The book “Eating with Pope Francis / Food in the life of Jorge Mario Bergoglio “ (A tavola con Papa Francesco, the original Italian title) which I had the honor to write, is not just a sort of food biography on a Pope who graduated in Food Chemistry and is very prepared on the dynamics of food preparation. The book is also a sort of singular “recipe book” that draws inspiration and reason mainly from the dishes that the future Pope had had the opportunity to prepare in Buenos Aires (Argentina) before to be elected Pope in 2013.

In the book 36 recipes are presented and illustrated with photos. I am happy to report a few of them. So, from today, I will propose those that, in my opinion, are considered the “historical” recipes, those that have marked moments and traits of life of Jorge Mario Bergoglio.

The book – with different titles according the different Countries where it has been published – is still available in bookstores, including online ones, like Amazon, where the book is collecting highest ratings by the readers.

Published in 14 Countries, in different languages, the book is divided into very topical issues, which concern environmental sustainability and actions against food waste. The various editions have 208 pages and over 250 photographs. The volume received the 2018 Bancarella Cucina Selection Award.

THE RECIPES WITH “CHEF FRANCIS” : PIEDMONTESE RISOTTO

Piedmontese risotto is another of the traditional dishes preferred by Jorge Mario Bergoglio. It refers above all, like the bagna cauda, ​​to the family and piedmontese roots of the Bergoglio family, who settled first in the Langhe, then around Asti, at the Bricco Marmorito. In the book some unpublished testimonies are reported in this regard. The future Pope learned the recipe for the typical Piedmontese risotto from his grandparents, especially from his grandmother Rosa, much loved by her grandson, a combative and highly sensitive woman. This is also told in the book “Eating with Pope Francis”

Ingredients – 1 liter of vegetable broth, 1 onion, 40 g of butter, 250 g of Carnaroli rice, ½ glass of white wine, 4 tablespoons of grated Grana Padano cheese, salt to taste.

Preparation – Heat the broth, chop the onion and fry it in a pan with a knob of butter. Add the rice, toasting it for 2 minutes. Deglaze with the wine and add the broth gradually. After 15 minutes remove from the heat, season with salt and stir in a knob of butter and parmesan. Good risotto!

SOME COMMENTS ON THE BOOK LEFT BY AMAZON CUSTOMERS

THE DIFFERENT COVERS OF THE BOOK ISSUED IN THE VARIOUS COUNTRIES OF THE WORLD. THE BOOK HAS 208 PAGES, WITH ABOUT 250 PHOTOS.