Italian bread search - "ciopa"

[bubby]

I'm in search of a type of Italian bread my family once was able to purchase from local bakeris a few decades back on the south side/Roseland neighborhood.

Ciopa
Description: A type of crusty, thick bread from the Veneto.
Pronounced: CHYOH-pah (also 'cho-pee')
Language: Italian

The finished product has four or six tips or knobs. Somewhat similar to challah bread but smaller and less uniform - more bumpy/pointy. Anyone ever heard of this or know of any bakeries still making this today?

[kathinmadrid]

Ciapatta or also called ciabatta? If you have a Spanish bakery around, the Spanish version is chapata. Same thing and delicious.

[bubby]

Nope, I think it's different. My Italian uncle clearly pronounces it 'cho-pee'.

[Dianne22]

My husband grew up in Roseland and we go to Italy often. I Chop-ee di pan is difficult to find even in the veneto today. Chopee (I have no idea how to spell it properly and I lent out my italian food dictionary) is a pasta (dough) that is worked intensively by hand and it has a firm texture. The bread your uncle probably remembers had "cornetti" pulled out bumps almost like large jacks we played with as kids. I think there is a family bakery in wisconsin or you can actually go to Italy and there is one bakery near the Marco Polo airport in Venice That still does bread like that. My husband has brought them back for his dad and buddies who all remember that special bread from Roseland.

[CJM Costante]

Dianne, Is there any chance that you have the name of that bakery on the way to Marco Polo Aeroporto? A couple people I know have looked for one that made ciope and couldn't find it. Thanks. CJ Martello

[amoncada]

D'Amato Bakery
1124 W Grand Ave
Chicago, IL

Naples Bakery
[phone]
3705 W 95th St
Evergreen Park, IL

Italian Bakery
82 E Lake St
Addison, IL
630.530.1605

Also try Cafe Da Luciano in Roselle. The Libreri family is wonderful. They bake their own breads and I'm sure they'll make you a batch if you call ahead. This place is really charming and full of born and bred Sicilians.

[fryrose]

I did a search for ciopa-my non-Italian family thought it was spelled chopee. I was referred to D'Amato's bakery and they had no idea what I was talking about. My family used to get ciopa at Torino's bakery on 115th Street in Roseland. I hope that is right-I asked my parents and it was long ago. I hope you find some. If you do, please report back. Now, if we could find rye bread like Slik's bakery used to have...

[CJM Costante]

I'm on the great Italian Ciopette Hunt. Regardless of how it is spelled we're seeking the same nostalgic holy grail. I'll past a description I found on the net. I was calling the points of the bread 'elbow-like' but 'horns' is a more suitable description.

Italian - (followed by translation)
La Ciopa e il Ciopon
È la “Ciòpa” (con il “fratello maggiore” Ciopòn) a rappresentare la tradizione panaria popolare dei vicentini. Si tratta di un tipico pane a pasta dura che in origine subiva il processo della doppia cottura (o cottura a secco), veniva cioè cotto in forno e poi asciugato in biscottiera (da qui la definizione “pan ben coto”).
La tradizione della doppia cottura, comune alle aree più umide del Nord Italia, trae origine anche dall’esigenza di garantire al prodotto la maggiore commestibilità (non dimentichiamo che sino agli anni ’40 anche il territorio vicentino era zona molto “umida”).
Oggi nel vicentino è più raro ritrovare la tradizione della doppia cottura, praticata abitualmente ancora solo in alcune zone dell’alto vicentino.
Qualcuno ricorda che nella tradizione popolare le “Ciòpe” appena sfornate erano riposte in appositi cesti, poi appesi con cordicelle alle travi di legno del soffitto (…comunque lontano dalle “tentazioni” dei bambini) al fine di prolungarne quanto più possibile la consumabilità.
La Ciòpa tradizionale aveva 4 o 6 “corni” e pesava circa 100 grammi.

