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.

Nan-e-Gerdeh

Nan-e-Gerdeh is a traditional Iranian bread baked in many regions, with slight differences from north to south and from west to east. Despite the simplicity of its ingredients and baking method, it can be a snack or even a complete meal, as it contains not only flour and water but also ghee and sometimes other ingredients, while having a very long shelf life.

Naturally leavened whole grain bread

The rustic bread of Parma is renowned for its natural leavening and the rich blend of grains and rye. Baked in wood-fired ovens, this bread carries a unique hint of chestnut that sets it apart. Its hearty crust and moist, flavorful crumb make it a local favorite, embodying the artisanal traditions of the region. This bread reflects the essence of Parma’s deep-rooted baking heritage and love for authentic flavors.

Northeastern Trio

The “Northeastern Trio” recipe highlights the diverse flavors of Northeast Brazil including cashew fruit, used as Cajuina and crushed nuts (xerém), coconut, and “Manteiga de Garrafa,” clarified liquid butter from the region. The result is a delightful bread with a sweet and tender texture, enriched with various flavors and aromas, evoking cherished memories and representing the essence of the Northeastern region.

Obwarzanek

The famous Obwarzanki is rooted in Jewish culinary traditions and is closely related to the bagel or bublik. It has become a beloved street snack in Krakow. Dating back to Medieval times, these unique plaited yeast dough rings are traditionally dipped in an infusion of herbs and honey before baking. For decades, they have been sold from distinctive carts on street corners and city squares.

Pagnotta di Quartiere

While not a strictly traditional local bread, it embodies the spirit of multiculturalism and mutual enhancement. Handcrafted in their small workshop, the process echoes ancestral methods, employing minimal technology such as a spiral mixer and refrigeration cells. The recipe eschews pre-prepared ingredients and additives, relying solely on water, sourdough starter, organic flours, and a touch of salt.

Pan de Almidón

Pan de almidón is a beloved culinary delight throughout tropical America. In Ecuador, it is particularly typical of the coastal provinces, notably in the province of Manabí and its capital, Portoviejo. This simple, quick, and delectable bread is incredibly versatile and affordable, enjoyed by people from all walks of life. The key ingredients are tapioca starch and grated semi-hard Manaba or Chonero cheese, in equal parts.