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Rovigo

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ROVIGO

Ricetto, Cornetto, Copia

The area called Polesine was near Padova, Ferrara, Mantova, Verona and Venice, towns which had many traditions and different types of bread. Therefore, its own production of bread was influenced by the traditions of the nearby areas. The production of bread in this area is not very characteristic concerning the shape of bread, rather the need to have some bread that lasted for a long period of time became one of the characteristics and virtues of the Rovigo bread. The area was wet, which limited the duration of fresh bread. Bread was cooked and then toasted to make it last longer.
The following types of bread belong to this area: Ricetta, Cornetto, Copia, Ciabatta Polesana, Soffiate, and Zoccoletti, the last ones were sometimes stuffed with vegetables or salami.