Active Gourmet Holidays
Active Gourmet Holidays

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July News from Active Gourmet Holidays
GET A TASTE OF GREECE, ITALY AND FRANCE!  July 2016


 Active Gourmet HolidaysGreetings from Active Gourmet Holidays!


This month's newsletter features Greece, Italy and France. Check out our 

"Santorini Treasures" week long program that will make you understand why this is one of the most beautiful places on earth! And speaking of beautiful, how about magical Portofino, Italy? Our "Portofino Cooking and Discovery" tour is a true winner. And last but not least, if you are visiting the delightful village of St. Rémy, France, please consider our "St. Rémy Market and Cooking

experience. 


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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!

 
 

July 2016 News - Santorini TreasuresSantorini Treasures 
Santorini, Greece - 7 nights
Available May to July, September to October - Saturday to Saturday
 
There is a good reason why, when people speak of Santorini, they have a difficult time finding the words to describe its beauty. Active Gourmet Holidays is pleased to exclusively offer this incredible culinary journey to our clients. While on this spectacular island you will enjoy cooking classes to learn about the Greek cuisine and will also learn about the oldest vineyards in the world through wine education and tastings. You will stay in a beautiful superior hotel and will even have a sunset sailing tour to see the island from another vantage point. It doesn't get any better than this!!
 

July 2016 News - Portofino Cooking and DiscoveryPortofino Cooking and Discovery
Liguria, Italy - 5 nights
Available March to October   
 
Put Liguria on your bucket list! The Italian Riviera is known all over the world as one of the most beautiful destinations. The region of Liguria is captivating and it is here where you will learn about the cuisine which is the true Mediterranean diet characterized by the use of fresh herbs and vegetables. Take two hands on cooking classes in breathtaking Portofino featuring typical Ligurian cuisine and simple, yet fresh and flavorful ingredients. Your instructor is a native chef who was born and grew up in Liguria. You will also learn about the very important olive oil of this area and explore charming seaside villages.
 
 

July 2016 News - St. Remy Market and CookingSt. Rémy Market and Cooking 
St. Rémy, France
Available year round 

Why not experience the authentic Provence in a different way? Through a guided market visit followed by a cooking class at a beautiful renovated family "mas" (farm). You will first have the market visit and then return to the farm for a hands-on class where your instructor and host will share his delicious traditional recipes. This is a perfect activity if you already have accommodations but would like to include a memorable day with family and friends at a French home.
 
 

  Client Testimonials
 
THE PERFUMES, COLOURS AND FLAVOURS OF THE LUBERON"
"The time spent in Provence was a superior educational and cultural experience. Hands-on cooking classes with Chef enhanced my culinary skills and knowledge. The hosts made us feel as if we truly were "in their home" as guests. The morning excursions were exceptional and provided a view of the area not usually experienced in tours."

Flora H., Los Angeles, California
 
 
"THE ACTIVE GOURMET IN GREEN SPAIN"    
 
    
  "Fantastic experience in a beautiful part of the world; thank you!"
 
Mike P., San Francisco, California
 
July 2016 Asturias - client remarks 
 
 
Just wanted to let you know how much we enjoyed our cooking class. We had Chef Vincenzo and he made our experience extra special. He even used my tablet to make our own cooking video. We will have many laughs from that for years to come. We learned a lot and had a delicious meal and the setting was like something out of a movie. So incredibly beautiful!  I will highly recommend your classes to my friends and look forward to taking others in the future."
 
Cathy D., Sarasota, Florida


 RECIPE OF THE MONTH
 
 
  
HOME MADE TAGLIATELLE NOODLES 
DRESSED IN A SUMMER ZUCCHINI SAUCE
 
Ingredients for Pasta 
1/2 lb semola flour 
1/2 lb white flour 00 
2 eggs
a pinch of salt 
a drizzle of olive oil a cup of warm water.

Mix flours in a bowl or on a wooden (or marble) cutting board. Add salt. Make a mound with a small hole in the middle. Crack eggs into hole. Drizzle a bit of olive oil atop. Begin mixing with a folk then use hands to gather dough. Add warm water to moisten if need be.

Knead for 5 minutes until dough is soft and not sticking to hands. Make two balls and let sit for 15 minutes. Roll dough out with a rolling pin. Now, if you have a small pasta machine with applique for noodles then feed dough through the cutting machine. Otherwise, roll out dough to desired thickness (I like the dough to be relatively thin, which makes for a more delicate pasta), then use a hand cutter to cut dough into strips. Place strips on a big wooden board or plate, and dust with Semola flour to avoid dough sticking together. 

 

Sauce 
4 oblong or small round zucchini
3 cloves of garlic
1/4 cup olive oil (extra virgin)
4-6 zucchini blossoms (optional)
4 Italian plum tomatoes (optional)
1 cup of vegetable broth 
5-6 fresh basil leaves
salt, pepper
red hot pepper flakes (optional) 
 
Chop zucchini into bite size pieces or julienne strips. Chop garlic and sauté both in olive oil. Add chopped tomatoes (if using), blossoms and basil. Allow ingredients to sauté for 2-3 minutes. Add 1/2 vegetable broth, salt and pepper (and pepper flakes if using). Allow ingredients to simmer on medium heat for 6-7 minutes. 
 
Boil water for pasta. Add two palms of rock salt to boiling water. Add pasta. When pasta is al dente drain and let it fall into the sautéed veggies. Keep a cup of starchy pasta water aside. Mix pasta and veggies, adding a bit of water if need be. Garnish with four lightly deep fried zucchini blossoms. 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  
 

THE FLAVOURS OF TUSCANY

"Dear Jo-Ann - We just had the most amazing week. It was everything we could have hoped for and more. We are already planning a "make your own pasta party" at our house to introduce friends to the very unique flavours we tried and made! Jo-Ann, the others who came through Active Gourmet - Ed, Cathy and Kelly were all very complimentary about the service they had received from you, as were we. I was hugely impressed with your immediate attention to every detail and I will certainly recommend friends to your website if they are considering similar trips to ours." - Joneen and Ray S., Auckland, New Zealand

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