The Chop and Ciopon
It is the "Chop" (with the "big brother" Ciopòn) to represent the tradition of popular Panaria Vicenza. This is a typical bread dough that lasts originally suffered the double process of cooking (or cooking dry), that was baked in the oven and then dried in biscottiera (hence the term "pan well coto").
The tradition of double cooking, common to most humid areas of northern Italy, also stems from the need to ensure the product more edibility (not forget that until the 40s the territory Vicenza area was very "wet").
Today in Vicenza is more rare to find the tradition of double cooking, yet usually only practiced in some parts of the Vicenza.
Someone points out that in the tradition of the popular "Chop" just sfornate were placed in special baskets, then hung with cords to the wooden beams of the ceiling (... still far from the "temptations" of children) in order to extend as much as possible consumabilità.
Chop had the traditional 4 or 6 "horns" and weighed about 100 grams.

THE GREAT CHIOPETTE HUNT CONTINUES!!

[asartori]

I grew up in the same Roseland area and remember the bread as well. I have tried to make the (chopi) bread with no success. Has anyone found a recipe that comes close? Please share!

[keroseland]

I also grew up in the same Roseland area and remember the bread as well. I am also looking for a recipe - did you have any luck finding one? Please share!

[asartori]

No I havn't found a recipe yet, but I keep trying. I have a couple that I need to try. I'll keep you informed. Do you remember the name of the store where you used to get the Chopi?

[keroseland]

The name of the store is Del Santo's (not sure of the spelling) they moved to Calument City and then further south around Salk Trail. They stopped making chopa a long time ago. I cann't believe that It's so hard to find the recipe - even with google.

[asartori]

I thought that was the name of the store. Thanks for the update.

[Hibiscus3]

They are called cioppa or ciopa, and pronounced cho-pah. My mother-in-law made them regularly and froze them. They are very delicious and not too easy to make, but they are truly worth the work!! She gave me the recipe and showed me how to make them. I make them on occasion and freeze them. One of my sons also makes them. He was living in Vicenza, Italy for a few years and looked up family there. The word, cioppa/ciopa means "tasty pieces of bread" in Italian, they told him in Italy.

[mcunico]

Hello, I am very interested in your recipe for ciopa (cho-pah) We used to get it when I was growing up from Torino's in Bum town.

It was a ritual every Sunday Morning we would have hot chop-ah from the oven with surpresa, capicola, and fontinella cheese. Yum, I'm craving some now!

IF you could kindly e-mail the recipe to [e-mail] it would be greatly appreciated!

[keroseland]

Hibiscus3 - I have been looking for that recipe for a LONG time would you please share it with me my email is [e-mail] Thanks

[chemistress24]

Hi Hibiscus3! My Noni just passed away. Noni was from Northern Italy. My Mama grew up in Roseland, IL. Every sunday, after church, they would go to the local Italian deli and pick up Cioppa and proscuitto for breakfast. I cannot find any italian bakery that makes this horned, crusty bread to remind my Mama of being a child with my Noni. I also cannot find a recipe for it. Could you e-mail me a recipe for Cioppa? It would mean so much to our family to try it again. Grazie tante!
[e-mail]

[CJM Costante]

Hi Chemistress24. I write the Petals from Roseland column in the FRA NOI. I just spent the weekend trying to make ciope. Hibiscus has a recipe, I didn't get to try it yet because someone sent me another one. I couldn't get the shape. The shape of the ciope of our youth is very elusive. Further down I talk of a bakery in Rockford that was in Roseland on Kensington and now the great grandson makes similar tasting but a different shape ciope. I'll e-mail you. I'm on the northside of Chicago.

[Hibiscus3]

You must send me your e-mail address. Mine is [e-mail].

Gloria

[Hibiscus3]

Need your e-mail address...

