Active Gourmet Holidays
Active Gourmet Holidays

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March News from Active Gourmet Holidays
TASTE EUROPE! March 2014


 Active Gourmet Holidays

Greetings from Active Gourmet Holidays!

This month's newsletter features a wonderful Portugal cooking vacation, a five night stay in the Cinque Terre and a delicious foodie vacation in Andalusia where you will see the most important sites in the area and learn to cook healthy creative cuisine. The recipe of the month is compliments of a great chef in the heart of Rome. 

 

Please check out our BLOG: Stories for the Foodie Travelerwww.activegourmetholidays.com/blog

Active Gourmet Holidays is on Facebook! Click here to LIKE US and please share photos of your trip! www.facebook.com/ActiveGourmetHolidays  

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 www.activegourmetholidays.com.

 

ATTENTION: Please make sure to hit the "Click Here" button above if you are not seeing the entire newsletter with the featured monthly recipe at the bottom!  

 

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March 2014 News - Alentejo Portuguese 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 a talented chef using the local flavors and herbs of the Alentejo. The cooking school is conveniently located just one hour from the Spanish border and 90 minutes from Lisbon. An Active Gourmet Holidays' bestseller, this culinary holiday is one you will always remember and cherish.

  

  

Read more: Portuguese Cooking in the Alentejo

 

March 2014 News - Cinque Terre Cooking Cinque Terre Cooking 
Cinque Terre, Italy - 5 nights  
Available March to October
 
 
Immerse yourself in the delicious Cinque Terre cuisine with a chef who was born and grew up in this area and has formerly owned some restaurants in Liguria. Your hands-on lessons will feature typical Ligurian cuisine and simple, yet fresh and flavorful ingredients, most of which will be picked up from the garden of the 17th century estate where you will stay. If you already have an accommodaton but are in the Cinque Terre, we also offer an afternoon cooking class.
 
 
March 2014 News - Los Pueblos Blancos Los Pueblos Blancos in Andalusia 

Estepona/Marbella, Spain - 5 nights
Available year round

Explore the beautiful and impressive white washed villages (los pueblos blancos) of Andalusia while also partaking in healthy, hands-on organic cooking classes at a beach villa in an open kitchen facing the beautiful blue Mediterranean Sea. Your hostess not only speaks Arabic, French, English and Spanish, but  is a passionate cook and advocate of healthy, organic food.

Read more: Los Pueblos Blancos of Andalusia

 

 

 Client Testimonial 

"CULINARY DELIGHTS OF ANDALUSIA 

 

March 2014 News - Culinary Delights Andalusia  

"The culinary experience in Spain was fantastic. I would love to go again if I have the chanceJo-Ann from AGH is very professional, helpful and thorough."

 

Betty K., Hong Kong  

 RECIPE OF THE MONTH

FRAPPE  

("The Flavours of Rome" Program

During Carnival season you will find these delicacies in pastry shops but of course the best are homemade. Delicioso!

 

Ingredients

 

500 gr (4 cups) flour
50 gr (3.5 tbsp) butter
25 ml (5 tsp) grappa
1 tbsp sugar
1 envelope of vanilla powder (0.5 gr) or 1 tsp vanilla extract
6 gr (2 tsp) yeast
3 eggs plus one yolk
powdered sugar
1 lt canola oil

Frappe - Rome Recipe - March 2014 News

Put all ingredients inside a big bowl and mix well.

Work the dough for 10 minutes and when it becomes smooth and elastic let it rest for 30 minutes. 

Roll the dough very very thin, then with a pastry wheel cut into strips (approximately 8x3 cm)
 
Heat the frying oil in a deep pan. When hot (but not too hot) fry the frappe until lightly golden. Scoop them out and drain off the oil on paper towels or parchment paper.
Sprinkle generously with powdered sugar and serve! As an alternate to powdered sugar, you can also dip the ends in melted dark chocolate.

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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 
 

HOMESTYLE TUSCAN COOKING 

Hi Jo-Ann - We wanted to let you know that we had an AMAZING time at the cooking school. My mother and I could not have had a better time. Paola and Simonetta were such wonderful hosts and teachers. We were treated like family. The house and property were beautiful. The hands-on cooking classes were so much fun...we learned so many great recipes that I cannot wait to test on my friends back home. I will definitely be recommending this experience to all of my friends and colleagues. Thank you so much for all of your help in setting up this once-in-a-lifetime dream vacation. It is something neither one of us will ever forget!

 

Best, Erin S. and Flor V.,
New York, New York

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