One of the most popular Italian treats is neola… or was it ferratella? 

Known by many names, including ferratella, this treat is typical of the Abruzzo region and neighbouring Molise too.
Handed down from generation to generation, the recipe dates back centuries, probably even before 1700.

Back then, aristocratic families had more than just a distinguished name and political or economic power, they had a coat of arms. That symbol was emblazoned on everything they owned, including “lu ferre”, the iron mould used for cooking ferratelle, as it’s called in the Abruzzese dialect.

The name ferratella comes from ferro (iron), referring to the mould. Even the brides that were not from a noble family used to receive the mould carved with her initials as a wedding gift.

There are many names for this sweet, or savoury, treat: neola, ferratella, nevola, pizzella or cattaretta, but in the end, it’s all the same thing.
The ingredients stay the same, it’s the proportions that change. That’s how you get such different textures: some are soft, thick, and moist inside, like a waffle. Others are thin and crisp around the edges, more like a wafer.

Present’Osa is something new, born from this tradition.

It combines both ferratella styles: thin, crisp edges with a crunchy bite, and a soft, moist centre where the batter settles into the mould’s carved design. All-natural ingredients and 100% vegan.

Although our recipe is revised to not contain ingredients of animal origin, and the frame is inspired by the traditional Presentosa jewel, Present’Osa remains true to the essence of the ferratella.

What is considered normal today was once seen as different. What matters is a touch of audacity.
Presentosa wearing gold, biting bold. Present’Osa è il gioiello che ha osato cambiare.

Want to know more about the ingredients, the mould, the origins or the story of the jewel?
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