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.

Köy Ekmeğ

This traditional bread was used by nomads from Central Asia and Anatolia, making it a culinary heritage that transcends national boundaries. However, today it is predominantly associated with Turkey, where it remains an integral part of the bread tradition. Köy ekmeği is highly valued for its long shelf life, which is particularly significant in villages that lack local bakeries or daily bread supplies.

Lebanese Pitta

Lebanese pitta is a typical bread from Lebanon, consisting of a circular two-layer bread ranging from 15 to 40 cm in diameter. It holds an essential place in the Lebanese culinary heritage and is consumed during breakfast (often paired with dairy products), lunch (alongside mezze/appetizers), and dinner. It serves as a staple meal for the population, particularly for those with limited means.

Limetz Sourdoug

At Nadezhko, through four months of experiments and with the guidance from books authored by Peter Reinhart, Grigorov and his wife successfully developed impeccable bread recipes utilizing the ancient Bulgarian grain called Limetz. Rather than relying on yeast or additives, they exclusively work with organic products such as biological flours and sourdough.

Malted Banana Bread

Malted Banana Bread is a popular culinary delight in Brazil. Beer was introduced to the country by the Portuguese royal family in 1808 and has since become a beloved beverage that has spread from north to south, tracing its roots back to ancient Egypt. Santos, a city in Brazil, boasts numerous small breweries due to the widespread popularity of beer.

Masar Bauchi

It dates back as far as the 1800s when the emirate was founded under Yakubu, one of Sheikh Usman Dan Fodio’s commanders. During the days of old, stone grinder was used to mill the rice. After which the batter that is made from the rice flour and other ingredients is subsequently transferred into a clay pot so as to allow the processed rice rise overnight before the final stage of processing the bread.

Mazi Bread

From a collection of over 2,000 wheat varieties sourced from different parts of the world, Molino Paolo Mariani has embarked on an experimental cultivation called ‘Mazì’ in Greek. In this project, the wheat set is cultivated and allowed to evolve entirely naturally without any human intervention.