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  • SAN PIETRO VERNOTICO, ITALY - 4 APRIL 2014: Fresh orecchiette and cavatelli pasta are cooked at the Stile Mediterraneo cooking school in San Pietro Vernotico, Italy, on April 4th 2014.<br />
<br />
Mrs Rascazzo, an extra virgin oil taster, wine sommelier and Harvard MBA who worked for Goldman Sachs in New York and London, quit investment banking several years ago to “do something to help my region”.“When I was living abroad I always noticed that only Tuscany and Northern Italian regions were getting all of the attention,” said Ms. Rascazzo. “Nobody knew about Puglia or our way of eating, or our wines, or our producers. It was just Mafia, pizza spaghetti--the usual things associated with the south.” Today she conducts food tours, leads visits to local producers and oversees cooking classes, where guests learn to make orecchiette, sweet-and-sour bell peppers, cakes with ricotta cheese and much besides. She is frequently joined by her sister, who draws on her medical background to impart scientific and nutritional details about the dishes. Dr. Rascazzo’s recipes and information come together in her English ebook, “The Cuisine of Southern Italian Women: Mediterranean Secrets for a Healthy and Happy Life.”
    CIPG_20140404_NYT_LecceCooking__M3_5...jpg
  • SAN PIETRO VERNOTICO, ITALY - 4 APRIL 2014:(L-R) Cinzia Rascazzo (40), founder of a Lecce cooking and food-tour outfit called Stile Mediterraneo, blows on a spoon of broad beans cooked with leeks, mint and olive oil that she prepared together with her sister and business partner Marika (42, cardiologist) and their mother Dina (68, retired school teacher) at her parents' home and school location in San Pietro Vernotico, Italy, on April 4th 2014.<br />
<br />
Mrs Rascazzo, an extra virgin oil taster, wine sommelier and Harvard MBA who worked for Goldman Sachs in New York and London, quit investment banking several years ago to “do something to help my region”.“When I was living abroad I always noticed that only Tuscany and Northern Italian regions were getting all of the attention,” said Ms. Rascazzo. “Nobody knew about Puglia or our way of eating, or our wines, or our producers. It was just Mafia, pizza spaghetti--the usual things associated with the south.” Today she conducts food tours, leads visits to local producers and oversees cooking classes, where guests learn to make orecchiette, sweet-and-sour bell peppers, cakes with ricotta cheese and much besides. She is frequently joined by her sister, who draws on her medical background to impart scientific and nutritional details about the dishes. Dr. Rascazzo’s recipes and information come together in her English ebook, “The Cuisine of Southern Italian Women: Mediterranean Secrets for a Healthy and Happy Life.”
    CIPG_20140404_NYT_LecceCooking__M3_5...jpg
  • SAN PIETRO VERNOTICO, ITALY - 4 APRIL 2014:(L-R) Cinzia Rascazzo (40), founder of a Lecce cooking and food-tour outfit called Stile Mediterraneo, blows on a spoon of broad beans cooked with leeks, mint and olive oil that she prepared together with her sister and business partner Marika (42, cardiologist) and their mother Dina (68, retired school teacher) at her parents' home and school location in San Pietro Vernotico, Italy, on April 4th 2014.<br />
<br />
Mrs Rascazzo, an extra virgin oil taster, wine sommelier and Harvard MBA who worked for Goldman Sachs in New York and London, quit investment banking several years ago to “do something to help my region”.“When I was living abroad I always noticed that only Tuscany and Northern Italian regions were getting all of the attention,” said Ms. Rascazzo. “Nobody knew about Puglia or our way of eating, or our wines, or our producers. It was just Mafia, pizza spaghetti--the usual things associated with the south.” Today she conducts food tours, leads visits to local producers and oversees cooking classes, where guests learn to make orecchiette, sweet-and-sour bell peppers, cakes with ricotta cheese and much besides. She is frequently joined by her sister, who draws on her medical background to impart scientific and nutritional details about the dishes. Dr. Rascazzo’s recipes and information come together in her English ebook, “The Cuisine of Southern Italian Women: Mediterranean Secrets for a Healthy and Happy Life.”
    CIPG_20140404_NYT_LecceCooking__M3_5...jpg
  • SAN PIETRO VERNOTICO, ITALY - 4 APRIL 2014: Cinzia Rascazzo (40), founder of a Lecce cooking and food-tour outfit called Stile Mediterraneo, adds a teaspoon of salto to a freshly cooked tomato sauce she prepared with her sister and business partner Marika (42, cardiologist) and their mother Dina (68, retired school teacher) at her parents' home and school location in San Pietro Vernotico, Italy, on April 4th 2014.<br />
<br />
Mrs Rascazzo, an extra virgin oil taster, wine sommelier and Harvard MBA who worked for Goldman Sachs in New York and London, quit investment banking several years ago to “do something to help my region”.“When I was living abroad I always noticed that only Tuscany and Northern Italian regions were getting all of the attention,” said Ms. Rascazzo. “Nobody knew about Puglia or our way of eating, or our wines, or our producers. It was just Mafia, pizza spaghetti--the usual things associated with the south.” Today she conducts food tours, leads visits to local producers and oversees cooking classes, where guests learn to make orecchiette, sweet-and-sour bell peppers, cakes with ricotta cheese and much besides. She is frequently joined by her sister, who draws on her medical background to impart scientific and nutritional details about the dishes. Dr. Rascazzo’s recipes and information come together in her English ebook, “The Cuisine of Southern Italian Women: Mediterranean Secrets for a Healthy and Happy Life.”
    CIPG_20140404_NYT_LecceCooking__M3_5...jpg
  • SAN PIETRO VERNOTICO, ITALY - 4 APRIL 2014: Cinzia Rascazzo (40, right), founder of a Lecce cooking and food-tour outfit called Stile Mediterraneo, serves the fresh orecchiette and cavatelli pasta with tomato sauce she prepared with her sister and business partner Marika (42, cardiologist, left) and their mother Dina (68, retired school teacher, center) at her parents' home and school location in San Pietro Vernotico, Italy, on April 4th 2014.<br />
<br />
Mrs Rascazzo, an extra virgin oil taster, wine sommelier and Harvard MBA who worked for Goldman Sachs in New York and London, quit investment banking several years ago to “do something to help my region”.“When I was living abroad I always noticed that only Tuscany and Northern Italian regions were getting all of the attention,” said Ms. Rascazzo. “Nobody knew about Puglia or our way of eating, or our wines, or our producers. It was just Mafia, pizza spaghetti--the usual things associated with the south.” Today she conducts food tours, leads visits to local producers and oversees cooking classes, where guests learn to make orecchiette, sweet-and-sour bell peppers, cakes with ricotta cheese and much besides. She is frequently joined by her sister, who draws on her medical background to impart scientific and nutritional details about the dishes. Dr. Rascazzo’s recipes and information come together in her English ebook, “The Cuisine of Southern Italian Women: Mediterranean Secrets for a Healthy and Happy Life.”
    CIPG_20140404_NYT_LecceCooking__M3_5...jpg
  • SAN PIETRO VERNOTICO, ITALY - 4 APRIL 2014: Cinzia Rascazzo (40), founder of a Lecce cooking and food-tour outfit called Stile Mediterraneo, adds local olive oil to the fresh orecchiette and cavatelli pasta with tomato sauce, caciocavallo cheese and basil she prepared with her sister and business partner Marika (42, cardiologist) and their mother Dina (68, retired school teacher) at her parents' home and school location in San Pietro Vernotico, Italy, on April 4th 2014.<br />
<br />
Mrs Rascazzo, an extra virgin oil taster, wine sommelier and Harvard MBA who worked for Goldman Sachs in New York and London, quit investment banking several years ago to “do something to help my region”.“When I was living abroad I always noticed that only Tuscany and Northern Italian regions were getting all of the attention,” said Ms. Rascazzo. “Nobody knew about Puglia or our way of eating, or our wines, or our producers. It was just Mafia, pizza spaghetti--the usual things associated with the south.” Today she conducts food tours, leads visits to local producers and oversees cooking classes, where guests learn to make orecchiette, sweet-and-sour bell peppers, cakes with ricotta cheese and much besides. She is frequently joined by her sister, who draws on her medical background to impart scientific and nutritional details about the dishes. Dr. Rascazzo’s recipes and information come together in her English ebook, “The Cuisine of Southern Italian Women: Mediterranean Secrets for a Healthy and Happy Life.”
    CIPG_20140404_NYT_LecceCooking__M3_5...jpg
  • SAN PIETRO VERNOTICO, ITALY - 4 APRIL 2014: Cinzia Rascazzo (40, center), founder of a Lecce cooking and food-tour outfit called Stile Mediterraneo, serves the fresh orecchiette and cavatelli pasta with tomato sauce she prepared with her sister and business partner Marika (42, cardiologist, left) and their mother Dina (68, retired school teacher, right) at her parents' home and school location in San Pietro Vernotico, Italy, on April 4th 2014.<br />
<br />
Mrs Rascazzo, an extra virgin oil taster, wine sommelier and Harvard MBA who worked for Goldman Sachs in New York and London, quit investment banking several years ago to “do something to help my region”.“When I was living abroad I always noticed that only Tuscany and Northern Italian regions were getting all of the attention,” said Ms. Rascazzo. “Nobody knew about Puglia or our way of eating, or our wines, or our producers. It was just Mafia, pizza spaghetti--the usual things associated with the south.” Today she conducts food tours, leads visits to local producers and oversees cooking classes, where guests learn to make orecchiette, sweet-and-sour bell peppers, cakes with ricotta cheese and much besides. She is frequently joined by her sister, who draws on her medical background to impart scientific and nutritional details about the dishes. Dr. Rascazzo’s recipes and information come together in her English ebook, “The Cuisine of Southern Italian Women: Mediterranean Secrets for a Healthy and Happy Life.”
    CIPG_20140404_NYT_LecceCooking__M3_5...jpg
  • SAN PIETRO VERNOTICO, ITALY - 4 APRIL 2014: Fresh orecchiette and cavatelli pasta prepared by Cinzia Rascazzo (40), founder of a Lecce cooking and food-tour outfit called Stile Mediterraneo, together with her sister and business partner Marika (42, cardiologist) and their mother Dina (68, retired school teacher) at her parents' home and school location in San Pietro Vernotico, Italy, on April 4th 2014.<br />
<br />
Mrs Rascazzo, an extra virgin oil taster, wine sommelier and Harvard MBA who worked for Goldman Sachs in New York and London, quit investment banking several years ago to “do something to help my region”.“When I was living abroad I always noticed that only Tuscany and Northern Italian regions were getting all of the attention,” said Ms. Rascazzo. “Nobody knew about Puglia or our way of eating, or our wines, or our producers. It was just Mafia, pizza spaghetti--the usual things associated with the south.” Today she conducts food tours, leads visits to local producers and oversees cooking classes, where guests learn to make orecchiette, sweet-and-sour bell peppers, cakes with ricotta cheese and much besides. She is frequently joined by her sister, who draws on her medical background to impart scientific and nutritional details about the dishes. Dr. Rascazzo’s recipes and information come together in her English ebook, “The Cuisine of Southern Italian Women: Mediterranean Secrets for a Healthy and Happy Life.”
