Coppia ferrarese IGP

History tells that in 1536, during an important dinner offered by Messer Giglio in honour of the Duke of Ferrara, is when a "twisted and knotted bread" is first mentioned.

That is when the Coppia was born. A central body with two long, twisted breadsticks: pointy, light and fragrant. A true masterpiece for the table that has been imitated many times.

The keys to its secret are the knowledge of secular tradition, the quality of the ingredients and water, the rising environment, its humidity, the ideal temperatures of the ovens and, lastly, the expert hands of Ferrara's bakers, able to give life to flour and water.

It is unlikely to go for a walk early in the morning in the streets of Ferrara and not smell the delightful scent, and it is impossible to resist the temptation of entering a bakery and taste the fragrance of the Coppia.