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.

Pan de Kino

Pan de Kino is a sourdough bread leavened with a wild yeast culture and made with White Sonora wheat, a heritage grain of the Sonoran Desert in the southwest U.S. and northwest Mexico. This ancient wheat was brought to the Santa Cruz valley, where Tucson is located, by the Jesuit missionary Padre Eusebio Francisco Kino in the late 1600s for both food and religious uses.

Pan de Yuca

Pan de Yuca is a popular traditional bread from Duran, Ecuador, made from yucca (cassava) flour. Known for its soft, chewy texture and slightly tangy flavor, this gluten-free bread is a favorite snack or side dish. Often enjoyed warm, Pan de Yuca is typically served with cheese, making it a delicious reflection of the region’s rich culinary traditions. Its simple ingredients and unique taste make it a beloved comfort food in Ecuador.

Pandebono

Pandebono is much more than a bakery product; it symbolizes culture, love, family reunions, and special moments in people’s lives. Unlike typical bakery items made with wheat flour, pandebono’s unique preparation involves a combination of cornstarch, fermented yucca starch, cheese, and egg. The dough is carefully kneaded, and small portions are formed, often flattened before baking.

Pane di Langa

This unique bread boasts the characteristics of Langhe’s most traditional breads thanks to its high-quality ingredients and production process. Special flours made from ancient grains that were once common in the Langhe until the 1950s, but had since disappeared, are used to make the bread. By producing Pane di Langa, the ancient varieties of grains have been preserved.

Panou

In the past, “panou” bread was typically served alongside a cup of hot chocolate as a breakfast option during celebrations and wedding receptions. Nowadays, it is enjoyed for breakfast or in the evening on weekends or festive days.

Pão de Açai

Pão de Açai, or Açai Sourdough, is a bread crafted using one of the most well-known fruits of the Amazon, the açai berry. This bread offers a distinct flavor often likened to clay due to the açai’s unique taste. The inclusion of sugar in the recipe creates a different type of sourdough, with a bittersweet flavor enhanced by the natural fermentation process, which imparts a subtle acidity.