[mamadancer]

Gloria, I also grew up in Roseland. After church on Sunday, we would always go to either Torino or Italian Cheese to pick up ciopa for our family. My family moved to California in 1976, with the exception of my 2 married brothers, who still live in Illinois. My sister and I would love to try our hand at making ciope and if you would be so kind as to sending me the recipe, I would really appreciate it. My email address is [e-mail] Both of my parents are from Italy and came over on a boat when they were very young. One was from Briganza and the other was from Vicenza. I grew up speaking Italian, but as it got closer to me having to start kindergarden, my parents made the decision to speak English so I would grow up knowing English. As years went on, unfortunately, I forgot a lot of the Italian that I knew. I know a few words here and there, but when my parents passed, so did my Italian. I still go back to Chciago to visit my brothers and their families and aunts, uncles and cousins. It's nice to hear the language and some of it I can make out, but others, I need translation. What kind of an Italiano am I?? I truly miss it. Anyway, if you can send me the recipe, I would really appreciate it. Also, I believe you mentioned there was another bakery that makes them, but in a different style in Rockford, IL. I spoke to my brother the other day and told him about it and he'd love to know where this bakery is located and the name of it. He would like to check it out. I know that he won't be baking any ciope, nor will his wife, so if you can get that info for me, I would so appreciate it. Thank you.

[chitowngrl55]

hi there, chemistress24,

i'm sorry to bother you but i was wondering if you were ever able to get the recipe from hibiscus3, she says if you give her your email address she will email it to you, but i have emailed her twice and no response...we're from roseland bumtown also and it was a tradition for so many of us, it would be so nice if someone would pass the recipe along, can you help or know of anyone else we could contact to share the recipe for cioppa? thanks so much!

[Hibiscus3]

I will be sending in a couple of weeks. Will be making again with the second style shaping which has definite horns. Again, I will take photos. Just be patient. I will be out of town for a few days starting Monday....

Gloria

[chitowngrl55]

hi hibiscus3, i was so happy to see your post about ciopa. my cousin called me this morning and we are both from roseland/bumtown and cannot find a recipe or bakery who still makes them. would you be so kind as to email your recipe to me, we would be ever so grateful. my email address is [e-mail] thank you so much!!!

[Hibiscus3]

Need your e-mail address. Mine is [e-mail]

[Hibiscus3]

Chitowngrl55 and chemistress24.... Will send in a couple of weeks. Read my message above...w/be out of town, but I WILL send.

Gloria/hibiscus3

[chitowngrl55]

thank you very, very much gloria, will look forward to it!! have a great day! :-))

[nonna1]

My family is also originally from Roseland. I remember going to church at St. Anthony di Padua on 115th.St. and then my Dad would go across the street with Nonno to the bakery and buy the chiopette.for Sunday dinner. I believe that it is a regional bread - only made in Veneto. (My family is from the provence of Vicenza.) I have never been able to find a source for this bread or even a recipe for it. None of my friends even know of it as their families are from different areas of Italy. So yes, the Chiopette hunt continues!!

[Hibiscus3]

I have a recipe for cioppa/ciopa. My mother-in-law was born in Vicenza, Italy, and she made these all the time. They are hard Italian rolls that when rolled and shaped, have like horns. They are somewhat semi-difficult to make but so worth it! They are delicious. She gave me the recipe and showed me how to roll and shape them. I do make them and freeze them...

[jdcnet]

Please send me the recipe for cioppa/ciopa.

Thank you,

John Carlson
[e-mail]

[Hibiscus3]

Nonna 1, you still have not sent me your e-mail address. I will not post recipe on this board. Will only e-mail recipe with photos. You do not have to send it; however, I will only be e-mailing it, and if I don't have your e-mail address, you will not be receiving it.

[nonna1]

Hi Hibiscus--Could you please send me the recipe for cioppa? My address is [e-mail]. My sister will be thrilled to get it too. We have often talked of the old recipes from our childhood.Thanks again for your trouble.

[CJM Costante]

Forgot to mention, also contacted Gonella//Torino and they stopped making it when OSHIA wanted guards added to the chiopette making machine. The baker couldn't get at the dough so they stopped making the bread. CJM

[mcunico]

Has anyone found were to purchase chopia? There is nothing else quite like it.

