June News from Active Gourmet Holidays

June 2012

 Active Gourmet Holidays

Greetings from Active Gourmet Holidays!



What a perfect time to plan to travel to Europe! This month we feature a great new tour called "Cinque Terre Cooking" along with a unqiue risotto recipe. Check out the details below.  

Inquire about our June discounts on selected tours such as Culinary Delights of Andalusia and Amazing Amalfi. Limited space available.


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 For more information on specific tours or pricing, please email Jo-Ann Gaidosz at joann@activegourmetholidays.com or visit our website at www.activegourmetholidays.com.


To ensure delivery of your Active Gourmet Holidays emails, be sure to add info@activegourmetholidays.com to your Address Book or "Known Senders" list!



June 2012 News Tuscan Wine RoadsTuscan Wine Roads
Tuscany, Italy - 5 nights
Available May, June, September



Explore Tuscany's most historic wine zones: Chianti Classico, Montalcino, and Montepulciano. Two to three in-depth wine tastings per day are complemented by the art of Gothic Siena, a tasting of pecorino cheese in Pienza, Gregorian chants in Montalcino, and a hands-on cooking lesson at a Chianti farmhouse.




Read More: Tuscan Wine Roads


June 2012 News Cinque Terre CookingCinque Terre Cooking
Cinque Terre, Italy - 5 nights 
Available year round  - Monday to Saturday



Immerse yourself in the delicious Cinque Terre cuisine with a chef who was born and grew up in this area and has formerly owned some restaurants in Liguria. Your hands-on lessons will feature typical Ligurian cuisine and simple, yet fresh and flavorful ingredients, most of which will be picked up from the garden of the 17th century estate where you will stay.  



 Read more: Cinque Terre Cooking



June 2012 News A Taste of SevilleA Taste of Seville
Seville, Spain - 3 nights

Available year round 





A Taste of Seville offers exceptional sherry, wine and foodie tours in Sevilla. Your guide will take you to the finest bodegas, food producers and hidden gems in the area. This three night tour is the perfect immersion into Sevilla offering beautiful accommodations, gourmet dining and the inside scoop on the finest tapas bars in the area.     



Read more: A Taste of Seville 












 Client Testimonial




June 2012 News Client Remark


 "OMG we have had the most fabulous time. The market tour was fantastic and Erick bought all manner of foods.

Some of his friends joined us and together we prepared the food. It was all hands on and I have been to many cooking schools in France and Australia and I have never enjoyed myself so much. We all cooked, laughed, ate drank for many hours all around the most fabulous kitchen then to a magic table candle lit and set beautifully.


M A G I C!! 


Florence and Alan D., Australia



Recipe of the Month


("Beautiful Barolos" Tour)



(Serves 4)


4 cups vegetable stock

1/2 cup unsalted butter

1 Tbsp olive oil

8 shallots, finely chopped

1 garlic clove, crushed

1-1/2 cups arborio rice

1/2 cup white wine

1-1/2 cups freshly grated Parmesan

Finely grated zest of 3 lemons

2 Tbsp light cream

Handful of fresh int, coarsely shopped

Sea salt and freshly ground black pepper

For garnish: chopped fresh mint, extra virgin olive oil


June 2012 News Mint Risotto Recipe




* Put the stock in a saucepan. Heat until almost boiling, then reduce heat until barely simmering.

* Heat the butter and oil in a deep skillet or heavy-bottomed saucepan over a medium heat. Add shallots and cook for 1-2 minutes, until softened but not browned. Add garlic.

* Add the rice and stir with a wooden spoon until the rice grains are well coated and glistening, about 1 minute. Pour in the wine and stir until completely absorbed.

* Add 1 ladle of hot stock and simmer, stirring until absorbed. Continue to add stock at intervals and cook as before, until liquid has been absorbed and rice is tender but firm (al dente), about 18-20 minutes.

* Add the parmesan, lemon zest, cream, mint, salt and pepper. Mix well. Remove from heat, cover, and let rest 1-2 minutes.

* Spoon into warmed bowls, top with chopped mint, and drizzle with extra virgin olive oil. Serve immediately.










Contact Information
Active Gourmet Holidays
Jo-Ann Gaidosz
Phone: 1.203.732.0771
Fax: 1.203.734.6903
Email: info@activegourmetholidays.com
Website: www.activegourmetholidays.com
Skype: active.gourmet.holidays