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.

Southern Casalinga

A crusty open-style signature loaf that is made from 100% Certified Organic ingredients and comes with Organic certification. Made from both roller milled, and stone milled wholegrain flours, it contains a mix of Bio-Dynamic and Organic grains for a fuller flavour and nutrition profile.

Standard Loaf

This bread holds significant value for Launceston and Bread + Butter bakery, symbolizing the bakery’s commitment to quality and tradition. The use of locally sourced flours not only supports regional agriculture but also ensures that the bread reflects the unique flavors and heritage of Launceston.

Tajarin all’albese

Tajarin is a type of egg pasta that is typical of Piedmont, specifically the Langhe and Monferrato regions. Thinner than tagliatelle but thicker than angel hair, Tajarin is a hallmark of pasta makers in the area. Tajarin has been a part of the local culinary tradition since the fifteenth century, where it was reserved for special family occasions.

Tanoor Bread

This traditional flatbread from Muharraq is baked in a tanoor oven and made with only flour and water. Brought by migrating tribes, it remains a daily staple, enjoyed warm with coffee or soaked in broth for dishes like Thireed. A sweeter version with date molasses is served at weddings and religious festivals, preserving both flavor and cultural memory.

Tapioca Bread

Tapioca Bread is a unique and beloved traditional food in Fortaleza, Brazil. Made from tapioca flour, it has a soft, chewy texture and is often served as a snack or breakfast item. This gluten-free bread is a staple in the region, reflecting the influence of indigenous ingredients in Brazilian cuisine. It’s typically enjoyed with various fillings like cheese, coconut, or chocolate, making it a versatile treat that showcases the city’s culinary heritage.

Teeri Bread

Teeri is a naturally leavened Kurdish flatbread from the Sulaymaniyah region, prized for its long shelf life and traditional preparation on a domed griddle. Named after the word for “arrow,” it once nourished nomads and farmers. Still handmade today, Teeri reflects resilience, ancestral craft, and a deep-rooted food heritage.