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August 30, 2018
New faculty and their partners had a first-hand experience of one of New Haven’s most praised traditions: apizza (from Neapolitan ‘a pizza ‘the pizza’). Using a ceramic pizza oven, Yale students sporting lilac “Yale Sustainable Food Program” shirts made pizzas from scratch topped with ingredients mostly cultivated at the Farm. These included ricotta, mozzarella, scamorza, Massaro marinara sauce, and a variety of herbs and veggies. A family favorite: ricotta, lavender, honey, with the special touch of fresh blackberries.