Watch live: Pope Leo XIV's papal inauguration
The Brief
Pope Leo XIV's inaugural mass will be held Sunday in St. Peter's Square, following traditions set by Pope Francis in 2013.
The new pope, a Chicago-born former missionary in Peru, is the first American to lead the Catholic Church.
He has pledged to promote peace in global conflict zones and highlight the traditions of eastern rite churches.
VATICAN CITY - The inauguration of Pope Leo XIV is set to begin on Sunday.
According to Vatican News, the inaugural mass will be held in St. Peter's Square, 10 a.m. local time. It's expected to last about 90 minutes.
Dig deeper
The Vatican hasn't released too many details on what the mass will entail, but it's expected to be similar to the inaugural mass of Pope Francis in 2013.
RELATED: How to watch Pope Leo's inauguration Mass
According to TIME, the lengthy service traditionally starts with a visit to St. Peter's tomb inside the Basilica, where deacons retrieve two items: the fisherman's ring and the pallium, a vestment worn by the pope.
Pope Francis also gathered with nine other Catholic Church leaders at the Basilica to pray, according to the outlet.
A procession soon entered St. Peter's Square, accompanied by the chant "Laudes Regiae," also known as "Christus vincit," the Latin phrase meaning "Praise to the king" or "Christ conquers."
RELATED: Pope Leo XIV's first address: Full text
It's expected that after Pope Leo XIV holds his own version of the procession, he will be presented with the pallium and the ring as a symbol of his taking of the papacy.
LiveNOW from FOX will stream live coverage of the mass starting at 3 a.m. ET, as well as provide a full replay of the entire service starting at 9 a.m. ET. Both will run uninterrupted.
You can watch LiveNOW from FOX here on this website. You can also watch it for free wherever you stream, from your TV to your phone to your tablet.
LiveNOW from FOX is available for free on FOX Local, Amazon Freevee, Amazon News, fuboTV, LG Channels, Plex, The Roku Channel, Samsung TV Plus, Tubi, Vizio WatchFree+, Xumo, YouTube and YouTube TV.
What they're saying
The pope has vowed to take "every effort" to work for peace in the Middle East and Ukraine and to actively promote the spirituality and traditions of the eastern rite churches, those Catholic communities with origins in the Mideast and eastern Europe that have been decimated by years of conflict and persecution.
"The church needs you!" Leo told a Holy Year audience of eastern rite pilgrims.
He has also taken over the Vatican's official social media handles, with a first Instagram post on Tuesday repeating the first words he said to the world as pope: "Peace be with you all!"
RELATED: Cardinal Robert Prevost elected new Pope Leo XIV: Here's what's next
The @Pontifex – Pope Leo XIV post featured some of the photos that have documented the first days of history's first American pope.
The Vatican said it was archiving the posts from Pope Francis ' 12-year papacy. On X, the new account didn't appear to be active Tuesday.
The Vatican launched the @Pontifex handle in 2012 during the pontificate of Pope Benedict XVI. It now comes in nine languages -- English, Spanish, Portuguese, Italian, French, German, Polish, Arabic, and Latin -- and counts a combined 52 million followers.
Past popes didn't actually send the posts, which were curated by the Vatican.
The backstory
Robert Prevost, now known as Pope Leo XIV, is the first pontiff from the United States.
Prevost, 69, is a Chicago native and also a Peruvian citizen and lived for years in Peru, first as a missionary and then as bishop.
RELATED: Who is Cardinal Robert Prevost? American elected pope for 1st time
He joined the Order of St. Augustine in 1977. He attended Villanova University near Philadelphia, where he received a Bachelor of Science in 1977, and he got a Master of Divinity degree from Catholic Theological Union in Chicago in 1982.
Prevost was twice elected prior general, or top leader, of the Augustinians, the 13th century religious order founded by St. Augustine.
After Francis sent him to Chiclayo, he acquired Peruvian citizenship in 2015, until Francis brought him to Rome in 2023 to assume the bishops' office and presidency of the Pontifical Commission for Latin America.
The Source
The Associated Press contributed to this report. The information in this story comes primarily from Vatican News and TIME, which provided details about the upcoming inaugural mass and historical context from Pope Francis's 2013 inauguration. This story was reported from Los Angeles.
Hashtags

Try Our AI Features
Explore what Daily8 AI can do for you:
Comments
No comments yet...
