Only a few people know that in Spain, there are several types of bread that have the title Denominacion de Origen. This title is awarded to several regional products, among them wine being especially popular. The fact of having the title Denominacion de Origen shows how unique and valuable a product is, and in Spain, there are four kinds of bread that have been honoured with such a status.

Bread Alcafar (Granada)

You can try bread Alcafar only in the province of Granada. Here you will find the unique ovens, the bread from which has the title Denominacion de Origen. This traditional bread is made of wheat flour, special sourdough, the water only from local springs, yeast, and salt. Apart from these special ingredients, this bread has white flesh and very soft texture. The name of this bread comes from the name of the village Alfacar, situated just a few-minute drive away from Granada. It was here where they elaborated the unique recipe of the bread, and by the 19th century, almost all the village was involved in its baking.

Bread De Cea (Galicia)

This bread is produced in the region of San Cristovo de Cea, which is the north-western part of Ourense. Here you can find the 16 ovens that have the right to bake bread De Cea. They say that the history of the bread dates back to the 13th century when local monks started making their own bread. Bread de Cea has a prolonged shape and a deepening in the centre. This deepening even has its own name, fenda. Such bread has a spongy yet firm and fibrous texture and intense flavour.

Bread De Payes (Cataluña)

Initially, this bread was made only in the villages of Cataluña, but by the beginning of the 20th century, its popularity had grown so much that nowadays this bread is made throughout the whole region and even on the Balerean islands. This bread is often called “country bread”, it has a circular shape, with soft flesh and crunchy crust. Thanks to this crust, this bread may be kept for 3-4 days.

Bread De Cruz (Ciudad Real)

You can find bread De Cruz, the same as De Payes, not only in remote villages but throughout the region of Ciudad Real. Its name can be translated as “cross bread” and is linked to the fact that on its crust, there is a special cut in the shape of a cross in honour of the Cross of Calatrava. It was in the 12th century when the Order of Calatrava was born in Ciudad Real, and later, this order had a significant role in the course of Reconquista. The history of this bread has more than eight centuries, inside it is white, spongy and soft, and it also has cereal flavour.