[ { "ID": 24002124, "Title": "Rigag Bread", "Address": "Muharraq Island (Bahrain)", "Description": "Rigag bread is a traditional bread closely associated with the Holy month of Ramadan. The dough for this bread is made from flour, water, and a few dates, resulting in a soft and pliable texture. To prepare the bread, a small amount of dough is quickly brushed by hand over a hot, flat pan called a Tawa. As the bread cooks, the edges start to rise, indicating its readiness. Using a special knife called Al-Maflaga, the bread is carefully removed from the pan. It is then folded over, first in half and then in quarters, allowing it to dry. Any remaining bits of dough are scraped off.

Some people choose to enhance the flavor of Rigag bread by adding whisked eggs, sugar, cardamom, and saffron to the dough before spreading it on the Tawa. This practice has been passed down through generations and is still a cherished tradition among many women in Muharraq. The bread gained popularity due to its ability to be stored for extended periods of time, thanks to its dry texture. As a result, it became a staple food for divers and fishermen on long journeys away from home.
", "Categories": [ "PRODUCTS" ], "Photo": "https://ckp.creativeknowledge.foundation/file/file/u/13:678/banner/1695021600892.jpg", "Link": "https://ckp.creativeknowledge.foundation/showcase/24:2124", "Latitude": 26.27377, "Longitude": 50.63534 }, { "ID": 13000295, "Title": "Alba, Italy", "Address": "Via Camillo Benso Conte di Cavour 1A 12051 Alba CN Italia", "Description": "Alba lies on the hills of Southern Piedmont, near Turin and Milan, and is flanked by the Mediterranean Sea on one side and the French Alps on the other.

Alba is the capital of the area of Langhe and the heart of the Langhe Roero district that is a UNESCO World Heritage Site for vineyards.

It is renowned for its excellent culinary products such as Barbera d’Alba and Barolo wines, white truffles, Piedmont hazelnuts and others foods that reflect territorial characteristics and have been recognized by European certifications.

Alba is the headquarters of one of the first Italian winemaking schools and the city offers many opportunities to learn about food. This area was the birthplace of Carlo Petrini’s slow food movement which promotes good, clean, and fair food. Many people become experts in food and wine culture by attending his University of Gastronomic Sciences in Pollenzo, near Alba.
", "Categories": [ "PLACES" ], "Photo": "https://ckp.creativeknowledge.foundation/file/file/u/13:295/n/1652689894379.jpg", "Link": "https://ckp.creativeknowledge.foundation/profile/13:295", "Latitude": 44.70104, "Longitude": 8.03579 }, { "ID": 13000270, "Title": "Raquel López van Beek", "Address": "Carrer de Sant Maure 3 46035 València Valencia Spagna", "Description": "Raquel was born in Dénia in 1996.

She learned to cook at CDT Cookery School in Dénia. Afterwards she learned bakery and confectionary techniques at Gremio–FEGREPPA Bakery Association in Valencia. Then, she completed an internship in Neuss, Germany.

Recently, she participated at Las Espigas National Bakery League, and was the youngest participant and the only female. She was also awarded a National Vocational Level in Cooking and Gastronomy in the city of Castelló, Spain.

For years, she has worked in restaurants across Dénia. She trained at Quique Dacosta, a three Michelin starred restaurant in Dénia, and she currently works as Head of Pastries for a company in Dénia.
", "Categories": [ "PEOPLE" ], "Photo": "https://ckp.creativeknowledge.foundation/file/file/u/13:270/n/1602605643158.jpg", "Link": "https://ckp.creativeknowledge.foundation/profile/13:270", "Latitude": 39.49698, "Longitude": -0.39853 }, { "ID": 24001447, "Title": "Panou and Mona de Pasqua", "Address": "Carrer de Sant Maure 3 46035 València Valencia Spagna", "Description": "In the old days, 'panou' bread was usually served, along with a cup of hot chocolate, as breakfast on celebrations and wedding receptions. Now, it is served during breakfast or in the evening on weekends or festive days.

The Mona de Pasqua, or 'mona', is still a popular dessert among children during Easter. In the old days 'mona' was given by godparents until children took their First Communion.

