My Sicilian grandmother used her excess pizza dough to make a fried bread called "Wushdede." No member of the family has any idea how the word is spelled, just how it is pronounced (rhymes with push-pay-thee). The dough would be shaped into round rods, each about six inches long, fried until golden, then shaken (while piping hot) in a bag of granulated sugar. Soooo good.
Sadly, the dialect of Sicilian which my grandmother spoke is pretty much a dead language. I never pass a Sicilian or Italian bakery without stopping in to see if they have ever heard of the bread. No luck in twenty years of asking.
How interesting! Now I'm going to *have to* find out what those pizzelles are. They sound like Zeppole before you make them into circle loops for frying. But the word sounds like it has "dati" at the end, like "cucidati" cookies, which are much fancier with fruits and nuts in them.
I did an Italian Christmas dessert buffet thing once and studied up on some of those before I made them. I'm not Italian or Sicilian, but love the idea of St. Joseph's altars, especially the sweets - so I've kind of nade a hobby of them.