Italian bread search - "ciopa"
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.
Description: A type of crusty, thick bread from the Veneto.
Pronounced: CHYOH-pah (also 'cho-pee')
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?
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.
1124 W Grand Ave
3705 W 95th St
Evergreen Park, IL
82 E Lake St
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.
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...
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!!
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.
We removed a bunch of requests for recipes to be emailed from this thread since they had people posting their email addresses publicly. Hibiscus3, if you're willing, it would be great if you could post this recipe on the Home Cooking board ( http://chowhound.chow.com/boards/31 ) since lots of people seem very interested. That way, everyone who is searching for it would be able to find it.
re: CJM Costante
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!!
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!
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.