The Holy See (Europe) 20 June 2026

Posted bydinasowerPosted inUncategorized

I decided since I have already cooked a meal from Italy, that I would research what favorite foods Pope Leo XIV likes to eat. Here is what I found!!

The Holy See is located in the continent of Europe. It is within Vatican City where St. Peter’s Basilica is located in Rome Italy.

It has no capital.

The official language is Latin.

The climate is for Rome Italy which enjoys a classic Mediterranean climate featuring long, hot, dry summers and mild, relatively wet winters.

The staple food is thin crust pizza, spaghetti, linguine alla papalina, ricotta cake, and other Italian foods (https://globaltableadventure.com/2013/10/01/about-the-food-of-vatican-city/).

https://en.wikipedia.org/wiki/Holy_See

BAGNA CÀUDA (https://www.marcellinaincucina.com/bagna-cauda-in-countryside-of-piedmon/):

  • 20 cloves garlic finely chopped
  • ½ C extra virgin olive oil
  • ½ C well packed, drained anchovies in oil approximately 150g, drained
  • ½ C unsalted butter or more extra virgin olive oil
  1. Place the oil and garlic into a cold pan and place over a gentle flame to allow the garlic to soften but not colour, it should take 10 minutes.
  2. Add the anchovies.
  3. Allow the anchovies to melt and meld into the sauce, all the while over low heat.
  4. Add the butter and continue cooking over a gentle flame.
  5. Serve with vegetables and plenty of crusty bread to mop the oily, savory sauce.

Oh my goodness this is ssssooo delicious!! So easy to make and I HIGHLY recommend to try!! I also used steamed vegetables to dip!

RUSTIC ITALIAN CRUSTY BREAD (https://ciaoflorentina.com/rustic-crusty-bread-recipe/):

  • 3-¼ C all-purpose flour + more for dusting
  • 1 tsp sea salt
  • 1-1/2C warm water
  • 2 tsp instant yeast (or active dry yeast)

  1. In a large mixing bowl or your kitchen aid mixer add the flour, salt and yeast. Use a spatula or the paddle attachment and mix to combine well.
  2. Pour in the warm water and keep mixing until everything is incorporated and a soft dough has formed. It will still stick to the bottom of the bowl and that is OK.
  3. Cover the bowl with some plastic wrap loosely and a tea towel.
  4. Allow the dough to rise at room temperature for 2 to 3 hours until doubled in size.
  5. Sprinkle some flour on your kitchen counter and dump the bread dough on it.
  6. Flour your hands to help it out of the bowl as it will be sticky. Don’t panic, this is normal.
  7. With floured hands fold the dough onto itself forming it into a round ball. DO NOT KNEAD IT, DO NOT HANDLE IT ANYMORE THAN YOU NEED TO.
  8. Use a sharp knife and lightly carve an X in the top of the loaf or just make a few cuts across.
  9. Place the bread dough on top of a lightly floured pizza peel, cardboard or parchment paper and allow it to rest while your oven is heating up.
  10. Preheat your oven to 450F with a pizza stone inside for about 45 minutes before baking the bread.
  11. Fill an oven proof bowl with 2 inches of water and place it on the bottom rack. This will create the steam that will cause the crust to become crispy as it bakes.
  12. Once your oven is hot, sprinkle the pizza stone with some semolina flour or corn meal and carefully slide the bread loaf on top.
  13. Bake the bread for about 30 to 45 minutes until golden brown all over and cooked through.
  14. Transfer the bread to a cooling rack and allow it to cool off completely before slicing into it. You can also let it cool inside the oven with the door slightly open.

One of the easiest breads I have EVER made! Such a MUST as a side dish to this meal!!

COPYCAT PORTILLO’S CHOCOLATE CAKE (https://www.allthingsmamma.com/copycat-portillos-chocolate-cake/):

  • 1 box Betty Crocker Devil’s Food Cake Mix
  • 3 eggs
  • 1 C ice cold water
  • 1 C mayonnaise
  • 2x 16oz. Cans Betty Crocker Chocolate Frosting

  1. Mix all ingredients together in a medium-sized bowl until well incorporated.
  2. Pour batter evenly between two graded 9-inch round pans.
  3. Bake at 350F for 30 minutes.
  4. Use a toothpick to check to see if the cake is done – should come out clean.
  5. Allow cakes to rest on a wire rack for 10 minutes before removing them from pans.
  6. Remove cakes and let cool completely before frosting.
  7. Place one of the cakes on a plate and spread about ¾ of one can of frosting on the top of the cake.
  8. Place the second cake on top and use the remaining to coat the top of the cake, and the sides.

Oh my goodness one of the MSOT moist and luscious cakes I have made and eaten!!! Highly recommend the entire meal!!!

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