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Customer Review

168 of 173 people found the following review helpful
5.0 out of 5 stars Very Nice Machine, November 29, 2007
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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Tracked by 8 customers

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Showing 1-10 of 13 posts in this discussion
Initial post: Dec 10, 2008 9:21:33 AM PST
T. Dascoli says:
I am also looking for a Pizzelle maker. And after reading all of these different reviews for all of the types and makes of these things, I 've noticed that nobody ever says just how thin the pizzelles come out. Most of the modern electric ones Ive seen seem to make a cookie that is a little too thick. A Pizzelle should be VERY thin and VERY delicate. So you have to be careful just picking them up. And after the first bite, they usually shatter into a couple of pieces. Now that is delicate.

In reply to an earlier post on Aug 6, 2009 10:20:10 AM PDT
Old Moran says:
I have a villaware piece. It cost than the cheap ones but makes very thin cookies. Try the Cucina one. It looks the same.

In reply to an earlier post on Dec 1, 2010 7:35:53 AM PST
Janet D. says:
Thank you for tyour information.
I'm also looking for a perfect pizzelle maker, after using my mothers from Italy, it was passed on to me, nothing will ever meet it's standards.
It finally "died", I was very disappinted.
The VillaWare was my choice, seems it isn't being made anymore!?
I'm going with the this item, & the teflon coated, my old one wasn't, hopefully, being Italian, this works exactly the same, Pizzelles should be thin & crisp & light in color, the recipe I will use is my mothers & grandmothers, thankfully I have that.
The recipe, ingredients, are the most important of all.
Batter should be thin.

Thank you

In reply to an earlier post on Dec 1, 2010 7:59:38 AM PST
InfoFish says:
I hate when beloved appliances die! I think you will be pleased with this one. We are. The chrome is still shining away. Good luck and Happy Holidays!

In reply to an earlier post on Apr 2, 2011 7:25:13 PM PDT
I agree with you. I presently have a Vita Antonio which I purchased after my Villaware died. Very difficult to find, It does make very thin cookies if you follow the recipe to the work and only use a teaspoon of batter. Try e-bay.

In reply to an earlier post on Nov 19, 2011 4:17:59 PM PST
Susan Tyler says:
I have a 42 year old "Pizzelle Chef" pizzelle maker that I have used at least twice a year for all those years. Have not seen that make for a long time but there is one that looks nearly identical to the old one and it is not coated and it does take a lot of "aging" the first time it is used because the cookies will stick. I did try lightly brushing oil but that did not help much. I continued, after cleaning a couple of times and I started using a spray on the first cookies all the other years and no stick. I received a new one this year which is nice, but needs lite oil altho it is a coated iron. The cookies are smaller and a little fatter. I love my really thin ones so I made 12 dozen using both irons. I only oiled the new one 2 times with very lite vegetable oil,they recommended because the sprays have lecitin in them & cause a build up of sticky on the outer parts of the iron, very true, but I only clean them after the season. I never clean the cookies plates inside, only wipe them with a clean damp cloth. I still have another large group to make but may make most of them with my old iron. The new cookies do get quite crisp and all taste the same but I love the thin ones. I make 10 dozen every year for our library Christmas program and I really believe the thrill is the size and the delicacy of the big cookies. I will take some of the smaller ones and will sprinkle with powdered sugar so they appear pretty altho different. Would love to compare recipes with you. I will try to put in the link to the one that looks just like my old one. Happy holidays, Susan TylerCucinaPro 220-05P Pizzelle Baker

In reply to an earlier post on Nov 19, 2011 4:28:13 PM PST
Susan Tyler says:
I just wrote a long email to a person who sounds as desperate as I was beginning to feel. The only iron I found that was close and looks like my old "Pizzele Chef" (43 years and still cooking). I did receive a new one recently which makes a little fatter cookie and quite a bit smaller. The taste is the same but the delicacy is not the same. I agree with you on the Cucina, it looks just like my old one. Happy holidays, S. Tyler

In reply to an earlier post on Oct 23, 2012 1:01:38 AM PDT
K. Varraso says:
I think that the delicate nature of the pizzelle is not only dictated by the machine. The batter and the way that the finished cookies are cooled also plays a big part. The recipe that came with my iron produces a batter that is almost gluey, and the cookies weren't as crisp as I would have liked them. I made two changes: separating the whites and the yolks of eggs and whipping the whites separately before adding the sugar, extract and yolks, which were also beaten until they were a lemony yellow and the sugar was completely dissolved. I then alternated putting in flour and melted margarine/butter (I use a half and half mixture). The resulting batter is still relatively thick and easy to spoon into the middle of the grid, but the resulting cookie is miles away from the recipe in the instructions. If the cookies are still too thick for your tastes, add a tablespoon of water to the batter, so it will thin and reach the edges of the grille before they are cooked.

You must cool the cookies on a rack when they are finished baking, or the resulting cookies will be almost leathery. Don't be in a hurry to put them into airtight storage: the cookies need to be completely cooled and crisp before storing them in cookie tins or Zipper-type plastic bags. This is, if there are any left by the time they are cooled.

The other big deal is that you cannot make adequate pizzelle when the weather is humid. The dryer outside, the better the cookies will be. Dry air leads to crisper an more delicious cookies. Try making Toll House cookies on a rainy, foggy day and save the pizzelle for winter.

Hope this Helps,

In reply to an earlier post on Oct 23, 2012 1:03:53 AM PDT
K. Varraso says:
I also have the Villaware piece, and this Cucina machine looks like its twin. Mine is many years old, having been passed down to me by my late Mother in Law. It's still in perfect shape, and I fully expect to pass it along to my daughter when she decides to make the cookies in her own home someday.

In reply to an earlier post on Oct 19, 2013 1:27:35 PM PDT
T. Dascoli says:
Graham Kerr the Galloping Gormet?
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