Lidia Bastianich Cooked Pope Francis' Meals This Week — Here are the Menus

Major papal surprise: Pope Francis' meals in New York this week were prepared by none other than Lidia Bastianich and chefs from Felidia and Becco, as well as Angelo Vivolo and his team from Vivolo on the Upper East Side. As you may recall, Lidia and her team also cooked for Pope Benedict XVI in 2008. Bastianich and Vivolo have been working together on special meals for over 30 years now. They first connected with the Vatican while preparing meals at the United Nations many years ago. In a statement, Lidia remarks:

What an extraordinary honor this is. For me, cooking for the Pope is special because, not only am I Catholic, but I came to this country in 1958 as a refugee from communist Yugoslavia and was cared for by Catholic Relief Services. They did so much to give me a start in America, so I am very proud to give back through what is most dear to me on this Earth: food and my family.”

Lidia's son Joe Bastianich and her daughter Tanya Bastianich Manuali helped serve the meals this week along with Angelo's son Frank Vivolo. Lidia was joined in the kitchen by Felidia's executive chef Fortunato Nicotra and Becco's executive chef William Gallagher. Lidia, Vivolo, and their teams are also going to serve breakfast for Pope Francis tomorrow as they did today, with a menu that will include baked goods, fruit, frittatas, yogurt, and crepes.

Before his arrival, the Times reported that Pope Francis was instructed to eat simple meals of rice and fish by his doctor. The Bastianich/Vivolo meals definitely include fish and rice. Here they are, with the wine pairings:

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September 24th Dinner:

Caprese di Astice e Burrata (Heirloom tomato, house-made Burrata, steamed Maine lobster)

Vespa Bianco Bastianich 2013

Brodo di Cappone con Anolini (Capon soup with Grana Padano raviolini)

Medaglioni di Vitello alla Boscaiola (Veal medallions ‘Boscaiola’, porcini, corn, fresh tomato

Vespa Rosso Bastianich 2010

Sorbetto di Uva Fragola con "Torta degli Angeli" (Concord grape sorbetto with angel food cake)

Prosecco Flor

September 25th Lunch:

Insalata Cotta e Cruda con la Nostra Ricotta (Cooked and raw vegetable salad with Felidia’s ricotta)

Sauvignon Bastianich 2014

Risotto con Porcini e Tartufi (Risotto with porcini, summer truffles and Grana Padano Riserva) Morellino La Mozza 2013

Pere ed uva al forno con Gelato alla Vaniglia (Roasted Pears and Grapes with Vanilla Gelato)

September 25th Dinner: Tutto Tonno (Tuna: tartare, semi carpaccio preserve, Tonnato sauce)

Friulano Bastianich 2012

Cacio e Pere (Pear and pecorino filled ravioli, aged pecorino, crushed black pepper)

Vespa Bianco Bastianich

2013

Spigola Striata al forno con Olio d'oliva e Limone (Whole roasted striped bass, late summer vegetables, extra virgin olive oil, lemon)

Vespa Bianco Bastianich

2013

Crostata di Mele con Gelato al Miele (Apple crostata with local honey ice cream)

Prosecco Flor