Now, 'mona' is served as a snack around 5pm during Easter. It is typical for children to eat it and sing Valencian folk songs. Then every child removes the egg from the 'mona' and cracks it on someone else's forehead.
", "Categories": [ "PRODUCTS" ], "Photo": "https://ckp.creativeknowledge.foundation/file/file/u/13:270/banner/c87e2da9-9897-43.jpg", "Link": "https://ckp.creativeknowledge.foundation/showcase/24:1447/en", "Latitude": 39.49698, "Longitude": -0.39853 }, { "ID": 13000272, "Title": "Gabrovo, Bulgaria", "Address": "Gabrovo, Bulgaria", "Description": "Gabrovo is among the leading economic and industrial centers in Bulgaria. It is the place where modern factory production in Bulgaria was initiated more than 150 years ago. In the second half of the 19th century, crafts and trade evolved so rapidly that people called Gabrovo 'The Bulgarian Manchester'. In addition to industry, Gabrovo is also famous for its sense of humor, and is home to The House of Humor and Satire and the annual Carnival of Humor. Gabrovo is rich in cultural heritage. This intrinsic cultural heritage is rigorously studied, preserved, and exhibited, especially in terms of crafts and folk art. There are nine cultural institutions in Gabrovo, thirty-seven community cultural clubs, many culturally oriented NGOs, crafts enterprises, and freelance craftsmen and creators. The annual cultural calendar of Gabrovo encompasses over twenty international events and national celebrations, over two hundred events in the sphere of arts and traditions, and two cinema festivals.Gabrovo is a member of the National and Regional Associations of the Municipalities, the Municipal Network EcoEnergy, Civitas, Culture 21 Pilot Cities Network, and NECSTouR. The city has active partnerships with its thirteen sister cities. Its Integrated Plan for Urban Rehabilitation and Development presents Gabrovo as a center of traditions and innovations. The Municipal Plan for Development identifies objectives such as improvement of cultural infrastructure, enrichment of cultural products, and support for creative industries. The Strategy for Development of Culture, spanning from 2014 to 2024, recognizes culture and creativity as catalysts of intelligent, sustainable, and inclusive growth, and as important development accelerators in all sectors.

Folklore, traditions, and crafts are the pillars of Gabrovo’s cultural product. They are an advantage and a challenge at the same time in terms of sustainable development. UNESCO Creative Cities Network has given Gabrovo the opportunity to enhance Gabrovian crafts and folk art, share their uniqueness, and establish new cultural partnerships. Gabrovo applied for a Creative City designation since crafts and folk art in Gabrovo are key factors for cultural development and a core for creative industries. They do not only preserve them as a memory from the past, but they also adapt them to the modern environment and turn them into a cultural attraction, thus creating a sustainable industry. They perceive culture and creativity as the fine engineering of everyday life; a process of understanding, participating, and belonging; a way of thinking, giving, sharing, and accepting; a driver for a change.
", "Categories": [ "PLACES" ], "Photo": "https://ckp.creativeknowledge.foundation/file/file/u/13:272/n/1652689234923.jpg", "Link": "https://ckp.creativeknowledge.foundation/profile/13:272", "Latitude": 42.87836, "Longitude": 25.31867 }, { "ID": 24001449, "Title": "Limetz Sourdough", "Address": "ul. Ekzarh Yosif 103 1000 Sofia Center Sofia Bulgaria", "Description": "This delicious bread is made from the ancient Bulgarian grain “limetz”, a kind of einkorn. The recipe only has four ingredients limetz, salt, water and sourdough and it can last for weeks without going bad.

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. Their mission is centered around revitalizing the tradition of sourdough bread in Bulgaria, as it vanished during the communist era when small bakeries closed down and commercial factories producing yeast-based bread dominated the market.

Furthermore, they have successfully revived the ancient Bulgarian grain Limetz. In addition to its use in sourdough, the bakery employs Limetz to create traditional Bulgarian breads for Christian holidays like Christmas and Easter. This special bread, known as Bogovitza, is adorned with a cross for Easter and the Bethlehem star (two crosses forming eight rays) for Christmas.
", "Categories": [ "PRODUCTS" ], "Photo": "https://ckp.creativeknowledge.foundation/file/file/u/13:271/banner/a1dec177-d6a7-47.jpg", "Link": "https://ckp.creativeknowledge.foundation/showcase/24:1449", "Latitude": 42.70228, "Longitude": 23.33263 }, { "ID": 24002270, "Title": "Grissini", "Address": "Via Palazzo di Città Torino TO Italia", "Description": "Grissini are little breadsticks: long, thin, crispy and with little crust.

