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.

Rēwena Parāoa (Māori Bread)

Traditionally, this staple food was baked by Whānau (families) in a round cast iron pot with a lid which distributes the heat evenly. Commercially, the Rēwena Parāoa is baked in rectangle loaf tins and has a dark brown-coloured, crusty outer shell, with a dense, soft white inner. It is eaten hot or cold, fresh or toasted, mainly with butter but can be topped with jam, honey or golden syrup.

Rigag Bread

Rigag bread is a traditional bread closely associated with the Holy month of Ramadan. The dough for this bread is made from flour, water, and a few dates, resulting in a soft and pliable texture. To prepare the bread, a small amount of dough is quickly brushed by hand over a hot, flat pan called a Tawa. As the bread cooks, the edges start to rise, indicating its readiness.

Rönttönen

Rönttönen is one of the best-known delicacies from Finland’s Kainuu region. It is a pie-like bread that is made with rye or barley dough and filled with a lingonberry-potato mash.

Ruqaq

Ruqaq bread is a traditional Qatari bread renowned for its remarkable thinness and crispy texture, distinguishing it from other types of flatbreads. This versatile bread can be enjoyed plain, used as a base for other dishes, used as a wrap with various fillings, or dipped into sauces and spreads, making it a staple in Qatari cuisine.

Rusk France

The Rusk France is made from freshly baked baguettes. In Japan, there is a well-developed Omiyage culture in which people buy gifts for others, rather than ourselves, and give them to family, friends, and co-workers after returning from the trip. The Rusk France became famous as an omiyage representing Yamagata’s regional characteristics. The standard product line has been expanded to include blueberry, chocolate, and other flavors.

Rye Bread

Rye bread is packed with fiber, which aids in digestion and nutrient absorption. Sourdough fermentation contributes to the bread’s moist and dense texture while ensuring its longer freshness by minimizing the risk of mold development over time.