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?
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