Pope Francis never made a show of fine dining. Instead, his favorite foods reflected where he came from. Born in Buenos Aires to Italian immigrants, his meals tied him to both cultures. These are some of the simple, regional staples that brought back real memories for him.
Bagna Cauda
From his Piedmontese heritage came bagna cauda—a dish of togetherness. This warm, garlicky dip blends olive oil with butter and melted anchovies. People gathered to eat it with carrots or crusty bread. For Francis, it was less about food and more about the love for togetherness.
Empanadas
Argentinian empanadas came stuffed with seasoned beef, onions, and boiled egg. His favorites had a flaky crust and spicy kick. Families usually made them during holidays, but Francis liked them any time as it reminded him of long afternoons with his parents and siblings.
Yerba Mate
Yerba mate is a classic South American drink brewed from leaves and sipped through a metal straw. He didn’t drink it out of habit, but having just enough made him feel grounded. Also, sharing with others created a sense of community, which mattered to him.
Membrillo
At breakfast, Pope Francis enjoyed membrillo, a sweet quince paste paired with fresh orange juice. This Argentinian staple, gelatinous and vibrant, was a nod to his childhood mornings. Its tangy sweetness was a small luxury in his otherwise simple routine, tying him to Buenos Aires’ flavor.
Dulce De Leche
He was not one to ask for dessert often, but when he did, Dulce de Leche was a top pick. The rich caramel-like spread gets layered onto toast or drizzled over flan. He preferred it spooned into a bowl—no topping.
Italian Pasta
Pope Francis never liked heavy meals but instead gravitated toward light pasta dishes like spaghetti with basil and tomato. No need for cheese piles or creamy sauces. When asked about his favorite Italian food, he usually mentioned pasta first.
Pizza
Pizza held a special place in his memories. All that thick, cheesy pie filled with onions and mozzarella. Although he didn’t eat it often, it reminded him of walking the streets of Buenos Aires. The food wasn’t the main part for him—the setting and people mattered more.
Sirloin Steak
Argentina’s grass-fed beef was a point of pride, and Pope Francis relished a simple sirloin steak. Grilled to perfection, it connected him to the asados of the Pampas, where families gathered for smoky barbecues. Paired with Malbec, this dish was a taste of home that fit his frugal yet joyful spirit.
Gelato
Pope Francis preferred simple flavors like vanilla or lemon. He didn’t indulge often, but when he did, it came in a small cup from a local shop. No need for toppings or waffle cones. Gelato reminded him of weekend walks as a child in Buenos Aires.
Polenta
Polenta showed up in his childhood home regularly. Making it involves boiling cornmeal on a thick base and then topping it with tomato or meat sauce. Nothing fancy—that’s why he liked it as it fed many people, stayed affordable, and carried his Italian family traditions forward.
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