Il “Coppu” di Montelparo | Accommodation details
The “Coppu” of Montelparo, a small borgo of the Valdaso area, which is perched high up in the inland of the Fermano territory, is a dish based on dry salted cod, prepared during mid-January on the occasion of the fête of Sant'Antonio Abate, patron saint of animals.
Over the weekend of this religious occasion, the village organizes the Festival of dried salted cod, which attracts thousands of enthusiasts and gourmets who appreciate this tasty dish that, on this occasion, is prepared in many different ways.
The tradition of dried salted cod in Montelparo is handed down from 1703, when the Augustinian Friars offered the dried salted cod dishes to to the villagers as a reward for helping in the reconstruction of a part of the monastery collapsed following earthquakes. And even nowadays the town jealously preserves the recipe which binds it to the Augustinian Fathers: the white cod seasoned with olive oil, parsley, garlic and black pepper, in the knowledge that "fête visitors" and the members of the organizing committee of the event guard it and hand it down from generation to generation.
The amount of dried salted cod served during the Festival is really impressive; suffice to say that the fish is ordered directly from
Canada in enormous quantities and only of the finest quality: the famous "gaspè"; the event has become so popular that in order not to run the risk of being left without you need to book.
Typical products
Tartufo
Lu serpe (o lu serpu)
La Galantina di Grottazzolina
Li Caciù co’ la Fava
Tagliatelle fritte
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