Pope Leo XIV's Menu in Madrid: Galician Spider Crab, Motril Prawns, and Iberian Ham From Huelva
11 Articles
11 Articles
The dinner was conceived as a journey through some products, recipes, and preparations typical of Spanish tradition. Read Source link: https://www.elmundo.es/espana/2026/06/08/6a26df31e85ece44378b458f.html Author: Efe Publish date: 2026-06-08 15:43:00 Copyright for syndicated content belongs to the linked Source.
The Pontiff this Sunday at the Episcopal Palace enjoyed a dinner that brought together some of the best products of Spanish gastronomy.
The Pope tasted a dinner served by one of the most iconic restaurants in the capital, with more than 185 years of history
Buenos Aires, 8 June (NA) – Pope Leon XIV’s passage through Spain did not consist solely of mass masses and protocolar acts, but the high priest was able to taste a selection of the most traditional dishes that demonstrate the richness and diversity of the heritage of Hispanic cuisine. During the dinner held on Sunday, June 7 at the Episcopal Palace of Madrid, Robert Prevost tried a menu designed by the Royal Academy of Gastronomy (RAG), conceiv…
What did Pope Leon XIV have to eat on Sunday night at the Episcopal Palace in Madrid? A menu prepared by Grupo Pescaderías Coruñesas through his catering that carries the...
The menu produced by Lhardy included products with a designation of origin from different places in Spain
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