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  • 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: 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: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: 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, 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: 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: 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: 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
  • 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: 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
  • 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: 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
  • 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, 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:(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
  • 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
  • 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
  • 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: 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
  • 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
  • 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
  • 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
  • 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: 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 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:(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