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Typical Italian products: IGP Ferrarese couple

Typical Italian products: IGP Ferrarese couple


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Production area

EC recognition: EC Reg. N. 2036 of 17.10.01 (OJEC L. 275 of 18.10.01)

Production area: whole territory of the province of Ferrara.

Features

The Ferrarese couple (called in the dialect "ciupeta") is the result of an ancient tradition of the relationship between bread and the city of Ferrara. Already in 1200 the municipal statutes wanted bread packaged in the forms with "orletti", believed to be the ancestors of the classic Ferrara couple.
There are four stages of production:
- kneading of the ingredients (type “0” soft wheat flour, pork lard, extra virgin olive oil, natural yeast, salt, water and malt) together with the mother-yeast;
- training of couples;
- leavening for about an hour and a half
- cooking in ovens (with heat from the bottom up).
The Ferrarese Couple is made up of two pieces of pasta joined in the shape of a ribbon in the central part, each with the ends twisted so as to form a fan of four horns, the ends of which are called croutons.
Each form has a weight between 80 and 250 grams.
The color is golden with almost blond veins and a penetrating and tasty smell.
Bread can also be kept for several days after baking.

Ferrarese IGP couple

Production specification - Ferrarese IGP couple

Article 1
The protected geographical location Ferrara couple is reserved for bread that meets the conditions and requirements established in this production specification.

Article 2
The protected geographical location Ferrarese couple is reserved for bread packed with type 0 granotenero flour, water, lard of pure pig, extra virgin olive oil, natural yeast, food salt, malt or as such or in the form of an extract.

Article 3
The production area of ​​the Ferrara couple includes the whole territory of the province of Ferrara.

Article 4
The production conditions of the Ferrara couple must be those typical of the area and in any case they give the product its specific characteristics. The production methods are as follows:
the dough for the ingredients to obtain the so-called hard dough takes place by placing type 0 soft wheat flour, water, lard of pure pork, extra virgin olive oil, natural yeast called mother's yeast, yeast, salt, in a fork mixer. malt;
the water / flour ratio is calculated at 35% of water with respect to the flour used (in different processes, such as soft pastas, the water / flour ratio is 50% and above);
the lard ratio of pure pork / flour is equal to 6% of lard compared to the flour used; that of extra virgin olive oil / flour 3-4%;
the mother yeast / flour ratio corresponds to 10% of the flour used.
All the ingredients are put into the fork mixer for a time ranging from 15 to 20 minutes before.
In this phase, the fork mixer is used since the same, having a clockwise movement, favors the mixing of the raw materials in a homogeneous way and allows the fatty substances to be distributed evenly. The slow movement of the machine avoids the heating of the dough, a condition considered indispensable for the realization of the bread called hard dough, which turns out to be the only bread that must be completely formed before the leavening phase begins.
The dough as indicated, in fact, is subsequently passed, for the refinement phase, into the automatic cylinder, making 15 to 20 passes; once the refinement phase is complete, the dough is placed on an unesco and cut into strips of the desired height (from a minimum of 1.0 cm to a maximum of 2.0 cm) according to the size of the product to be made; subsequently the strips of pasta are put into the row, then into the machine for the
formation of couples, from which they come out already formed in two half couples.
The final intervention is represented by the union of the two pieces of pasta (narrow), an operation performed manually.
Alternatively, the procedure is carried out completely manually in the following way: once the refinement phase is completed, the pieces of dough of the desired weight are broken by hand, the same, subsequently, divided into two further pieces.
By pressing the hands, the two pieces of dough are worked until they take the oval shape, called batter.
The baker, working the two batters at the same time with both hands, rolls the dough until it obtains the final shape of the croutons, then joins the two half-pairs, thus obtaining the finished product.
Once formed, the bread is placed on wooden boards, covered with a sheet and placed in the leavening compartment to complete the leavening phase (lasting from 70 to 90 minutes depending on the ambient temperature).
The leavening phase is obtained through the introduction of the natural yeast called mother. To obtain the mother yeast it is necessary to follow the procedure referred to in the following art. 5.

Article 5
To obtain the mother yeast a type 0 common wheat flour (W220 - P / L 0.45 - 0.50) is mixed with water (water / flour ratio 45%). To start the leavening principle it is necessary to add the dough, red wine vinegar or hops or grape must.
The dose for making mother yeast in the ratio of 1 kg of flour is obtained by adding 1 tablespoon of red wine vinegar or grape must or hop, in addition to the water indicated in the previous point.
The dough should be done by hand, taking care to keep it fairly tender and malleable; at the end of the process which takes 10 minutes, a ball is formed which must rest for 24 hours in the laboratory environment and away from heat sources.
Subsequently, the mixture will have to be manipulated again, adding a quantity of about 200 g of difarina and a little water; the water to be introduced will vary from 9 to 10 centiliters, therefore it will have to rest for further 12 hours in the same environment.
The latter procedure will be repeated every twelve hours for five consecutive days.
One day before complete maturation, the mixture will be placed in the edamalgam fork mixer, then placed in a container covered with a cotton cloth.

Article 6.
Once the leavening phase is completed, the oven is fired in fixed-bed ovens, since the bread is baked according to the traditional method with heating of the top and subsequent heat transfer from the bottom to the top.
During the firing phase, the valves of the chimney must remain open to allow the expulsion of water vapor possibly present in the chamber, once the baking of all the bread has been completed, the valves are closed and the doors are closed, thus blocking the emission of steam which it is shaped during the first phase of cooking, in order to encourage the development of bread. The valves must be opened when they are taken out of the oven to facilitate the escape of the humidity accumulated inside the chamber.

Article 7
The couple from Ferrara, when released for consumption, must meet the following characteristics:
- be formed in pieces between 80 g and 250 g;
- the external appearance is formed by two pieces of pasta tied together in the shape of a ribbon in the central body, each with the ends twisted so as to form a fan of four horns, the ends of which are called canapes;
- the color is golden, with almost blond veins at the twisted areas;
- smell is penetrating, appetizing;
- the savory taste;
- maximum humidity 19% depending on the size produced.

Article 8.
The bread must be put on sale within 24 hours from when it was produced and cannot be subjected to the freezing, freezing or other preservation process, even if made in intermediate production phases.
The manufacturing companies will have to mark each form of bread in order to characterize it with respect to the other formats according to the logo attached to this production specification.
If the Ferrarese Couple is sold in a pack, the same must report all the information relating to the product, with the indications of the characterizing ingredients and with the application on the packaging itself of the logo attached to this production specification. As a partial derogation from what is indicated in the first paragraph of this article, the packaged bread may also be marketed for more than twenty-four hours since it was produced, provided that the packaging intended to contain it is suitable for guaranteeing its perfect preservation without any use of preservatives. oadditivanti.
The protected geographical indication Ferrarese couple is forbidden to add any mention or additional qualification including the adjectives extra, fine, selected, superior and similar.
The use of indications that refer to names, company names or private brands is allowed provided they have no laudative meaning and are not such as to mislead the buyer.

Article 9.
The identification logo of the product made according to this specification is composed of a pair of soft yellow bread, inscribed inside a blue square at the top of the square, on a black background, insists the word Pair in white letters, at the bottom always on the black background, the PGI Ferrara writing.

Article 10.
The control body referred to in art. 10 of the EEC register n. 2081/1992 is: Cermet Certification and quality research Soc. Cons. a r.l., with headquarters in San Lazzaro di Savena, via Aldo Moro, 22


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