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Coppia Ferrarese is a traditional bread product from the Italian province of Ferrara. It is made of two dough pieces joined in the middle (a nastro/ribbon) and folded at each end to form four crostini. Materials and Features The ingredients required for the production of Coppia Ferrarese IGP are: Type "0" soft wheat flour, water, pure pork tallow (strutto di puro suino), extra virgin olive oil, natural yeast (sourdough), food salt and malt (in grain or extract form). The water/flour ratio is cal

Pagnotta del Dittaino is a protected designation of origin (DOP) bread produced using a special semola obtained by regrinding durum wheat semolina, water, natural yeast, and salt, typical of the Sicily region of Italy. Historical Context The origins of Pagnotta del Dittaino lie in the historical and cultural traditions of the area encompassing the provinces of Enna and Catania. The Enna region is considered the cradle of grain cultivation and the center of the cult of Demeter/Ceres, the goddess