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February News from Active Gourmet Holidays

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February 2012


 Active Gourmet Holidays

Greetings from Active Gourmet Holidays!

 

 

We have had such a wonderful response to our 10 year anniversary promotion that we are extending it until March 15. Why not book that dream culinary vacation and save 10% in the process? Please inquire as to which tours are eligible.

 

***Stay tuned for a very exciting announcement to celebrate our anniversary! We will be sending out another newsletter shortly!

 

This month we are featuring two exciting new tours,Home Cooking on the Amalfi Coast and Port Wine & the Douro Valley.

 

Active Gourmet Holidays is now on Facebook! Click here to like us. 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.

 

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!

 

 

Feb 2012 News Home Cooking on the Amalfi Coast

NEW! Home Cooking on the Amalfi Coast


Amalfi Coast, Italy - 3 or 7 nights
Available year round

 

High up in the hills lies a beautiful home where you will enjoy cooking lessons from a self taught Italian woman who specializes in typical regional dishes. The home in which you will stay has been recently renovated with love and each room is beautifully detailed. Take in the beautiful view of the Amalfi Coast while you relax on the property during your free time. Choose from a three or six night itinerary including cuisine, foodie visits and immersing yourself in this scenic area of Italy.

 

 

Read More: Home Cooking on the Amalfi Coast

 

NEW! Feb 2012 News Port Wine & the Douro ValleyPort Wine & the Douro Valley
Douro, Portugal - 5 nights
Available September

 

   

Not just for Port lovers, this tour also features the Douro's dynamic new wineries that are turning heads with their incredible table wines. Visit the historic lodges in Oporto where Port is aged. Then move upstream to the grape-growing region where Port and the new unfortified wines are made. Fall in love with the Douro river valley, a World Heritage site. 

 

Read more: Port Wine & the Douro Valley 



 

Feb 2012 News Italian Riviera CookingItalian Riviera Cooking

Cinque Terre, Italy - 4 nights
 
Available February to October  

 

 

 

 

 

 

 

 

Learn about Ligurian cooking in your own private cooking classes while you stay in one of the loveliest and most picturesque regions of Italy, Santa Margherita Ligure. You will have guided tours of some of the area's captivating seaside villages in the Cinque Terre, enjoy fabulous dinners and marvel at the breathtaking coastline and beautiful views. Enjoy a stunning seaview junior suite in a 4 star hotel. 

 

 

 

 

 

Read more: Italian Riviera Cooking 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 Client Testimonial

 

"GOURMET RIOJA"

 

 

Feb 2012 News Rioja Group Remark Photo 

 "Active Gourmet Holidays customized the perfect experience for our group in Rioja, Spain; delicious combination of food, wine and culture! This trip was an exceptional travel value giving us the opportunity to enjoy and make memories!

Our group experienced all the best that the region has to offer thanks to our guides. We were absolutely delighted with the diverse winery selections, the exceptional food and the beautiful scenery.

 

  Marti S., San Antonio, Texas

  

 

Recipe of the Month

                            

CALAMARATA
("Home Cooking on the Amalfi Coast" Tour)

 

 

Small squid 600 g
One
white onion

Tomato pulp into small pieces 400 g (You can also use coarsely chopped and peeled)

A generous glass of dry white wine

Pasta Calamarata 380 g.

Olive oil q.b.
Salt q.b. 

 

Feb 2012 News Recipe Photo 

Preparation:

 

Have the fishmonger clean the squid. Wash them, and check that the "beak" (which is at the center of the tentacles) and the "pen" cartilidge (which is inside the bag) have been removed. Cut the sacs into rings about 2 cm high. and the tentacles into pieces. The recipe originally published only require you to use the bags for a dish that contains only "rings", but I also prefer to use the tentacles.

 

Slice the onion finely and place in a large pan with three tablespoons of oil, and sauté by adding a bit 'of water from time to time.

 

Toss the squid in the pan, brown them briefly over high heat, then add the wine and let evaporate.

Pour the tomatoes into the saucepan, add salt and cook about twenty minutes (the time depends on how big were the squid).

 

Cook the pasta in abundant salted water, drain and pour in sauce pan with the squid. Blow up the dough for a few minutes, and serve it by adding a little olive oil.

 

 

 

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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