439151 Fri Sep 07 14:01:15 -0700 2007 12 7 Chicago Area 0 2920719 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? Fri Sep 07 14:01:15 -0700 2007 125529 bubby 1 2920812 Ciapatta or also called ciabatta? If you have a Spanish bakery around, the Spanish version is chapata. Same thing and delicious. Fri Sep 07 14:27:47 -0700 2007 2920719 121172 kathinmadrid 2 2920837 Nope, I think it's different. My Italian uncle clearly pronounces it 'cho-pee'. Fri Sep 07 14:38:16 -0700 2007 2920812 125529 bubby 3 4371536 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. Thu Jan 29 20:26:53 -0800 2009 2920837 140099 Dianne22 1 2938309 D'Amato Bakery 1124 W Grand Ave Chicago, IL Naples Bakery (708) 424-1810 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. Thu Sep 13 11:25:10 -0700 2007 2920719 13223 amoncada 2 2970937 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... Mon Sep 24 11:31:44 -0700 2007 2938309 11708 fryrose 1 4362692 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!! Tue Jan 27 12:25:12 -0800 2009 2920719 260977 CJM Costante 2 4719771 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! Wed May 27 14:27:34 -0700 2009 4362692 323485 asartori 3 4988521 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! Sat Aug 29 10:58:55 -0700 2009 4719771 1105509 keroseland 4 5065011 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? Mon Sep 28 15:17:40 -0700 2009 4988521 323485 asartori 5 5099559 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. Tue Oct 13 09:08:30 -0700 2009 5065011 1105509 keroseland 6 5111900 I thought that was the name of the store. Thanks for the update. Sun Oct 18 07:17:06 -0700 2009 5099559 323485 asartori 1 4362703 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 Tue Jan 27 12:27:26 -0800 2009 2920719 260977 CJM Costante