With her husband in tow, Rita Pratt said that she
buys about 800 pounds of flour;
400 pounds each of powdered
and granulated sugar and 120 dozen
eggs for the pizzelles, biscotti and knots.
Pizzelles came originally from
the Abruzzo section of Italy
Biscotti came originally from
the Genoa (Liguria) section of Italy (first recipe),
however very popular in all of Italy (variations from
Catalonia and Tuscany, etc.)
Knots came originally from
the Calabria section of Italy
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