Traditional Breads from UNESCO Creative Cities

Immerse yourself in the fascinating stories, traditions, and flavors of the unique breads from UNESCO Creative Cities. Click “Discover More” to explore the Creative Knowledge Platform, the project’s heri-telling platform, where farmers, millers, and bakers share their heritage and passion through captivating images, videos, and stories.

Anolini

In the Parmesan area, Anolini are jokingly nicknamed “lifebuoys” or “floats” and have a circular shape. The filling consists of slow-cooked beef accompanied by Parmigiano-Reggiano. Anolino is cooked in excellent broth, preferably made with capon. The term “anolini” is believed to derive from the Latin word “anulus,” meaning ring. It originated as a type of stuffed pasta or ravioli in the 12th century.

Aplanchados

Aplanchados, small puff pastry cakes, have a rich history that can be traced back to colonial times. With the arrival of the Spaniards came a wealth of sweet preparations based on the techniques of puff pastry and caramelization. Nuns and priests shared the recipes with indigenous people and Black slaves working in their kitchens that learned the secrets of preparation, becoming masters themselves.

Bagel

Bagel is one of Canada’s most iconic and coveted snacks. Its origins are contested and murky. One theory holds that it was a Jewish-Viennese baker who came up with the first bagel recipe in the late 17th century. He designed a small bread in the shape of a riding stirrup (beugel, in Austrian German) as a gift to the King of Poland, John III Sobieski, who had recently staved off Ottoman forces in 1683.

Bica de Azeite

Despite the scarcity of documentary sources, Bica de Azeite holds a rich history in the region of Idanha-a-Nova. Its distinct shape and production method, involving little or no leavened dough, have led many researchers to associate it with Middle Eastern bread, considering it a legacy of the Jewish presence that was significant in this territory until the late fifteenth century.

Birote

There are two main types of Birote bread: the salty Birote and the Fleima. The salty Birote plays a fundamental role in the traditional dish “torta ahogada,” one of the city’s most iconic and characteristic dishes. The Fleima, on the other hand, is used for “lonches,” “molletes,” and other types of tortas.

Bolillo

The bolillo holds great prominence in Mexican gastronomy, complementing a wide range of traditional dishes. A pivotal period in Mexican bakery history was the “Porfiriato,” a time when French culture significantly influenced Mexican life and cuisine. The bolillo bread features a crisp crust and a soft, sponge-like interior— reminiscent of the texture found in French bread.