Everyone knows the proverbial and ancient tradition of the clergy for good food and drink. Logically, in the absence of other “pleasures”, gastronomy is perhaps the best in the world.
With almost three hundred pages, beautifully illustrated by nearly two hundred photographs and engravings, in which information was obtained from a hundred people and documentation of dozens of books, the “Secrets of Vatican Cuisine” twist from the daily lives of popes at different times, their eating habits, the gastronomic adventures of their travels, the protocol of their meals, anecdotes and curious things about their banquets, their interference in the interior …
One hundred and sixty recipes have also been commonly used in Vatican kitchens throughout history, and, most importantly, the Vatican’s ultimate influence on the way of eating in Christianity has been confirmed from centuries to the present day., creating habits such as eating fish, discarding others, such as daily meat intake in favor of legumes, advising moderate consumption of wine to the detriment of other beverages, and favoring the consumption of fruits and vegetables as they are considered simple and inexpensive for both easily accessible to all. In short, creating what we know today as the MEDITERRANEAN DIET.
The author admits: “Secrets of the Vatican kitchen” is probably the most laborious and complex book I have done in my career as a gastronomic writer. The idea, which came as a surprising coincidence, was “touched” by an influence that I would not dare to qualify as “heavenly”, but which was born after a beautiful phrase “Even God walks in pots” by Santa Teresa de Jesusand so I do not know whether it was because of the above chance or for “other reasons” that it led me to a successful conclusion, despite the many obstacles that the book had. The main thing: spans twenty centuries of gastronomy, no less than after San Pedro, who was the first pope in history.
After extensive research and conversations with dozens of people related to the Vatican (chefs, cooks, cardinals, Vaticans and journalists), Eva Chelada literally immerses herself in the Vatican kitchen to discover the secrets and funniest gastronomic anecdotes of all time, in addition to the presentation of his most famous recipes and the most surprising curiosities of potatoes and the time in which they lived.
The reader will be able to know first hand what the most unique banquets in the history of the Church consist of, such as the menu for the Last Supper or the dinner in honor of the coronation of Benedict XVI and what preferences the popes have had for centuries.
In an interview with Europa Press, the author of “La cocina de la Casa Real Española” commented that this book is much more than a collection of more than 100 recipes.
And according to Celada, “you can get to know people through their gastronomic tastes.” He explained that Pope Benedict XVI and John Paul II were “very different” because while Benedict, the “son of a mother-professional cook”, was “more sophisticated”, John Paul II preferred “quantity over quality”.
He also said that the latter liked to eat “good reserve red wine without great achievements” and “long after dinner”. In contrast, the current pontiff “is practically a smoker” and prefers juices.
He also explained that Benedict XVI “loved coffee with milk and pastries, especially apple pie,” while John Paul II “never drank coffee” and preferred “tea.”
Chelada commented that it was “not easy at all” to write this book, as the Vatican “has always been very reluctant” to provide information on these issues. However, the journalist managed to hold conversations with people close to Vatican cuisine, such as Sister Pia, who spent more than 20 years as director of the dining room in Santa Marta, the banquet hall and some chefs and employees of the Holy See.
“I received information, but I almost went through the back door. It’s a shame because this book was made with great love, not to disqualify anyone or anything, “said the author, who is convinced that her work can help popes be” more humane. “
“Secrets of Vatican Cuisine” reveals that their cuisines were invented from cooking in bari-marie to various sauces, such as carmelite sauce, green sauce, also called “Vatican” sauce or the use of mozzarella.
For more than twenty centuries, Vatican cuisine has been superb, and even given culinary fashion, the best of the best is eaten in the Vatican. The main lines of this cuisine that have remained so far (based mainly on representative gastronomy) are the consumption of delicious poultry, the most unusual fish (now the usual food of cardinals and popes), seafood in combination with other products. such as rice and pasta, sausages and hors d’oeuvres (absolutely valued at all times), both sweet and savory pastries presented in thousands of ways, vegetables integrated into sauces that have turned into vegetables prepared in delicious ways and a wide variety of sauces already that most preparations contain them. Gelatin (ice cream), as well as confectionery and fruit processing are other characteristic components of this cuisine., which today can be called the most international and sophisticated Mediterranean cuisine in the world.
He also recounts what was eaten during Benedict XVI’s coronation dinner or the Last Supper menu.
Eva Chelada was born in Palencia in 1958. She is also the author of “Cocina de la Casa de Alba” and “Don’t zap, make dinner”. She has received awards such as Gourmand in her editions from 2002, 2004 and 2005. She received the Special Award from the Spanish Academy of Gastronomy in Palencia, is the director of the Hydra press agency and the director and host of the gastronomic television program “Con I’m glad to get to know each other ”, in addition to being a Cadena Cope contributor.
The secrets of the Vatican kitchen
Fecha de publicación: 16/11/2006 300 páginas ISBN: 978-84-08-06979-9 Código: 600964 Formato: 21 x 21 cm. Para saber más : Página de Eva Celada
By the way, from the author’s page there is a interesting promotion which includes the book dedicated by the author with free shipping.
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