    CIPG_20140404_NYT_LecceCooking__M3_5...jpg
  • SAN PIETRO VERNOTICO, ITALY - 4 APRIL 2014: (L-R) Cinzia Rascazzo (40), founder of a Lecce cooking and food-tour outfit called Stile Mediterraneo, prepares fresh orecchiette and cavatelli pasta with her sister and business partner Marika (42, cardiologist) and their mother Dina (68, retired school teacher) at her parents' home and school location in San Pietro Vernotico, Italy, on April 4th 2014.<br />
<br />
Mrs Rascazzo, an extra virgin oil taster, wine sommelier and Harvard MBA who worked for Goldman Sachs in New York and London, quit investment banking several years ago to “do something to help my region”.“When I was living abroad I always noticed that only Tuscany and Northern Italian regions were getting all of the attention,” said Ms. Rascazzo. “Nobody knew about Puglia or our way of eating, or our wines, or our producers. It was just Mafia, pizza spaghetti--the usual things associated with the south.” Today she conducts food tours, leads visits to local producers and oversees cooking classes, where guests learn to make orecchiette, sweet-and-sour bell peppers, cakes with ricotta cheese and much besides. She is frequently joined by her sister, who draws on her medical background to impart scientific and nutritional details about the dishes. Dr. Rascazzo’s recipes and information come together in her English ebook, “The Cuisine of Southern Italian Women: Mediterranean Secrets for a Healthy and Happy Life.”
    CIPG_20140404_NYT_LecceCooking__M3_5...jpg
  • SAN PIETRO VERNOTICO, ITALY - 4 APRIL 2014: Cinzia Rascazzo (40), founder of a Lecce cooking and food-tour outfit called Stile Mediterraneo, prepares fresh orecchiette pasta at her parents' home and school location in San Pietro Vernotico, Italy, on April 4th 2014.<br />
<br />
Mrs Rascazzo, an extra virgin oil taster, wine sommelier and Harvard MBA who worked for Goldman Sachs in New York and London, quit investment banking several years ago to “do something to help my region”.“When I was living abroad I always noticed that only Tuscany and Northern Italian regions were getting all of the attention,” said Ms. Rascazzo. “Nobody knew about Puglia or our way of eating, or our wines, or our producers. It was just Mafia, pizza spaghetti--the usual things associated with the south.” Today she conducts food tours, leads visits to local producers and oversees cooking classes, where guests learn to make orecchiette, sweet-and-sour bell peppers, cakes with ricotta cheese and much besides. She is frequently joined by her sister, who draws on her medical background to impart scientific and nutritional details about the dishes. Dr. Rascazzo’s recipes and information come together in her English ebook, “The Cuisine of Southern Italian Women: Mediterranean Secrets for a Healthy and Happy Life.”
    CIPG_20140404_NYT_LecceCooking__M3_5...jpg
  • SAN PIETRO VERNOTICO, ITALY - 4 APRIL 2014: Cinzia Rascazzo (40, up), founder of a Lecce cooking and food-tour outfit called Stile Mediterraneo, prepares fresh orecchiette and cavatelli pasta with her sister and business partner Marika (42, cardiologist) and their mother Dina (68, retired school teacher) at her parents' home and school location in San Pietro Vernotico, Italy, on April 4th 2014.<br />
<br />
Mrs Rascazzo, an extra virgin oil taster, wine sommelier and Harvard MBA who worked for Goldman Sachs in New York and London, quit investment banking several years ago to “do something to help my region”.“When I was living abroad I always noticed that only Tuscany and Northern Italian regions were getting all of the attention,” said Ms. Rascazzo. “Nobody knew about Puglia or our way of eating, or our wines, or our producers. It was just Mafia, pizza spaghetti--the usual things associated with the south.” Today she conducts food tours, leads visits to local producers and oversees cooking classes, where guests learn to make orecchiette, sweet-and-sour bell peppers, cakes with ricotta cheese and much besides. She is frequently joined by her sister, who draws on her medical background to impart scientific and nutritional details about the dishes. Dr. Rascazzo’s recipes and information come together in her English ebook, “The Cuisine of Southern Italian Women: Mediterranean Secrets for a Healthy and Happy Life.”
    CIPG_20140404_NYT_LecceCooking__M3_5...jpg
  • SAN PIETRO VERNOTICO, ITALY - 4 APRIL 2014: Cinzia Rascazzo (40), founder of a Lecce cooking and food-tour outfit called Stile Mediterraneo, adds local olive oil to the fresh orecchiette and cavatelli pasta with tomato sauce, caciocavallo cheese and basil she prepared with her sister and business partner Marika (42, cardiologist) and their mother Dina (68, retired school teacher) at her parents' home and school location in San Pietro Vernotico, Italy, on April 4th 2014.<br />
<br />
Mrs Rascazzo, an extra virgin oil taster, wine sommelier and Harvard MBA who worked for Goldman Sachs in New York and London, quit investment banking several years ago to “do something to help my region”.“When I was living abroad I always noticed that only Tuscany and Northern Italian regions were getting all of the attention,” said Ms. Rascazzo. “Nobody knew about Puglia or our way of eating, or our wines, or our producers. It was just Mafia, pizza spaghetti--the usual things associated with the south.” Today she conducts food tours, leads visits to local producers and oversees cooking classes, where guests learn to make orecchiette, sweet-and-sour bell peppers, cakes with ricotta cheese and much besides. She is frequently joined by her sister, who draws on her medical background to impart scientific and nutritional details about the dishes. Dr. Rascazzo’s recipes and information come together in her English ebook, “The Cuisine of Southern Italian Women: Mediterranean Secrets for a Healthy and Happy Life.”
    CIPG_20140404_NYT_LecceCooking__M3_5...jpg
  • SAN PIETRO VERNOTICO, ITALY - 4 APRIL 2014:  Dina Palmisano (68, retired school teacher) cleans the wooden board used to dry the fresh orecchiete and cavatelli pasta she prepared together with her daughters  Cinzia Rascazzo (40), founder of a Lecce cooking and food-tour outfit called Stile Mediterraneo, and Marika (42, cardiologist) in her house and school location in San Pietro Vernotico, Italy, on April 4th 2014.<br />
<br />
Mrs Rascazzo, an extra virgin oil taster, wine sommelier and Harvard MBA who worked for Goldman Sachs in New York and London, quit investment banking several years ago to “do something to help my region”.“When I was living abroad I always noticed that only Tuscany and Northern Italian regions were getting all of the attention,” said Ms. Rascazzo. “Nobody knew about Puglia or our way of eating, or our wines, or our producers. It was just Mafia, pizza spaghetti--the usual things associated with the south.” Today she conducts food tours, leads visits to local producers and oversees cooking classes, where guests learn to make orecchiette, sweet-and-sour bell peppers, cakes with ricotta cheese and much besides. She is frequently joined by her sister, who draws on her medical background to impart scientific and nutritional details about the dishes. Dr. Rascazzo’s recipes and information come together in her English ebook, “The Cuisine of Southern Italian Women: Mediterranean Secrets for a Healthy and Happy Life.”
    CIPG_20140404_NYT_LecceCooking__M3_5...jpg
  • SAN PIETRO VERNOTICO, ITALY - 4 APRIL 2014: (L-R) Marika Rascazzo (42, cardiologist),  prepares broad beans with leek, mint and olive oil together with her mother Dina (68, retired school teacher) and her sister and business partner Cinzia Rascazzo (40), founder of a Lecce cooking and food-tour outfit called Stile Mediterraneo, at her parents' home and school location in San Pietro Vernotico, Italy, on April 4th 2014.<br />
<br />
Mrs Rascazzo, an extra virgin oil taster, wine sommelier and Harvard MBA who worked for Goldman Sachs in New York and London, quit investment banking several years ago to “do something to help my region”.“When I was living abroad I always noticed that only Tuscany and Northern Italian regions were getting all of the attention,” said Ms. Rascazzo. “Nobody knew about Puglia or our way of eating, or our wines, or our producers. It was just Mafia, pizza spaghetti--the usual things associated with the south.” Today she conducts food tours, leads visits to local producers and oversees cooking classes, where guests learn to make orecchiette, sweet-and-sour bell peppers, cakes with ricotta cheese and much besides. She is frequently joined by her sister, who draws on her medical background to impart scientific and nutritional details about the dishes. Dr. Rascazzo’s recipes and information come together in her English ebook, “The Cuisine of Southern Italian Women: Mediterranean Secrets for a Healthy and Happy Life.”
    CIPG_20140404_NYT_LecceCooking__M3_5...jpg
  • SAN PIETRO VERNOTICO, ITALY - 4 APRIL 2014: Cinzia Rascazzo (40), founder of a Lecce cooking and food-tour outfit called Stile Mediterraneo, brings a wooden board with the fresh  orecchiette and cavatelli pasta outside on the balcony to make them dry, at her parents' home and school location in San Pietro Vernotico, Italy, on April 4th 2014.<br />
<br />
Mrs Rascazzo, an extra virgin oil taster, wine sommelier and Harvard MBA who worked for Goldman Sachs in New York and London, quit investment banking several years ago to “do something to help my region”.“When I was living abroad I always noticed that only Tuscany and Northern Italian regions were getting all of the attention,” said Ms. Rascazzo. “Nobody knew about Puglia or our way of eating, or our wines, or our producers. It was just Mafia, pizza spaghetti--the usual things associated with the south.” Today she conducts food tours, leads visits to local producers and oversees cooking classes, where guests learn to make orecchiette, sweet-and-sour bell peppers, cakes with ricotta cheese and much besides. She is frequently joined by her sister, who draws on her medical background to impart scientific and nutritional details about the dishes. Dr. Rascazzo’s recipes and information come together in her English ebook, “The Cuisine of Southern Italian Women: Mediterranean Secrets for a Healthy and Happy Life.”
    CIPG_20140404_NYT_LecceCooking__M3_5...jpg
  • SAN PIETRO VERNOTICO, ITALY - 4 APRIL 2014: Fresh orecchiette and cavatelli pasta dry on wooden chairs on a balcony at the Stile Mediterraneo cooking school in San Pietro Vernotico, Italy, on April 4th 2014.<br />
<br />
Mrs Rascazzo, an extra virgin oil taster, wine sommelier and Harvard MBA who worked for Goldman Sachs in New York and London, quit investment banking several years ago to “do something to help my region”.“When I was living abroad I always noticed that only Tuscany and Northern Italian regions were getting all of the attention,” said Ms. Rascazzo. “Nobody knew about Puglia or our way of eating, or our wines, or our producers. It was just Mafia, pizza spaghetti--the usual things associated with the south.” Today she conducts food tours, leads visits to local producers and oversees cooking classes, where guests learn to make orecchiette, sweet-and-sour bell peppers, cakes with ricotta cheese and much besides. She is frequently joined by her sister, who draws on her medical background to impart scientific and nutritional details about the dishes. Dr. Rascazzo’s recipes and information come together in her English ebook, “The Cuisine of Southern Italian Women: Mediterranean Secrets for a Healthy and Happy Life.”
