| Headword | Coppia Ferrarese |
| Domain and subdomain | Nutrition – bread |
| Grammatical label | Noun, sing. |
| Definition | Bread product with a ribbon form, originated from two pieces of paste linked together in the central body, each one of them with the extremities bent in order to create a fan with four horns, whose extremities are called “crostini”. (1) |
| Note | Coppia Ferrarese PGI is a traditional bread of Ferrare, a couple of rolls that are first pressed and then linked together, leaving a part more crisp (“cornetti”) and a part at the centre with more crumb. The most important ingredient is lard and another important factor is the type of flour used; in fact, they use soft wheat flour “0”, coming from wheat cultivated in the areas of Ferrara and in particular next to the river Po that gives it the right degree of humidity for the baking. (2) All the ingredients are mixed together with a fork mixer, whose slow movement avoids the heating of the bread and makes it fully formed before the leavening. The product is a golden bread, with almost blonde veinings nearby the bent zones. Traditionally, coppia Ferrarese is combined with the popular cured meat of Ferrara, the “Zia Ferrarese”, but it can be even consummated alone, with some oil. (3) |
| Context | Coppia Ferrarese is a bread unique to Ferrara. It has an unusual starfish shape and one of its secret ingredients is said to come from the poppies which grow in the corn fields of the Ferrarese countryside. It is a great favourite with children and it is often served with cured meats as an antipasto or first course. (4) |
| Phonetic transcription | [‘coppja ferra‘reze] |
| Synonyms/Variants | ND |
| Etymology | The birth of the « coppia ferrarese” dates of Carnival 1536. Cristoforo da Messisbugo, at the service of Este court, reported that they offered “pane ritorto” on the occasion of a banquet organised by the Duke. (5) |
| Product image |  |
| Equivalents | ITA Coppia Ferrarese ESP Coppia Ferrarese FRA Coppia Ferrarese RO Coppia Ferrarese |
| Note of the equivalents | The name is the same as in Italian. |
| Institution | Università degli Studi di Modena e Reggio Emilia, Dipartimento di studi linguistici e culturali |
| Date of the sheet | 03/08/2021 |
| Last modified | 25/04/2023 |
| Author Revisor | Margherita Baroni Gloria Zanella |
| Sources | 1)Dizionario Italiano – Il Sabatino Coletti 2)https://www.cibo360.it/qualita/certificazioni/cereali/coppia_ferrarese.htm 3) https://www.qualigeo.eu/prodotto-qualigeo/coppia-ferrarese-igp/ 4) https://smilingservice.it/ferrarese-cuisine/?lang=en 5) https://magazine.lorenzovinci.it/news-e-recensioni/coppia-ferrarese-igp-pane-ferrara/ 6) https://www.google.com/imgres?imgurl=https%3A%2F%2Fc8.alamy.com%2Fcompit%2Fx5y471%2Fl-italia-emilia-romagna-ferrara-coppia-ferrarese-pane-tipico-da-ferrara-x5y471.jpg&imgrefurl=https%3A%2F%2Fwww.alamy.it%2Ffotos-immagini%2Fpane-ferrarese.html&tbnid=EVeV-M41D11ExM&vet=10CAcQMyhnahcKEwjA26GB44XyAhUAAAAAHQAAAAAQAg..i&docid=V4hJx12QdoA0XM&w=1300&h=953&itg=1&q=coppia%20ferrarese%20pane&ved=0CAcQMyhnahcKEwjA26GB44XyAhUAAAAAHQAAAAAQAg |
