PGI La Coppia Ferrarese Bread

HISTORY
Ferrara's bread has received PGI (Protected Geographical Identification) recognition by the European Community. Its origins date back to ancient times. Before the twelfth century Ferrara's bread was produced in loaves. With the "Statuta Ferrariae" of 1287, strict rules for its preparation were introduced, it seems that only in 1536 the "ritorto od intorto" (twisted) bread made its first appearance during a supper offered by Messer Giglio to the Duke of Ferrara. In 1694, the historian Antonio Frizzi, recalling the ability achieved by Ferrara in the production of bread, mentioned various types of flour and shapes going beyond the monotonous concept loaf by making of elegance (not only aesthetic but also functional point of view) characteristic that distinguishes this bread from any other.

CHARACTERISTICS
The famous Coppia Ferrarase ("ciupeta" in the local dialect) has a central part called node or tape ("Grop") from which two pointed and thinner parts ("curnit") stretch out into coils. Crunchy or soft, seasoned or fat-free, the Ferrara bread is Ferrara's chief claim to fame in the context of Italian gastronomy. The secret is mainly in the quality of water and raw materials, the degree of humidity, the system whereby the bread is processed and leavened as well as the right temperature of the oven. If you happen to pass by a baker in Ferrara, you will not be able to resist the delicious, cheerful and appetising scent of freshly baked bread that fills the air. Richard Bacchelli wrote about it too: "It is the best bread in the world".
PRODUCTION AREA
Ferrara
FOLLOW THE TASTE!
Come to taste it at Panarea, Bondeno(FE) 1-3 October and 8-11 October