Active Gourmet Holidays
Active Gourmet Holidays

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

In this month's newsletter we are featuring a recipe from Sorrento, Italy. Why not plan an autumn getaway to Italy for wine or olive harvest? You can choose from a day cooking class in Sorrento, to a short break in Tuscany in an Italian home, or a week long holiday in a gorgeous villa in Puglia where two sisters will teach you to cook and take you on "foodie" excursions. How about staying at a Spanish finca (farmhouse) and taking cooking lessons in an authentic Spanish kitchen or going on a tapas tour in Sevilla? Whatever you prefer, we can make the best recommendations.
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NEW!  Villa Cooking in Sorrento
Umbria, Italy  - 3 or 7 nights
Available year round
September Villa Cooking in Sorrento ThumbnailChoose from a day cooking class or a 3 or 7 night culinary program in spectacular Sorrento, Italy. Your hands-on cooking lessons from Chef Zia Angela will take place in an amazing, private and manicured garden. You will be surrounded by an impressive array of old palms, English meadow, colorful flowers and fountains with lemon and orange trees, a swimming-pool, typical "Pergolato" and ceramic decorations. The property guarantees you complete privacy during your cooking class.  

Slow Food LogoCooking with Port Wine
Lousada, Portugal - 6 nights

Available year round
Portugal is an amazing country with so much to offer: wonderful wines, including the famous Ports, a vast selection of cheeses, the very best in cuisine, ancient villages with cobblestone streets and best of all, the people. Portugal was by far one of my best European experiences. .
July 2009 Newsletter Chef Ana MexicoMexican Cooking with Chef Ana
Cuernavaca, Mexico  - 4 or 7 nights
Available year round
Chef Ana Garcia is your host and chief instructor throughout the week. Chef Garcia,  a native of Cuernavaca, learned the art of Mexican cuisine from traditional family methods passed down from generation to generation. With her traditional experience Chef Ana likes to expand upon that base by using traditional Mexican ingredients in new and interesting gourmet combinations. She is currently the head chef and owner of "La Mesa de Ana", a restaurant located on the grounds of La Villa Bonita which showcases Chef Garcia's incredible cuisine. Chef Ana is also starred in her first national television series in 2008.
In This Issue
"Villa Cooking in Umbria"
"Cooking with Port Wine"
"Mexico Cooking with Chef Ana"
Client Testimonial
"Cooking in the Dordogne"
Slow Food Logo
Client Testimonial

 "Dear Jo-Ann - We had a truly magical time with Sofia in Portugal. What a wonderful place with such interesting people! She took such very good care of us.Thanks again for a great trip and we will be in touch." 
Regards, Jessie G. and Viren S.   
July Newsletter DordogneCooking in the Dordogne 
Dordogne, France - 7 nights
Available April to October - Monday to Monday
 Join us in Southwest France for a week of total immersion in the French lifestyle. Pick-up a straw basket and each morning we will visit a different traditional market and learn how to select the best produce. In France gastronomy and life rhyme with markets which are a a vital event held on the main square of the town. 

Save 20% per person
Save 20% off "Cooking in the Dordogne" in Dordogne, France for the weeks September 28-October 5 and October 5-12. For details on this tour see the description above. (for groups of 4 or more)  
Offer Expires: October 1, 2009

Recipe of the Month



("Villa Cooking in Sorrento" Program)
 Slow Food Logo

600 gr - 1lb.1/2oz  Veal meat (slices)
White flour
 (extra virgin) Olive oil
500 gr - 1lb.1/4oz potatoes
10 cherry tomatoes
2 onions
Flour each slice of veal and put aside.
Peel and wash potatoes and then slice them thinly.
In a baking tray put some oil, the potatoes, some cherry tomatoes cut into pieces, oil, onions cut into pieces and oregano on the top. Bake for about 30 minutes.
While potatoes are baking, fry veal in boiling oil. Turn the slices and let them cook until done. Squeeze some lemon juice on the meat to get lemon flavour. 
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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.



“This was the experience of a lifetime.  It was more than a culinary excursion, it was an unforgettable life experience from learning new cuisine to finding serenity in olive country.  I was introduced to a wonderful world of Spanish cuisine and the down-to-earth lifestyle that defines Andalusia.  I cannot wait to go back!” - Opal H., Northport, Alabama

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