The popular “Le Nouvel Observateur” (the most sold French weekly magazine: over 500 thousand copies) has been dedicating a great attention to the recipes gathered in my new book “A tavola con Papa Francesco” released in France by Bayard (A la table du Pape Francois). Below are links to the articles illustrating three typical dishes of Argentina cooking which are mentioned and illustrated in the book: asado, dulce de leche and empanadas.
“Eating with Pope Francis” (published in Italy by Mondadori) is a kind of biography that reflects on the value of food and the fight against food waste and also presents 36 recipes that – in a certain way – are linked to moments of life of Pope Bergoglio. Few people know that Pope Francis, before embarking on the path of preparation for the priesthood and even before graduating in Philosophy and Theology, graduated in Food Chemistry. Also from here it is possible to understand why, for him, food is important, above all as regards the themes and issues of hunger in the world, environmental sustainability and the fight against food waste.