Blessed peaches: Chef Art Smith's latest papal culinary triumph

First, Chef Art Smith won over Pope Leo with his famous goat cheese biscuits. Now? It's all about the peach pie.

During the 90th annual Peach Festival on July 25 at Castel Gandolfo, the 400-year-old summer residence of the popes outside of Rome, Art and his executive chef, Hector Guerrero, had the extraordinary honor of presenting Pope Leo with a handcrafted peach pie. The pair also hosted a peach pie contest during the beloved annual festival.

As they waited their turn, Art and Hector stood among just a dozen people selected to offer gifts to the Holy Father. A handful of children in colorful traditional dress presented baked treats before them, but Art and Hector were the final presenters. Judging by the warm smiles, conversation and heartfelt greeting captured on video, their peach pie, created in Art's 16th century apartment, made quite an impression.

Art's connection to Pope Leo began when he and Chef Phil Stefani opened Borgo Laudato Si', the first restaurant ever located on the grounds of the papal estate. What started as a remarkable culinary opportunity has grown into a genuine friendship with the pontiff.

For Chef Art, cooking for a pope had long been a dream. That dream became reality when he prepared one of his signature meals, Southern fried chicken with his legendary goat cheese biscuits, for then-Cardinal Robert Prevost. At the time, Art had no idea he was serving the future Pope Leo, or that the meal would become an unforgettable first impression.

Chef Art has cooked for presidents, political leaders, the Dalai Lama, celebrities, kings and queens. But even with a résumé like that, serving the Pope may be the ultimate honor.

Congratulations to Chef Art Smith, Chef Hector Guerrero and the entire team. It seems those blessed peaches were heaven-sent. Recipe below! 

Pope Leo’s Peach Cobbler, in celebration of the blessing of the peach harvest in Castel Gandolfo (Casserole Dish) 

8 peaches 🍑 ripe peeled

1/4 stick of butter melted 

1 cup of milk

1 cup of self rising flour

1 cup sugar 

2 teaspoons of cinnamon 

1 tablespoon of vanilla 

 Preheat over 375 degrees

Melt butter in casserole add sliced peaches 

In a bowl whisk milk, self rising flour, cinnamon and vanilla 

Pour over peaches. Do not stir!

Bake for 45 minutes until puffy and brown. Art likes to pull out early and sprinkle on brown sugar and return to oven.