Active Gourmet Holidays
Active Gourmet Holidays

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September News from Active Gourmet Holidays
Active Gourmet Holidays Greetings from Active Gourmet Holidays!

Active Gourmet Holidays was recently chosen as the NUMBER ONE  "Top Ten Awesome Vacations" in the international cooking school category!
September features our "Taste of Peru for Foodie's" tour once again as it gains even more popularity.  We also feature a couple of wonderful tours on the Amalfi Coast.
The recipe of the month, Penne con Zucchine Tradizionale,  is taken from the long awaited cookbook from Mamma Agata on the Amalfi Coast, "Simple and Genuine". See below for details on Mamma's cooking school in Ravello. 
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Sept 2010 News Program Photo - Mamma AgataThe Flavours of the Amalfi Coast
Ravello, Italy
Available year round

Join Mamma Agata for cooking classes in her beautiful home on a cliff top overlooking the spectacular Amalfi coastline. She has been the chef for many famous Hollywood actors and actresses, journalists and politicians and now invites you into her home to share her simple, yet elegant, traditional Southern Italian recipes.
Sept 2010 Nw program Photo - Mamma- Wine TastingWine Tasting on the Amalfi Coast
Ravello, Italy
Available year round
Come to Ravello, a world famous city known for its music, history and enchanting sights overlooking the Amalfi Coast. Here you will learn about Italy's world famous wines by your host, Gennaro. Gennaro is a professionally certified Sommelier and a member of the prestigious AIS, a national association of Certified Sommeliers and one of your hosts for the evening, along with his lovely bride Chiara, daughter of the world famous Mamma Agata whose cooking program "The Flavours of the Amalfi Coast" is also offered through Active Gourmet Holidays.
Read more... 
A Taste of Peru for Foodies
Lima and Cusco, Peru - 7 nights
Available year round

Sept News 2010 Program Photo - PeruPeru has become a new and popular culinary destination as featured in Newsweek, NY Times, Travel & Leisure, Condé Nast, etc.  This tour mixes a taste of native, "criolla" and traditional food with the trendy fusion through hands-on cooking classes, demonstrations and tasting menus. All of this is wrapped up within a framework of history and culture that explains every part of the tour and helps our guests understand the origin of all these great tastes. Taste of Peru for foodies has the best balance for someone with some experience or just the love for food.

  Client Testimonial

Slow Food Logo 
"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

Recipe of the Month

Pasta con Zucchine Tradizionale 
 ("The Flavours of the Amalfi Coast - Mamma Agata")
The long anticipated Simple and Genuine cookbook is a celebration of Chiara and her mother's love and passion for life through Mamma's cooking and includes Mamma Agata's cherished secret cooking tips and family recipes, as well as some of Mamma Agata's personal memories of cooking for famous celebrities such as Humphrey Bogart, Richar Burton, Liz Taylor, Fred Astaire, Jacqueline Kennedy, and Pierce Brosnan. Here is a simple and delicious recipe from the new book.

Serves 4 

400 gr or 14 oz Short Pasta (such as penne)
1 kg or 2 - 2 ¼ lb zucchini (sliced into ¼ inch discs)
100 gr smoked Provolone or Gouda cheese (chopped into small cubes)
50 gr Parmigiano cheese (grated)
4 Tablespoons extra virgin olive oil
2 Cloves Garlic (finely sliced)
4 Leaves Fresh Basil (torn)
Sea Salt

Sept 2010 News Recipe Image
Wash the zucchini. Remove and discard the tops and bottoms.
Slice the zucchini into discs about ¼ inch thick.
Place the sliced zucchini into a bowl, covering each layer of  zucchini with a little sea salt to draw out the water. Let the zucchini sit for about 5 to 10 minutes in the colander and drain the water. Thinly slice the garlic. Add the olive oil and garlic to a large sauce pan at the same time. NOTE: Do not heat the oil first, then add the garlic to the pan, but rather place the ingredients into the pan at room temperature and then heat the pan. Cook over a low flame in a large non-stick skillet until golden brown. Add the zucchini, a pinch of salt, and the torn basil leaves to the oil and stir.

Mamma Agata Secret
Mamma Agata always covers the pan and cooks the combined ingredients  for  five minutes  to  enhance  the many  different flavors in the pan.
Cook  the  pasta  in  salted  water  until  it  is  al  dente  and  drain.
NOTE: A pasta noodle that is short in length, such as penne, is ideal for this dish.
Add the pasta to the pan of zucchini. Stir the ingredients well and continue to cook over a low flame for a few additional minutes.

Mamma Agata Secret
Mamma Agata adds Smoked Provolone or Gouda Cheese to pan of zucchini at the very end of the cooking process - just before serving to her guests

Remove from heat, plate and serve with Parmigiano cheese.
Serve hot!
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Contact Information
Active Gourmet Holidays
Jo-Ann Gaidosz
Phone: 1.203.732.0771
Fax: 1.203.734.6903
Skype: active.gourmet.holidays
Email: This email address is being protected from spambots. You need JavaScript enabled to view it.



"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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