[CJM Costante]

The above link is the result of my search for ciopa or ciopette. Making ciopa at home is a daunting task that many Veneti descendants have tried. It takes the skill and patience of a professional--I defer to Steve McKeever (nee Dodaro)--Piemonte Bakery in Rockford, Illinois. Buon Aguri a Tutti!

[Culinaria]

I think the three locations posted by amoncada are on the money. That or I'd head out NW to the Harlem/Irving area and go up and down Harlem between Lawrence all the way down to Fullerton. Perhaps call and ask. Loads of Italian bakeries and delis there.

[Hibiscus3]

Know this type of rolls/bread. My mother-in-law was born in Vicenza, Italy. Her mother made/baked them, and she continued the tradition. She gave me the recipe and showed me how to make it. They are absolutely delicious, and time consuming, but worth the work. One of my sons also makes them. He lived in The Vicenza area and found our relatives there. The name/word "ciopa/cioppa" means tasty pieces of bread, according to the people from Vicenza. When I make them, I make a big batch and freeze them. They are shaped/formed and the "horns" develop as they "raise.". Hope this answers your question. They DO exist......

[Hibiscus3]

I have cioppa recipe and make it. It appears many are looking where to buy or to get recipe, but no one is responding. I guess you have lost interest...oh well! Will not post again...

[9fl]

Have been trying to find a recipe for ciopa for years. My Grandparents lived in Chrystal Falls Michigan the small bakery there had ciopa and we used to load up and take it home and freeze. We live in Wisconsin and cannot find it anywhere. Much less anyone that even knows what it is. We're about 5 hrs. from Chicago area. Both my grandparents have passed away and have found out the bakery there closed down. You are the only person I have found with a recipe. Would you be willing to share it? There is nothing out there that compares to this wonderful bread.

[Hibiscus3]

I am the one with the cioppa recipe. My mother-in-law, born in Vicenza Italy, lived in Crystal Falls, MI. My husband is from Crystal Falls. I will pass along the recipe, but I need e-mail addresses. Only one person sent me his e-mail address. Like I told him, the recipe is only half......one has to be shown how to create these rolls. So, within the next couple of weeks, I will make them again and take photographs of the process of shaping them. It is difficult to explain in writing how they are put together. I need e-mail addresses so after I have written the recipe, I can put them in a "Word" document, with photos and send them via e-mail. My e-mail address is: [e-mail].

Gloria

[nonna1]

I just got your e-mail about the ciopette(our family`s pronunciation)--I would love to have your recipe. I have to make my own bread up here(west of Rhinelander)-as you could imagine there are no Italian bakeries up here - so in desperation I make all my own bread.
Yesterday, I was just talking to my sister back in Chicago and I was telling her about this website(which of course I couldn`t remember)and our search for this recipe. How fortutious that you e-mailed.
Thanks again.

[Hibiscus3]

Hi, I need you to e-mail me with your e-mail address. Mine is: [e-mail]. Where near Rhinelander do you live? We used to live in Solon Springs, WI for many years~

[Hibiscus3]

nonna1: I need your e-mail address... Mine is: [e-mail]

[Hibiscus3]

This Tuesday my husband has a doctor's appointment in Rhinelander. If you want to meet somewhere for lunch, I can show you both ways to shape the ciopa. Let me know... Send me your e-mail address. Mine is: [e-mail]

[grahamron]

Hibiscus3, I was born and raised in Crystal Falls, my parents still live there. Getting ciopa from Ken's Country Oven (the bakery) was always part of our Sunday dinners at my Nonna's house. Nothing like it in the world! Could you please email me your recipe at; [e-mail] Thank you in advance! I have been looking for a recipe for years!

[asartori]

Sorry if I offended you but I have had a hard time finding the Cioppa. If you have a recipe I would love to get it from you. I have tried to make it with no success. I have heard that the bakery in Rockford has it but only on a limited supply. Please Share if you can.

[menigotess]

My family is fom Vicenza and often had chopi from alocal bakery. I would appreciate the recipe.
Domenic
[e-mail]
Regards

[dramisino]

One must go to Rockford to get real Cioppi (sp?)
There ARE safety rules that prohibit making in large bakeries. They are hand crafted. When I was a kid we would go nuts for it.

