June News from Active Gourmet Holidays

 Active Gourmet Holidays

Greetings from Active Gourmet Holidays!

Active Gourmet Holidays has listened to its clients bringing you a great new cycling and cooking tour in Portugal called "Alentejo Cycling and Cooking in Style" along with a delicious recipe featuring codfish. We also highlight a new and improved "Active Foodie in Provence" tour featuring cooking lessons, foodie visits, hiking and much more. And how about the sought after truffle? Consider our "Truffles, Wine & Cooking" tour in Le Marche, Italy.


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June 2013 News - Alentejo Cycling and Cooking NEW! Alentejo Cycling and Cooking in Style
Alentejo, Portugal - 7 nights

Available September to May

If you are passionate about traveling and cycling, then this combination tour of cooking, gastronomy and biking in Portugal is the perfect tour for you. On the other hand, if you are interested in mountain trails, shrink-wrapped sandwiches, souvenir shops or waiting in line to see monuments, you should probably look elsewhere. Benefit from the knowledge of your guides as they know and love Portugal and the Alentejo. Each and every ride leads you to something new such as a birdsong in the distance or the way the light crosses the pine trees at dusk.


Read more: Alentejo Cycling and Cooking in Style     


June 2013 News - Active Foodie NEW! The Active Foodie in Provence
Provence, France - 6 nights  
Available year round 
Are you an active person who loves food and treasures good wine? This program combines discovery, hiking, cooking and great cuisine all the while staying in a beautiful guest house in the heart of Provence. You will learn to prepare authentic and delicious Provençal cuisine, along with getting to know the Luberon area through a guided tour. You will also learn about olive oil, truffles and wine - just some of the many delicacies of this region. You may choose this program with or without transfers and transporation included.

June 2013 News - Truffles Wine and Cooking Le MarcheTruffles, Wine & Cooking in Le Marche
Le Marche, Italy - 7 nights
Available March to June, September to November - Saturday to Saturday

Discover the secret of Italy. When you visit Le Marche you will inevitably be struck by the wonderful bucolic landscape, the rich cultural heritage, the historic architecture and the quality of the local produce. But we would like to help you get under Le Marche's skin, meeting local artisans and experiencing the true rural life. Stay in a beautiful country home in a quiet setting, go on a truffle hunt, take cooking classes and get to know this region like a local. 

Read more: Truffles, Wine & Cooking in Le Marche



 Client Testimonial 


June 2013 News - Client Remark Photo

"The trip was amazing. The Relais outside of Florence was beautiful....the son of the owners was our Chianti tour guide and he is a delightful young man...the cooking class with Momma was so fun and we have actually prepared some of the dishes for family and friends since our return home. Thank you for all of your help in making this dream come true." 

Coco W., Portland, Texas 





·       1.8 lb of dry and desalted codfish

·       1.4 lb of fried straw potatoes

·       2 medium size onions

·       6 eggs

·       6 garlic cloves

·       Salt, pepper and laurel

·       Olive oil

·       Fillo pastry (4 sheets)

·       .6 lb of clarified butter

·       Parsley

Slightly boil the cod fish, clean it and shred it. Put aside.

In a high pan, put olive oil until the bottom is covered. Warm it up and let the chopped onions fry. 

Add the garlic, the laurel and the previously prepared codfish. Let the codfish absorb some of the olive oil at a low temperature, and add the potatoes blending everything. Add the eggs and blend them with the previous preparation, just blend it very well and use salt and pepper. Put it aside for later. 

June 2013 Recipe Photo - Alentejo Cooking Cycling Tour  

Brush the Fillo pastry sheets with clarified butter, and put some parsley leaves on them. Fold them in half in order to keep the leaves inside the pastry. Fill in with codfish mixture and roll them tight. Brush the rolls with clarified butter and cook them at 400 degrees Fahrenheit for about 10 minutes - until the pastry is golden.

Serve with boiled collard sprouts (and slightly fried with very small pieces of bacon and garlic) as seen in the picture. You can powder with chopped parsley and add a spoon of apple sauce (not mandatory)




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