Fine art portraiture, landscapes and art workshops
DAmbruoso Studios Presents
Flying Fork ™ Food, Wine & Cultural Holidays
Join us in Italy on the Amalfi Coast & Tuscany for Cooking Lessons Tastings of fine wines, cheeses and olive oils. Live the cultural experience!
scroll below to sign up for free e-Flying Fork Newsletter
FLYING FORK HOLIDAYSCOOKS ON THE AMALFI COAST JUNE 25 - JULY 2, 2011
Imagine breathtaking views, hidden treasures, the rugged seacoast and sophisticated living of this World Heritage Site.
We'll learn to make regional delights at the home of one of the region's most revered cooks. She'll lead us in preparing seasonal dishes such as stuffed zucchini blossoms, lemon risotto, fresh seafood and savory antipasti. Enjoy an al fresco luncheon in her beautiful garden, under lemon groves and bougainvillea, sipping wines harvested from the vines growing on the steep cliffs tumbling to the sea.
. 7 nights 8 days at a charming seaside hotel in Amalfi, each room with a seaview; sunbathing terrace. Rooms all have private baths
. Breakfast each morning; most meals provided
. 4 days of exciting cooking lessons in Ravello, Positano and Amalfi followed by sumptuous al fresco lunches on the terrace, served with wines from our hosts' vineyards.
Most ingredients come from the family's well tended Organic Garden and many of the vegetables are "put up" - we'll get to taste some unusual preserves.
Enjoy the Culinary Traditions of Campagnia. including tasting regional olive oils, wines and homemade liquors. Some favorites are limoncello, mandarin or fennel - did I say fennel?
How about a drive along the spectacular Amalfi Coast? Our destination - a working dairy farm to see for ourselves the art of producing one of our favorite foods - Buffalo Mozzarella!
Remaining days enjoy:
Excursions to Ravello to tour the medieval Villa Rufolo and Villa Cimbrone with its gardens and “terrace to infinity” overlooking the Valley of the Dragons;
Capri and Positano, both will charm you – The ferry ride along the AmalfiCoast to enchanting
While in Amalfi visit Cathedral of St. Andrew, MaritimeMuseum and the old paper mills for handmade papers
Transportation to program sites by private car or ferry boats.
$3,475 per person double occupancy. Single rooms available at a supplement of $475.
You will need to get to our location on the Amalfi Coast, and we will assist with arrangements for a taxi from Naples Airport or Train station.
Alfresco dining
Cypress in the Wind
FLYING FORK HOLIDAYS COOKS IN TUSCANY October, 2010
The region know as Val d'Orcia, also a World Heritage Site, is home to classic hill towns. You'll be mesmerized by the fields of endless vineyards and olive groves, and the winding lanes bordered by tall, proud cypress trees.
We'll cook and feast on this region's traditional grilled meats, "pici", a hand rolled pasta unique to Tuscany, and the hearty soup ribollita. Spend the morning at the local outdoor market selecting produce and ingredients to cook. Of course, it's all enjoyed with the world renowned wines of Tuscany.
. 7 nights 8 days at a restored Papal Villa; Rooms all have private baths. . Breakfast each morning; most meals provided
. 3 days of exciting cooking lessons, including a market visit; lunches served with local wines.
We'll start with the fine art of Fresh Pasta. Learn to make the dough, several shapes and classic sauces.
Explore the Tuscan Flavors of earthy olive oils, classic wines - think Vino Nobile, Brunello and Chianti - and wonderful local cheeses. We'll have a very special three course wine paired luncheon.
Let's go to the Farmer's Market - to shop for fresh ingredients for today's class - what tasty morsels will we find?
Remaining Days enjoy:
Assisi Full day excursion to this center of Umbrian life known for its beautifuland impressive museums & cathedrals. Pienza the perfect traditional renaissance village where we’ll have time to stop in the local shops and maybetry a rustic porchetta sandwich (photo above). Monticchiello a tiny medieval walled village with a classic Tuscan view. Bagno Vignoni a lovely surprise!