    CIPG_20140404_NYT_LecceCooking__M3_5...jpg
  • SAN PIETRO VERNOTICO, ITALY - 4 APRIL 2014: Cinzia Rascazzo (40, center), founder of a Lecce cooking and food-tour outfit called Stile Mediterraneo, prepares fresh tagliatelle pasta with a tool called "chitarra" (which translates as guitar, since it has strings that are used to shape the pasta, at her parents' home and school location in San Pietro Vernotico, Italy, on April 4th 2014.<br />
<br />
Mrs Rascazzo, an extra virgin oil taster, wine sommelier and Harvard MBA who worked for Goldman Sachs in New York and London, quit investment banking several years ago to “do something to help my region”.“When I was living abroad I always noticed that only Tuscany and Northern Italian regions were getting all of the attention,” said Ms. Rascazzo. “Nobody knew about Puglia or our way of eating, or our wines, or our producers. It was just Mafia, pizza spaghetti--the usual things associated with the south.” Today she conducts food tours, leads visits to local producers and oversees cooking classes, where guests learn to make orecchiette, sweet-and-sour bell peppers, cakes with ricotta cheese and much besides. She is frequently joined by her sister, who draws on her medical background to impart scientific and nutritional details about the dishes. Dr. Rascazzo’s recipes and information come together in her English ebook, “The Cuisine of Southern Italian Women: Mediterranean Secrets for a Healthy and Happy Life.”
    CIPG_20140404_NYT_LecceCooking__M3_5...jpg
  • SAN PIETRO VERNOTICO, ITALY - 4 APRIL 2014: Cinzia Rascazzo (40, center), founder of a Lecce cooking and food-tour outfit called Stile Mediterraneo, prepares fresh orecchiette and cavatelli pasta with her sister and business partner Marika (42, cardiologist, right) and their mother Dina (68, retired school teacher, left) at her parents' home and school location in San Pietro Vernotico, Italy, on April 4th 2014.<br />
<br />
Mrs Rascazzo, an extra virgin oil taster, wine sommelier and Harvard MBA who worked for Goldman Sachs in New York and London, quit investment banking several years ago to “do something to help my region”.“When I was living abroad I always noticed that only Tuscany and Northern Italian regions were getting all of the attention,” said Ms. Rascazzo. “Nobody knew about Puglia or our way of eating, or our wines, or our producers. It was just Mafia, pizza spaghetti--the usual things associated with the south.” Today she conducts food tours, leads visits to local producers and oversees cooking classes, where guests learn to make orecchiette, sweet-and-sour bell peppers, cakes with ricotta cheese and much besides. She is frequently joined by her sister, who draws on her medical background to impart scientific and nutritional details about the dishes. Dr. Rascazzo’s recipes and information come together in her English ebook, “The Cuisine of Southern Italian Women: Mediterranean Secrets for a Healthy and Happy Life.”
    CIPG_20140404_NYT_LecceCooking__M3_5...jpg
  • SAN PIETRO VERNOTICO, ITALY - 4 APRIL 2014:Marika Rascazzo (42, cardiologist, right) is about to taste the fresh tomato sauce she prepared together with her sister Cinzia Rascazzo (40), founder of a Lecce cooking and food-tour outfit called Stile Mediterraneo, and their mother Dina (68, retired school teacher) at her parents' home and school location in San Pietro Vernotico, Italy, on April 4th 2014.<br />
<br />
Mrs Rascazzo, an extra virgin oil taster, wine sommelier and Harvard MBA who worked for Goldman Sachs in New York and London, quit investment banking several years ago to “do something to help my region”.“When I was living abroad I always noticed that only Tuscany and Northern Italian regions were getting all of the attention,” said Ms. Rascazzo. “Nobody knew about Puglia or our way of eating, or our wines, or our producers. It was just Mafia, pizza spaghetti--the usual things associated with the south.” Today she conducts food tours, leads visits to local producers and oversees cooking classes, where guests learn to make orecchiette, sweet-and-sour bell peppers, cakes with ricotta cheese and much besides. She is frequently joined by her sister, who draws on her medical background to impart scientific and nutritional details about the dishes. Dr. Rascazzo’s recipes and information come together in her English ebook, “The Cuisine of Southern Italian Women: Mediterranean Secrets for a Healthy and Happy Life.”
    CIPG_20140404_NYT_LecceCooking__M3_5...jpg
  • SAN PIETRO VERNOTICO, ITALY - 4 APRIL 2014: (L-R) Cinzia Rascazzo (40), founder of a Lecce cooking and food-tour outfit called Stile Mediterraneo, prepares fresh orecchiette and cavatelli pasta with her sister and business partner Marika (42, cardiologist) and their mother Dina (68, retired school teacher) at her parents' home and school location in San Pietro Vernotico, Italy, on April 4th 2014.<br />
<br />
Mrs Rascazzo, an extra virgin oil taster, wine sommelier and Harvard MBA who worked for Goldman Sachs in New York and London, quit investment banking several years ago to “do something to help my region”.“When I was living abroad I always noticed that only Tuscany and Northern Italian regions were getting all of the attention,” said Ms. Rascazzo. “Nobody knew about Puglia or our way of eating, or our wines, or our producers. It was just Mafia, pizza spaghetti--the usual things associated with the south.” Today she conducts food tours, leads visits to local producers and oversees cooking classes, where guests learn to make orecchiette, sweet-and-sour bell peppers, cakes with ricotta cheese and much besides. She is frequently joined by her sister, who draws on her medical background to impart scientific and nutritional details about the dishes. Dr. Rascazzo’s recipes and information come together in her English ebook, “The Cuisine of Southern Italian Women: Mediterranean Secrets for a Healthy and Happy Life.”
    CIPG_20140404_NYT_LecceCooking__M3_5...jpg
  • SAN PIETRO VERNOTICO, ITALY - 4 APRIL 2014: Cinzia Rascazzo (40), founder of a Lecce cooking and food-tour outfit called Stile Mediterraneo, drops a fresh cavatello pasta she just prepared on a wooden board at her parents' home and school location in San Pietro Vernotico, Italy, on April 4th 2014.<br />
<br />
Mrs Rascazzo, an extra virgin oil taster, wine sommelier and Harvard MBA who worked for Goldman Sachs in New York and London, quit investment banking several years ago to “do something to help my region”.“When I was living abroad I always noticed that only Tuscany and Northern Italian regions were getting all of the attention,” said Ms. Rascazzo. “Nobody knew about Puglia or our way of eating, or our wines, or our producers. It was just Mafia, pizza spaghetti--the usual things associated with the south.” Today she conducts food tours, leads visits to local producers and oversees cooking classes, where guests learn to make orecchiette, sweet-and-sour bell peppers, cakes with ricotta cheese and much besides. She is frequently joined by her sister, who draws on her medical background to impart scientific and nutritional details about the dishes. Dr. Rascazzo’s recipes and information come together in her English ebook, “The Cuisine of Southern Italian Women: Mediterranean Secrets for a Healthy and Happy Life.”
    CIPG_20140404_NYT_LecceCooking__M3_5...jpg
  • SAN PIETRO VERNOTICO, ITALY - 4 APRIL 2014: Cinzia Rascazzo (40), founder of a Lecce cooking and food-tour outfit called Stile Mediterraneo, prepares fresh orecchiette and cavatelli pasta with her sister and business partner Marika (42, cardiologist) and their mother Dina (68, retired school teacher) at her parents' home and school location in San Pietro Vernotico, Italy, on April 4th 2014.<br />
<br />
Mrs Rascazzo, an extra virgin oil taster, wine sommelier and Harvard MBA who worked for Goldman Sachs in New York and London, quit investment banking several years ago to “do something to help my region”.“When I was living abroad I always noticed that only Tuscany and Northern Italian regions were getting all of the attention,” said Ms. Rascazzo. “Nobody knew about Puglia or our way of eating, or our wines, or our producers. It was just Mafia, pizza spaghetti--the usual things associated with the south.” Today she conducts food tours, leads visits to local producers and oversees cooking classes, where guests learn to make orecchiette, sweet-and-sour bell peppers, cakes with ricotta cheese and much besides. She is frequently joined by her sister, who draws on her medical background to impart scientific and nutritional details about the dishes. Dr. Rascazzo’s recipes and information come together in her English ebook, “The Cuisine of Southern Italian Women: Mediterranean Secrets for a Healthy and Happy Life.”
    CIPG_20140404_NYT_LecceCooking__M3_5...jpg
  • SAN PIETRO VERNOTICO, ITALY - 4 APRIL 2014: (L-R) Cinzia Rascazzo (40), founder of a Lecce cooking and food-tour outfit called Stile Mediterraneo, prepares fresh orecchiette and cavatelli pasta with her sister and business partner Marika (42, cardiologist) and their mother Dina (68, retired school teacher) at her parents' home and school location in San Pietro Vernotico, Italy, on April 4th 2014.<br />
<br />
Mrs Rascazzo, an extra virgin oil taster, wine sommelier and Harvard MBA who worked for Goldman Sachs in New York and London, quit investment banking several years ago to “do something to help my region”.“When I was living abroad I always noticed that only Tuscany and Northern Italian regions were getting all of the attention,” said Ms. Rascazzo. “Nobody knew about Puglia or our way of eating, or our wines, or our producers. It was just Mafia, pizza spaghetti--the usual things associated with the south.” Today she conducts food tours, leads visits to local producers and oversees cooking classes, where guests learn to make orecchiette, sweet-and-sour bell peppers, cakes with ricotta cheese and much besides. She is frequently joined by her sister, who draws on her medical background to impart scientific and nutritional details about the dishes. Dr. Rascazzo’s recipes and information come together in her English ebook, “The Cuisine of Southern Italian Women: Mediterranean Secrets for a Healthy and Happy Life.”
    CIPG_20140404_NYT_LecceCooking__M3_5...jpg
  • SAN PIETRO VERNOTICO, ITALY - 4 APRIL 2014: Cinzia Rascazzo (40), founder of a Lecce cooking and food-tour outfit called Stile Mediterraneo, washes some tomotoes she will use to prepare a fresh tomato sauce to add on top of orecchiette and cavatelli pasta at her parents' home and school location in San Pietro Vernotico, Italy, on April 4th 2014.<br />
<br />
Mrs Rascazzo, an extra virgin oil taster, wine sommelier and Harvard MBA who worked for Goldman Sachs in New York and London, quit investment banking several years ago to “do something to help my region”.“When I was living abroad I always noticed that only Tuscany and Northern Italian regions were getting all of the attention,” said Ms. Rascazzo. “Nobody knew about Puglia or our way of eating, or our wines, or our producers. It was just Mafia, pizza spaghetti--the usual things associated with the south.” Today she conducts food tours, leads visits to local producers and oversees cooking classes, where guests learn to make orecchiette, sweet-and-sour bell peppers, cakes with ricotta cheese and much besides. She is frequently joined by her sister, who draws on her medical background to impart scientific and nutritional details about the dishes. Dr. Rascazzo’s recipes and information come together in her English ebook, “The Cuisine of Southern Italian Women: Mediterranean Secrets for a Healthy and Happy Life.”
