Active Gourmet Holidays
Active Gourmet Holidays
February News from Active Gourmet Holidays
Active Gourmet Holidays
Greetings from Active Gourmet Holidays!

Still haven't figured out what to get your Valentine this year? How about a cooking class or culinary vacation in Europe? Simply purchase a gift certificate and present it to your sweetheart on Valentine's Day and he/she can choose from our extensive list of over 100 getaways.  
Active Gourmet Holidays would like to thank all of our clients and especially those who continue to return to us time and time again for their culinary adventures. There is no better compliment!
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Feb News Program PhotoNEW! The Tuscan Gourmand
Tuscany, Italy - 6 nights
Available April to July
Welcome to Versilia, the Blue Riviera of northern Tuscany. Enjoy seven days in the fashionable beach resort town of Viareggio, or the charming mountain village of Monteggiori. You will get a true taste of the local cuisine through hands-on cooking courses, a visit of the local vineyards where you will sample the area's distinguished wines and a stop at a state-of-the-art olive-oil mill. You will even forage for wild mushrooms, herbs and berries. Enoy dinner in the most authentic, traditional restaurants and trattorie, hand chosen by your knowledgeable hosts. Meet people who share your interests and enjoy a unique, culturally enriching experience.  
Feb News Program Photo 2NEW!  Hiking and Wine in Cinque Terre
Piedmont/Cinque Terre, Italy - 6 nights
Available May/June and September - Sunday to Saturday
This hiking and wine tour spotlights two diverse regions: the Barolo wine zone of Piedmont and the Italian Riviera seacliffs of the Cinque Terre. Enjoy the best of both worlds: vineyards and seascapes, woodland cuisine and seafood, majestic red wines and white wines as light as a sea breeze.
Feb News Program Photo 3A Taste of Peru for Foodies
Lima and Cusco, Peru - 7 nights
Available year round

Peru 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.
Feb News Program Photo 4All That Is Provence
(Options: Customized Programs, Day Cooking Classes, Artisan Visits)
Provence, France

Available year round
Provence is a land of warm-hearted people, delicious cuisine, and spectacular structures built over its 2500-year history as one of the major centers of trade on the Mediterranean. It has been the home of your guide, Madeleine, for over 15 years now, and she will share the special corners and treasures she has discovered. As you wander through Provence, you will pass through orchards of olive trees and fruit, vine-covered hill sides and plateaus, and rows of vegetables that will show up at the plentiful market stalls.
In This Issue
"The Tuscan Gourmand"
"Hiking and Wine in Cinque Terre"
"A Taste of Peru for Foodies"
"All That Is Provence"
Client Testimonial
  Client Testimonial


Feb News 2010 client remark
"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. Clive and Maki introduced me to a wonderful world of Spanish cuisine and the down-to-earth lifestyle that defines Iznajar.  I cannot wait to go back!" - Opal H., Northport, Alabama 

Recipe of the Month


("The Tuscan Gourmand")  
(Serves 6) 

1 ¼ lbs variety of bony fish (gurnard, goatfish)
1 ¾ lbs variety of firm white-fleshed fish (monkfish, sea bass)
1/2 lb cuttlefish
2/3 lb octopus
6 jumbo-sized prawns
2/3 lb mussels
1 onion
1 carrot
1 celery stalk
2 cloves of garlic + 1 extra clove
1 loose handful of flat-leaf parsley
1-2 red-hot chili peppers
½ cup red wine
6 slices of crusty Tuscan bread
12 Tbs extra-virgin olive oil
3-4 cups fish stock

Feb 2010 Newsletter Recipe Photo

 Scale, gut, and remove all the fins from fish. Slice the white-fleshed fish into steaks (the steaks should be about 3 in. in diameter).  Leave the bony fish whole. Remove eyes and beaks from the cuttlefish and octopus and the skin and bone from the cuttlefish (leave the skin on the octopus). Cut into bite-sized chunks. Scrub clean and remove the beards from mussels. Mince the carrot, onion, 2 cloves of garlic and the parsley and sauté in the oil on medium-low heat for about 10 minutes. Raise heat and add the cuttlefish and octopus. Mix in well and let cook for a few minutes. Add the wine. After 10 minutes scoop the mollusks out of the pot with a slotted spoon and set aside. If the Cacciucco has become to dense, ladle in some fish stock. Add the peeled tomatoes, break them up as you stir them in the pot. After a further 10 minutes have gone by, add the bony fish and cover pot. Again if the soup is too dense thin it with some fish stock. Let the fish stew, after about 10-15 minutes the fish should be cooked through. Remove from pot and set aside to cool. Return the cuttlefish and octopus to pot and cover and cook until just tender (15-20 min. more). Skin and flake the flesh off the bony fish you let cool. When the cuttlefish and octopus are tender add all the fish steaks, thinning your soup all the while with fish stock if it has become too dense. Salt to taste and cook for about 10 minutes. In the meantime toast the slices of Tuscan bread and rub each with garlic. After the fish steaks have cooked for 10 minutes (they should not be fully cooked yet) add the prawns and after a few minutes all the mussels. Again if the soup is too dense add some fish stock. Let cook until the mussels have just opened and gently stir in the flesh of the bony fish. To serve place a slice of the toasted garlic-scented bread in a bowl. Ladle in the soup making sure each person gets a bit of everything. Garnish with a sprinkling of minced flat-leaf parsley and your cacciucco is ready to be eaten!

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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.




"Believe me we were impressed...very impressed...I don't know how we could possibly top this vacation...any suggestions? Active Gourmet did good. Everyone we came in contact with was superb. Friendly, professional, efficient, accommodating,fantastic. What a pleasure having them assist us with our was the best vacation I ever had. Thank you." Fran and Daniel U., Torrance, California

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