Cyprus submits EU applications to protect Athienou bread and loukoumi — Cyprus Mail

Cyprus has submitted applications to the European Commission to register traditional bread and loukoumi from the municipality of Athienou as protected geographical indications. The agricultural department submitted the applications for Athienitiko Psomi and Athienitiko Loukoumi on September 25, Cyprus Mail reports.

Cyprus’ Ministry of Agriculture stated that the documents had already passed the national review and received a positive decision from the director of the agricultural department. The decision, along with the product specifications, was published in the Republic’s official gazette on the same day. The applications will now be considered by the European Commission; the ministry expects a positive decision in 2027.

Requirements for the bread

According to the application, Athienitiko Psomi is a round bread made from wheat flour, with flour from durum wheat varieties accounting for at least 90%. It also contains water, salt, yeast or sourdough; preservatives and additional flavorings are not permitted.

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The bread must have a thick, smooth and crispy crust, a dense pale yellow-white crumb, and a pronounced wheat flavor with a slight sour note. It is sold in loaves weighing from 1.1 to 1.5 kilograms. Production, from the receipt of raw materials to baking, must take place within the administrative boundaries of the municipality of Athienou in areas under the effective control of the Republic of Cyprus. Slicing and packaging may be carried out elsewhere.

A tradition spanning more than a century

The specification states that the reputation of Athienou bread was built over more than 100 years, as baking gradually moved from households to commercial production. The first commercial bakery in the town opened in 1926, and others emerged from the 1940s. At first, bread was delivered by mules and later by cars, which contributed to its spread across Cyprus.

The tradition of bread baking in Athienou is included in Cyprus’ National Inventory of Intangible Cultural Heritage. The Ministry of Agriculture called Athienou bread and loukoumi exceptionally high-quality products of Cypriot gastronomy with a strong reputation.