 The
Coppia Frerrarese IGP
Photo (c)
Franco e Catia
Ferrara Coppia (called ciupeta in the local dialect) is a
type of bread in the shape two ribbons of dough knotted together
in the with the ends twisted to form a fan with four spokes,
called crostini. Each loaf weighs between 3 - 9 oz and
has an inviting golden crust and a fragrant smell.
Coppia is an integral part of the culture and history of
Ferrara: as early as 1287, communal statutes compelled the
city's bakers to produce bread in the shape of scrolls (orletti),
which eventually evolved into a folded bread (ritorto),
both believed to be earlier forms of the modern day Ferrara
Coppia. These age-old rules stated that the weight of the loaf
had to remain unchanged after baking, and the city set penalties
for bakers who did not respect these guidelines.
There is a well-documented history of this Ferrarese specialty,
often intertwined with the history of the city itself,
especially at times of poverty. There are several citations of
earlier forms of Coppia in the accounts of the sumptuous
Renaissance banquets of the court of Ferrara.
Today, there are about 330 bakeries in the province of Ferrara,
most are family-run, and produce a total of 500 quintals of
bread per year, of which about 60% are in the form of the
Ferrara Coppia.
Breads and cereals
Breadsticks
Coppia Ferrarese IGP
Crackers
Farro della Garfagnana IGP
Pane Casareccio di Genzano IGP
Pane di Altamura DOP
(c) 1997-2008 E. Massetti
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