Coppia Ferrarese

Coppia Ferrarese is a sourdough bread produced entirely within the Province of Ferrara, Italy. Formed from two separately shaped pieces of dough joined at the centre and twisted outward into four horns, it is leavened with sourdough starter and brewer's yeast. Breadmaking additives are prohibited. Each piece weighs between 80 g and 250 g, with moisture content measured at the horn tips.

About this designation

Coppia Ferrarese holds PGI status, registered under file number PGI-IT-0120 with eAmbrosia identifier EUGI00000013572, and protected at EU level since 20 December 2000. The protected name as registered is 'Coppia Ferrarese'. Production is confined to the whole of the Province of Ferrara, and all stages — kneading, shaping, rising, and baking — as well as preparation of the sourdough starter, must take place within that area. The dough is formed from two pieces shaped separately and joined by hand, with each end twisted outward to produce four horns whose tips are called 'crostini'. The specification requires the use of sourdough starter ('lievito madre') and brewer's yeast; the use of breadmaking additives is not permitted. The flour used to prepare the sourdough starter must be very strong and have a high gluten content. Moisture content, measured at the 'crostini', must be between 12 % and 19 % depending on piece size. The bread must be placed on sale within 24 hours of production and may not be frozen, deep-frozen, or subjected to any other preservation process, unless packaging can guarantee keeping without preservatives or additives. Every piece must bear the identifying logo: a pale yellow 'coppia' inscribed in a blue square, with the word 'coppia' in white on a black band at the top and 'ferrarese PGI' in white on a black band at the bottom. Adjectives such as 'extra', 'fine', 'selezionato', and 'superiore' are prohibited on labelling.

Source: The register document this entry was written from · retrieved August 26, 2026

Distinctive facts

• Registered as a PGI on 20 December 2000 under file number PGI-IT-0120 (eAmbrosia identifier EUGI00000013572).
• All production stages, including sourdough starter preparation, must take place within the Province of Ferrara; no other area is permitted.
• The specification prohibits the use of breadmaking additives and restricts leavening to sourdough starter and brewer's yeast.
• Moisture content, measured specifically at the 'crostini' (horn tips), must fall between 12 % and 19 % depending on piece size.

Tasting notes

Emilian bread from Ferrara, distinctive twisted-horn shape (two ribbons joined). Crisp crackly thin crust, dense compact crumb, characteristic intense crust-to-crumb ratio.

HoReCa use

Coppia Ferrarese is used as a table bread in the Ferrara region, paired with local cured meats and regional specialities.

Packaging

• loose-piece-150-200g
• retail-pack-3-piece-500g