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.

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.

Mekwaba

Mekwaba is a sweet bread from Cameroon made with cassava flour and local spices. It emerged in the 1950s as a response to limited wheat access, blending imported baking techniques with indigenous ingredients. Once born of necessity, Mekwaba now symbolizes culinary resilience and pride in local food traditions.

Mesquite and Amaranth Tortillas

Prior to and during the arrival of the Spanish people, the indigenous groups in the area made a mesquite bread that they referred to as “pan negro” (black bread) that was produced from chocolate flavored mesquite pods. Tortillas are an indigenous food traditionally made from nixtamalized corn called “masa” that is produced throughout Mesoamerica.

Micca

The Micca bread of Parma is a traditional loaf celebrated for its robust flavor and simple ingredients. Characterized by a thick, crunchy crust and a soft, airy crumb, it pairs well with local cheeses and cured meats. Often baked in wood-fired ovens, it embodies the rich, rustic spirit of Parma’s culinary past. Micca bread remains a beloved symbol of the region’s authentic, artisanal baking.

Mona de Pasqua

In earlier times, “mona” was traditionally given by godparents until children received their first communion. Today, “mona” is served as a snack around 5 pm during Easter, accompanied by Valencian folk songs sung by children. It is customary for each child to remove the egg from the “mona” and crack it on someone else’s forehead, adding a playful element to the festivities.

Mukbil

This name represents a traditional dish called Mukbil-pollo, also known as pib, which means “Chicken that has been buried.” The preparation of this food holds deep cultural significance in Mayan communities, symbolizing the beginning of the harvest season. Additionally, it is associated with the Day of the Dead celebrations.