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?
Updated 4 months ago | 2
Updated 2 months ago | 2
Updated 1 month ago | 6
Updated 5 months ago | 7
Updated 41 minutes ago | 7