Related Articles


Washington Post
14 hours ago
- Washington Post
After pounds of pasta, here's how I made the cacio e pepe of my dreams
Cacio e pepe, in its traditional form, consists of exactly five ingredients: pasta, pecorino Romano cheese, black pepper, salt and water. With such a short list, you might think it would be a cinch to prepare. But as anyone who has tried to make this iteration of the classic Roman dish will attest, that couldn't be further from the truth.


CBS News
15 hours ago
- CBS News
Pressed Italian Ciabatta Sandwich recipe
Rania Harris is back with another great recipe perfect for a summer party or picnic! She's showing Katie O'Malley how to make pressed Italian ciabatta sandwiches. Pressed Italian Ciabatta Sandwich (Photo Credit: KDKA) Ingredients 3 medium red bell peppers – roasted – blackened skin removed 2 tablespoons Dijon mustard 1 tablespoon balsamic vinegar ¼ cup extra-virgin olive oil 2 tablespoons warm water Sea salt and freshly ground pepper to taste 1 loaf ciabatta (1 pound, about 6 inches wide) ½ cup prepared black-olive paste 4 ounces fresh goat cheese 8 ounces marinated artichoke hearts, drained 6 ounces prosciutto, thinly sliced 4 ounces spicy salami, thinly sliced 2 cups loosely packed mixed fresh herbs, such as basil, cilantro, or parsley Directions: Grill peppers; cool and remove skins, then slice: Heat grill to (or a grill pan over) high, or preheat broiler. Cook peppers (on a rimmed baking sheet, if using broiler), turning frequently so all sides cook evenly, until completely charred, 10 minutes. Remove from heat, transfer peppers to a bowl, and cover with plastic. Set aside until skins loosen and peppers are cool enough to handle, about 15 minutes. Using your hands, rub off charred skin, rinsing your hands frequently under cold running water. Pat peppers dry. Slice peppers in half, remove seeds and stems, and cut flesh into 1-inch-wide strips. Make vinaigrette: In a medium bowl, combine Dijon and vinegar. Gradually whisk in oil, followed by water. Season to taste with salt and pepper; set aside. Slice bread crosswise and remove interior Slice bread horizontally and scoop out soft interior—reserve it for another use. Assemble sandwich: Spread olive paste on bottom crust, then add peppers. Crumble goat cheese on top of peppers. Arrange artichokes over goat cheese. Drizzle half the vinaigrette (about 1/4 cup) on top. Arrange prosciutto and salami over artichokes. Scatter herbs over meats. Drizzle remaining vinaigrette (1/4 cup) over inside of top crust, then place top crust on sandwich. Press sandwich: Wrap sandwich tightly with plastic. Set a weight, such as a brick or large cast-iron skillet, on top at least 1 hour and up to 8 hours. Slice and serve: When ready to serve, remove weights and plastic wrap and slice sandwich horizontally into 6 pieces


Forbes
2 days ago
- Forbes
The Essence Of Italian Olive Oils
Olive trees on a hillside near Loreto Aprutino, Abruzzo Everyone knows that there is no such thing as Italian food; instead we speak of the cuisine of a specific region, such as Piedmont, Tuscany, Sicily, Veneto and every one of the other regions of the country, 20 in all. Yet, when the conversation turns to Extra Virgin Olive Oil (EVOO), most of the attention is focused on only one region - Tuscany. Liguria receives notable press for its lighter-styled oils, while there has been a good amount of press about Sicilian oils, but in many countries, especially in the United States, Tuscany is considered the spiritual home of Italian EVOO. While I have tasted numerous EVOO from Tuscany and believe this is one of the best regions for this product, I want to call to attention three other regions where the oils are also excellent, namely Umbria, Marche and, my favorite region for EVOO, Abruzzo. I have to imagine that the fame of Tuscany has much to do with this region being the best known for its olive oils, but Abruzzo, Marche and Umbria are home to some of the finest EVOO in the world. The author's favorite region for Extra Virgin Olive Oil in Italy is Abruzzo. Here are three examples: Marina Cvetic, Tommaso Masciantonio and Ciavolich Most EVOO you see on retail shelves or on the table at an Italian restaurant in the US are produced by large companies. The quality ranges from average to very good, yet as they are made in large quantities, they are commercial in nature, and rarely communicate the potential of a top Italian EVOO. Those are produced by small to medium-size farms, some of them specializing in this product, while others are produced for or by wineries throughout Italy. Most oils are blends of at least two or three cultivars; in Tuscany and elsewhere, the most