    CIPG_20140404_NYT_LecceCooking__M3_4...jpg
  • LECCE, ITALY - 4 APRIL 2014: Cinzia Rascazzo (40), founder of a Lecce cooking and food-tour outfit called Stile Mediterraneo, hands over oregano to her sister and business partner Marika (42, cardiologist) at a local market in Lecce, Italy, on April 4th 2014.<br />
<br />
Mrs Rascazzo, an extra virgin oil taster, wine sommelier and Harvard MBA who worked for Goldman Sachs in New York and London, quit investment banking several years ago to “do something to help my region”.“When I was living abroad I always noticed that only Tuscany and Northern Italian regions were getting all of the attention,” said Ms. Rascazzo. “Nobody knew about Puglia or our way of eating, or our wines, or our producers. It was just Mafia, pizza spaghetti--the usual things associated with the south.” Today she conducts food tours, leads visits to local producers and oversees cooking classes, where guests learn to make orecchiette, sweet-and-sour bell peppers, cakes with ricotta cheese and much besides. She is frequently joined by her sister, who draws on her medical background to impart scientific and nutritional details about the dishes. Dr. Rascazzo’s recipes and information come together in her English ebook, “The Cuisine of Southern Italian Women: Mediterranean Secrets for a Healthy and Happy Life.”
    CIPG_20140404_NYT_LecceCooking__M3_4...jpg
  • LECCE, ITALY - 4 APRIL 2014: Cinzia Rascazzo (40, center), founder of a Lecce cooking and food-tour outfit called Stile Mediterraneo, checks shops with her sister and business partner Marika (42, cardiologist) at a local market in Lecce, Italy, on April 4th 2014.<br />
<br />
Mrs Rascazzo, an extra virgin oil taster, wine sommelier and Harvard MBA who worked for Goldman Sachs in New York and London, quit investment banking several years ago to “do something to help my region”.“When I was living abroad I always noticed that only Tuscany and Northern Italian regions were getting all of the attention,” said Ms. Rascazzo. “Nobody knew about Puglia or our way of eating, or our wines, or our producers. It was just Mafia, pizza spaghetti--the usual things associated with the south.” Today she conducts food tours, leads visits to local producers and oversees cooking classes, where guests learn to make orecchiette, sweet-and-sour bell peppers, cakes with ricotta cheese and much besides. She is frequently joined by her sister, who draws on her medical background to impart scientific and nutritional details about the dishes. Dr. Rascazzo’s recipes and information come together in her English ebook, “The Cuisine of Southern Italian Women: Mediterranean Secrets for a Healthy and Happy Life.”
    CIPG_20140404_NYT_LecceCooking__M3_4...jpg
  • LECCE, ITALY - 4 APRIL 2014: Cinzia Rascazzo (40, right, in red pullover), founder of a Lecce cooking and food-tour outfit called Stile Mediterraneo, hands broad bean she picked to a merchant at a local market in Lecce, Italy, on April 4th 2014.<br />
<br />
Mrs Rascazzo, an extra virgin oil taster, wine sommelier and Harvard MBA who worked for Goldman Sachs in New York and London, quit investment banking several years ago to “do something to help my region”.“When I was living abroad I always noticed that only Tuscany and Northern Italian regions were getting all of the attention,” said Ms. Rascazzo. “Nobody knew about Puglia or our way of eating, or our wines, or our producers. It was just Mafia, pizza spaghetti--the usual things associated with the south.” Today she conducts food tours, leads visits to local producers and oversees cooking classes, where guests learn to make orecchiette, sweet-and-sour bell peppers, cakes with ricotta cheese and much besides. She is frequently joined by her sister, who draws on her medical background to impart scientific and nutritional details about the dishes. Dr. Rascazzo’s recipes and information come together in her English ebook, “The Cuisine of Southern Italian Women: Mediterranean Secrets for a Healthy and Happy Life.”
    CIPG_20140404_NYT_LecceCooking__M3_4...jpg
  • LECCE, ITALY - 4 APRIL 2014: Cinzia Rascazzo (40, left), founder of a Lecce cooking and food-tour outfit called Stile Mediterraneo, bought pecorino and cacioricotta cheeses with her sister and business partner Marika (42, cardiologist) at a local market in Lecce, Italy, on April 4th 2014.<br />
<br />
Mrs Rascazzo, an extra virgin oil taster, wine sommelier and Harvard MBA who worked for Goldman Sachs in New York and London, quit investment banking several years ago to “do something to help my region”.“When I was living abroad I always noticed that only Tuscany and Northern Italian regions were getting all of the attention,” said Ms. Rascazzo. “Nobody knew about Puglia or our way of eating, or our wines, or our producers. It was just Mafia, pizza spaghetti--the usual things associated with the south.” Today she conducts food tours, leads visits to local producers and oversees cooking classes, where guests learn to make orecchiette, sweet-and-sour bell peppers, cakes with ricotta cheese and much besides. She is frequently joined by her sister, who draws on her medical background to impart scientific and nutritional details about the dishes. Dr. Rascazzo’s recipes and information come together in her English ebook, “The Cuisine of Southern Italian Women: Mediterranean Secrets for a Healthy and Happy Life.”
    CIPG_20140404_NYT_LecceCooking__M3_4...jpg
  • LECCE, ITALY - 4 APRIL 2014: Cinzia Rascazzo (40, center-left), founder of a Lecce cooking and food-tour outfit called Stile Mediterraneo, shops with her sister and business partner Marika (42, cardiologist, center-right) at a local market in Lecce, Italy, on April 4th 2014.<br />
<br />
Mrs Rascazzo, an extra virgin oil taster, wine sommelier and Harvard MBA who worked for Goldman Sachs in New York and London, quit investment banking several years ago to “do something to help my region”.“When I was living abroad I always noticed that only Tuscany and Northern Italian regions were getting all of the attention,” said Ms. Rascazzo. “Nobody knew about Puglia or our way of eating, or our wines, or our producers. It was just Mafia, pizza spaghetti--the usual things associated with the south.” Today she conducts food tours, leads visits to local producers and oversees cooking classes, where guests learn to make orecchiette, sweet-and-sour bell peppers, cakes with ricotta cheese and much besides. She is frequently joined by her sister, who draws on her medical background to impart scientific and nutritional details about the dishes. Dr. Rascazzo’s recipes and information come together in her English ebook, “The Cuisine of Southern Italian Women: Mediterranean Secrets for a Healthy and Happy Life.”
    CIPG_20140404_NYT_LecceCooking__M3_4...jpg
  • SAN PIETRO VERNOTICO, ITALY - 4 APRIL 2014: Marika Rascazzo (42, cardiologist) chats with her mother after preparing fresh orecchiette and cavatelli pasta at her parents' home and school location in San Pietro Vernotico, Italy, on April 4th 2014.<br />
<br />
Mrs Rascazzo, an extra virgin oil taster, wine sommelier and Harvard MBA who worked for Goldman Sachs in New York and London, quit investment banking several years ago to “do something to help my region”.“When I was living abroad I always noticed that only Tuscany and Northern Italian regions were getting all of the attention,” said Ms. Rascazzo. “Nobody knew about Puglia or our way of eating, or our wines, or our producers. It was just Mafia, pizza spaghetti--the usual things associated with the south.” Today she conducts food tours, leads visits to local producers and oversees cooking classes, where guests learn to make orecchiette, sweet-and-sour bell peppers, cakes with ricotta cheese and much besides. She is frequently joined by her sister, who draws on her medical background to impart scientific and nutritional details about the dishes. Dr. Rascazzo’s recipes and information come together in her English ebook, “The Cuisine of Southern Italian Women: Mediterranean Secrets for a Healthy and Happy Life.”
    CIPG_20140404_NYT_LecceCooking__M3_5...jpg
  • LECCE, ITALY - 4 APRIL 2014: Legumes are on sale at a local market in Lecce, Italy, on April 4th 2014.<br />
<br />
Mrs Rascazzo, an extra virgin oil taster, wine sommelier and Harvard MBA who worked for Goldman Sachs in New York and London, quit investment banking several years ago to “do something to help my region”.“When I was living abroad I always noticed that only Tuscany and Northern Italian regions were getting all of the attention,” said Ms. Rascazzo. “Nobody knew about Puglia or our way of eating, or our wines, or our producers. It was just Mafia, pizza spaghetti--the usual things associated with the south.” Today she conducts food tours, leads visits to local producers and oversees cooking classes, where guests learn to make orecchiette, sweet-and-sour bell peppers, cakes with ricotta cheese and much besides. She is frequently joined by her sister, who draws on her medical background to impart scientific and nutritional details about the dishes. Dr. Rascazzo’s recipes and information come together in her English ebook, “The Cuisine of Southern Italian Women: Mediterranean Secrets for a Healthy and Happy Life.”
    CIPG_20140404_NYT_LecceCooking__M3_4...jpg
  • ROME, ITALY - 3 JULY 2016: An oven cooking rice for sarmales (savoy cabbage rolls) made by the Gipsy Queens, a catering business founded by Roma women, is here in the Astra 19 social center in Rome, Italy, on July 3rd 2016.<br />
<br />
In 2015 Arci Solidarietà, an independent association for the promotion of social development, launched the “Tavolo delle donne rom” (Round table of Roma women) to both incentivise the process of integration of Roma in the city of Rome and to strengthen the Roma women’s self-esteem in the context of a culture tied to patriarchal models. The “Gipsy Queens” project was founded by ten Roma women in July 2015 after an event organised together with Arci Solidarietà in the Candoni Roma camp in the Magliana, a neighbourhood in the South-West periphery of Rome, during which people were invited to dance and eat Roma cuisine. The goal of the Gipsy Queen travelling catering business is to support equal opportunities and female entrepreneurship among Roma women, who are often relegated to the roles of wives and mothers.
    CIPG_20160703_NYT-GipsyQueens_5M3_53...jpg
  • NAPLES, ITALY - 12 JANUARY 2018: A photomontage of Anna Pappalardo, the owner and cook of the Neapolitan trattoria Cibi Cotti Nonna Anna who passed away in August 2017, is seen here in her restaurant in Naples, Italy, on January 12th 2018.<br />
<br />
Cibi Cotti Nonna Anna is a trattoria in the local market of Mergellina in Naples which servers typical Neapolitan dishes.
    CIPG_20180112_CULBACK-CibiCotti_M3_5...jpg
  • ROME, ITALY - 3 JULY 2016: (L-R) Gipsy Queen members Darmaz Florentina (33), Micescu Mieila (49),  Aninfa Hokic (31), Maria Miglescu (20) and Codruta Balteau, (24) pose for a group photo in front of the Astra 19 social center where they gathered to cook for their food stand at the iFest, an alternative music festival in Rome, Italy, on July 3rd 2016.<br />
<br />
The Gipsy Queens are a travelling catering business founded by Roma women in Rome.<br />
<br />
In 2015 Arci Solidarietà, an independent association for the promotion of social development, launched the “Tavolo delle donne rom” (Round table of Roma women) to both incentivise the process of integration of Roma in the city of Rome and to strengthen the Roma women’s self-esteem in the context of a culture tied to patriarchal models. The “Gipsy Queens” project was founded by ten Roma women in July 2015 after an event organised together with Arci Solidarietà in the Candoni Roma camp in the Magliana, a neighbourhood in the South-West periphery of Rome, during which people were invited to dance and eat Roma cuisine. The goal of the Gipsy Queen travelling catering business is to support equal opportunities and female entrepreneurship among Roma women, who are often relegated to the roles of wives and mothers.
