This week my husband and I sampled Italian Pizzelles, courtesy of Bella Lucia. Although we only sampled the Vanilla and Saigon Cinnamon flavors the company also makes a Anise flavor as well.
They come in approximately a 10 count package, and although they are gluten free, they are made in a facility that also contains wheat, so the company go beyond industry standards by using ELISA Technology to ensure a gluten free result.
Although they tended to be slightly thicker in nature than that of pizzells I have tasted in the past, and I have tasted many, they still maintained that outer crispness of the basic pizzelles nature.
There are no extra additives or preservatives added, and the pizzelles are made with the finest gluten free ingredients, and the taste proves this to be so.
The Vanilla had a soft vanilla flavor that did not over power the pizzelle, but left a smooth taste in your mouth. The Saigon cinnamon pizzelle had a sweet Cinnamon taste but not overpoweringly sweet. This was my favorite.
All the pizzelle flavors have the same basic ingredients except for the flavoring itself.
Ingredient list: White rice and brown rice flours, tapioca starch, potato starch, potato flour, xanthan gum, pectin, sugar, canola oil, eggs, flavoring.
*Contain eggs
I found the pizzelle was sturdy enough to dip in a cup of tea or coffee as well as with a cold glass of milk. However you eat them you will be sure to enjoy.
Although a few of the top pizzelles were broken upon arrival, most were not harmed and they are a nice size also.
You can purchase the pizelles online at http://bellaluciaglutenfree.com/ in 3 packs for around $20.99 plus S&H. That's about $6.99 for a 6 oz package. You can also purchase them Half case (6 boxes) and Full case (12 boxes).
If you are lucky enough to live in AZ, CA, CT, FL, IL, MD, MA, NJ, PA you might find them on the shelves of a few select stores in your area. If you local to a Wegman's store check there first.
I would rate this treat:
Vanilla Pizzelles 5 Stars
Saigon Cinnamon Pizzelles 5 Stars
No comments:
Post a Comment