November News from Active Gourmet Holidays

 Active Gourmet Holidays

Greetings from Active Gourmet Holidays!


Active Gourmet Holidays features some of our most popular tours below. It's not too early to shop for the holidays for a special gift for that "foodie" or adventurous person in your life. Browse our website for some exciting culinary destinations. We are in the process of posting our 2011 dates so please email us with any questions.


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


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Yoga and Cooking in Le Marche
Le Marche, Italy - 7 nights
Available April to June, October to November


Join Anna, a certified Kundalini yoga instructor and your hostess, for a week of hands-on cooking classes and yoga in the hidden region of Le Marche, Italy. Le Marche is a province in east-central Italy with rolling vineyards surrounded by walled cities, castles, history and breathtaking scenery. Your accommodations will be in a totally renovated traditional country home, with five en-suite double rooms and three self catering apartments. The atmosphere is peaceful, tranquil and ideal for yoga.





Cooking with Cristina
(Options: Day Cooking Classes)
Umbria, Italy - 3 nights

Available year round



Learn to cook with an Italian family who will show you the secrets of Umbrian cuisine. Cristina, your hostess, has been conducting cooking courses since 1999 at a nearby villa but has restored her eighteenth century country house and is now inviting guests to her home for day cooking classes or residential cooking progams.






Authentic Tuscan Cooking
(Options: Day Cooking Classes, Wine Tours)
Tuscany, Italy - 7 nights
Available year round


Nov 2011 News Program Photo 2


This culinary program is perfect for those who are lovers of all that is Tuscan - the charming medieval towns, the centuries old traditions, the people and their culture, the art and of course, the great food and wine!! You will enjoy hands-on cooking courses learning the art of Tuscan cuisine from our wonderful chefs in an original kitchen of a 14th century villa.



 Client Testimonial



Nov 2011 News Testimonial Photo 

"Hello Jo-Ann,

We are back safe and sound and I wanted to give you some feedback on our trip.  It was unanimous that Clive provided us with some of the best food we have ever tasted.  We were all extremely pleased with the program.  As seasoned culinary tour participants, our expectations are quite high in regards to what we expect to receive from the program we participate in and we were not disappointed... 

All in all, this trip was definitely a favorite for all of us. We would highly recommend it to anyone interested...We would be very interested in working with you again when we go on our next culinary adventure in 2012 and would also be pleased to recommend your company."


Thank you.

Jeanette P., Livonia, MI

Recipe of the Month

(Broccoli and Smoked Cheese Pasta)

The Flavours of the Amalfi Coast

Serves 4

300 gr or 10 ½ oz short pasta (Orecchiette works best with this dish)

1 kg or 1 head fresh broccoli (cut into separate florets)

1 clove garlic

2 anchovy filets

10 cherry tomatoes (quartered)

1 Tablespoon fresh parsley

4 Tablespoon extra virgin olive oil

50 gr or 1 ¾ oz smoked Provolone or Gouda Cheese (cubed)

50 gr or 1 ¾ oz Parmigiano cheese (grated) 

 Nov 2011 News Recipe of Month

Clean and wash the broccoli florets and discard the main stem (1).

Boil  the broccoli  in  salted water  for five minutes. Remove  and drain  the  broccoli,  saving  the water  to  cook  the  pasta.  Set  the broccoli aside.

Mamma Agata's Secret

Mamma Agata uses  the broccoli water  to  cook  the  pasta noodles. This infuses flavor into the pasta and may add additional essential vitamins.

The Sauce

Add the extra virgin olive oil and garlic to a non-stick pan (2) and cook until lightly browned. Do not let the garlic burn, or it will become bitter.

NOTE: As with all dishes, add the ingredients to the room-temperature extra virgin olive oil and cook together.

Add the anchovy filets and cook lightly until they are dissolved. Add the quartered cherry tomatoes and  fresh parsley (3). Cover and  cook  the  combined  ingredients  over medium  heat  for  five minutes.

Add the broccoli to the pan (4) and cook for an additional five minutes (5).

Cook the pasta in the salted broccoli water until it is al dente (6).

Drain the pasta and add it to the pan with the sauce (7).

Add the cubes of smoked Provolone (or Gouda) to the pan and cook for two additional minutes.

Place the pasta on a serving platter and garnish with a sprinkle of Parmigiano cheese.

Serve hot!




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