    CIPG_20160703_NYT-GipsyQueens_5M3_60...jpg
  • NAPLES, ITALY - 12 JANUARY 2018: A portrait of Anna Pappalardo, the owner and cook of the Neapolitan trattoria Cibi Cotti Nonna Anna who passed away in August 2017, is seen here in her restaurant in Naples, Italy, on January 12th 2018.<br />
<br />
Cibi Cotti Nonna Anna is a trattoria in the local market of Mergellina in Naples which servers typical Neapolitan dishes.
    CIPG_20180112_CULBACK-CibiCotti_M3_5...jpg
  • NAPLES, ITALY - 11 APRIL 2017: Anna, a patissier and packaging manager at Scaturchio, a historic bakery and pastry shop founded in 1905, shows a freshly baked Neapolitan Pastiera ready to be shipped to a customer, in Naples, Italy, on April 11th 2017.<br />
<br />
The Pastiera Napoletana is a type of Neapolitan tart made with cooked wheat, eggs, ricotta cheese, and flavoured with orange flower water, and that is usually eaten at Easter.
    CIPG_20170411_CULBACK-Scaturchio_042...jpg
  • NAPLES, ITALY - 12 JANUARY 2018:  Potatoes for the gattò (or gateau) are cooked here at Cibi Cotti Nonna Anna, a trattoria in Naples, Italy, on January 12th 2018.<br />
<br />
Cibi Cotti Nonna Anna is a trattoria in the local market of Mergellina in Naples which servers typical Neapolitan dishes.
    CIPG_20180112_CULBACK-CibiCotti_M3_5...jpg
  • NAPLES, ITALY - 11 APRIL 2017: Neapolitan Pastieras are for sale here at Scaturchio, a historic bakery and pastry shop, founded in 1905, in the heart of the historical center of Naples, Italy, on April 11th 2017.<br />
<br />
The Pastiera Napoletana is a type of Neapolitan tart made with cooked wheat, eggs, ricotta cheese, and flavoured with orange flower water, and that is usually eaten at Easter.
    SMAS_20170411_CULBACK-Scaturchio_025...jpg
  • NAPLES, ITALY - 11 APRIL 2017: A customer make an order at Scaturchio, a historic bakery and pastry shop, founded in 1905, in the heart of the historical center of Naples, Italy, on April 11th 2017.<br />
<br />
The Pastiera Napoletana is a type of Neapolitan tart made with cooked wheat, eggs, ricotta cheese, and flavoured with orange flower water, and that is usually eaten at Easter.
    SMAS_20170411_CULBACK-Scaturchio_025...jpg
  • NAPLES, ITALY - 11 APRIL 2017: A Neapolitan Pastiera is for sale here at Scaturchio, a historic bakery and pastry shop, founded in 1905, in the heart of the historical center of Naples, Italy, on April 11th 2017.<br />
<br />
The Pastiera Napoletana is a type of Neapolitan tart made with cooked wheat, eggs, ricotta cheese, and flavoured with orange flower water, and that is usually eaten at Easter.
    SMAS_20170411_CULBACK-Scaturchio_024...jpg
  • NAPLES, ITALY - 11 APRIL 2017: A patissier prepares a Neapolitan Pastiera at Scaturchio, a historic bakery and pastry shop, founded in 1905, in the heart of the historical center of Naples, Italy, on April 11th 2017.<br />
<br />
The Pastiera Napoletana is a type of Neapolitan tart made with cooked wheat, eggs, ricotta cheese, and flavoured with orange flower water, and that is usually eaten at Easter.
    SMAS_20170411_CULBACK-Scaturchio_018...jpg
  • NAPLES, ITALY - 11 APRIL 2017: A patissier prepares a Neapolitan Pastiera at Scaturchio, a historic bakery and pastry shop, founded in 1905, in the heart of the historical center of Naples, Italy, on April 11th 2017.<br />
<br />
The Pastiera Napoletana is a type of Neapolitan tart made with cooked wheat, eggs, ricotta cheese, and flavoured with orange flower water, and that is usually eaten at Easter.
    SMAS_20170411_CULBACK-Scaturchio_016...jpg
  • NAPLES, ITALY - 11 APRIL 2017: A patissier prepares a Neapolitan Pastiera at Scaturchio, a historic bakery and pastry shop, founded in 1905, in the heart of the historical center of Naples, Italy, on April 11th 2017.<br />
<br />
The Pastiera Napoletana is a type of Neapolitan tart made with cooked wheat, eggs, ricotta cheese, and flavoured with orange flower water, and that is usually eaten at Easter.
    SMAS_20170411_CULBACK-Scaturchio_005...jpg
  • NAPLES, ITALY - 11 APRIL 2017: A patissier prepares a Neapolitan Pastiera at Scaturchio, a historic bakery and pastry shop, founded in 1905, in the heart of the historical center of Naples, Italy, on April 11th 2017.<br />
<br />
The Pastiera Napoletana is a type of Neapolitan tart made with cooked wheat, eggs, ricotta cheese, and flavoured with orange flower water, and that is usually eaten at Easter.
    SMAS_20170411_CULBACK-Scaturchio_003...jpg
  • NAPLES, ITALY - 11 APRIL 2017: Customers walk out of Scaturchio, a historic bakery and pastry shop, founded in 1905, in the heart of the historical center of Naples, Italy, on April 11th 2017.<br />
<br />
The Pastiera Napoletana is a type of Neapolitan tart made with cooked wheat, eggs, ricotta cheese, and flavoured with orange flower water, and that is usually eaten at Easter.
    CIPG_20170411_CULBACK-Scaturchio_051...jpg
  • NAPLES, ITALY - 11 APRIL 2017:  The sign ofScaturchio, a historic bakery and pastry shop founded in 1905, is shown here in the heart of the historical center of Naples, Italy, on April 11th 2017.<br />
<br />
The Pastiera Napoletana is a type of Neapolitan tart made with cooked wheat, eggs, ricotta cheese, and flavoured with orange flower water, and that is usually eaten at Easter.
    CIPG_20170411_CULBACK-Scaturchio_050...jpg
  • NAPLES, ITALY - 11 APRIL 2017: Neapolitan Pastieras are for sale here at Scaturchio, a historic bakery and pastry shop, founded in 1905, in the heart of the historical center of Naples, Italy, on April 11th 2017.<br />
<br />
The Pastiera Napoletana is a type of Neapolitan tart made with cooked wheat, eggs, ricotta cheese, and flavoured with orange flower water, and that is usually eaten at Easter.
    CIPG_20170411_CULBACK-Scaturchio_046...jpg
  • NAPLES, ITALY - 11 APRIL 2017: A customer buys pastries and a pastiera at at Scaturchio, a historic bakery and pastry shop, founded in 1905, in the heart of the historical center of Naples, Italy, on April 11th 2017.<br />
<br />
The Pastiera Napoletana is a type of Neapolitan tart made with cooked wheat, eggs, ricotta cheese, and flavoured with orange flower water, and that is usually eaten at Easter.
    CIPG_20170411_CULBACK-Scaturchio_045...jpg
  • NAPLES, ITALY - 11 APRIL 2017: Anna, a patissier and packaging manager at Scaturchio, a historic bakery and pastry shop founded in 1905, shows a freshly baked Neapolitan Pastiera ready to be shipped to a customer, in Naples, Italy, on April 11th 2017.<br />
<br />
The Pastiera Napoletana is a type of Neapolitan tart made with cooked wheat, eggs, ricotta cheese, and flavoured with orange flower water, and that is usually eaten at Easter.
    CIPG_20170411_CULBACK-Scaturchio_041...jpg
  • NAPLES, ITALY - 11 APRIL 2017: A patissier prepares a Neapolitan Pastiera at Scaturchio, a historic bakery and pastry shop, founded in 1905, in the heart of the historical center of Naples, Italy, on April 11th 2017.<br />
<br />
The Pastiera Napoletana is a type of Neapolitan tart made with cooked wheat, eggs, ricotta cheese, and flavoured with orange flower water, and that is usually eaten at Easter.
    CIPG_20170411_CULBACK-Scaturchio_038...jpg
  • NAPLES, ITALY - 11 APRIL 2017: Patissiers discuss by freshly baked Neapolitan Pastieras at Scaturchio, a historic bakery and pastry shop, founded in 1905, in the heart of the historical center of Naples, Italy, on April 11th 2017.<br />
<br />
The Pastiera Napoletana is a type of Neapolitan tart made with cooked wheat, eggs, ricotta cheese, and flavoured with orange flower water, and that is usually eaten at Easter.
    CIPG_20170411_CULBACK-Scaturchio_034...jpg
  • NAPLES, ITALY - 11 APRIL 2017: A patissier pulls out Neapolitan Pastieras from the oven at Scaturchio, a historic bakery and pastry shop, founded in 1905, in the heart of the historical center of Naples, Italy, on April 11th 2017.<br />
<br />
The Pastiera Napoletana is a type of Neapolitan tart made with cooked wheat, eggs, ricotta cheese, and flavoured with orange flower water, and that is usually eaten at Easter.
    CIPG_20170411_CULBACK-Scaturchio_030...jpg
  • NAPLES, ITALY - 11 APRIL 2017: A patissier pulls out Neapolitan Pastieras from the oven at Scaturchio, a historic bakery and pastry shop, founded in 1905, in the heart of the historical center of Naples, Italy, on April 11th 2017.<br />
<br />
The Pastiera Napoletana is a type of Neapolitan tart made with cooked wheat, eggs, ricotta cheese, and flavoured with orange flower water, and that is usually eaten at Easter.
    CIPG_20170411_CULBACK-Scaturchio_030...jpg
  • NAPLES, ITALY - 11 APRIL 2017: A patissier pulls out Neapolitan Pastieras from the oven at Scaturchio, a historic bakery and pastry shop, founded in 1905, in the heart of the historical center of Naples, Italy, on April 11th 2017.<br />
<br />
The Pastiera Napoletana is a type of Neapolitan tart made with cooked wheat, eggs, ricotta cheese, and flavoured with orange flower water, and that is usually eaten at Easter.
    CIPG_20170411_CULBACK-Scaturchio_023...jpg
  • NAPLES, ITALY - 11 APRIL 2017: Freshly baked Neapolitan pastieras are shown here in an oven at Scaturchio, a historic bakery and pastry shop, founded in 1905, in the heart of the historical center of Naples, Italy, on April 11th 2017.<br />
<br />
The Pastiera Napoletana is a type of Neapolitan tart made with cooked wheat, eggs, ricotta cheese, and flavoured with orange flower water, and that is usually eaten at Easter.