Take your cameras – and comfortable shoes - we’ll be driving and walking through incredible countryside!.
R/Trip transportation Rome to our location. Transportation to program sites included.
$3,450 per person double occupancy. Single rooms available at a supplement of $375
Flying Fork Food, Wine & Cultural Holidays believes in a relaxed pace with time to savor each day. You'll enjoy the best and most authentic experience you can have. We love to join in the colorful markets or participate in local feast days. Spend a week tasting the regional foods and soaking in the essence of Italian history, arts, and culture.
The best reason to travel and be with the people you love is to Celebrate LIFE! And that's what Italy is all about.
The grapes...and the wines...of Tuscany
Mary Ann D'Ambruoso will oversee the week's activities and share her hospitality experiences, including many years behind the stove! Mary Ann has traveled throughout Italy these past 14 years with her husband Sam's art workshops. She loves to encourage guests in their personal discovery of this most exciting country.
Cooking lessons for a day or two have been a part of the art workshops for about 5 years, and this year Mary Ann is expanding the offerings to a full week of culinary and cultural holidays for all FOODIES to join in on the fun.
Have A Group of 8-12 people?Girls Get-Away - Couples - Culinary Clubs
You select the dates, and we'll work with you to design a unique itinerary.
How about a stop off in Rome for a 9-course wine paired dinner at a 3 Star Michelin Restaurant? AMALFI / ROME8 days / 7nights total with 5 nights Amalfi, 2 nights Rome
orTUSCANY/ ROME 8 days / 7nights total with 5 nights Tuscany, 2 nights Rome
Attending a Traveling Palette Art Workshop and want to attend a 1-day cooking program - just contact us at samdambruoso@comcast.net and we'll give you the details.
Flying Fork Recipes
Swordfish
New Recipes for Spring!
Swordfish Gremolata
Swordfish grilled or broiled is wonderfully simple topped with this sauce.
2 Swordfish Steaks 1/4 stick of butter 1 lemon squeezed and strained Zest from the lemon 1 small garlic clove, chopped Pinch of salt and pepper
Gently melt any quantity of butter in a saucepan, squeeze in lemon juice, and add chopped parsley leaves and a very small clove of chopped fresh garlic, cook until just heated to release the flavor. Grate the zest of the lemon into the mixture just before serving. Drizzle about a tablespoon of the seasoned butter over the cooked fish.
When Sam and I were first married, my Dad would make this delicious preparation for the fresh trout my husband would bring home each spring from local brooks and rivers. Sam is a sports fisherman and so he releases his catch, but every once in a while my Dad would insist he bring back a few. (maybe to prove the big ones didn't get away!)
Fresh Trout with Mint & Lemon
1 cleaned fresh trout per person large bunch of fresh mint, rinse and remove leaves from the main stems and chop 4 thin lemon slices per trout salt & pepper flour, seasoned with salt & pepper 1/2 butter, 1/2 olive oil (about 2 tblsps of each) kitchen string Trout should be slit lengthwise tail to top at the underbelly and spread open. Sprinkle with salt & pepper, place generous amounts of mint along opening and top with lemon slices. Tie the trout at 2 positions with kitchen string. Dredge fish in the seasoned flour, gently shake off excess. In a 10 - 12" sauté pan at med-high heat melt butter & olive oil. Add 2 trout at a time and cook about 5-6 minutes on each side. Remove to plate and just before serving, squeeze a bit more lemon over the top of each trout and sprinkle a bit of fresh mint.
This is such a delicate preparation and is best served simply with boiled new red potato tossed with parsley butter and roast ed asparagus. Here's to your enjoyment of Spring's Bounty! Ciao! Mary Ann
All artwork and images are the property of D'Ambruoso Studios LLC and The Traveling Palette™ is not available for reproduction without the written consent of Sam D'Ambruoso or D'Ambruoso Studios LLC., 67 Richardson Drive, Middlebury, CT 06762. Tel: 203-758-9660
