We have news of their preparation since the seventeenth century. It is a typical Abruzzo dessert made with a particular dough and the peculiarity of being cooked with iron, an indispensable tool, just hollowed, with a double plate that gives the "Neole" the characteristic rhombus shape. In every family there was "Lu Ferre" for the new girls; demonstrating the importance that was attributed to it, it was part of the bride's trousseau. In many cases she wore the coat of arms of her family in the central part, so that when the new bride gave her Neole, the frieze of her own iron became a real signature. Today we have a thousand versions of neole, but tradition wants them to be crunchy, thin and with aniseed as we propose them. “A curiosity: tradition has it that the cooking times are those necessary to recite an“ Ave Maria ”on one side and a“ Pater Nostro ”on the other. Spread the Rustichella d’Abruzzo "Sclucchiata" neole with extra Montepulciano d’Abruzzo grape jam. Pair them and sprinkle them with powdered sugar and a little cinnamon. Delicious at the end of a meal, excellent for a snack.