The “Copeta” of Dogliani
The copeta is a typical dessert of some areas of Piedmont in particular of the monregalese. Similar to nougat, but at the same time different in taste and in the impact, the cupeta is part of the dense array of products that have reached us through the Saracens Moors , thus the name “copeta” derive from the Arabic term “qubbiat” that means “almondy”. The kernel of walnuts and hazelnuts cooked in honey and pressed between two wafers are a few simple ingredients that make up the copeta prepared by the monks since the Middle Ages and with the same way used to prepare the hosts.
The preparation this dessert may slightly vary depending on the areas in which it is cooked, in Dogliani walnuts and hazelnuts are main ingredient.