280 Speaker 3: Yeah. 398 00:25:21,320 --> 00:25:29,240 Speaker 2: Well, well, but your correct boils in general are delightful. Yes, 399 00:25:29,520 --> 00:25:32,320 Speaker 2: and I do love I mean, I like food, but 400 00:25:32,800 --> 00:25:35,720 Speaker 2: I do quite enjoy shellfish that has been boiled in 401 00:25:35,760 --> 00:25:39,680 Speaker 2: that way. It's very nice, but yes, uh, Katie wrote, 402 00:25:40,359 --> 00:25:42,560 Speaker 2: after hearing the five spice episode, I had to share 403 00:25:42,560 --> 00:25:45,000 Speaker 2: this holiday cocktail I came up with for my work. 404 00:25:45,400 --> 00:25:48,719 Speaker 2: It uses a cranberry five spice syrup made by Raft 405 00:25:48,880 --> 00:25:52,520 Speaker 2: who make all kinds of excellent cocktail syrups that I 406 00:25:52,560 --> 00:25:55,840 Speaker 2: delighted in making everyone smell. I mixed it with tart 407 00:25:55,920 --> 00:26:00,480 Speaker 2: cherry juice, fig syrup, mescal, egg whites, and cardamom betters, 408 00:26:00,760 --> 00:26:03,159 Speaker 2: shaken with ice and poured directly in the glass to 409 00:26:03,320 --> 00:26:06,199 Speaker 2: keep all the egg white froth intact, then garnished with 410 00:26:06,200 --> 00:26:09,760 Speaker 2: a star anis pod balanced on the rim. The smokiness 411 00:26:09,800 --> 00:26:11,879 Speaker 2: of the mezcal and the warmth of the five spice 412 00:26:11,920 --> 00:26:14,880 Speaker 2: syrup go together perfectly and are offset by the tart 413 00:26:14,960 --> 00:26:17,560 Speaker 2: cherry juice. It's a nice break from all the sweets 414 00:26:17,560 --> 00:26:19,919 Speaker 2: the holidays can bring, while still hitting some of the 415 00:26:19,920 --> 00:26:22,680 Speaker 2: classic notes. I'm sure one could make their own five 416 00:26:22,720 --> 00:26:25,040 Speaker 2: spice syrup, but after trying to make my own pie 417 00:26:25,080 --> 00:26:27,840 Speaker 2: spice syrup and having trouble with the ratios, all I 418 00:26:27,840 --> 00:26:30,960 Speaker 2: can say is good luck. I hope someone can enjoy 419 00:26:31,040 --> 00:26:39,359 Speaker 2: this recipe. That sounds great right me? Yeah, that's some 420 00:26:39,400 --> 00:26:41,959 Speaker 2: of my favorite things all in one glass. Like I 421 00:26:42,000 --> 00:26:45,520 Speaker 2: love a tart cherry, I love a mezcal figs are terrific, 422 00:26:45,760 --> 00:26:47,840 Speaker 2: like yes, like yes to all of this. 423 00:26:49,000 --> 00:26:53,560 Speaker 1: Yes, and I'm very intrigued by the five spice aspect 424 00:26:53,600 --> 00:27:00,600 Speaker 1: of it. And also a star Ani pod balance. This 425 00:27:00,640 --> 00:27:01,879 Speaker 1: is a very nice drink. 426 00:27:02,119 --> 00:27:05,360 Speaker 2: Oh yeah, oh yeah, this is hecking fancy. 427 00:27:06,160 --> 00:27:09,760 Speaker 1: Mm hmm. This reminds me I was kind of lamenting 428 00:27:09,800 --> 00:27:14,520 Speaker 1: about the days of our early Dungeons and Dragons, where 429 00:27:14,520 --> 00:27:19,800 Speaker 1: I would make these like very elaborate drinks. 430 00:27:19,359 --> 00:27:22,959 Speaker 2: And well, you also weren't ming. You also weren't dming 431 00:27:23,000 --> 00:27:27,560 Speaker 2: at the time, so like, yeah, you're prepping other things 432 00:27:27,680 --> 00:27:28,719 Speaker 2: going into our games. 433 00:27:29,160 --> 00:27:32,199 Speaker 1: It's true, but I do miss that, and this was 434 00:27:32,240 --> 00:27:34,919 Speaker 1: the type of thing I might have I might have 435 00:27:35,000 --> 00:27:35,600 Speaker 1: tried to make. 436 00:27:35,680 --> 00:27:35,960 Speaker 2: I don't. 437 00:27:35,960 --> 00:27:38,399 Speaker 1: I don't think I ever would have. The egg whites 438 00:27:39,160 --> 00:27:40,040 Speaker 1: is difficult. 439 00:27:40,320 --> 00:27:43,160 Speaker 2: Yeah, doing a flip in, you know, for like five 440 00:27:43,320 --> 00:27:45,720 Speaker 2: people in a go is yeah. 441 00:27:46,160 --> 00:27:49,040 Speaker 3: Yeah, yeah, but it does sound really lovely. 442 00:27:50,560 --> 00:27:55,720 Speaker 1: So thank you, yeah sharing, Yes, Oh my goodness, yes, 443 00:27:56,280 --> 00:27:59,280 Speaker 1: and thanks to both of these listeners for writing in. 444 00:27:59,480 --> 00:28:01,880 Speaker 1: If you'd like to write to us, you can Our 445 00:28:01,920 --> 00:28:04,359 Speaker 1: email is Hello at savorpod dot com. 446 00:28:04,400 --> 00:28:07,560 Speaker 2: We're also on social media. You can find us on Twitter, Facebook, 447 00:28:07,640 --> 00:28:10,199 Speaker 2: and Instagram at saverpod and we do hope to hear 448 00:28:10,240 --> 00:28:13,720 Speaker 2: from you. Save is production of iHeartRadio. Four more podcasts 449 00:28:13,760 --> 00:28:17,520 Speaker 2: from iHeartRadio. You can visit the iHeartRadio app, Apple Podcasts, 450 00:28:17,600 --> 00:28:20,359 Speaker 2: or wherever you listen to your favorite shows. Thanks as 451 00:28:20,400 --> 00:28:24,080 Speaker 2: always to our superproducers Dylan Fagan and Andrew Howard. Thanks 452 00:28:24,080 --> 00:28:25,679 Speaker 2: to you for listening, and we hope that lots more 453 00:28:25,720 --> 00:28:34,760 Speaker 2: good things are coming your way.