Let the Swiss Guards plan your gourmet meals
THE VATICAN COOKBOOK: 500 Years of Classic Recipes, Papal Tributes and Exclusive Images of Life and Art at the Vatican, by the Pontifical Swiss Guard. Sophia Institute Press, 2018. 204 pp.
Reviewed by Regina Lordan
In an era in which coffee-table books collect dust while handheld social media consumes idle time, there seems little need for another large hardback to join the lot on bookshop discount shelves. But The Vatican Cookbook stands out as an extraordinary and remarkable collection, holding within its pages 500 years of recipes, history and photographs.
An epic undertaking as both a tribute to and insight from the storied Pontifical Swiss Guard, The Vatican Cookbook is a culinary and artistic dream for lovers of food, history, culture and art. Trend-touting diet books and celebrity-created recipe collections can sit on those shelves, lamentable in comparison to the magnitude of this culinary endeavour.
Recipes aside, readers will find themselves on a tour throughout the Vatican, seeing special sights and reading unique stories from contributors. Take a look into the annual May 6 swearing-in ceremony of the Swiss Guard or hear about a jovial personal encounter between a guard and the pope during overnight duty.
The collection of recipes includes papal favourites from the home countries of Argentina, Germany and Poland. Here you will find such treats as the sweetly sugared alfajores, rustic suckling pig and dumplings and juicy, complex-flavoured Polish fleischvogel.
The book also includes favourites served up in the barracks of the Swiss Guards. The Polish Congregation of Albertine Sisters Serving the Poor run the kitchen; the broad smiling faces of two of the women religious appear in a crisp, two-page spread.
The versatile collection of favourites includes Christmas in Vatican City and summers at Castel Gandolfo, the papal summer residence.
The recipes are clearly written and easy enough for an adventurous beginner willing to take a risk. But the recipes are genuine to their cultural, traditional roots. No alternative ingredients here for dieters or suggested substitutes for those with food allergies. Some of the recipes call for hard-to-find or seasonal foods, such as saffron threads, grapeseed oil, mascarpone triple cream and sprig mugwort.
But don’t be discouraged: apart from this being a source for the hungry and curious historian, there are a few simple dishes, such as eggplant mozzarella and chocolate gingerbread.
And, because of the book’s photography and text, it needn’t serve primarily as a cookbook.
Feeling indulgent after all that rich risotto with smoked eel followed by the sweet Christmas pastry grittibanze? Consider joining the Swiss Guards in taking action to end global hunger as they turn the reader’s attention to the need to support the most vulnerable among us.
The authors invite readers to enjoy all the culinary treats the Vatican has to offer, but to also contribute to the Caritas Internationalis programme, One Human Family, Food For All. — CNS
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