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Cucina Casalinga
203-762-0768
We accept:
 
"I want to thank you SOOO, SOOO, much for the squash flower fritters cooking lesson/recipe today. I am completely happy with my life now that I know how
to make them like my grandmother did all of those years when I was growing up in her kitchen in Greenwich (Italian poor section by the waterfront :))!!! I learned the new fritters with the flower from Sally's recipe
and like grandmother's from Balbina. God is my witness that I had pen and paper as a child trying so hard to write or decode her recipe with three handfuls or half a handful, etc. I think I tossed them
after I realized that I was going to tower over her in height and hand size in the future horizons.
I thank you from the bottom of my stomach (ha, ha, he, he) and heart!!!"
Karen M.
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Late Winter, 2010
Cari Amici,
The ground hog saw his shadow two days ago in Pennsylvania so we may have six more weeks of
winter, but at Cucina Casalinga we are thinking SPRING and planning to cook many wonderful dishes with the arrival of Easter and the bounty of spring produce.
Just a few spots left in our Men in the Kitchen class the evening of February 16th. We're
making homemade gnocchi supervised by Balbina, a master of this Neapolitan recipe!
On Friday morning, February 19th we're preparing our favorite winter menu featuring my famous
Amaretto Cheescake!
Our Tuscan Pork Roast class repeated from January is almost full. Join us on February
24th for this fabulous menu. To complete our February offerings join us for quick and delicious meatless pasta sauces on Friday, February 26 at 10:30 am.
On Wednesday evening March 3rd Balbina, my partner in the kitchen, will treat us to an
evening of recipes and dishes from her native Ischia. We are looking forward to a culinary journey to this beautiful island off the coast of Naples!
The Essentials of Italian Cooking Series is really filling up - Don't miss the second on
March 16th featuring "Fish in a Flash!" Check out our class page and sign up soon. Also
in March my favorite Zuppa di Pesce - hearty fish stew accompanied by Sicilian stuffed artichokes and Torta della Nonna for dessert on March 9th.
We are welcoming back some of our favorite guest chefs: Nick Malgieri, baker
extraordinaire, demonstrating specialties of an Italian Easter and Sarah and Bernard Bouissou of Bernard's in Ridgefield on Tuesday evening April 6th. Bernard will present a lovely spring menu for us to enjoy.
I will lead a pre-Easter walking tour to the markets of Arthur Avenue on March 24th
followed by a multi-course luncheon at a local trattoria, this is the very best way to shop for the holidays.
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The organic Sicilian blood orange marmalade has arrived! Did you know Cucina Casalinga has a well-stocked pantry of excellent olive oils, vinegars,
canaroli rice; Sicilian dried oregano branches, farro, Sicilian sea salt, and roasted hazelnuts available for you as needed?
Just give us a call at 203-762-0768 Tuesday, Wednesday or Friday 9:00 am to 5:00 pm before you stop by or let us ship your favorite gourmet products directly
to you.
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Finally, take a look on the tour page at my April cooking program in Lucca (April 15th -
24th) with the Tuscan Chef Valter Roman. To make this tour more exciting we are spending two additional nights in Florence and dining at two of my favorite restaurants.
To celebrate our return from Italy on April 28th we will light up the Tuscan oven on the patio for our first pizza class of 2010!
Our classes are always a mix of old friends and new students eager to learn Italian
cooking in the home-style way I learned from my Mother and Grandparents so many years ago.
Buona Cucina,
Special Events & Appearances
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Calling all corporations and small businesses
Light up your winter with hands-on teambuilding cooking events at Cucina Casalinga. Call or email to reserve your date today!
Menu ideas - Winter Comfort Foods
- Hearty Italian Soups
- Focaccia, Stuffed Breads and Stomboli
- Tuscan Pork Roast
- Stracotto "long cooked" Italian Beef Stew
- Mammas Ragu – Traditional Italian Sunday Dinner
Sally cooks with PepsiCo
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