Adult Classes




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Welcome to our adult class schedule. We have some great classes and special events planned for the upcoming season. Many are already selling out, so book early!

Daytime Classes
Evening Classes
See Photos

Did you know Cucina Casalinga has a well-stocked pantry?

Excellent olive oils, vinegars, canaroli rice; Sicilian dried oregano branches, farro, Sicilian sea salt, roasted hazelnuts and gift cards for your favorite MOM and for your favorite baker, autographed copies of Nick Malgieri's latest cookbook "The Modern Baker" for purchase

Just give us a call at 203-762-0768 Tuesday, Wednesday or Friday 9:00 am to 5:00 before you stop by or let us ship your favorite gourmet products directly to you.

Join the Cucina Casalinga
Cooking Class Passport Club
to Fine Cooking & Dining!

Take 10 classes at Cucina Casalinga and get the 11th class with luncheon/dinner FREE!

Call Vicki at 203.762.0768 and be sure to mention Passport Club when registering for classes.

All adult classes include lunch or dinner with two glasses of wine and dessert.

10:30-1:30 Daytime Classes

Saturday, May 9, 2015 10:30 to 1:30
Only two spots left!

A Spring Menu Perfect for Entertaining

Herbed Focaccia Biscotti con Pesto di Carciofi – homemade yeast bread biscotti with artichoke pesto
Scaloppine di pollo al limone- sautéed chicken scaloppini with a lemon and white wine sauce
Risotto alla primavera - risotto with sautéed asparagus, zucchini, spring peas, cherry tomatoes and fresh basil
Fagiolini ai pinoli- steamed string beans with pine nuts and extra virgin olive oil
Tiramisu alle Fragole– spring version of a classic tiramisu with Chambord and fresh strawberries
Livio Felluga Friulano Wine


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, April 21, 2015 6:30-9:30 pmChef Mike Garaghty of Wusthof-Trident
Chef Mike Garaghty of Wusthof-Trident
Only two spots left!
Chef Mike returns for a knife skills class and dinner.

Learn how to spatchcock chicken and to breakdown a whole chicken into individual pieces.  Chef Mike will review stamped vs forged knives and blade shape.  You will also learn proper knife techniques for chopping, slicing and dicing, while you prepare a delicious meal.

Schiacciata alle Cippolle Flatbread with thinly sliced onions and rosemary
Penne ai Peperoni, Broccoli e Pinoli – quill pasta with red and yellow peppers, broccoli florets and pine nuts
Pollo alla Diavola, -–"devils style chicken" on the grill
Insalata Torgiano  -– arugula and mushroom salad with shaved Parmigiano, extra virgin olive oil and soy sauce dressing
Torta Cappuccino -– Cappuccino Torte with chocolate, vanilla ice cream, mini chocolate chips and chocolate cookie crumb dough


Tuesday, May 5th – 6:30 to 9:30
Favorite Italian American Recipes

Crostini al pesto, mozzarella e pomodori secchi – Crostini with pesto, mozzarella and sun-dried tomatoes
Penne ala Vodka - Sally’s spicy plum tomato, vodka and cream sauce
Pollo Scarpariello “chicken shoemaker’s style”, chicken with sausage, onion, garlic, white wine and pickled cherry tomatoes
Insalata mista con aceto di pinot grigio – mixed green salad with extra-virgin olive oil and pinot grigio vinegar
Torta di ricotta all’ Amaretto – Sally’s signature Amaretto cheesecake
Vitiano Rosso Wine – a delicious blend of San Giovese, Merlot and Cabernet Sauvignon

Wednesday, May 13th – 6:30 to 1:30
CIOPPINO (Zuppa de Pesce)Cioppino

Cioppino is a hearty and delicious seafood stew made by Italian immigrants in San Francisco, California originally from Genoa called “ciuppin”.

Focaccia al rosmarino, pomodori secchi e mascarpone – rosemary yeast bread with sun-dried tomato and mascarpone spread
Cioppino – classic fish stew made with white fish, lobster, vongole (clams), shrimp and mussels
Carciofi imbottiti alla Siciliana - stuffed artichokes Sicilian style - artichokes stuffed with Pecorino Romano cheese, garlic, fresh parsley and mint with extra-virgin olive oil
Grandpa Tony’s Pane origanato – Italian bread sliced horizontally, drizzled with extra-virgin olive oil and oregano and baked in the oven until crusty
Pacciugo – Portofino ice cream sundaes with vanilla ice cream and imported amarena cherries
Costamolino Vermentino Wine from Sardegna



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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