The Franciscan kitchen is presented as a philosophy of life applied to food, inspired by the teachings of Saint Francis of Assisi. This tradition was born from 13th-century Franciscan spirituality, characterized by voluntary poverty, simplicity, and respect for all creation. The food that reaches the plate is treated with the same reverence given to nature and to those most in need.
The fundamental principles of this kitchen include simplicity and sobriety, which avoid excesses and prefer the essential offered by the earth. Full use is another central pillar, where nothing is wasted and parts normally discarded gain prominence. Seasonality and proximity to local food are valued, as is sharing, reflecting the community life of the convents. Many Franciscan convents in Portugal and Brazil use simple ingredients such as bread, eggs, sugar, olive oil, garden produce, and legumes.
The National Palace of Mafra is presented as an example of this tradition, as it was born as a Franciscan convent. The initial project planned to house thirteen friars, but at the end of construction it housed more than 300, making the conventual aspect an essential part of the monument's history. One of the palace's kitchens was the Infirmary Kitchen, associated with the place where sick friars were treated.
The image presented is of the Infirmary Kitchen during a historical reenactment, illustrating the practical application of this conventual tradition in the context of the National Palace of Mafra.
