Every region of Europe takes pride in its own, characteristic type of bread. These are not ‘special occasion’ breads made for a particular celebration or ritual. These are the breads served daily. All of these ‘take-pride-in breads’ are the result of a culture’s baking skills and differ according to how they are prepared, type of flour used, shape, taste and smell.In the south-east region of Finland it is Kalakukko (bread made with small lake fish); in Toscana, Italy, they are proud of Schiacciata, Galicia has Pan Gallego, in Northern Wales they make Bara Brith, Mallorca’s is called Mallorca Ensaimadas, in Moscow they bake Borodinsky bread in North Serbia is Cipovka. The European Bread Book aims are: collecting recipes and cultural background of a traditional regional ‘take-pride-in breads’ (bread heritage) preparing in different European regions. For those purpose original recipes for making bread, rolls and cakes from bread dough and their “cultural indentify cards” are being collected. We would be very grateful if you would help in collecting the documentary. If you know any of the ‘take-pride-in breads’ made in your area, please provide us with information. Or give us a contact who could give us relevant information.
Thank you for your understanding and help.
