Active Gourmet Holidays
Active Gourmet Holidays

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June News from Active Gourmet Holidays

June 2011

 Active Gourmet Holidays

Greetings from Active Gourmet Holidays!



In June we highlight tours from Venice, Provence, and the region of Aragon in Spain. You may not have heard too much about Aragon yet but this gem of a spot is a well kept secret and an amazing destination - see below for more details.


Start making your summer and fall plans for  that dream culinary vacation you have always talked about. 


For more information on specific tours or pricing, please email us or visit our website at


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June 2011 News - Antonella's Cuisine of the VenetoAntonella's Cuisine of the Veneto
Veneto, Italy - 3 or 7 nights
Available April to October 



Enjoy an Italian cooking holiday in the heart of the Prosecco wine area in the Veneto. Stay in a beautifully restored farmhouse, where Antonella will teach you how to prepare wonderful meals at home. Her philosophy is that food is central to life; it should be full of flavour, beautifully presented, and eaten in a pleasing, relaxing ambience. It shouldn't be necessary to spend hours in preparation either; all it needs are the right skills and attitude. It's a question of lifestyle.


Read more: Antonella's Cuisine of the Veneto



May 2011 News Active Foodie Program PhotoThe Active Foodie in Provence

Provence, France - 6 nights

Available April and September (please inquire about other dates)


This program combines wandering about the glorious and varied countryside of Provence, and cooking together with friends (new and old!). You will learn authentic Provençal cuisine, naturally rich in vegetables, olive oil, and with minimal fats, but after a week of feasting, coupled with hiking, you will not worry about facing the scales when you get home.


Read more: The Active Foodie in Provence


June 2011 News Cooking with Piers and Miguel in AragonCooking with Piers and Miguel in Aragon

Aragon, Spain - 3 nights

Available March to October  





 La Torre del Visco is considered throughout Spain and internationally as one of the most singular, beautiful and romantic small hotels in the whole of Europe. 17 rooms, lovely sitting rooms, an extensive library, grand piano and fresh flowers everywhere, all this in a very friendly, relaxed atmosphere where you will be pampered by Jemma, Piers and their team of charming local staff. Your hosts are British but have lived in Spain "forever", are completely bi-lingual and have a profound knowledge and passion for Spanish history, culture, gastronomy and wine which they love to .


Read more: Cooking with Piers and Miguel in Aragon  







 Client Testimonial




June 2011 News Active Foodie in Provence



 "Dear Jo-Ann 


"We had a wonderful time!!! Thank you. The course was great, people were wonderful, hotel was superb." 


 Oron and Orly, Israel  




















Recipe of the Month


The Pissaladière - A Nicois Classic 
("The Active Foodie in Provence" Tour)





A batch of pizza dough (recipe given below, or you can use frozen dough from your nearby store)

- one packet of brewer's yeast

- 1/2 - 3/4 cup warm water

- one teaspoon sugar

Mix the above together and leave 15 minutes to check for yeast activity then add

- 1 cup - 1 1/2 cups of flour - enough to make a supple and smooth dough that you can work easily.

- A drizzle of olive oil

- a spinch of salt

Knead for 10 minutes, put aside to rest one hour.

 June 2011 News - Recipe Photo

For the topping:





- 3 onions



- 1-2 tomatoes sliced in very thin rounds

- 3 garlic cloves crushed and minced

- 10 anchovies in salt, rinsed and filleted

- 6 (3 + 3) table spoons olive oil

- 6-10 black Greek olives


In a frying pan, pour in 3 tablespoons olive oil, and add the onion rounds, simmer and stir till just golden. Remove from the flame (about 7 minutes). Put aside.

In another frying pan, pour in 3 tablespoons of olive oil, add the anchovy filets, and let simmer, while you stir, till they melt into the olive oil and make a paste. Add 1/2 of your minced garlic to the anchovy mixture, stir in, let sizzle for 30 seconds and remove from the flame.

Preheat your oven to 450F/220C.

Roll out your dough and place it on a pan lightly covered with flour. Take your anchovy paste and spread it evenly on your dough. Sprinkle on your minced garlic yet unused, layer on top the sweated onions and on top of these, your thinly sliced tomatoes. sprinkle a half dozen black olives (optional). Bake for 15 minutes, or till the crust is browned. Remove, slice and serve. Excellent as an evening nibble with a light rose wine from Provence... as good just warm as fresh from the oven.

















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.
Skype: active.gourmet.holidays 



"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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