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Coppia ferrarese

Type	Bread
Place of origin	Italy
Region or state	Ferrara and province of Ferrara, Emilia-Romagna
Main ingredients	Flour, lard, malt, olive oil
Media: Coppia ferrarese

Coppia ferrarese (Italian: [ˈkɔppja ferraˈreːze]), also known as ciopa, ciupeta and pane ferrarese, is a type of sourdough bread made with flour, lard, malt, and olive oil, and has a twisted shape. It was first made around the thirteenth century in the Italian province of Ferrara. It has protected geographical indication (PGI) in the European Union status under European Union law, which was obtained in 2001.

History

The first record of special regulations regarding bread making in Ferrara date from a statute in 1287. The first mention of a bread similar to current coppia ferrarese dates from 1536 when, according to Cristoforo da Messisbugo, the Duke of Este was offered a pane ritorto ("woven bread") during the Carnival. The tradition of cooking this sort of bread remained throughout history until the unification of Italy. In 2001, the recipe gained PGI status under European Union law.

Regulations require certain conditions, such as a maximum humidity of between 12 and 15% and that it be sold within twenty four hours.

Cultural impact

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). In 2008, Folco Quilici recounts how his family would quickly bring any conversation with strangers around to the bread. It is named the best bread in the world by Riccardo Bacchelli in Il mulino del Po while Corrado Govoni talks of Il 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").

See also

Media related to Coppia ferrarese at Wikimedia Commons

References

1. "La coppia ferrarese - storia". Panificio Fabbri (in Italian). 25 February 2005. Archived from the original on 25 February 2005. Retrieved 22 February 2020.
2. Tamisari, Alfredo (26 February 2019). La trama delle parole: abbecedario affettivo. p. 225. ISBN 9788831603478. Retrieved 22 March 2020.
3. Zhou, Weibiao; Hui, Y. H. (2014). Bakery Products Science and Technology. Oxford: Wiley-Blackwell. p. 701. ISBN 9781118791936. Retrieved 16 October 2014.
4. "Disciplinare di produzione della Indicazione Geografica Protetta "Coppia ferrarese"". coldiretti.it (in Italian). Archived from the original on 4 March 2016. Retrieved 22 March 2020.
5. Ghetti, Luca; Pizzirani, Andrea; Poli, Andrea (2012). La città del però. Vizi e virtù di Ferrara e dei ferraresi (in Italian). Ferrara: Festina lente edizioni. p. 70.
6. Quilici, Folco (16 November 2008). "L'avventura migliore? Il pane ferrarese". il Giornale. Retrieved 22 March 2020.
7. Bacchelli, Riccardo (2015). Il mulino del Po (in Italian). Milan: Mondadori. p. 3.

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Category

• Cuisine of Emilia-Romagna
• Italian breads
• Sourdough breads
• Italian products with protected designation of origin
• Province of Ferrara