    CIPG_20170411_CULBACK-Scaturchio_022...jpg
  • NAPLES, ITALY - 11 APRIL 2017: Neapolitan Pastieras are shown here before they're taken to the oven at Scaturchio, a historic bakery and pastry shop founded in 1905 in the heart of the historical center of Naples, Italy, on April 11th 2017.<br />
<br />
The Pastiera Napoletana is a type of Neapolitan tart made with cooked wheat, eggs, ricotta cheese, and flavoured with orange flower water, and that is usually eaten at Easter.
    CIPG_20170411_CULBACK-Scaturchio_016...jpg
  • NAPLES, ITALY - 11 APRIL 2017: A patissier prepares a Neapolitan Pastiera at Scaturchio, a historic bakery and pastry shop, founded in 1905, in the heart of the historical center of Naples, Italy, on April 11th 2017.<br />
<br />
The Pastiera Napoletana is a type of Neapolitan tart made with cooked wheat, eggs, ricotta cheese, and flavoured with orange flower water, and that is usually eaten at Easter.
    CIPG_20170411_CULBACK-Scaturchio_014...jpg
  • NAPLES, ITALY - 11 APRIL 2017: A patissier prepares a Neapolitan Pastiera at Scaturchio, a historic bakery and pastry shop, founded in 1905, in the heart of the historical center of Naples, Italy, on April 11th 2017.<br />
<br />
The Pastiera Napoletana is a type of Neapolitan tart made with cooked wheat, eggs, ricotta cheese, and flavoured with orange flower water, and that is usually eaten at Easter.
    CIPG_20170411_CULBACK-Scaturchio_000...jpg
  • NAPLES, ITALY - 11 March 2014: The living room of a Romani family interviewed by Daniele De Michele, also known as DJ Donpasta, in the Romani camp of Scampia, Naples, Italy on March 11th 2014.<br />
<br />
Daniele de Michele, also called DJ Donpasta, is an economist turned slow food activist who does a DJ set in which he also cooks. Daniele is spending a few months traveling around Italy and interviewing locals, especially grandmothers, about local recipes and traditions, and then incorporating the videos into his DJ set.
    CIPG_20140311_NYT_DonPasta__M3_3358.jpg
  • NAPLES, ITALY - 11 March 2014: Napolitan and Romani women from Scampia gather for a demonstration of how they prepare bread during an interview with Daniele De Michele, in Scampia, Naples, on March 11th 2014.<br />
<br />
Daniele de Michele, also called DJ Donpasta, is an economist turned slow food activist who does a DJ set in which he also cooks. Daniele is spending a few months traveling around Italy and interviewing locals, especially grandmothers, about local recipes and traditions, and then incorporating the videos into his DJ set.
    CIPG_20140311_NYT_DonPasta__M3_3136.jpg
  • NAPLES, ITALY - 11 March 2014: Daniele De Michele interviews Napolitan and Romani women from Scampia that gather for a demonstration of how they prepare bread, in Scampia, Naples, on March 11th 2014.<br />
<br />
Daniele de Michele, also called DJ Donpasta, is an economist turned slow food activist who does a DJ set in which he also cooks. Daniele is spending a few months traveling around Italy and interviewing locals, especially grandmothers, about local recipes and traditions, and then incorporating the videos into his DJ set.
    CIPG_20140311_NYT_DonPasta__M3_3114.jpg
  • NAPLES, ITALY - 11 March 2014: Napolitan and Romani women from Scampia gather for a demonstration of how they prepare bread during an interview with Daniele De Michele, in Scampia, Naples, on March 11th 2014.<br />
<br />
Daniele de Michele, also called DJ Donpasta, is an economist turned slow food activist who does a DJ set in which he also cooks. Daniele is spending a few months traveling around Italy and interviewing locals, especially grandmothers, about local recipes and traditions, and then incorporating the videos into his DJ set.
    CIPG_20140311_NYT_DonPasta__M3_3070.jpg
  • ERCHIE, ITALY - 11 March 2014: (L-R) Daniele De Michele and Gennaro  D'Amato eat the fried fresh eel that was fished less than an hour before with a "cofffa" (a traditional fishing line) along the coastline of Erchie, a fraction of Cetara, a village in the Amalfi Coast, Italy, on March 11th 2014.<br />
<br />
Gennaro D'Amato, Ignazio Di Martino and Luca Siotto were interviewed by Daniele De Michele.<br />
<br />
Daniele de Michele, also called DJ Donpasta, is an economist turned slow food activist who does a DJ set in which he also cooks. Daniele is spending a few months traveling around Italy and interviewing locals, especially grandmothers, about local recipes and traditions, and then incorporating the videos into his DJ set.
    CIPG_20140311_NYT_DonPasta__M3_3037.jpg
  • ERCHIE, ITALY - 11 March 2014: (L-R) Luca Siotto, Gennaro  D'Amato and Ignazio Di Martino go out to retrieve a "cofffa" (a traditional fishing line) along the coastline of Erchie, a fraction of Cetara, a village in the Amalfi Coast, Italy, on March 11th 2014.<br />
<br />
Gennaro D'Amato, Ignazio Di Martino and Luca Siotto were interviewed by Daniele De Michele.<br />
<br />
Daniele de Michele, also called DJ Donpasta, is an economist turned slow food activist who does a DJ set in which he also cooks. Daniele is spending a few months traveling around Italy and interviewing locals, especially grandmothers, about local recipes and traditions, and then incorporating the videos into his DJ set.
    CIPG_20140311_NYT_DonPasta__M3_2731.jpg
  • ERCHIE, ITALY - 11 March 2014: Gennaro  D'Amato (left) and Ignazio Di Martino (right) go out to retrieve a "cofffa" (a traditional fishing line) along the coastline of Erchie, a fraction of Cetara, a village in the Amalfi Coast, Italy, on March 11th 2014.<br />
<br />
Gennaro D'Amato, Ignazio Di Martino and Luca Siotto were interviewed by Daniele De Michele.<br />
<br />
Daniele de Michele, also called DJ Donpasta, is an economist turned slow food activist who does a DJ set in which he also cooks. Daniele is spending a few months traveling around Italy and interviewing locals, especially grandmothers, about local recipes and traditions, and then incorporating the videos into his DJ set.
    CIPG_20140311_NYT_DonPasta__M3_2621.jpg
  • NAPLES, ITALY - 11 APRIL 2017: A slice of Neapolitan Pastiera is show here at Scaturchio, a historic bakery and pastry shop founded in 1905, in the heart of the historical center of Naples, Italy, on April 11th 2017.<br />
<br />
The Pastiera Napoletana is a type of Neapolitan tart made with cooked wheat, eggs, ricotta cheese, and flavoured with orange flower water, and that is usually eaten at Easter.
    CIPG_20170411_CULBACK-Scaturchio_056...jpg
  • NAPLES, ITALY - 11 APRIL 2017: A waiter steps out of Scaturchio, a historic bakery and pastry shop, founded in 1905, in the heart of the historical center of Naples, Italy, on April 11th 2017.<br />
<br />
The Pastiera Napoletana is a type of Neapolitan tart made with cooked wheat, eggs, ricotta cheese, and flavoured with orange flower water, and that is usually eaten at Easter.
    CIPG_20170411_CULBACK-Scaturchio_049...jpg
  • NAPLES, ITALY - 11 APRIL 2017: Freshly baked Neapolitan pastieras are shown here at Scaturchio, a historic bakery and pastry shop, founded in 1905, in the heart of the historical center of Naples, Italy, on April 11th 2017.<br />
<br />
The Pastiera Napoletana is a type of Neapolitan tart made with cooked wheat, eggs, ricotta cheese, and flavoured with orange flower water, and that is usually eaten at Easter.
    CIPG_20170411_CULBACK-Scaturchio_033...jpg
  • NAPLES, ITALY - 11 APRIL 2017: Freshly baked Neapolitan pastieras are shown here at Scaturchio, a historic bakery and pastry shop, founded in 1905, in the heart of the historical center of Naples, Italy, on April 11th 2017.<br />
<br />
The Pastiera Napoletana is a type of Neapolitan tart made with cooked wheat, eggs, ricotta cheese, and flavoured with orange flower water, and that is usually eaten at Easter.
    CIPG_20170411_CULBACK-Scaturchio_018...jpg
  • NAPLES, ITALY - 11 APRIL 2017: A patissier prepares a Neapolitan Pastiera at Scaturchio, a historic bakery and pastry shop, founded in 1905, in the heart of the historical center of Naples, Italy, on April 11th 2017.<br />
<br />
The Pastiera Napoletana is a type of Neapolitan tart made with cooked wheat, eggs, ricotta cheese, and flavoured with orange flower water, and that is usually eaten at Easter.
    CIPG_20170411_CULBACK-Scaturchio_012...jpg
  • NAPLES, ITALY - 11 APRIL 2017: A patissier prepares a Neapolitan Pastiera at Scaturchio, a historic bakery and pastry shop, founded in 1905, in the heart of the historical center of Naples, Italy, on April 11th 2017.<br />
<br />
The Pastiera Napoletana is a type of Neapolitan tart made with cooked wheat, eggs, ricotta cheese, and flavoured with orange flower water, and that is usually eaten at Easter.
    CIPG_20170411_CULBACK-Scaturchio_010...jpg
  • ERCHIE, ITALY - 11 March 2014: Luca Siotto cleans one of the oratas he fished with Gennaro D'Amato and Ignazio Di Martinod with a "cofffa" (a traditional fishing line) along the coastline of Erchie, a fraction of Cetara, a village in the Amalfi Coast, Italy, on March 11th 2014.<br />
<br />
Gennaro D'Amato, Ignazio Di Martino and Luca Siotto were interviewed by Daniele De Michele.<br />
<br />
Daniele de Michele, also called DJ Donpasta, is an economist turned slow food activist who does a DJ set in which he also cooks. Daniele is spending a few months traveling around Italy and interviewing locals, especially grandmothers, about local recipes and traditions, and then incorporating the videos into his DJ set.
    CIPG_20140311_NYT_DonPasta__M3_2822.jpg
  • ERCHIE, ITALY - 11 March 2014: (L-R) Gennaro  D'Amato, Ignazio Di Martino and Daniele De Michele haul the boat they used to go out fishing, in Erchie, a fraction of Cetara, a village in the Amalfi Coast, Italy, on March 11th 2014.<br />
<br />
Gennaro D'Amato, Ignazio Di Martino and Luca Siotto were interviewed by Daniele De Michele.<br />
<br />
Daniele de Michele, also called DJ Donpasta, is an economist turned slow food activist who does a DJ set in which he also cooks. Daniele is spending a few months traveling around Italy and interviewing locals, especially grandmothers, about local recipes and traditions, and then incorporating the videos into his DJ set.
