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Yale Hospitality Hosts Experiential Culinary Series Celebrating Innovative Perspectives on Mediterranean Cuisine
In past years, a lot of attention has been centered around diets high in animal protein or low carbohydrate being linked to superior health benefits in contrast to other popular diets. Findings from a recently published controlled clinical trial in The American Journal of Clinical Nutrition determined that “the Mediterranean diet was the clear winner.” Yale Hospitality proudly announces a new collaboration with La Molisana, in coordination with the Mediterranean Diet Roundtable. To embark on this journey together, Yale Hospitality will host an immersive experience on Tuesday, August 9 to deepen the Yale Hospitality staff’s education on the history, nutritional aspects, vertical production and more insight on high quality pasta. In addition, staff members will take part in a pasta making and cooking class to continuously strengthen their execution skills.
For over a decade, Yale Hospitality has focused on developing food options for its students and broader Yale community through menus inspired by the food culture within the Mediterranean. Attention to detailed, value-based sourcing plays a significant role in bringing authenticity to Yale’s campus – including high-quality durum semolina for pasta.
Aligned with Yale Hospitality’s plant-centric, ‘Better for You, Better for Planet,’ and Mediterranean diet menu philosophies, La Molisana continues to prove itself as a perfect fit for the Yale community. La Molisana is recognized for their high-quality artisanal pasta products made from the finest grains in Molise, Italy by a family of millers for over four generations. Their traditional stone-grinding methods, low temperature extrusion, the application of a bronze die, and longer cooling process produces a higher quality product which best absorbs sauce and flavors. Boasting over 7% of protein, La Molisana’s classic pasta is naturally vegan using the finest durum wheat, from grain to table.
Through this engagement, La Molisana will contribute authentic recipes to menu portfolios, in addition to training and development opportunities for Yale Hospitality staff. Through this immersive experience, they will support a more cohesive approach to understanding and appreciation the Mediterranean diet. The 321-year-old Ivy League institution is the first-ever university to carry the award-winning pasta on campus menus.
The immersive experience at the Schwarzman Center will be as follows:
- Registration starts at 2:00 PM, followed by welcoming remarks by Rafi Taherian, AVP of Yale Hospitality.
- Focus on La Molisana Pasta, exploring its unique nutritional aspects, high quality, and vertically integrated production (from the single grain in the field to packaging). Notes about the history of pasta will also highlight its international appeal.
- Hands-on masterclass on pasta making, using both dry cuts as well as La Molisana flour.
• A celebratory dinner will follow, with an exploration of pasta masterfully prepared by the team of chefs and culinary professionals.
A “sequel” to this event will be held on October 19 and 20, where additional culinary concepts implemented at Yale will be unveiled and offered as a turn-key opportunity to other leading food services, centered on their audience’s health and performance.
“In large scale food delivery systems, it is important to develop relationships with suppliers and communities with similar mindsets,” says Rafi Taherian, Associate Vice President of Yale Hospitality. “In order to source the highest quality of ingredients to nurture our community, it is foundational that they align to our values to support health, wellness and create positive environmental impact. For many years, we have been providing delicious and craveable Mediterranean inspired meals which do just that – support health and wellness for people and the planet.”
About La Molisana
With “A Spirit of Tenacity” since 1912, La Molisana has been led by the Ferro family for more than four generations. With their silos, mill, and pasta factory operations, they control the entire life cycle of pasta to assure high food safety standards and promote social and economic growth for their community. The La Molisana factory produces 600 tons of pasta daily, serving up a range of products including durum wheat semolina, classic, whole wheat, gluten-free, gnocchi and more.
About Mediterranean Diet Roundtable (MDR)
The Mediterranean Diet Roundtable (MDR) is a thought leadership event series, designed to inform, inspire and promote the appreciation of ingredients and food practices distinctive of the Mediterranean cuisine. translating the benefits of the Mediterranean Diet into commercial opportunities in the United States. The Mediterranean Diet is recognized by UNESCO as a Global Intangible Cultural Heritage (2010), symbol of a unique synergy between nature and culture distinctive of the Mediterranean countries and regarded as a universal value worldwide.
About Yale Hospitality
Located in New Haven, CT – Yale Hospitality has been awarded and recognized numerous times for leading and implementing innovative concepts in collegial dining focused on health, wellness, and food system resiliencies. Yale Hospitality is a transformational organization with a passionate team of 800 supporting over 23 residential and retail dining operations, dedicated catering services, as well as a full-service Bakery and Culinary Support Center at Yale University in New Haven. Providing an average of 15,000 meals a day, the ultimate goal is to provide food experiences which are ‘good for people and good for the planet.’