(ANS – Rome) – ‘Bosco Food’ published on the occasion of the 150th anniversary of the First Salesian Missionary Expedition.

June 4: Feast of St. Francis Caracciolo. Co-founder of the Clerics Regular Minor, added the renunciation of ecclesiastical offices to his vows of poverty, chastity, and obedience. Because of his deep love for the Eucharist, the “Bread of Jesus,” his industriousness in donating large quantities of food, and the great works of charity he performed, St. Francis Caracciolo was declared patron saint of cooks. And today, on his feast day, the ‘Bosco Food’ project, launched three years ago, comes to life with the publication of the International Salesian Cookbook, containing culinary recipes from all the countries where the Salesians of Don Bosco are to be found.

The work was edited by the Missions Sector and coordinated by Fr. Pavel Ženíšek, to show the enormous wealth and variety of cultures, starting from the culinary art.

This year, we celebrate the 150th anniversary of the First Salesian Missionary Expedition (November 11, 1875), which began the spread of Don Bosco’s charism across five continents. The anniversary motto ‘Give Thanks, Rethink, Relaunch’ is guiding all the initiatives that have arisen to celebrate and live this important event to the full.

Together with the Cagliero missionary animation Cagliero11 bulletin, from 2022 to 2024, every week a recipe was sent from each of the 137 countries where Salesians are now, showing the ingredients, the preparation, some information about the country in question, the religious situation, and a brief history of the Salesian presence. All the material was then collected and arranged until the bilingual book, in Italian and English, was published.

“We know very well that food is not only nourishment for the body, but is a gateway to cultures, a powerful tool for encounter and dialogue. What better way to celebrate and renew the Salesian missionary commitment in the world than to discover some recipes highlighting each country?” say the Missions Sector.

So, from the Albanian ‘tavë kosi’ to the Zimbabwean ‘mazondo’, passing through some writings on Don Bosco and food, in its 331 pages Bosco Food offers an exciting journey through cookery, cultural traditions, mythological tales and educational work on behalf of poor and needy young people in every corner of the world.

Let us borrow the words of an Italian food writer who called the book an ‘excellent contribution to the innovation of quality food diversity through this extraordinary religious congregation.’

So, what are you waiting for? For information on how to receive hard copies of the Bosco Food book, you can write to cagliero11@sdb.org