    CIPG_20140311_NYT_DonPasta__M3_2774.jpg
  • CETARA, ITALY - 10 March 2014: A Video of local gastronomy made during Dj Donpasta's trips is proected on a wall during a party in Cetara, Italy, on March 10th 2014.<br />
<br />
Daniele de Michele, also called DJ Donpasta, is an economist turned slow food activist who does a DJ set in which he also cooks. Daniele is spending a few months traveling around Italy and interviewing locals, especially grandmothers, about local recipes and traditions, and then incorporating the videos into his DJ set.
    CIPG_20140310_NYT_DonPasta__M3_2331.jpg
  • NAPLES, ITALY - 12 JANUARY 2018: Luigi pulls out a baking tray with Neapolitan gattò (or gateau) from the oven at Cibi Cotti Nonna Anna, a trattoria in Naples, Italy, on January 12th 2018.<br />
<br />
Cibi Cotti Nonna Anna is a trattoria in the local market of Mergellina in Naples which servers typical Neapolitan dishes.
    CIPG_20180112_CULBACK-CibiCotti_M3_5...jpg
  • NAPLES, ITALY - 12 JANUARY 2018: The entrance of Cibi Cotti Nonna Anna, a trattoria in Naples, Italy, on January 12th 2018.<br />
<br />
Cibi Cotti Nonna Anna is a trattoria in the local market of Mergellina in Naples which servers typical Neapolitan dishes.
    CIPG_20180112_CULBACK-CibiCotti_M3_5...jpg
  • NAPLES, ITALY - 12 JANUARY 2018: Customers order take-away Neapolitan dishes at Cibi Cotti Nonna Anna, a trattoria in Naples, Italy, on January 12th 2018.<br />
<br />
Cibi Cotti Nonna Anna is a trattoria in the local market of Mergellina in Naples which servers typical Neapolitan dishes.
    CIPG_20180112_CULBACK-CibiCotti_M3_5...jpg
  • NAPLES, ITALY - 12 JANUARY 2018:  The Neapolitan gattò (or gateau) is seen here at Cibi Cotti Nonna Anna, a trattoria in Naples, Italy, on January 12th 2018.<br />
<br />
Cibi Cotti Nonna Anna is a trattoria in the local market of Mergellina in Naples which servers typical Neapolitan dishes.
    CIPG_20180112_CULBACK-CibiCotti_M3_5...jpg
  • NAPLES, ITALY - 12 JANUARY 2018: The entrance of Cibi Cotti Nonna Anna, a trattoria in Naples, Italy, on January 12th 2018.<br />
<br />
Cibi Cotti Nonna Anna is a trattoria in the local market of Mergellina in Naples which servers typical Neapolitan dishes.
    CIPG_20180112_CULBACK-CibiCotti_M3_5...jpg
  • NAPLES, ITALY - 12 JANUARY 2018: Luigi prepares the gattò (or gateau) at Cibi Cotti Nonna Anna, a trattoria in Naples, Italy, on January 12th 2018.<br />
<br />
Cibi Cotti Nonna Anna is a trattoria in the local market of Mergellina in Naples which servers typical Neapolitan dishes.
    CIPG_20180112_CULBACK-CibiCotti_M3_5...jpg
  • NAPLES, ITALY - 12 JANUARY 2018: Luigi prepares the gattò (or gateau) at Cibi Cotti Nonna Anna, a trattoria in Naples, Italy, on January 12th 2018.<br />
<br />
Cibi Cotti Nonna Anna is a trattoria in the local market of Mergellina in Naples which servers typical Neapolitan dishes.
    CIPG_20180112_CULBACK-CibiCotti_M3_5...jpg
  • NAPLES, ITALY - 12 JANUARY 2018: Luigi prepares the gattò (or gateau) at Cibi Cotti Nonna Anna, a trattoria in Naples, Italy, on January 12th 2018.<br />
<br />
Cibi Cotti Nonna Anna is a trattoria in the local market of Mergellina in Naples which servers typical Neapolitan dishes.
    CIPG_20180112_CULBACK-CibiCotti_M3_5...jpg
  • NAPLES, ITALY - 12 JANUARY 2018: Luigi prepares the gattò (or gateau) at Cibi Cotti Nonna Anna, a trattoria in Naples, Italy, on January 12th 2018.<br />
<br />
Cibi Cotti Nonna Anna is a trattoria in the local market of Mergellina in Naples which servers typical Neapolitan dishes.
    CIPG_20180112_CULBACK-CibiCotti_M3_5...jpg
  • NAPLES, ITALY - 12 JANUARY 2018: Luigi prepares the gattò (or gateau) at Cibi Cotti Nonna Anna, a trattoria in Naples, Italy, on January 12th 2018.<br />
<br />
Cibi Cotti Nonna Anna is a trattoria in the local market of Mergellina in Naples which servers typical Neapolitan dishes.
    CIPG_20180112_CULBACK-CibiCotti_M3_5...jpg
  • ROME, ITALY - 3 JULY 2016: Gipsy Quen member Maria Miglescu (20) is here at the Ponte Nomentano park which hosts the iFest, an alternative music festival, where the Gipsy Queens have a food stand, in Rome, Italy, on July 3rd 2016.<br />
<br />
The Gipsy Queens are a travelling catering business founded by Roma women in Rome.<br />
<br />
In 2015 Arci Solidarietà, an independent association for the promotion of social development, launched the “Tavolo delle donne rom” (Round table of Roma women) to both incentivise the process of integration of Roma in the city of Rome and to strengthen the Roma women’s self-esteem in the context of a culture tied to patriarchal models. The “Gipsy Queens” project was founded by ten Roma women in July 2015 after an event organised together with Arci Solidarietà in the Candoni Roma camp in the Magliana, a neighbourhood in the South-West periphery of Rome, during which people were invited to dance and eat Roma cuisine. The goal of the Gipsy Queen travelling catering business is to support equal opportunities and female entrepreneurship among Roma women, who are often relegated to the roles of wives and mothers.
    CIPG_20160703_NYT-GipsyQueens_5M3_65...jpg
  • ROME, ITALY - 3 JULY 2016: (R-L) Gipsy Queen member Codruta Balteau (24) and Aninfa Hokic (31) prepare typical Roma dishes at their food stand at the iFest, an alternative music festival  in Rome, Italy, on July 3rd 2016.<br />
<br />
The Gipsy Queens are a travelling catering business founded by Roma women in Rome.<br />
<br />
In 2015 Arci Solidarietà, an independent association for the promotion of social development, launched the “Tavolo delle donne rom” (Round table of Roma women) to both incentivise the process of integration of Roma in the city of Rome and to strengthen the Roma women’s self-esteem in the context of a culture tied to patriarchal models. The “Gipsy Queens” project was founded by ten Roma women in July 2015 after an event organised together with Arci Solidarietà in the Candoni Roma camp in the Magliana, a neighbourhood in the South-West periphery of Rome, during which people were invited to dance and eat Roma cuisine. The goal of the Gipsy Queen travelling catering business is to support equal opportunities and female entrepreneurship among Roma women, who are often relegated to the roles of wives and mothers.
    CIPG_20160703_NYT-GipsyQueens_5M3_64...jpg
  • ROME, ITALY - 3 JULY 2016: Gipsy Queens member Micescu Mieila (49) grills meat at their food stand at the iFest, an alternative music festival  in Rome, Italy, on July 3rd 2016.<br />
<br />
The Gipsy Queens are a travelling catering business founded by Roma women in Rome.<br />
<br />
In 2015 Arci Solidarietà, an independent association for the promotion of social development, launched the “Tavolo delle donne rom” (Round table of Roma women) to both incentivise the process of integration of Roma in the city of Rome and to strengthen the Roma women’s self-esteem in the context of a culture tied to patriarchal models. The “Gipsy Queens” project was founded by ten Roma women in July 2015 after an event organised together with Arci Solidarietà in the Candoni Roma camp in the Magliana, a neighbourhood in the South-West periphery of Rome, during which people were invited to dance and eat Roma cuisine. The goal of the Gipsy Queen travelling catering business is to support equal opportunities and female entrepreneurship among Roma women, who are often relegated to the roles of wives and mothers.
    CIPG_20160703_NYT-GipsyQueens_5M3_64...jpg
  • ROME, ITALY - 3 JULY 2016: Customers line up at the Gipsy Queens food stand at the iFest, an alternative music festival  in Rome, Italy, on July 3rd 2016.<br />
<br />
The Gipsy Queens are a travelling catering business founded by Roma women in Rome.<br />
<br />
In 2015 Arci Solidarietà, an independent association for the promotion of social development, launched the “Tavolo delle donne rom” (Round table of Roma women) to both incentivise the process of integration of Roma in the city of Rome and to strengthen the Roma women’s self-esteem in the context of a culture tied to patriarchal models. The “Gipsy Queens” project was founded by ten Roma women in July 2015 after an event organised together with Arci Solidarietà in the Candoni Roma camp in the Magliana, a neighbourhood in the South-West periphery of Rome, during which people were invited to dance and eat Roma cuisine. The goal of the Gipsy Queen travelling catering business is to support equal opportunities and female entrepreneurship among Roma women, who are often relegated to the roles of wives and mothers.
    CIPG_20160703_NYT-GipsyQueens_5M3_64...jpg
  • ROME, ITALY - 3 JULY 2016: The entrance to the iFest, an alternative music festival where the Gipsy Queens have their food stand, is seen here  in Rome, Italy, on July 3rd 2016.<br />
<br />
The Gipsy Queens are a travelling catering business founded by Roma women in Rome.<br />
<br />
In 2015 Arci Solidarietà, an independent association for the promotion of social development, launched the “Tavolo delle donne rom” (Round table of Roma women) to both incentivise the process of integration of Roma in the city of Rome and to strengthen the Roma women’s self-esteem in the context of a culture tied to patriarchal models. The “Gipsy Queens” project was founded by ten Roma women in July 2015 after an event organised together with Arci Solidarietà in the Candoni Roma camp in the Magliana, a neighbourhood in the South-West periphery of Rome, during which people were invited to dance and eat Roma cuisine. The goal of the Gipsy Queen travelling catering business is to support equal opportunities and female entrepreneurship among Roma women, who are often relegated to the roles of wives and mothers.
    CIPG_20160703_NYT-GipsyQueens_5M3_60...jpg
  • ROME, ITALY - 3 JULY 2016: Gipsy Queen member Micescu Mieila (49) shapes dough for pitas for their food stand at the iFest, an alternative music festival, here in the Astra 19 social center in Rome, Italy, on July 3rd 2016.<br />
<br />
The Gipsy Queens are a travelling catering business founded by Roma women in Rome.<br />
<br />
In 2015 Arci Solidarietà, an independent association for the promotion of social development, launched the “Tavolo delle donne rom” (Round table of Roma women) to both incentivise the process of integration of Roma in the city of Rome and to strengthen the Roma women’s self-esteem in the context of a culture tied to patriarchal models. The “Gipsy Queens” project was founded by ten Roma women in July 2015 after an event organised together with Arci Solidarietà in the Candoni Roma camp in the Magliana, a neighbourhood in the South-West periphery of Rome, during which people were invited to dance and eat Roma cuisine. The goal of the Gipsy Queen travelling catering business is to support equal opportunities and female entrepreneurship among Roma women, who are often relegated to the roles of wives and mothers.
