For some people, the beach is the place to be when they have time off, but for die-hard foodies, that simply won’t do.
Instead of hitting the beach next time you’re looking for some R&R, think about spending your time cooking, taking vineyard tours and buying fresh fruits, vegetables and meats from local markets.
Cooking vacations are a wonderful way to spend your time off, and according to Lauren Piscitelli of Cooking Vacations, these types of holidays are growing in popularity.
Piscitelli knows what she is talking about. Before settling into her new home in Positano, Italy, she spent years working public relations in Paris and Boston. “I got burned out in PR,” she said.
Piscitelli didn’t realize her calling until she was vacationing in the south of Rome in a villa that her friend inherited. She fell in love with Italy and its food.
Now she travels all over the country, showing people the art of cooking and the rich history the ancient country holds. “People from all walks of life come to Italy to get away from it all,”Piscitelli said. “We’ve had people who haven’t been able to take a vacation decide to splurge.”
Piscitelli’s tours go to Italy’s 20 regions. “There are a lot of styles of cooking,” she said.
But Italy is not the only country where you can travel for these kinds of vacations. Other companies, such as the International Kitchen, will also take you to France, Spain & Portugal, Greece, Turkey, Morocco, Mexico, Central & South America and even the United Kingdom.
So how do you choose? Karen Herbst, owner of International Cooking explains that there are many factors that should be considered when booking a cooking trip. “What’s your budget? What are your main interests? What kind of accommodations are you looking for?”
It is also important to think about what kinds of food you find interesting, and what areas seem most appealing to you. As Herbst explains, “Greece would be a place for people who like being in the water. You spend a lot of time in the water and you eat a lot of fish.”
You do not have to be a master chef to enjoy these kinds of vacations. “These trips are for people who like to cook… For people who like to cook regional cuisine,” said Herbst.
With Cooking Vacations, you could head to Sicily and cook with Mamma Salva in the same kitchen where she cooks for her family and friends everyday. Salva will show you how to cook some of the Sicilian recipes that were handed down to her from her great grandmother.
“These types of vacations are comparable to other types of vacations,” explains Piscitelli. “These trips can be very reasonable. Many people can even negotiate prices.”
Many companies even offer packages, which will help cut down on costs. “Italy is rich in history and culture, and has layers of cultural influences. Our trips are not only fun, they are educational too!”
“You are going to have an opportunity to have a cultural experience for a week,” said Herbst. “The quickest way to introduce yourself into a cultural experience is through food and wine.”
And if you need more convincing, here is a recipe that you could learning how to cook… while on vacation (Courtesy of Cooking Vacations):
Pasta Con La Melanzane~ Pasta With Eggplant & Cherry Tomatoes
Courtesy of Da Vincenzo, Positano
Serves 6
2-3 Eggplant, quartered lengthwise then sliced, skin on
1 Tbsp Extra Virgin Olive Oil, as needed
200 g Cherry tomatoes, quartered
1 Clove Garlic, whole, peeled
Several leaves fresh basil, ripped by hand
Salt, to taste
Prepare eggplant by first slicing it into cubes, and sprinkle salt. Allow the salt to sit for about 10 minutes, then rinse the eggplant cubes under water and squeeze out by hand. Sauté eggplant in a generous amount of olive oil until lightly browned then set aside.
Meanwhile, in a separate pan, heat olive oil with whole garlic clove. Add cherry tomatoes, fresh basil and salt. Sauté together for a moment, then add the cherry tomatoes. Let cook just a minute or so to soften the tomatoes, then add the eggplant cubes and sauté together.
Boil Rigatoni pasta in abundant boiling salted water until al dente, to taste. Drain the pasta and add to the pan with the cherry tomatoes & eggplant. Toss together for a minute over high heat.
Serve with a grating of dry ricotta, or Parmigiano and a few leaves of fresh basil to garnish, as desired
Source: http://www.cooking-vacations.com/default.asp
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