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.

Coconut Ganache and PassionFruit – Cachaça Jelly Danish Pastry

Coconut ganache and passion fruit-cachaça jelly Danish pastry is a classic puff pastry with a distinctive Ceará identity. It combines the flavors of coconut, passion fruit, and cachaça, which are beloved ingredients in the region. The pastry offers a delightful blend of sweetness from the puff pastry, the freshness of coconut, and the tangy acidity of the passion fruit jelly infused with cachaça.

Conchas

It is shaped like a seashell and was influenced by French bakers that migrated to Mexico in the XVII, introducing their recipes and baking techniques to the Mexican territory. Conchas can be eaten plain or filled with cream and is usually eaten during breakfast or as a snack with a cup of coffee or hot chocolate. The bread is an enriched dough made with milk, sugar, eggs and butter.

Coques de la marina

Its history dates back to at least 1627, as documented in records of expenses for an excursion to the Cova Tallada Sea cave on the coast of Dénia. It was noted that two pounds of flour were brought to make bread and “coques.” These breads were typically prepared during the muscatel grape harvest and raisin production periods from the 18th century.

Corviche

Corviche is a culinary gem from the coast of Ecuador, particularly popular in the provinces of Manabí and Esmeraldas. It features a green plantain and peanut dough, prepared with water and salt and filled with a savory blend of cooked fish, onions, tomatoes, bell peppers and spices, fried or baked until golden brown and crispy.

Egg Baking Cake

Qing dynasty: an elderly man named Shi resided near the WenMiao Shi Shi Academy. Shi drew inspiration from the school’s children, who frequently engaged in imaginative play. Intrigued, he decided to mix eggs, flour, and brown sugar together, and proceeded to bake the mixture in a pan. The outcome was a delightful cake, characterized by its refreshing, tender, and crispy texture.

Emet Bread

A defining characteristic of this Emet bread, originating from Kütahya’s Emet district, is its use of fresh yeast. Celebrated for its exceptional attributes, this bread boasts a high nutritional value achieved through a meticulous fermentation process, rendering it a wholesome and nourishing choice. Its sturdy structure prevents undesirable crumbling when sliced.