Athienou bread and loukoumi are expected to gain EU protected geographical indication status within a year, Agriculture Minister Christos Senekis has said. The designation links products to their place of origin and prevents others from using their names.
The move aims to strengthen Cypriot products in local and international markets and ease producers’ financial pressures. A national “Cyprus Brand” initiative is also nearing completion to raise awareness of Cypriot products.
Under the application, Athienou bread must be a round loaf made with wheat flour containing at least 90% durum wheat, water, salt and yeast or sourdough. All stages from ingredient receipt to baking must take place within Athienou municipality, although cutting and packaging can happen elsewhere. The bread’s reputation dates back more than 100 years.
Athienou loukoumi, an almond-filled wedding sweet made with semolina, butter and sugar and dusted with icing sugar, resembles the kourabiedes traditionally served at Christmas. It was added to Cyprus’s national intangible cultural heritage list in 2019, becoming the fourth Athienou tradition to receive recognition.