pizzelle

Thicker than wafers and thinner than waffles, pizzelle were invented in the Abruzzo, when they were made with special ornate irons over the fire; today many Italian households have electric pizzelle makers. They become crispy as they cool, and are an ingredient in countless desserts; if folded while still warm, they can be filled with ricotta cream and so on.

Also known as ferratelle and cancelle in the Molise.

Then there are mini pizzas known as pizzelle napoletane or piazette, a staple of Neapolitan street food: small discs of light dough deep fried, then topped with tomato and cheese and basil. Also done as mini-calzoni.