Coppia ferrarese

Coppia ferrarese

Type	Bread
Place of origin	Italy
Region or state	Ferrara
Main ingredients	flour, lard, malt, olive oil
Cookbook: Coppia ferrarese Media: Coppia ferrarese

Coppia ferrarese [ˈkɔppja ferraˈreːze] 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 12th century in Ferrara, Italy. It has PGI status under European Law, which was obtained in 2001.^[1]

References

Italian breads
Altamura Biga Ciabatta Coppia ferrarese Crescentina modenese Farinata Filone Focaccia Gnocco fritto Grissini Michetta Muffuletta Pandoro Pane carasau Pane sciocco Panettone Penia Piadina Taralli Vastedda
Recipes on WikiBooks Category:Italian breads * Food portal The Italy Portal

Bread
Types	Brown bread Chapati Flatbread Injera Multigrain bread Naan Paratha Pitta Quick Rye bread Salt-rising Sandwich bread Soda bread Sourdough Texas toast Unleavened White bread Whole wheat
Ingredients	Baker's yeast Barm Calcium propanoate Eggs Fat Flour Flour treatment agent Leavening agent Milk Salt Sugar Water
Equipment	Oven Bread machine Bread pan Dough scraper Farinograph Lame Peel Stand mixer Weighing scales
Processes	Autolysis Baking Biga Chorleywood bread process Kneading Leavening Maillard reaction No-knead bread Proofing Pre-ferment Pre-slicing Sponge and dough Steaming Straight dough Vienna process
Uses	Bread crumbs Bread bowl Bread pudding Croutons French toast Stuffing Sandwiches Toast
Other	Breadmaking Baker percentage Bread in Europe History of bread
List articles	American breads Brand name breads Bread dishes Bread rolls British breads Buns Indian breads Pakistani breads Quick breads Sweet breads Toast dishes
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