[bubby]

We indeed drove to Rockford from Chicago to pick up our pre-ordered ciopette from Steve at Piemonte Bakery. You *must* pre-order the bread for pick it up on Saturdays only, before noon. Steve was great, very accomodating and gave us some great bread. However, when I delivered it to my Roseland-raised mother, she said it wasn't like the ciope she had when she was a kid. It was fine bread, but apparently not what she remembered. Dang! Here are pics of the Piemonte Bakery ciopette:
http://www.flickr.com/photos/deepblue...

[CJM Costante]

Regarding the ciope from Rockford: Have any of you looked in the mirror lately? What is the same as it was when we were kids? The same holds true for the bread. If you want "exactly" the same ciope--hang on to your memories. As for me, I just stopped in Rockford last Saturday on my way to see the wild American Bald Eagles in Prairie du Sac Wi. Steve is awesome and gave me plenty to share with those that go to the 8:30 am mass at St. Anthony. They absolutely loved them and the sopressa I shared with them. HIBSCUS3 is there a possibility that you will share your family recipe so we can all give it a shot? It would be a grand gesture on your part and I would definitely give credit to your and your family in a FRA NOI Petals from Roseland column. You can contact me at: [e-mail] CHECK OUT THE facebook: roselandroundtable almost 2000 members and 2000 photos.

[rjka]

Count me as someone else who would be interested in the recipe.

[Hibiscus3]

I need your e-mail address. Send to me at: [e-mail]

[pixie7960]

I also took the trip to Rockford. My mother, my sister, my brother-in-law and I. It was a great road trip as I live in Indiana. My mother said the bread is not the same. It's not the same texture, shape, or taste. My grandparents were also from Vicenza. They lived in Pullman. Ednesto (not sure of the spelling) lived next door to them. He was the baker at one of the bakeries and used to make the bread. I just remember wonderful Sunday dinners. I can remember going into the cellar with my grandmother to get the wine that they made. I remember the Market Place in the middle of the intersection. I have great memories, but no recipe! My mother is going to call her relatives in Italy. I hope she gets the recipe from them.

[CJM Costante]

If you read the above thread, it has been pointed out a cople of times that the Rockford ciope isn;t the same shape, texture, or taste that we were familiar with years ago. Have you looked in the mirror lately--anything there that same as it was years ago?--the same for the ciope. 1) the bread is a different shape because it has moisture/gases in it that gives it shelf life. Remember the Sunday ciope became the Monday coffee dunker. 2) Ciope was made by forcing out all the gases--see above) 3) Hard dough was used to attain the 'cornetti' or horns which added to its going stale in one day. I've contacted the Bakers Commerce Commission in Venice and they gave me the name of a few bakeries that 'might' make ciope. Otherwise you can check with Italian bakeries in Kenosha WI where I haven't had any luck with Paielli's Bakery. CJ

[mamadancer]

CM, I loved your reply about nobody has the same shape, etc from years ago. How true that is. But, it sounds like a much closer alternative than what you can find in the markets. You posted that the Bakers Commerce Commission in Venice gave the name of a few bakeries that might make ciope. I'm sorry to hear that you haven't had any luck. I just went to the Paielli's Bakery website and I will also inquire about ciope, whether they make them or not. If I hear anything, I will post. Obviously, if I don't, you'll know that they didn't give me any info. If you get any info, please email me at [e-mail]. Thank you

[CJM Costante]

mardance I've already contacted Paielli's in Milwaukee via e-mail and telephone. I called them after I didn't get a response to my e-mail. The girl that answered told me the manager was on vacation which is why there was no reply to my e-mail but they don't make ciope or anything similar.l

[survivor621]

We have also tried the ciopette from the Rockford backery and it is not the same. I have e-mailed the lady on here with the recipe from Vincenza, Italy but received no reply. Anyone else able to make contact with her and obtain the recipe?