Perfect for afternoon tea, these savoury waffles are great served with salami, olives and chunks of pecorino.






Skill level

Average: 2.9 (348 votes)


  • ¾ cup (185 ml) extra virgin olive oil
  • 2½ tbsp water
  • ¾ cup (185 ml) white wine
  • 1⅓ cups (200 g) plain flour
  • salt flakes and freshly ground white pepper
  • cold cuts of meat and cheese or olives, to serve

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Mix together the olive oil, water and wine in a large mixing bowl. Gradually add the flour, whisking well to form a smooth batter similar in texture to a pancake batter, only slightly thicker. You will find that sometimes you will need more or less flour to achieve a perfect result. This is because all flours vary slightly, even within the same brand. Let your instinct guide you; you won’t fail.
Heat a pizzelle, waffle or jaffle camping iron. Grease it with butter or, as my nonna used to do, with the fat from sliced prosciutto.

Put 2 tablespoons batter in the mould, close the lid and cook until golden and the scent of wine and olive oil permeates the room. If using a pizzelle iron or a jaffle camping iron, turn it over halfway through to ensure even cooking.

Serve warm with salami, pecorino, olives or whatever suits your palate.


• Pizzelle salate are best served warm, which is lucky as leftovers are really unlikely to occur.


This recipe is from Made in Italy with Silvia Colloca. To find out more about the show, check out the episode guide, or scroll through Silvia's recipes.