Active Gourmet Holidays
Active Gourmet Holidays

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September News from Active Gourmet Holidays
   
Captivating Capri, Florence and more! September 2014
 
 
 


 Active Gourmet Holidays

Greetings from Active Gourmet Holidays!

How long has the Amalfi Coast been on your travel list? And how about Spain and Greece? Check out our great foodie vacations below for a fall trip and try our summer recipe hailing from a great chef in Rome. 

 

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For more information on specific tours or pricing, please email 

Jo-Ann Gaidosz at This email address is being protected from spambots. You need JavaScript enabled to view it. or visit our website at ww.activegourmetholidays.com.

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Sept 2014 News Captivating CapriNEW! Captivating Capri
Amalfi Coast, Italy - 6 nights

Available April to October

The island of Capri captivates everyone who visits. You will stay at a beautiful four star boutique hotel with a swimming pool in the most exclusive village in Capri. Enjoy cooking lessons with a professional chef where you will learn how to use wonderfully fresh ingredients with recipes you can recreate at home for family and friends.

 
 
 

  Sept 2014 News Florence Home Cooking
NEW! Florence Home Cooking 
Florence, Italy - Day Cooking Class
Available year round 
 
Discover the secrets of Italian cuisine by taking a hands-on cooking class in a family kitchen in Florence. Your instructor, who is Sicilian and now lives in Tuscany, will teach you about the steps involved in preparing a traditional Italian supper, including an appetizer (antipasto), pasta (primi piatti), main course (secondi piatti) and a dessert (dolci). You can choose to have a meat, fish or vegetarian dish as your main course. A delicious meal follows your lesson, where you can sit down and relax, dining on your creations.
 
 
 
 
 
 
 
 
 
 
 

  

Sept 2014 News Cook Like a TuscanCook Like a Tuscan 
 
Tuscany, Italy - 3, 5 or 6 nights
Available year round

Stay in a gorgeous 17th Century property located in the quiet countryside of Tuscany, just over one mile from the beautiful walled Etruscan town of Cortona which has been written about in the very popular Frances Mayes books. Enjoy an unforgettable cooking vacation with hands-on cooking classes that are taught by two Michelin starred chefs. Immerse yourself in the breathtaking panoramas of this famed area of Italy.

Read more: Cook Like a Tuscan

 
 
 
 

 
 Client Testimonial 

"AUTHENTIC MARRAKECH" 

Sept 2014 News  "Marrakesh did not in anyway disappoint. Accommodation in the 400+ year old riad (with modern conveniences) was most comfortable, aesthetically pleasing, with dining either in the court-yard or on the roof terrace. Cooking days alternated with food-related field trips, coupled with some sightseeing, to two different Berber villages in the Atlas Mountains. Our hostess is as excellent a teacher as she is a cook, adapting easily to the needs of advanced and beginner level students. Between 12 and 13 dishes were prepared on cooking days, and students were instructed in enough Arabic to make the necessary purchases in the market-an experience in itself. The bonus for the course was an experience of Moroccan culture that a typical tourist would not have. Merely spending 8 days in a riad gave an insight into a lifestyle quite foreign to most North Americans, and in a Berber village one sees a people manner of life has changed very little during the past two millennia. We saw things one only expects to see in NATIONAL GEOGRAPHIC magazine. Our driver was not only personable, but has a wide knowledge and was willing to answer our countless questions about many aspects of Moroccan culture, particularly with regard to our trips to the Berber villages. Our hostess herself was a fount of information. She also kept us from getting lost in the souk and ripped off by clever stall-keepers. For us, this holiday would rank 10 out of 10-an award we would rarely give. If we could, we would gladly return. For now, we must make do with the wonderful and delightful memories which will be reinforced by the Moroccan cuisine we are now able to enjoy in our home in northern Canada.."

 

Michael and Renske A., Saskatchewan, Canada  

 RECIPE OF THE MONTH
 
 

 POTATOES AND PORCINI MUSHROOM GNOCCHI

WITH TRUFFLE AND AROMATIC HERBS  

 

8 Servings               

For the "Gnocchi":                                     For the sauce:

2.2 Pounds/ 1 Kg boiled potatoes               Black truffles

1 whole eggs                                                 Butter

22 oz/ 600 g porcini mushrooms                 Thyme and sage

8 oz/ 200 g parmesan cheese                        2 oz  /  50 g parmesan 

17 oz  / 500 g flour                                              

Nutmeg parsley   

Extra Virgin Olive Oil 

Garlic

Sept 2014 News - Recipe  
 

Bring a large pan of lightly salted water to a rolling boil, add the potatoes (with the skin) and cook until they are tender enough to mash (cooking time .. about 50 minutes; it depends how big they are).


 

Meanwhile clean the mushrooms very well, brushing them with a soft brush to remove any earth or forest detritus and cutting away any spoiled areas.


 

Cut the clean mushrooms in chunks (not too big). In a frying pan over medium-low heat gently sauté the garlic cloves with the skin, when it is gold add mushrooms and parsley. Add salt and pepper to taste and let them cook, stirring frequently. As the potatoes are cooked, strain them and let cool aside as they are warm peel and mash. Remove the mushrooms from the heat and stir them together with the potatoes.


 

Add the rest of the ingredients to the mixture and work very well until you obtain an homogenous dough. Taste the mixture, adjust the seasoning and flavour with a little bit of nutmeg.


 

Work the mixture in your hands until you get a soft pap (be careful it does not stick to your fingers; if it does, add yet more flour to the mixture). Shape the dough into long sticks that you will cut at an angle into half-an-inch-long strips. As you work, put them on a towel and dust with flour.


 

Drop the gnocchi, a few at a time, in salted boiling water and cook briefly until the water returns to a boil.


 

In a pan melt the butter with aromatic herbs. Add the boiled gnocchi and sauté  for a couple of minutes.

Arrange the gnocchi in a round pattern on a plate, sprinkle with parmesan cheese, coat with truffle and serve immediately. 

 

  

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Contact Information
Active Gourmet Holidays
Jo-Ann Gaidosz
Phone: 1.203.732.0771
Fax: 1.203.734.6903
Email: This email address is being protected from spambots. You need JavaScript enabled to view it.
Website: www.activegourmetholidays.com
Skype: active.gourmet.holidays 
 
 

 

COOKING IN THE DORDOGNE

"It was an absolutely marvelous week. The accommodations were superb. I loved the course, the host, and the Chambre d'Hote which is a lovely country house equipped with everything one could possibly need. I was incredibly pleased to when dealing with AGH. All in all, a fantastic experience that I hope to be able to repeat, perhaps in Italy next time." Anita D., Encinitas, California

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