A nova look at convent gastronomy
The recent launch of the book “Mass et mensa. Secrets of Convent cuisine” for Friar Valentí Serra de Manresa invites us to explore the roots of a culinary tradition that has lasted over the years. Presented in a welcoming atmosphere in the crypt of Pompeii, this book has taken the attention of an enthusiastic audience.
The presentation: A trip to the heart of convent kitchen
During the event, prominent figures such as Fra Arun de Madurai and Fra Jesús Romero expressed their gratitude, and historian Mercè Gras Casanovas presented the work with a fascinating perspective on Capuchin cuisine. He emphasized how this tradition has been marked by simplicity and creativity in the use of available ingredients.
Recipes that talk about the past
The book offers a repertoire of ancient recipes, historically contextualized, that reflect the essence of convent cuisine. These recipes, based on fresh and seasonal products, are not only a memory of the past, but they can also be adapted to modern culinary needs.
A title full of meaning
The title of the book, “Mass et mensa”, evokes a tradition where the solemnity of the Eucharist was complemented by exceptional meals to the refectory, reflecting the importance of gastronomy in conventual life.
Capuchin kitchen features
Capuchin cuisine is defined by its simplicity and efficient use of natural resources. With a focus on health and sustainability, these recipes are an inspiration for current cuisine, promoting the idea of eating more consciously and responsible.
An inspiration for modernity
The ideas presented in the recipe book can help reduce excess in our modern diets and re -evaluate shared meals. The use kitchen, which reuses previous meals, thus becomes a relevant and sustainable practice.
The use of remedial herbs in gastronomy
Remedy herbs have played an essential role in convent cuisine, providing both flavor and beneficial properties. Plants like the helm and the myrtle not only enriched the dishes, but also were valued by their healing qualities.
The process of creating the recipe book
Fr Valentí Serra has spent years researching and collecting ancient manuscripts recipes, combining pre -existing knowledge with new contributions to create a recipe book that is not only a cookbook, but also a celebration of the use and gratitude for food.
A reflection on cooking and spirituality
Through this book, Fr Valentí Serra reminds us that the kitchen is much more than a need; It is a way of expressing our identity and a manifestation of spirituality that unites us to the table.