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” : PIZZA (with cherry tomatoes and buffalo mozzarella)
One of the most beloved foods of the Pontiff could not miss one of the leading expressions of Italian cuisine: pizza, presented in the version with cherry tomatoes and buffalo mozzarella. A chapter is dedicated to pizza, n.7 (Nostalgia for a pizza enjoyed in company) as for Pope Francis, since he lived in Buenos Aires, a pizza represented a strong gesture of sharing and friendship. A gesture that, as revealed in the book, he misses a lot… because a pizza is pizza only when it is consumed together. The detailed pizza recipe, in one of its classic versions, is illustrated in the volume on PAGE 136, where anecdotes and facts related to what Bergoglio considers the world food-symbol of Italy are told.
16 g of fresh brewer’s yeast, 250 ml of warm water, 1 teaspoon of sugar, 4 tablespoons of extra virgin olive oil, 500 g of white flour, 2 teaspoons of salt, 200 g of tomato puree, 300 g of buffalo mozzarella, 250 g of cherry tomatoes; oregano and olive oil as required.
Work the dough with flour, salt, oil and yeast (dissolved in warm water with sugar). Knead to obtain a smooth and elastic ball. Divide into 4 parts and let rise under a cloth for about 2 hours. Roll out the dough into 4 oiled pans, distribute the tomato sauce, the pieces of mozzarella and the cherry tomatoes. Finish with a drizzle of oil and oregano. Bake at 200 ° C for about 15 minutes.
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.