Coppia ferrarese

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Coppia ferrarese
TypeBread
Place of originItaly
Region or stateFerrara
Main ingredientsFlour, lard, malt, olive oil

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 Ferrara, Italy. It has PGI status under European Union law, which was obtained in 2001.

History[edit]

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 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.[2] 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.[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]

Cultural impact[edit]

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 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").[7]

See also[edit]

References[edit]

  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.