Has anyone heard of these Northern Italian cookies?

I am assembling a family cookbook for members of my extended family. There are two recipes that I have never seen in any Italian cookbook or have heard of from other northern Italian families. I was wondering if anyone has ever heard of these or can point me in the right direction to investigate their origins.

My Grandmother was from Aosta in the Piedmonte area and she made these lemon fritters called Frituda Deuca (spelling approx.) They were made from farina, sugar, lemon, and milk. They were spread out on a jelly roll pan and left to cool and set. They were then cut into diamond shapes and dunked in egg and then cracker crumbs. Finally they were fried in butter.

The second recipe is for a pizzelle like cookie. I think the recipe is the same but the cookie press looks more like a tortilla maker. The cookies which we call briggitini's (sp ?) are extremely thin and the cookie press is very old but I know it was purchased in the US. I am interested in getting another press instead of passing the old one around from person to person. They are, like pizzelle's, ainse flavored, but are very different in their thickness.

I have never known any other family to make these dishes. I have just started my search so any hints would be appreciated.
Thanks

The "Frituda" sound like Biscotti di Meliga I've had in Castelnuovo, the hometown of a great-uncle. You might also check out Venetian fritole (variant spelling fritule), some of which are cornmeal-based, though there are many different kinds. Biscottini pic:

http://www.flickr.com/photos/paolettas/2280434118/

This is not the bullseye, but here is a Greek recipe that gets the general flavor idea of what I think you're after, but bakes the set mixture instead of frying it in pieces. The hazelnuts / pistachios here are also more reminiscent to me of the dusting on the Biscotti di Meliga than the cracker crumbs you mentioned.

http://www.recipesource.com/ethnic/euro ... c0064.html

I wonder if "Frituda Deuca" might actually be something like "fritu' del duca," something made for a ducal festival in small towns (Google "festa del duca," but I don't see any recipe hits.)

Your second one is more certain: Brigidini, after Saint Brigida (Brigidine Sisters). I've had them in Italy and even saw them at Trader Joe's at Christmastime last year. Story:

http://tuscany.travel/tuscan-desserts/t ... porecchio/

You can probably find an unpatterned pizzelle press (you could even call GNR Freddy's, and they might have an idea); I'm not sure they sell the presses here labeled as brigidini or brigidino press.

More fun with exploring Italian-American family history via fried foods, with awesome assist by Antonius:

viewtopic.php?p=177292#p177292

I believe I have the recipe you are looking for. Some Italian friends of mine back in the 80's made it. They callec it Fra Duda Dusa. I decided to make it for New Years Eve party and wanted to see if there were other versions on the net. This is the only reference to it in of all my searching! If you get this note, I will write it out for you, just let me know at kareno@gci.net