Greetings, culinary fans –
As a rule, I generally don’t post press releases, but Jo-Ann Gaidosz of Active Gourmet Holidays is so dedicated to the art of international cuisine, I thought her latest global culinary campaign is worthy of my readers’ interest.
Immersion into the Languedoc
Languedoc, France – 6 nights
Available to November
If the Languedoc is on your list of regions to visit in France, you won’t be disappointed. Try our “Immersion into the Languedoc” with your French chef and host who is a cookbook author and part of the gang that started up the Food Network.
Join a native Languedocienne on a culinary journey in this little known corner of southern France, nestled between the Camargue region to the east and the French Catalonian Pyrenees to the southwest. Your hostess was part of the original group who started the Food Network and was a producer of a restaurant program and some other related series. You will discover this singular historic region rich in traditions, art, architecture and culture and meet some remarkable personalities and spirited characters, from local chefs and winemakers to artists and artisans, all of whom are passionate about their craft and their land.
Home Cooking on the Amalfi Coast
Amalfi Coast, Italy – 3, 5 or 7 nights
Available year round
Our “Home Cooking on the Amalfi Coast” Italian cooking vacation offers the opportunity to learn family recipes from your instructor and host while staying in a beautiful home overlooking the Amalfi Coast.
High up in the hills lies a beautiful home where you will enjoy cooking lessons from a self taught Italian woman who specializes in typical regional dishes. The home in which you will stay has been recently renovated with love and each room is tastefully detailed. Take in the gorgeous view of the Amalfi Coast while you relax on the property during your free time. Choose from a three, five or seven night itinerary including family recipes, foodie visits with a chance to immerse yourself in this scenic area of Italy.
A Taste of Seville
Seville, Spain – 3 or 5 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. Choose from a three or five night tour – both are the perfect immersion into Sevilla offering beautiful accommodations, gourmet dining and the inside scoop on the finest tapas bars in the area.
There is a reason why Spain is a hot destination. Only have a few days? Check out our “Taste of Seville” escape. Stay in a centrally located 4 star hotel, have tours by our fun loving and knowledgeable guide, go on a tapas tour, learn about sherry and eat incredible cuisine.
RECIPE OF THE MONTH
Spaghetti Alla Vongole
(Compliments of our chef for our “Palazzo Cooking in the Northern Veneto” Program)
Serves 4 as a starter, 2 as a main
200g/7 oz. spaghetti (or linguine)
500g/about 1 pound live clams (vongole verracci being the classic)
3 cloves garlic, finely sliced
3 tbsp finely chopped parsley
A pinch of crushed chili flakes
100ml/3.4 oz. white wine
4 tbsp olive oil
Bring a large pan of water to the boil, and season it with 10g salt (about 1/2 T) per litre/about 4 cups.
When it is boiling fiercely, add the pasta, and stir immediately to stop it sticking.
Meanwhile, heat a large sauté pan, then add half the oil and the garlic. Cook for 5 seconds only, and do not allow the garlic to colour, then add the clams. Saute for 30 seconds, until they start to spit a little, then add the chili flakes, the chopped parsley & the wine. Cover with a lid and let cook for 2-3 minutes, shaking the pan from time to time, until they are mostly open.
When the pasta is VERY al dente (3 minutes or so from being ready), add it to the clams, along with a little of the pasta cooking water, and the remaining olive oil. Cook together so that the pasta releases its starch into the clam juice, thickening it, and the clam juice is absorbed by the pasta, flavouring it. Add a little extra cooking water if necessary, until the pasta is al dente, and the sauce thickened and coating every strand.