 | |
| Type | Bread |
|---|---|
| Place of origin | Italy |
| Region or state | Ferrara andprovince of Ferrara,Emilia-Romagna |
| Main ingredients | Flour,lard,malt,olive oil |
Coppia ferrarese (Italian:[ˈkɔppjaferraˈreːze,ˈkop-,-eːse]), also known asciopa,ciupeta andpane ferrarese, is a type ofsourdoughbread made withflour,lard,malt, andolive oil, and has a twisted shape. It was first made around the thirteenth century in the Italianprovince of Ferrara. It hasprotected geographical indication (PGI) in the European Union status underEuropean Union law, which was obtained in 2001.
The first record of special regulations regarding bread making in Ferrara date from a statute in 1287.[1] The first mention of a bread similar to currentcoppia ferrarese dates from 1536 when, according to Cristoforo da Messisbugo, the Duke of Este was offered apane ritorto ("woven bread") during the Carnival.[2] The tradition of cooking this sort of bread remained throughout history until theunification of Italy. In 2001, the recipe gainedPGI status underEuropean Union law.[3]
Regulations require certain conditions, such as a maximum humidity of between 12 and 15% and that it be sold within twenty four hours.[4]
Coppia ferrarese is a staple of the culture of the city of Ferrara, and has been named as one of the two most critical part of the cuisine (alongside a specialist salami).[5] In 2008,Folco Quilici recounts how his family would quickly bring any conversation with strangers around to the bread.[6] It is named the best bread in the world byRiccardo Bacchelli inIl mulino del Po whileCorrado Govoni talks ofIl nostro Pane: orgoglio di noi ferraresi. Dono dell'aria, dell'acqua, dell'uomo. Offerta generosa di Ferrara al mondo ("Our Bread: pride of us from Ferrara. Gift of air, water, of man. Generous gift of Ferrara to the world").[7]
Media related toCoppia ferrarese at Wikimedia Commons
Italian breads | |||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Types |
| ||||||||||||
| Techniques and concepts | |||||||||||||
Ring and knot-shaped breads | ||
|---|---|---|
| Ring-shaped |  | |
| Knot-shaped | ||
| Types |  | |
|---|---|---|
| Ingredients | ||
| Equipment | ||
| Processes and techniques | ||
| Uses | ||
| Other | ||
| List articles | ||
