We are in Ferrara, also called the "city of bicycles", here we have a huge cultural heritage: in 1995 Ferrara was recognized by UNESCO as a "Renaissance City" and subsequently, in 1999, the Este city received further recognition for the Delta del Po and for the Delizie Estensi, the set of 19 villas present in the Ferrara area and in its province which represented the places of retreat and recreation of the Este family, on the other hand the Estensi governed it for three centuries and gave it the appearance which it still preserves intact today, in a unique urban planning that harmoniously blends the Middle Ages and the Renaissance, making it the first truly modern city in Europe at the time.
In Ferrara, there is also an important gastronomic activity, thanks to the numerous typical products present, for example we have: marinated acquadelle, voghiera garlic, pumpkin cappellacci, cappelleti, pampepato (or pampapato) and many other products, ready to whet your palate. Coppia di Ferrara was also born here. Also called ciupèta, the couple, it is a bread of very ancient origin. The name derives from its particular shape which is obtained by coupling two pieces of dough and uniting them in the central part to form a fan of four horns with twisted tips. It is a hard dough bread, very crumbly, with a thin and crunchy crust, with a soft and compact crumb, definitely a very tasty and savory product. Thanks to its captivating shape and good taste, it is one of the excellences of Italian gastronomy, and has obtained the PGI denomination, with the wording Coppia Ferrarese IGP. It is produced throughout the province of Ferrara. To savor Ferrara bread in all its fragrance, the ideal would be to eat it the same day it is made, but thanks also to the presence of lard it manages to maintain its crumbliness for several days. Perfect to accompany cured meats, especially as an appetizer wrapped in a slice of ham. It's tasty even if you choose to use its soft crumb to pick up sauces and various sauces.

                    INGREDIENTS for 4 people:

• Flour 00 500 g
• Water 175 g
• Lard 30 g
• Mother yeast 50 g
• Salt 9 g
• Malt 5 g
• Extra virgin olive oil 20 g

                     PREPARATION:

• Pour the water and the malt into a bowl and dissolve the mother yeast in it, add the flour and work until everything is blended. Insert the lard and let it absorb well, when the dough is finished, add the oil and salt and knead until a smooth and homogeneous mass is formed. Divide the dough into 8 loaves of 95-100 g to obtain 4 Ferrara couples of approximately 195-200 g.
• Work each block with a rolling pin or with the pasta machine until you get a thickness of 1.2 cm.
• Now roll up each loaf: hold one end with one hand and with the other start rolling and unrolling and slowly go almost to the end of the loaf, repeat the operation with another loaf.
• At this point, unite them to form a pair (press them in the center) and let them rise on a baking tray in a warm place for 90-120 minutes.
• Preheat the oven to 200°C and cook them for 18-20 minutes.