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Vicenza

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VICENZA

Ciopa and Ciopon

"Ciopa" and "Ciopon" (bigger size of "Ciopa") represent the traditional bread of Vicenza. In the past, they underwent a double-cooking process: first they were baked in the oven, and then dried, as a defence against the wet weather of the region (until the 1940s, the Vicenza area was very "wet"). Nowadays, it unusual to still find the tradition of the double-cooking process. Some people remember that in the past the "Ciope" that had just been taken out of the oven were put in baskets and hung with ropes to the ceiling beams (far from children's "temptations") so that they could be edible for a longer period. The traditional "Ciopa" had 4 or 6 "horns" and weighed about100 grams.