Active Gourmet Holidays
Active Gourmet Holidays

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March News from Active Gourmet Holidays
   
WHAT ARE YOU WAITING FOR? LIFE IS SHORT! ENJOY NOW!  March 2015
 
 
 


 Active Gourmet HolidaysGreetings from Active Gourmet Holidays!


Spring is just around the corner so make your dreams come true by taking a culinary vacation. Whether you are traveling alone and would like to join like minded foodies, or if you are with a partner or a group, Active Gourmet Holidays will make the best recommendations. 

Our March recipe comes from bella Tuscany from one of our chefs for Authentic Tuscan Cooking which is one of the delicious tours we feature this month. 

This month we also highlight a couple of other oldies but goodies, "Tastes of a Roman Holiday" as well as 

"Portuguese Cooking in the Alentejo". Please see below for details.


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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.

To ensure delivery of your Active Gourmet Holidays emails, be sure to add This email address is being protected from spambots. You need JavaScript enabled to view it. to your Address Book or "Known Senders" list!

 
 
 
 
April 2012 News Tastes of Roman HolidayTastes of a Roman Holiday 
Lazio, Italy - 6 nights

Available March to November  - Sunday to Saturday

Enjoy an amazing six night culinary holiday in the region of Lazio in the Roman countryside, an hour outside of Rome. You will stay in a completely renovated 18th century villa with beautifully decorated rooms in this lovely medieval hamlet. Through hands on cooking classes featuring a different course for each class, you will learn traditional recipes from local cooks whose recipes have been passed down from generation to generation.

 
 
 
 
March 2015 AGH News - Authentic Tuscan CookingAuthentic Tuscan Cooking
Tuscany, Italy - 7 nights
Available year round - Saturday to Saturday
 
This culinary program is perfect for those who are lovers of all that is Tuscan - the charming medieval towns, the centuries old traditions, the people and their culture, the art and of course, the great food and wine!! You will enjoy hands-on cooking courses learning the art of Tuscan cuisine from our wonderful chefs in an original kitchen of a 14th century villa. Interested in cycling the hills of Tuscany? We also offer cycling days and we will just adjust the itinerary for you to include this activity. Just ask about the details and see a sample itinerary below!
 
 
 
 
 
 
 
 
 
 
 

March 2015 AGH News - Portuguese Ckg AlentejoPortuguese Cooking in the Alentejo

Alentejo, Portugal - 7 nights  
Available year round - Sunday to Sunday


 

Spend a week indulging in delicious Mediterranean cuisine of Portugal as you learn hands-on cooking techniques from your hostess and talented chefs. You will use the local flavors and herbs of the Alentejo. Your home for the week will be in the small medieval town of √Čvora which is a UNESCO World Heritage Site. An Active Gourmet Holidays' bestseller, this culinary holiday is one you will always remember and cherish.

 Read more: Portuguese Cooking in the Alentejo

 
 
 
 

 
 Client Testimonial 

COOKING IN THE DORDOGNE   

March 2015 News - Marshall Grp - Dordogne 

 "Six of us did the five-day class in September and had a wonderful time. The farmhouse is gorgeous, beautifully decorated and totally comfortable, from the bedrooms and baths to the living room and kitchen.  The experience was what the website promised and more. Even the weather cooperated."

Karen M., St. Louis, MO

 RECIPE OF THE MONTH
 
 

 GIL GNUDI CON BURRO E SALVIA

"Ricotta and spinach dumplings with butter and sage"

 
"Gnudi" comes from the Italian nudo (naked) and the Tuscan Slang gnudo. These naked green balls might not look very good, they are in fact missing their exterior pasta covering. The famous ricotta and spinach ravioli served throughout the country are in this recipe left alone without their dress... The effect is amazing - soft, creamy and tasty. The best part, the filling, is all you'll get in this famous Tuscan specialty.  

INGREDIENTS (Serves 4)


400 g /14.1 oz ricotta
500 g/17.7 oz g spinach with the thick part of the stalk removed
2 eggs
3 tbs flour
a pinch of nutmeg
a pinch of salt
a pinch of ground lack pepper
4 tbs grated parmesan cheese
8 sage leaves
100 g /3.5 oz butter

March 2015 AGH News - Recipe Authentic Tuscan Cooking
 

Wash the spinach twice, place it in a pot with the lid on and cook it until its volume is reduced. Let it cool down, wring it out and chop it finely. Mix the spinach with the ricotta cheese, eggs, flour, parmesan cheese, salt, pepper and nutmeg until you obtain a smooth mixture. If the mixture is too wet add in a bit more flour. Flour your hands. Form balls a bit larger than the size of a walnut with the mixture. Cook a few gnudi at a time in plenty of boiling salted water. When they float to the surface of the water, allow them to boil for another 2 minutes, then gently catch them with a strainer and put them on a serving dish. Melt the butter with the sage without cooking the butter, adding a little water to prevent from burning. Dash the gnudi with the butter and sage sauce, sprinkle with extra parmesan cheese and serve.

  

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Contact Information
Active Gourmet Holidays
Jo-Ann Gaidosz
Phone: 1.203.732.0771
Fax: 1.203.732.5125
Email: This email address is being protected from spambots. You need JavaScript enabled to view it.
Website: www.activegourmetholidays.com
Skype: active.gourmet.holidays 
 
 

A TASTE OF PERU FOR FOODIES

"Thank you so much for organising what turned out to be the holiday of a lifetime. Everything was first class from the luxury accommodation and transportation to our fantastic tour guides and spectacular excursions. While we went without a true understanding of Peruvian cuisine, we were blown away by the variety and quality of the produce and techniques used in the restaurants selected for us. We are already looking on the website for our next destination!" - Brenda A. and Lynne A., Glasgow, Scotland

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