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  • CucinaPro 220-05NS Non-Stick Pizzelle Baker
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CucinaPro 220-05NS Non-Stick Pizzelle Baker

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List Price: $59.99
Price: $49.99 & FREE Shipping. Details
You Save: $10.00 (17%)
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Black
  • The Pizzelle Baker makes 2 pizzelles at a time
  • Cookies measure at 5 inch, the perfect bite size for cones
  • Steam guard protects hands
  • Extra-thick baking plates ensure even heat distribution
  • Easy clean up
  • Hand wash only
7 new from $39.99 1 used from $42.49

Frequently Bought Together

CucinaPro 220-05NS Non-Stick Pizzelle Baker + Fox Run Cream Horn Molds, Set of Six + Fox Run Cannoli Forms, Set of Four
Price for all three: $60.46

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Color: Black
  • Buy Used and Save: Buy a Used "CucinaPro 220-05NS Non-Stick Pizzelle Baker" and save 29% off the $59.99 list price. Buy with confidence as the condition of this item and its timely delivery are guaranteed under the "Amazon A-to-z Guarantee". See all Used offers.

Product Details

Color: Black
  • Product Dimensions: 10.2 x 10 x 5 inches
  • Shipping Weight: 5 pounds (View shipping rates and policies)
  • Shipping: This item is also available for shipping to select countries outside the U.S.
  • ASIN: B000I1QJ06
  • Item model number: 220-05NS
  • Average Customer Review: 4.6 out of 5 stars  See all reviews (196 customer reviews)
  • Amazon Best Sellers Rank: #6,641 in Kitchen & Dining (See Top 100 in Kitchen & Dining)
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Product Description

Color: Black

Pizzelle (pronounced with ts sound, like "pizza") (singular pizzella) are traditional Italian waffle cookies made from flour, eggs, sugar, butter or vegetable oil, and flavoring (often vanilla, anise, or lemon zest). Pizzelle can be hard and crisp or soft and chewy depending on the ingredients and method of preparation. Pizzelle were originally made in Ortona, in the Abruzzo region of south-central Italy. The name comes from the Italian word for "round" and "flat" (pizze); this is also the meaning of the word pizza. Many other cultures have developed a pizzelle-type cookie as part of their culture (for example, the Norwegian Krumkake). It is known to be one of the oldest cookie. Pizzelle are known as ferratelle in the Lazio region of Italy. In Molise they may be called ferratelle, cancelle, or pizzelle. The cookie dough or batter is put into a pizzelle iron. The iron stamps a snowflake pattern onto both sides of the thin golden-brown cookie, which has a crisp texture once it is cooled. Pizzelle shaped into a cannolo and filled with an orange-almond crème. Pizzelle are popular during Christmas and Easter. They are often found at Italian weddings, alongside other traditional pastries such as cannoli and traditional Italian cookies. It is also common for two pizzelle to be sandwiched with cannoli cream (ricotta blended with sugar) or hazelnut spread. Pizzelle, while still warm, can also be rolled using a wooden dowel to create cannoli shells.


Customer Questions & Answers

Customer Reviews

Very easy to clean.
Pen Name
Used as a Christmas gift for a granddaughter that loves grandma's pizzelle.
Chuck Wilkson
Both recipes turned out great cookies.
Vern Hatch

Most Helpful Customer Reviews

107 of 110 people found the following review helpful By InfoFish on November 29, 2007
Color Name: Black
We picked this pizzelle press up at the local gourmet shop after hours of looking online, and a cookie party deadline looming. I wanted the villaware 5000, but the place didn't carry it. I got the Cucina instead. It is a beautiful machine - heavy, blinding chrome finish, very nice. AND it had the most beautiful flower pattern/waffle weave. I was very happy. I also notice that Amazon has it for $10 less than I paid. It is extremely non stick. I used pam - let it really heat up - plug it in while you make the batter - and the cookies literally slide right off of the press. It's amazing. I timed the clean up, too. It was less than 90 seconds to toss all the stuff into one big bowl in the sink, fill with hot water & dawn, and microfiber damp cloth the press (after it was cool) and wash the spoons and the bowl. You do need a cookie rack to transfer the very hot cookies to. Also, keep the machine closed, to retain heat - as you slide off one set of cookies, before you add the new batter for the next batch. We will have this machine forever, it is one of those cool things that will get handed down, like my grandmother's electric waffle iron. HTH, Ciao!
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60 of 67 people found the following review helpful By E on December 8, 2009
Color Name: Silver Verified Purchase
Finally got to use my new Pizzelle iron last night and although I am not overly impressed, it did the job I purchased it to do. I had to buy this to replace one I have had for years, I had a Beraducci Bros, and since these are no longer made, I had to search for a new brand. After reading others reviews I settled on the CucinaPro.
The pizzelles tasted good, I used my Grandmother's recipe and not the one included with the iron.