common at Frantoio, Leccino and Moraiolo. Some Tuscan producers will produce an oil from a single cultivar; a common choice is from Frantoio. Blending several varieties of olives will result in a less intense, often more pleasing oil, while one made from a single cultivar tends to produce a more full-bodied, often spicier oil. Producers in several regions have small productions of these single variety oils, which are called monocultivar. It's fascinating to taste the oils and compare them to blended ones, much in the same way as with a single vineyard wine as opposed to a blended one. It's not that the single variety oils or single site wines are better, it's that they're different, with blended offerings being more appealing to a wider range of consumers, while the more limited production oils and wines are meant for those with a more selective palate. Among the most interesting monocultivar oils include Ascolana Tenera from Marche (Montecappone produces an excellent example), Intosso (Tommaso Masciantonio, a great olive oil producer, makes a stellar version), and Dritta. This last cultivar is primarily found in Abruzzo in the commune of Loreto Aprutino, one of the true capitals of Italian EVOO. Several of the area's best wine producers, including Valentini and Ciavolich make their oils exclusively from Dritta, while another, such as Torre dei Beati makes a blended oil incorporating Dritta. Here are my notes on some of the most distinctive Italian extra virgin olive oils - all are from the 2024 harvest: Outstanding Ciavolich Monocultivar Dritta (Loreto Aprutino, Abruzzo) - Deep yellow green; aromas of green apple, celery and a hint of almond. Excellent balance and persistence; great fruitiness and minimal bitterness. Delicious! One of the most elegant and flavorful olive oils I have ever tasted. Masciantonio Monocultivar Intosso (Casoli, Abruzzo) - Beautiful deep yellow green. Aromas of dried tomato, basil, apple and freshly picked pea. Full-boded, this is quite rich on the palate and has medium-full bitterness along with a slightly savory finish. Outstanding and highly distinctive! Montecappone Monocultivar Ascolana Tenera (Jesi, Abruzzo) - Deep green with yellow hints. Aromas of celery, green apple and hints of almond and grass. Medium-full, with notable complexity, a lengthy finish and remarkable elegance; a marvelous oil with significant fruitiness and subtle bitterness. Excellent Antonelli Chiusa di Satriano (Montefalco, Umbria) - Medium-deep green; aromas of celery, asparagus and pine nut. Medium-full, this is quite rich and has notable persistence with a delicate bitterness in the finish. A lovely combination of appealing fruitiness and impressive harmony. Terre Stregate Primo Fiore (Guardia Sanframondi, Campania) - A blend of ancient varieties: Ortice, Ortolana and Racioppella. Bright medium-deep yellow green; aromas of celery, pea and asparagus. Medium-full, with excellent richness on the palate, this is a beautifully made oil that is deeply fruity and has only a slight trace of bitterness. Rocca di Montegrossi (Gaiole in Chianti, Tuscany) - Medium-deep green; attractive aromas of green apple, celery and green bean. Medium-full, this has a slight bitter finish, often referred to as the 'Tuscan itch.' Notes of fennel, grass and almond add complexity. Colle Massari 2024 (Montecucco, Tuscany) - Medium-deep green; aromas of green apple and celery. Medium-bodied with excellent ripeness, good acidity and persistence. Very appealing, nicely balanced with notable typicity, appealing grassy notes and almost no bitterness in the finish; beautifully balanced. Cantina Fratelli Pardi (Montefalco, Umbria) - Deep yellow green; aromas of green apple and celery. Medium-bodied, this has excellent fruit definition and impressive texture; the finish is quite harmonious. Very appealing, especially paired with soups and vegetables. Marina Cvetic (Teramo, Abruzzo) - Medium-deep green; aromas of artichoke, apple peel, grass and peapod. Medium-full, rich fruit, slight bitterness; well-rounded finish, elegant and very satisfying. Very Good Porto di Mola Monocultivar Itrana (Galluccio, Campania) - Medium-deep green; aromas of apple, celery and almond. Medium-bodied with very good harmony and a delicate bitterness. Bocale 2024 (Montefalco, Umbria) - Medium-deep green; aromas of celery, apple peel and a hint of pepper. Medium-bodied, this has a dry finish with almost no bitterness. Straightforward and nicely balanced, though a bit light. Marina Cvetic (Teramo, Umbria) Medium-deep green; aromas of artichoke, apple peel, grass and peapod. Medium-full, rich fruit, slight bitterness; well-rounded finish, elegant and very satisfying. (91)