Introduction
Pope Francis, the first Latin American Pope and one of the most relatable and endearing leaders in the contemporary history of the Church, passed away this Sunday in the Vatican. Beyond his spiritual and social legacy, Jorge Mario Bergoglio left a profound mark on popular culture—including gastronomy.
A Simple Relationship with Food
Throughout his life, Pope Francis maintained a simple yet profound relationship with food. From his youth as a priest in Buenos Aires to his days as Sumo Pontiff in Rome, his palate was marked by the humble flavors of Argentine cuisine: home-style dishes that evoked tradition, childhood, and community.
Sweet Treats: Alfajores
One of his most cherished tastes was the Argentine alfajor, particularly those from the brand “El Nazareno.” During official visits, such as that of German Chancellor Angela Merkel in 2017, he received boxes of these confections as personal gifts. “He really enjoyed the hojaldre (shortcrust) ones,” recalled Leonardo Grisoni, the factory owner, in a radio interview.
Dulce de Leche: A Family Staple
The classic dulce de leche, a controversial origin dessert enjoyed for over two centuries in Argentina, was another of his passions. For Bergoglio, it represented a direct link to the family’s post-meal ritual. He enjoyed it spread on bread, in desserts, or as a filling for alfajores.
Savory Delights: Colita de Cuadril
Among the savory flavors, Pope Francis preferred colita de cuadril, a boneless cut with a thin layer of fat, perfect for grilling. This juicy, triangular piece is very popular in Argentine barbecues, where meat is more than food—it’s a ceremony. The Pope enjoyed it well-cooked, in modest portions without excesses.
Empanadas: A Symbol of Unity
In days of gathering or celebration, he also leaned towards Argentine empanadas, especially those with pepperoni or beef. These bites of stuffed dough are a symbol of unity and hospitality in many South American tables. His were said to include hard-boiled egg, olives, and that characteristic spicy touch from the Argentine north.
Pizza a Caballo: A Taste for the Authentic
Among the most curious dishes he mentioned as a favorite was pizza a caballo, a popular fusion in the Río de la Plata. This combination consists of a pizza portion covered with a slice of chickpea flour flatbread (fainá) and topped with a fried egg. Simple yet powerful, it was another example of Francis’ taste for the authentic, the everyday, and the shared.
A Culinary Philosophy
These personal preferences were documented in “La Cocina del Vaticano,” a book written by chef David Geisser and members of the Swiss Guard who accompanied him during his pontificate. The book not only portrays his preference for Argentine flavors but also his philosophy towards food: eating as an act of humility, a bond with others, and gratitude for the simple things.
Key Questions and Answers
- Who was Pope Francis? Jorge Mario Bergoglio, the first Latin American Pope and one of the most relatable leaders in contemporary Church history.
- What were some of his favorite foods? Alfajores (Argentine shortbread cookies), dulce de leche, colita de cuadril (a type of beef cut), empanadas, and pizza a caballo (a fusion dish).
- Why were these foods significant to him? They represented his Argentine roots, tradition, and community. His relationship with food was marked by humility and gratitude for simple pleasures.