    CIPG_20160703_NYT-GipsyQueens_5M3_59...jpg
  • ROME, ITALY - 3 JULY 2016: (R-L) Gipsy Queen Maria Miglescu (20) chats with volunteer Francesca, while other Gipsy Queen member Aninfa Hokic (31, left) laughs at the jokes of Grazia (12, daughter of Darmaz Florentina), during a break a break before heading to a food stand at the iFest, an alternative music festival, here at the entrance of the Astra 19 social center in Rome, Italy, on July 3rd 2016.<br />
<br />
The Gipsy Queens are a travelling catering business founded by Roma women in Rome.<br />
<br />
In 2015 Arci Solidarietà, an independent association for the promotion of social development, launched the “Tavolo delle donne rom” (Round table of Roma women) to both incentivise the process of integration of Roma in the city of Rome and to strengthen the Roma women’s self-esteem in the context of a culture tied to patriarchal models. The “Gipsy Queens” project was founded by ten Roma women in July 2015 after an event organised together with Arci Solidarietà in the Candoni Roma camp in the Magliana, a neighbourhood in the South-West periphery of Rome, during which people were invited to dance and eat Roma cuisine. The goal of the Gipsy Queen travelling catering business is to support equal opportunities and female entrepreneurship among Roma women, who are often relegated to the roles of wives and mothers.
    CIPG_20160703_NYT-GipsyQueens_5M3_57...jpg
  • ROME, ITALY - 3 JULY 2016: Gipsy Queens members Darmaz Florentina (33, right) and Aninfa Hokic (31, 2nd from left) chat during a break together with Darmaz's daughter Grazia (12, center) and two volunteers Francesca (left) and her mother Maria (2nd from right), before heading to their food stand at the iFest, an alternative music festival, in the Astra 19 social center in Rome, Italy, on July 3rd 2016.<br />
<br />
The Gipsy Queens are a travelling catering business founded by Roma women in Rome.<br />
<br />
In 2015 Arci Solidarietà, an independent association for the promotion of social development, launched the “Tavolo delle donne rom” (Round table of Roma women) to both incentivise the process of integration of Roma in the city of Rome and to strengthen the Roma women’s self-esteem in the context of a culture tied to patriarchal models. The “Gipsy Queens” project was founded by ten Roma women in July 2015 after an event organised together with Arci Solidarietà in the Candoni Roma camp in the Magliana, a neighbourhood in the South-West periphery of Rome, during which people were invited to dance and eat Roma cuisine. The goal of the Gipsy Queen travelling catering business is to support equal opportunities and female entrepreneurship among Roma women, who are often relegated to the roles of wives and mothers.
    CIPG_20160703_NYT-GipsyQueens_5M3_57...jpg
  • ROME, ITALY - 3 JULY 2016: (L-R) Gipsy Queens member Darmaz Florentina (33) prepares sarmales, a typical Roma dish made of savoy cabbage rolls stuffed with rice and ground meat, for a food stand at the iFest, an alternative music festival, here in the Astra 19 social center in Rome, Italy, on July 3rd 2016.<br />
<br />
The Gipsy Queens are a travelling catering business founded by Roma women in Rome.<br />
<br />
In 2015 Arci Solidarietà, an independent association for the promotion of social development, launched the “Tavolo delle donne rom” (Round table of Roma women) to both incentivise the process of integration of Roma in the city of Rome and to strengthen the Roma women’s self-esteem in the context of a culture tied to patriarchal models. The “Gipsy Queens” project was founded by ten Roma women in July 2015 after an event organised together with Arci Solidarietà in the Candoni Roma camp in the Magliana, a neighbourhood in the South-West periphery of Rome, during which people were invited to dance and eat Roma cuisine. The goal of the Gipsy Queen travelling catering business is to support equal opportunities and female entrepreneurship among Roma women, who are often relegated to the roles of wives and mothers.
    CIPG_20160703_NYT-GipsyQueens_5M3_56...jpg
  • ROME, ITALY - 3 JULY 2016: (L-R) Gipsy Queens member Darmaz Florentina (33) prepares sarmales, a typical Roma dish made of savoy cabbage rolls stuffed with rice and ground meat, for a food stand at the iFest, an alternative music festival, here in the Astra 19 social center in Rome, Italy, on July 3rd 2016.<br />
<br />
The Gipsy Queens are a travelling catering business founded by Roma women in Rome.<br />
<br />
In 2015 Arci Solidarietà, an independent association for the promotion of social development, launched the “Tavolo delle donne rom” (Round table of Roma women) to both incentivise the process of integration of Roma in the city of Rome and to strengthen the Roma women’s self-esteem in the context of a culture tied to patriarchal models. The “Gipsy Queens” project was founded by ten Roma women in July 2015 after an event organised together with Arci Solidarietà in the Candoni Roma camp in the Magliana, a neighbourhood in the South-West periphery of Rome, during which people were invited to dance and eat Roma cuisine. The goal of the Gipsy Queen travelling catering business is to support equal opportunities and female entrepreneurship among Roma women, who are often relegated to the roles of wives and mothers.
    CIPG_20160703_NYT-GipsyQueens_5M3_56...jpg
  • ROME, ITALY - 3 JULY 2016: (L-R) Gipsy Queens members Codruta Balteau (24), Darmaz Florentina (33) and Maria Miglescu (20) prepare typical Roma dishes for their food stand at the iFest, an alternative music festival, here in the Astra 19 social center in Rome, Italy, on July 3rd 2016.<br />
<br />
The Gipsy Queens are a travelling catering business founded by Roma women in Rome.<br />
<br />
In 2015 Arci Solidarietà, an independent association for the promotion of social development, launched the “Tavolo delle donne rom” (Round table of Roma women) to both incentivise the process of integration of Roma in the city of Rome and to strengthen the Roma women’s self-esteem in the context of a culture tied to patriarchal models. The “Gipsy Queens” project was founded by ten Roma women in July 2015 after an event organised together with Arci Solidarietà in the Candoni Roma camp in the Magliana, a neighbourhood in the South-West periphery of Rome, during which people were invited to dance and eat Roma cuisine. The goal of the Gipsy Queen travelling catering business is to support equal opportunities and female entrepreneurship among Roma women, who are often relegated to the roles of wives and mothers.
    CIPG_20160703_NYT-GipsyQueens_5M3_56...jpg
  • ROME, ITALY - 3 JULY 2016: (L-R) Gipsy Queens members Codruta Balteau (24) and Darmaz Florentina (33) prepare typical Roma dishes for their food stand at the iFest, an alternative music festival, here in the Astra 19 social center in Rome, Italy, on July 3rd 2016.<br />
<br />
The Gipsy Queens are a travelling catering business founded by Roma women in Rome.<br />
<br />
In 2015 Arci Solidarietà, an independent association for the promotion of social development, launched the “Tavolo delle donne rom” (Round table of Roma women) to both incentivise the process of integration of Roma in the city of Rome and to strengthen the Roma women’s self-esteem in the context of a culture tied to patriarchal models. The “Gipsy Queens” project was founded by ten Roma women in July 2015 after an event organised together with Arci Solidarietà in the Candoni Roma camp in the Magliana, a neighbourhood in the South-West periphery of Rome, during which people were invited to dance and eat Roma cuisine. The goal of the Gipsy Queen travelling catering business is to support equal opportunities and female entrepreneurship among Roma women, who are often relegated to the roles of wives and mothers.
    CIPG_20160703_NYT-GipsyQueens_5M3_55...jpg
  • ROME, ITALY - 3 JULY 2016: (R-L) Gipsy Queens members Micescu Mieila (49) and Maria Miglescu (20) cut savoy cabbage used in sarmales (a typica Roma roll made of savoy cabbage stuffed with rice and ground meat) for their food stand at the iFest, an alternative music festival, in the kitchen of the Astra 19 social center in Rome, Italy, on July 3rd 2016.<br />
<br />
The Gipsy Queens are a travelling catering business founded by Roma women in Rome.<br />
<br />
In 2015 Arci Solidarietà, an independent association for the promotion of social development, launched the “Tavolo delle donne rom” (Round table of Roma women) to both incentivise the process of integration of Roma in the city of Rome and to strengthen the Roma women’s self-esteem in the context of a culture tied to patriarchal models. The “Gipsy Queens” project was founded by ten Roma women in July 2015 after an event organised together with Arci Solidarietà in the Candoni Roma camp in the Magliana, a neighbourhood in the South-West periphery of Rome, during which people were invited to dance and eat Roma cuisine. The goal of the Gipsy Queen travelling catering business is to support equal opportunities and female entrepreneurship among Roma women, who are often relegated to the roles of wives and mothers.
    CIPG_20160703_NYT-GipsyQueens_5M3_55...jpg
  • ROME, ITALY - 3 JULY 2016: (L-R) Gipsy Queens members Micescu Mieila (49) and Maria Miglescu (20) cut savoy cabbage used in sarmales (a typica Roma roll made of savoy cabbage stuffed with rice and ground meat) for their food stand at the iFest, an alternative music festival, in the kitchen of the Astra 19 social center in Rome, Italy, on July 3rd 2016.<br />
<br />
The Gipsy Queens are a travelling catering business founded by Roma women in Rome.<br />
<br />
In 2015 Arci Solidarietà, an independent association for the promotion of social development, launched the “Tavolo delle donne rom” (Round table of Roma women) to both incentivise the process of integration of Roma in the city of Rome and to strengthen the Roma women’s self-esteem in the context of a culture tied to patriarchal models. The “Gipsy Queens” project was founded by ten Roma women in July 2015 after an event organised together with Arci Solidarietà in the Candoni Roma camp in the Magliana, a neighbourhood in the South-West periphery of Rome, during which people were invited to dance and eat Roma cuisine. The goal of the Gipsy Queen travelling catering business is to support equal opportunities and female entrepreneurship among Roma women, who are often relegated to the roles of wives and mothers.
    CIPG_20160703_NYT-GipsyQueens_5M3_54...jpg
  • ROME, ITALY - 3 JULY 2016: Gipsy Queens member Codruta Balteau (24) shapes pita dough for the the a food stand at the iFest, an alternative music festival, here in the Astra 19 social center in Rome, Italy, on July 3rd 2016.<br />
<br />
The Gipsy Queens are a travelling catering business founded by Roma women in Rome.<br />
<br />
In 2015 Arci Solidarietà, an independent association for the promotion of social development, launched the “Tavolo delle donne rom” (Round table of Roma women) to both incentivise the process of integration of Roma in the city of Rome and to strengthen the Roma women’s self-esteem in the context of a culture tied to patriarchal models. The “Gipsy Queens” project was founded by ten Roma women in July 2015 after an event organised together with Arci Solidarietà in the Candoni Roma camp in the Magliana, a neighbourhood in the South-West periphery of Rome, during which people were invited to dance and eat Roma cuisine. The goal of the Gipsy Queen travelling catering business is to support equal opportunities and female entrepreneurship among Roma women, who are often relegated to the roles of wives and mothers.
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  • NAPLES, ITALY - 11 March 2014:
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