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Pizzelle were originally made in Ortona, in the Abruzzo region of Southern Italy. The name shares an etymology with the Italian word pizza. Pizzelle are also known as nevole in some parts of Abruzzo. 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, which resembles a small variant of the popular waffle iron. Originally, the pizzelle iron was held by hand over a hot burner on the stovetop, although today most pizzelles are made using electric models and require no stove.