Adult Classes




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10:30-1:30 Daytime Classes

Wednesday, October 7th, 10:30 to 1:30
A Classic Fall Menu from Tuscany
$150Classic Fall Menu

Crostini al prosciutto, Parmigiano e balsamico - little toasts with prosciutto, Parmesan Reggiano cheese and balsamic vinager
Gnocchi alla Romana - semolina dumplings baked with butter and Parmesan cheese
Scaloppine di pollo con funghi porcini - chicken scaloppini with a rich brown porcini mushroom sauce
Fagiolini aglio e olio con prezzemolo - green beans with garlic, extra virgin olive oil and Italian flat-leaf parsley
Tiramisu - "pick me up" a classic layered ladyfinger, expresso, mascarpone and cocoa dessert
Wine - Falesco Vitiano Bianco - crisp and dry white wine


Wednesday, October 14th, 10:30 to 1:30
Zuppe e Pane
Soups the family will love and monkey bread!

Monkey Bread - Sally's homemade herbed bread baked in flowerpots
Zuppa di manzo con polpettine e tubettini - beef soup with tiny meatballs and tiny thinble pasta
Zuppa di lenticchie al Positano - lentil, leek and tomato soup from Positano
Insalata Mista - salad of mixed greens arugala, fresh garden tomatoes and a Pinot Grigio and extra virgin olive oil vinaigrette
Amaretto Parfaits - vanilla ice cream parfaits topped with crushed Amaretti cookies and Amaretto liquor
Wine - Kris - Tuscan dry wine from Montepulciano


Wednesday, October 28th, 10:30 to 1:30
All about Meatballs

Learn to Make Three Fabulous Meatball Recipes

Individual Antipasti - breadsticks, salami, fontinella cheese and roasted peppers with extra virgin olive oil and basil
Polpette di Mamma - mom's fried meatballs topped with sauteed onions
Polpette di Chef Enrico - Chef Enrico's meatballs from Amalfi with raisins and pine nuts in a light tomato sauce
Polpette di Nonna - Grandma Peppina's Sunday ragu' with meatballs over rigatoni pasta
Insalata Mista - salad of mixed greens, cucumbers and grape tomatoes with a Chainti and extra virgin olive oil vinaigrette
Tartufi - chocolate covered ice cream balls with a cherry in the center
Wine - Falesco Vitiano Rosso - a delicious blend of Sangiovese, Cabernet Sauvignon and Merlot

Veteran’s Day – Wednesday, November 11th 10:30 am to 1:30 pm
An Elegant Thanksgiving Menu

Featuring Lorenza dei Medici’s Elegant and Delicious Stuffed Turkey Roll from Tuscany

Bruschetta al prosciutto, parmigiano e balsamico – toasted Italian bread with prosciutto , parmesan cheese and aged balsamic vinegar
Butternut squash soup garnished with mascarpone, grated parmesan and nutmeg
Rolle` di tacchino al balsamico
– bonelessturkey roll stuffed with sweet Italian sausage, parmesan, juniper berries and Swiss chard with a balsamic sauce
Brussels sprouts sautéed with pancetta and shallots
Strudel di mele – fresh apple strudel baked in puff pastry 


Payment must be received in order to keep your spot reserved.  No refunds within 1 week of the class. If unable to attend, you may send a substitute or request recipes.

6:30-9:30 Evening Classes

Tuesday October 20th, 6:30-9:30
Una Spaghettata – A Pasta Party

Crostini ai funghi e scamorza - grilled Tuscan bread with wild mushrooms, herbs and melted scamorza cheese
Pasta Fagioli - a classic Tuscan bean soup with small shell pasta
Penne alla Bolognese - quill shape pasta with traditional Bolognese meat sauce
Insalata Torgiano - arugala and mushroom salad with shaved Parmigiano, extra virgin olive oil and Chianti vinegar dressing
Torta di cioccolata e noccioli - chocolate and hazelnut mousse torte
Wine - Tuscan Chianti


Tuesday - November 17th, 2015 – 6:30 pm to 9:30 pm
Cooking Seafood:  Fast, Easy and Delicious

Crostini ai carciofi – “little toasts” with artichoke tapenade and fresh mint
Linguine alle vongole – Sally’s quick and delicious red clam sauce over linguini
Scampi alla Francesca - sautéed shrimp with shallots, white wine and fresh herbs
Asparagi arrosttiti al balsamico – roasted asparagus drizzled with extra virgin olive oil and aged balsamic
Pane di Nonno Antonio – Grandpa Tony’s crusty bread with extra virgin olive oil
and oregano baked in the oven
Poached Pears Melba - poached pears with fresh raspberries and a raspberry sauce 
Verdicchio di Jesse – dry white wine from Umbria


Payment must be received in order to keep your spot reserved.  No refunds within 1 week of the class. If unable to attend, you may send a substitute or request recipes.



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