October News from Active Gourmet Holidays
Active Gourmet Holidays
Greetings from Active Gourmet Holidays!

In this month's newsletter we are featuring a recipe from Umbria, Italy. Autumn is a beautiful time in Europe. Why not consider a fall trip to Italy during OLIVE HARVEST SEASON where you can join the locals in picking olives? (See details below). Whatever kind of culinary or active holiday you prefer, whether it be alone or with a group, we can make the best recommendations.
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NEW!  Umbrian Cooking with Tiziana and Zoila
Umbria, Italy  - Day Cooking Class
Available year round
October 2009 Newsletter Photo Whether you are an experienced cook or just passionate about good Italian food, learn to cook authentic Italian dishes in a fun and friendly atmosphere with Chefs Tiziana and Zoila. They offer hands-on cooking courses in English that range from one-day classes to longer courses. Chef Zoila is bilingual having lived and worked in the United States for many years. A love for good food and cooking, and the desire to encourage people to visit and appreciate the beauties of Umbria is what led to the creation of Zoila's and Tiziana's cooking lessons. They both come from a long tradition of hospitality in the travel industry as well as in the restaurant field.
Cooking with Cristina
October 2009 Newsletter PhotoLearn 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 programs. 

(Option: Day Cooking Class)
Umbria, Italy - 3 nights
Available year round
Cooking and Olive Harvest in Chianti
Tuscany, Italy  - 3 nights
Available November 2-5, 2009
*Limited Availability 

Have you always wanted to experience Tuscany's olive harvest just like local people do - picking the olives in olive groves in the hills and taking a bottle of your own "Olio Nuovo" (new olive oil) home? We will make this dream a 
reality for you this November in a tiny hamlet in the Chianti hills. 
The Umbrian Kitchen
(Options: Day Cooking Classes, Christmas Cooking and Olive Harvest Programs)
Umbria, Italy  - 1 day, 4 or 7 nights
Available year round
October 2009 Newsletter PhotoSpend time at a beautiful country home in the heart of Umbria (Perugia). The farm dates back to the 17th century and is surrounded by rolling hills, 10 hectares of olive groves, vineyards, fruit trees and Etruscan and medieval history. Six independent apartments have been restored around the ancient stone house and all are beautifully decorated.
In This Issue
"Umbrian Cooking with Tiziana and Zoila"
"Cooking with Cristina"
"Cooking and Olive Harvest in Chianti"
"The Umbrian Kitchen"
Client Testimonial
  Client Testimonial

October 2009 Newsletter Testimonial Photo 
 "We attended two different cooking classes in Umbria. Thanks to Active Gourmet, the instructors had coordinated their menus so that we learned completely different dishes in each course. The food was fantastic; the instructors informative, patient and great fun; and, recipes will pay dividends for many years. My family and friends insist the Tiramisu I learned to make is the best they\'ve ever tasted! " 

Regards, Jackie L., Austin, Texas   

Recipe of the Month



("Umbrian Cooking with Tiziana and Zoila" Program) 

Ingredients (Serves 4):
October Newsletter - Umbria Recipe
6 mild sausages
600 gr mixed mushrooms
Besciamella sauce
100 gr grated parmesan cheese
250 gr fresh lasagna pasta
Olive oil  
Clean and cut the mushrooms in small pieces and put them in a frying pan with a little olive oil. Cook at medium to low heat with a dash of salt. Take the sausages out of their casings and add to the mushrooms, breaking them with a wooden spoon. Once the mushrooms and the sausages are cooked, add the besciamella sauce. Now place a first spoonful of this sauce on a lasagna pan. Put on top a layer of fresh pasta and cover with abundant sauce and sprinkle with a spoonful of grated parmesan cheese. Now continue the same procedure to add layers. Bake in a pre-heated over at 375° F for approx. 20 minutes. 
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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.