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!
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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 visit to an Italian Market or a day at a working dairy farm to see for ourselves the art of producing one of our favorite foods - Fresh 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.
$3,575 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 Fall, 2011
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.
$3,575 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.
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
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.
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
Love Tomatoes!
Even if your garden isn't producing tomatoes this year, try this lovely recipe which was given me by a friend.
Velvet Tomato - Cheese Soup
1 can (28-35 oz) plum tomatoes 1 can crushed tomatoes (28-35 oz) 1 large white onion thinly sliced(a vidalia works well here) 1 cup grated parmesan cheese 1/2 cup shaved parmesan cheese for garnish 2 bay leaves 2 tsps sugarsalt & pepper to taste 10 tblsp flour dissolved in 5 cups of cold milk Fresh basil leaves or parsley chopped for garnish
In a stock pot, melt the butter or margarine, saute sliced onions until transparent, pour in the flour and milk, stirring with a fork or whisk to keep from creating lumps. Add tomatoes, bay leaves and seasonings; bring to a simmer. Let cook for about 1 hour. Remove bay leaves. Stir in the parmesan cheese and cook another 10 minutes. Garnish each bowl with basil or parsley and shaved parmesanPair up with a loaf of freshly made garlic bread!
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
