Michela Gualtieri: A Symphony of Flavours Between Faith and Memory

The kitchens of Rio de Janeiro’s Papal Palace are a laboratory of flavours. Italian tradition meets Brazilian exuberance in an unforgettable culinary experience. Presiding over this gastronomic realm is Michela Gualtieri: an acclaimed chef, an enigmatic figure marked by the horrors of the Elohim War and inspired by Brazil’s cultural richness.

In an exclusive interview with the Die Gotica Universe journal, Michela shares her memories of war, her passion for cooking and the way a meeting of cultures transformed her art.

“The war left deep scars on all of us,” she confesses, her blue eyes reflecting the sadness of memory. “I served in the Eighth Folgore Regiment, defending the Vatican’s secret facilities in Italy. I saw things I had never imagined, smelled death and tasted the bitterness of defeat.”

Cooking became her refuge: a way to rebuild her life and find beauty in the world again. Moving to Brazil, where the Popess established her new seat in Rio, brought fresh challenges and inspiration.

“Brazilian cuisine is an explosion of colours, aromas and flavours,” she says with an infectious smile. “The exotic fruits, the spices, Indigenous cooking techniques—everything fascinated me and awakened my creativity.”

An Italian–Brazilian fusion

Michela created an exclusive menu for the Popess, bringing Italian classics together with Brazilian ingredients and techniques:

• Moqueca Risotto: Italian arborio rice cooked with coconut milk, dendê palm oil, fresh fish, coriander and peppers, finished with grilled prawns.
• Feijoada alla Folgore: black beans slow-cooked with dried beef, calabresa sausage, bacon and bay leaves, served with creamy polenta and kale farofa.
• Brigada Tiramisu: layers of sponge fingers soaked in espresso and cachaça, alternating with mascarpone cream and dark chocolate, finished with cocoa powder and white-chocolate shavings.

“I try to create dishes that offer a complete sensory experience,” Michela explains. “The combination of flavours, textures and aromas evokes memories, emotions and sensations, carrying the palate to distant places.”

Her cooking is a symphony in which tradition and invention find harmony in dishes full of character. It is an ode to life, friendship and beauty, reaching beyond cuisine to touch the soul.

“Per aspera ad astra,” she concludes, a spark in her eyes: reaching glory by difficult paths.