A couple of things -
1. It does not have an indicator light, this was a little disappointing, looking at the pictures, I thought it would, the light is only to let you know the iron is hot enough, not a timer when making the pizzelles.
2. Timing was incocnsistent, the iron would continually go from light on to light off, I expected this some but not as often as it happened. Took a while to get the rythym and to get them to come out the same each time.

Good thing is that is did make the Pizzelles nice and thin and crispy, I saw someone asked that and the answer is yes. Overall, this is a decent pizzelle iron. I would first recommend finding a vintage Beraducci Bros or Vitantonio on an auction site, if you prefer new, this is a good one.
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18 of 18 people found the following review helpful By Nanciejeanne TOP 1000 REVIEWERVINE VOICE on December 22, 2013
Color Name: Silver Verified Purchase
Length: 1:28 Mins
I have always liked pizzelles at weddings and other functions, and bought an iron a few years ago to make my own. What a nightmare! Sometimes they stuck...which resulted in TONS of fun with a toothpick! They would NOT turn out right, they were always too thick and not crispy. Even if I held the handles tightly the entire time. I tried many different recipes thinking I must be doing something wrong. Some with butter, some with margarine, some with melted crisco, some with oil. All the same..thick, waffle-y cookies. They tasted ok, but the texture was wrong.

Last Christmas, I got so annoyed with it, that I got rid of that iron the very next day. This year, I looked around the internet to see if there was a better iron. ***I knew NOT to get the non-stick...but to get the polished one.*** The non-stick ones must not get hot enough or something. I didn't want to buy some really old one (I worried about old electric components) and did see that this machine got nice reviews so I figured I wouldn't be any worse off (than that last machine!) by trying it. It was hard to tell because so many people said "crispy" but I didn't know if they meant "hard" or "dried out" (since some recommended putting the cookies in an oven when you were done to crisp them. I didn't want too-thick and but dry cookies.) Some reviewed irons, but never gave their recipes. Some used REALLY old irons that you put over the stove or on coals! It was very hard to figure out both a recipe and an iron. I wanted thin cookies, not see through, but thin. And crispy enough to snap, but not so dry that they shatter. Crisp, but not hard so can see the crescent shape of your bite. I remember eating around the flower shape when I was little and THAT was the texture I wanted!
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39 of 44 people found the following review helpful By Sophie A. on March 12, 2007
Color Name: Silver Verified Purchase
I bought this for my 23 year old daughter as a Christmas gift. This is a great kitchen appliance if you want to make pizelles. The recipe we used from the enclosed pamphlet was authentic to our Italian heritage. The pizelles were the proper size -- not the small medallion size some irons make. Highly recommended product.
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22 of 24 people found the following review helpful By Debra Parisi on November 1, 2009
Color Name: Black Verified Purchase
cooks very quickly and evenly. Pizzelles come out tasting great. Timing is everything with pizzelles. I found 40 seconds with each pizzelle is exactly right. So it's easy to make up a batch very quickly. Faster than baking. If you have Italian's in your house they will love them. Got many compliments at a recent get together.
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11 of 11 people found the following review helpful By Joan P. Shanks on February 2, 2009
Color Name: Black Verified Purchase
Met all my expectations. Made great pizelles on first try and they were a hit with everyone.
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14 of 16 people found the following review helpful By Grace C. Canini on November 26, 2011
Color Name: Black Verified Purchase
My old pizzelle iron finally died, after using it for 20+ years. I began looking for the same brand of machine and found that it was no longer made. I read reviews related to the pizzelle irons currently available. Finally, choose to buy the CucinaPro 220-05NS.

My first impression of this item was a slight disappointment related to the short, cheaply constructed handle and the short electrical cord, permanently attached to the baker. (The short handles could inflict a steam burn if you are not careful in handling this baker and the short cord limits where I can plug in this device and sit comfortably to make a batch of pizzelles).

The instructions of operation of this baker are very clear. I primed the non-stick surface as suggested with vegetable oil, prior to my first cookies. All the cooked pizelles were removed without difficulty. The process is easy, but the iron does not return an even color, baked cookie ... but I will concede on this fact. I did not use the suggested recipe in the book ... I used the recipe that I have used for years. Taste was not affected.

The clean-up was easy compared to my old iron and I really appreciated that fact.
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