Thank you so much!

Welcome, Myrna

I love searches like yours! Grandma Josephine’s iron is marked: “T. Calabrese waffle iron” above the handle bulge,”70 no. Fatt st. Carnegie PA.” on two lines below. The only date is the customized one, but it does confirm that the irons were made in the US before your grandmother came. I haven’t done any research, but my bet is that the pattern is a traditional one, going back at least to the 19th century and used by many makers in Italy as well as here.
That said, the irons are heavy (I wouldn’t want one in MY luggage), so unless your grandmother’s is personalized she may well have gotten it after she arrived.

Just came across your blog when looking at pizzelle info on the web. Being of Italian heritage, my family has made these for as long as I can remember, and longer. Even though I use an electric iron, I do have and cherish my grandmother’s old hand-held cast iron press. Can’t imagine using it, though. LOL

These were the first thing I sent my husband to be years ago when we lived states away from each other. He loves them and now we make them together. The aroma of anise fills the house for at least a week, if not longer.

This year we made both the anise and chocolate ones and shared them with co-workers at both of our jobs. They were a huge hit.

Buon Natale! :0)

Monica, the same to you. What a terrific story! Pizzelle seem to be a loving link in so many families. Long may they wave! …or sizzle, I guess, would be more accurate.
The old fashioned iron IS a bit more painstaking to use, and having used ours on an electric stove I can tell you that’s not such a great idea. But if you use a gas stove – or have a friend who does – please let me put in a word for a try with your grandmother’s iron. If it hasn’t been used for years it’ll probably take a bit of re-seasoning (pls. write back if you need help with that) and of getting the hang of, but every time I turn a pizzelle out of Bill’s grandmother’s iron I feel gratefully connected to a woman he loved, even though she died long before I met him.
All best and many great pizzelle in the New Year
Leslie

Hi Mike,
I just went and looked. Bill’s grandmother’s iron is marked:” T. Calabrese waffle iron” above the handle bulge,” 70 no. Fatt st. Carnegie PA.” on two lines below. I think there were probably a lot of small foundries in Western Pennsylvania in those days and that it was pretty easy to have them make customized products. Happy pizzelle!
Leslie

PizzelleMaker -

better taste is in the mouth of the taster, of course, but I think the thinner cookies you get with heavy uncoated cast iron plates are better than the thicker non-stick ones. They’re crisper and have a more toasted quality. In addition to Bill’s iron, we have a vintage electric one ( @1950) with similarly serious plates and it does just as well as Bill’s as far as taste is concerned.

Very nice posting.
Just wonder, which type of pizzelle iron do you recommend most, traditional cast iron made or modern non-stick surface type? I mean which one gives better taste?

Thank you
The Pizzelle Maker