Grissini are undoubtedly one of the most famous and widespread specialties of Turin gastronomy.
According to tradition, those little breadsticks were conceived in 1697 when the Court baker Antonio Brunero was asked to make a bread long, light and thin because the Court physician had recommended feeding the young, ailing Duke Vittorio Amedeo di Savoia with a more hygienic bread, less prone to mold and rot. Together they developed small rolls half an inch wide and two spans long: prolonged cooking, very little crumb and crispy crust, the grissini were born! The young Duke recovered and the success of breadsticks was rapid, both for the greater digestibility and easier storage.

Even Napoleon loved what he called “les petits bâtons de Turin”- grissini - to the point that he created, at the beginning of the nineteenth century, a bus service between Torino and Paris mainly dedicated to the transport of grissini.
", "Categories": [ "PRODUCTS" ], "Photo": "https://ckp.creativeknowledge.foundation/file/file/u/13:785/banner/1689165596646.png", "Link": "https://ckp.creativeknowledge.foundation/showcase/24:2270", "Latitude": 45.07250, "Longitude": 7.68374 }, { "ID": 13000662, "Title": "Whanganui City of Design", "Address": "179 Street Hill Street Whanganui 4500 New Zealand", "Description": "Whanganui is a place where creativity is strengthened by history and elevated by a desire for innovation and social progress. Our city of 48,100 has a diverse and accomplished population of creatives who contribute vitality to our community. Their work expresses our relationship with our environment, cultural heritage and aspirational future.

We are fortunate that 26% of our population is Māori, a powerful contribution to our identity. Our people are increasingly diverse and we celebrate each new influence to our creative profile.

The significance of Whanganui River, recognised in legislation as deserving the rights, protections and respect afforded a living being, inspires us. One of the intrinsic values recognised in the legislation is “Ko te Awa te mātāpuna o te ora (the River is the source of spiritual and physical sustenance)”. Our sacred river sustains our creatives.
", "Categories": [ "PLACES" ], "Photo": "https://ckp.creativeknowledge.foundation/file/file/u/13:662/n/1656282246494.jpg", "Link": "https://ckp.creativeknowledge.foundation/profile/13:662", "Latitude": -39.931605, "Longitude": 175.04720 }, { "ID": 13000686, "Title": "Andres Preve", "Address": "C. 51 492C Parque Santa Lucia Centro 97000 Centro Yuc. México", "Description": "Soco opened its doors in Mérida, Yucatán, in April 2018 as a small sourdough bakery. Over the years, Soco has expanded from a bakery to a place that operates day and night (breakfast during the day, pizza at night, tapas and focaccias) with a bread kitchen concept.

For Andrés, baking is more than making bread. It is a problem-solving journey that requires a wide range of skills and strength throughout the process. Ability to understand why ingredients are the way they are, creativity to explore new solutions, willingness to experiment with unpopular methods.
", "Categories": [ "PEOPLE" ], "Photo": "https://ckp.creativeknowledge.foundation/file/file/u/13:686/banner/1657075521019.jpg", "Link": "https://ckp.creativeknowledge.foundation/profile/13:686", "Latitude": 20.97286, "Longitude": -89.62018 }, { "ID": 45000029, "Title": "Tucson Breads Tradition", "Address": "18 S Eastbourne Ave, Tucson, AZ 85716, Stati Uniti", "Description": "An itinerary to discover the typical breads and crops of Tucson, Arizona, and its traditions through the staple food par excellence.
", "Categories": [ "ITINERARIES" ], "Photo": "https://ckp.creativeknowledge.foundation/file/file/p/18:1/n/1657787517420.jpeg", "Link": "https://ckp.creativeknowledge.foundation/itinerary/45:29", "Latitude": 32.22102, "Longitude": -110.92790 } ]