The present invention relates to a waffle ("chiacchiera") with a low allergen content and to a process for producing such a waffle. "Chiacchiera" are typical Italian sweets usually prepared during the carnival period, also called by several other regional names.

Their tradition dates back to that of frictilia, the sweets fried in fat that in ancient Rome were prepared during the period of the Roman calendar corresponding to the Carnival of the Catholic Church (February).

PROCESS FOR MAKING A WAFFLE ACCORDING TO THE STATE OF THE ART: The base is a mixture of flour, butter, sugar, eggs and an alcoholic component, such as brandy, marsala, sambuca, vinsanto, brandy, grappa, or other distillate and liqueur. Subsequently, the dough is cut into strips, sometimes manipulated to form a knot (in some areas they are in fact called bows).

The cooking takes place with frying, which makes them crunchy and crumbly; however in recent times baking has become widespread, which is considered healthier.

Finally, it is sprinkled with powdered sugar or, according to some variations, can also be covered with honey, chocolate and/or powdered sugar, washed down with alchermes or served with dark chocolate or whipped and sweetened mascarpone.

Object of the present invention is solving the aforementioned prior art problems by providing a waffle with a low allergen content that can be tasted both by intolerant/allergic subjects to egg, lactose and milk derivatives, and by subjects who have a sensitivity/allergy to nickel.

Another object of the present invention is providing a waffle with a low allergen content useful for increasing its digestibility, while retaining its consistency with respect to traditional processes or in any case the overall crunchiness of the compound.

The above and other objects and advantages of the invention, as will emerge from the following description, are achieved with a low allergen content waffle such as that described in claim 1.

Preferred embodiments and non-trivial variants of the present invention form the subject matter of dependent claims. It is understood that all attached claims form an integral part of the present description.

It will be immediately obvious that innumerable variations and modifications (for example relating to shape, dimensions, arrangements and parts with equivalent functionality) can be made to what is described, without departing from the scope of the invention as appears from the attached claims.

The low allergen waffle according to the present invention comprises the following ingredients:

- 00 flour;

- Manitoba flour;

- sugar; - grated lemon peel;

- milk or rice drink or soy drink;

- salt;

- icing sugar;

- sunflower oil.

Additionally, a low allergen waffle can be created with the above ingredients in the following ranges:

- from 80 g to 120 g of 00 flour;

- from 80 g to 120 g of Manitoba flour; - from 40 g to 60 g of sugar;

- grated lemon peel;

- from 80 ml to 120 ml of milk or rice drink or soy drink;

- salt; - icing sugar;

- sunflower oil.

In particular, to obtain a quantity of low- allergen waffle, between fifty and sixty waffles, you can use: - lOO g of flour 00;

- 100 g of Manitoba flour;

- 50 g of sugar;

- grated lemon peel;

- 100 ml of milk/rice or soy drink; - salt;

- icing sugar;

- sunflower oil.

Advantageously, the process for creating a waffle with low allergen content according to the present invention comprises the steps of: placing (preferably in the shape of a volcano/fountain to increase its consistency) the 00 flour and the Manitoba flour in a large bowl; inside the hole created/made with flour, adding the following ingredients: sugar, a pinch of salt, and a tablespoon of sunflower oil;

- grating the lemon zest;

- slowly pouring the milk/rice or soy drink into a package of regular size and predetermined weight (known as a loaf), and slowly turning with a whisk;

- once the mixture has been worked, waiting for it to become a compact dough;

- letting the dough rest in the warm; after about 30 minutes, taking the dough again, cutting a piece and making strips with a wheel;

- preparing oil for frying in a saucepan, and once the oil is at a high temperature (it must be hot) dipping the aforementioned strips a little at a time;

- once all the waffle made using the above procedure is ready, a quick thin spread (sprinkle) with icing sugar must be carried out.