Saint Lawrence is the patron saint of various categories of food workers, such as cooks, pasta makers, rotisserie workers and pastry makers. He is depicted as a young deacon dressed in the dalmatic. His iconographic attribute is the gridiron, because of the torture he suffered. In the story of his martyrdom, legends and historical truths are woven together, but his story certainly shows us the beauty of sacrificing oneself for the Lord.

- THE RECIPE: PASTA WITH BROCCOLI AND BREADCRUMBS

Argentina and Piedmont are geographically distant lands, but linked to Bergoglio's life and origins. Both their cuisines are simple and exalt the purity of ingredients. And a book, “At the Table with Pope Francis”, contains some of the Argentine pontiff's favourite recipes, from mate to bagna càuda.
- THE RECIPE: BAGNA CÀUDA

St Pius V was a remarkable pontiff who did a great deal to defend the faith. Although he ate frugally, he had the finest cook of the Renaissance (inherited from his predecessor): Bartolomeo Scappi. Thanks to Pope Ghislieri, he published ‘Opera dell’arte del cucinare’, the first illustrated book on gastronomy. And in May, a film will be released, ‘Il Cuoco del Papa’ [The Pope’s Cook], based on this historic publication.

- THE RECIPE: TUNA PUFF PASTRY PIE

Over the centuries, various Popes have left their mark - some more, some less - on culinary art and literature. In particular, Sixtus IV financed the first printed book on gastronomy, 'De honesta voluptate et valetudine', written by Bartolomeo Sacchi, known as Platina, who not only wrote his own recipes but also translated into Latin those of a great chef of the time, Maestro Martino.

- THE RECIPE: CHICKEN WITH BITTER ORANGE SAUCE

During Lent, the faithful are invited to eat simply, almost frugally. The self-control exercised during this period is a way of strengthening the soul, following the example of Jesus in the desert, in order to be filled with Him. Even during Lent, however, various countries present interesting recipes, based on vegetables, fish and inexpensive ingredients.

- THE RECIPE: CEVICHE

The origins of Carnival can be traced back to very ancient festivities such as the Roman Saturnalia or the Greek Anthesteria. At the end of this period, known for its hearty meals, is Shrove Tuesday, which in every part of the world offers rich and tasty food, from cicerchiata in Italy to papo de anjo in Brazil. Then comes Ash Wednesday and the time of Lent, when people are particularly called to fasting and conversion.
- THE RECIPE: NEAPOLITAN CHIACCHIERE