Active Gourmet Holidays
Active Gourmet Holidays

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October News from Active Gourmet Holidays

October 2012

 Active Gourmet Holidays

Greetings from Active Gourmet Holidays!

It's harvest time in Italy! This month we feature two tours in Italy: "Discover Florence" and "Truffles, Wine and Cooking in Le Marche". and a new tour in Provence called "Culinary Cannes". Check out the details below along with a great recipe from Cannes, France.  


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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


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Oct 2012 News Culinary Cannes NEW! - Culinary Cannes

Cannes, France   Available February to November 

Enjoy a cooking class in Cannes, France, taught by a trained professional chef. You will go shopping to choose your ingredients for the class at the local market and then have a hands-on lesson with lunch in a stylish, yet casual, Art Deco apartment in the heart of Cannes. This is a great way to discover the culinary delights of Southern France and to get an insider's view of the Cote d'Azur.

Read More: Culinary Cannes

Discover Florence
Florence, Italy
Available year round

Stay in a small bed and breakfast located in the heart of ancient Florence. You will learn to cook genuine Italian cuisine from your host who learned to cook at a young age from her "nonna". She will teach you the secrets of traditional recipes and will treat you to the beauty of Florence.

Read more: Discover Florence



 Client Testimonial 


Oct 2012 News Client Remark Photo Bordeaux  

 Hi Jo-Ann - Just  returned home to Australia. We had a great day, we had a terrific host and a wonderful day. Meal was delicious and enjoyed a long lunch with Carol, her husband and  Phillipe."


Libby M., Australia



Recipe of the Month


("Culinary Cannes" Tour)

Provencal tomato sauce (using fresh tomatoes)

Yields: 5 cups

Prep time: 10 minutes

Cooking time: approx 35-55 min


Oct 2012 News Recipe Photo  




1/3 cup olive oil

1 cup onions, finely chopped

2 garlic cloves, minced

2 bay leaves

6 tomatoes, chopped ( should yield about 6 cups)

salt ( to taste)

pepper ( to taste)

4 sprigs fresh thyme ( or 1/4 tsp dried)

2 tablespoons fresh marjoram ( or 2 tsp dried)

2 tablespoons tomato paste




Heat the oil in a heavy pot. Add the onions and saute for about 10 minutes, until they are translucent.

Add in the garlic and bay leaves, let that saute about 5 minutes more. Add in the tomates, salt, pepper and herbs - simmer for 20 minutes.

When the tomatoes have cooked down, add in the tomato paste and simmer for another 10 minutes. Adjust seasoning to your liking.

Remove the bay leaves and your sauce is ready!


You can easily freeze this sauce, when making larger quantities, for up to 3 months in an airtight container. In the fridge 3 days maximum.

This sauce is versatile and has many uses, apart from pasta, you can use it as a lasagna sauce or on polenta rounds as a vegetarian dish, fish and many other Italian dishes that require tomato sauce. 



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 



"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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