The more we’ve learned about Fausto Coppi’s gregarious brother, Serse Coppi, the more there was to like. Known for being the opposite of Fausto, he was his brother’s loyal protector and gregario. He also refused to follow strict training regimes, and, on the eve of important stages, he was known to climb out of windows to secure a romantic rendezvous with a local admirer or two. Because he was solid, full of personality and a bit spicy—he won Paris–Roubaix for instance—we created this sandwich to embody historic Italian delicacies, mixed in with some New England “hots,” to pay homage to the Italian community in Boston.
The Ingredients
• Fresh Baked Bread
• Soppressata Slices
• Mortadella Slices
• Pastene Hot Crushed Peppers
• Burrata Cheese
The Make
Cut the bread into two thick slices. Drizzle olive oil on each slice, then add salt and pepper. Spread a layer of hot crushed peppers as the base layer. Then spread a thin layer of Burrata cheese over it, add the Mortadella and Soppressata. Cut in half and savor.
Too few people understand a really good sandwich.
–James Beard
The Result
This is the perfect post-ride sandwich full of protein, carbs, olive oil and enough salt to replenish your soul. Do not be surprised if after eating this, your libido improves significantly and your desire to ride daily increases. You may also find yourself paying the yearly fee for Babbel to work on your Italian: “Ciao, Mamma. Ciao, Pappa!”
The Bread
I missed the COVID bread-baking fervor but have recently picked up baking bread weekly at home thanks to an easy and repeatable recipe from our friend Bill Disselhorst, founder, legend and former owner of the Fiore Market Café in South Pasadena, California. Bill is currently renovating an apartment in Casperia, Italy.
Make Bill’s Bread
Ingredients
• 3 cups of bread flour
• 2 tsp of Kosher salt
• 1/4 tsp active yeast
• 1 1/4 cups of room temperature water
How? Mix flour salt and yeast in a stainless steel bowl. Add water. Mix well. Knead for a few minutes to bring the dough together. Cover with plastic wrap. Let rise 16 hours. Form loaves and let them rise on a piece of parchment paper or 1.5 hours until they double in size. Bake in a covered pot in a 475 degree oven for 45 minutes. Remove cover. Bake an additional 8 minutes. Let rest for 20 minutes before cutting.
FROM ISSUE 003 (Faustino newspaper)
