Adult Classes




Register today!

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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

Wednesday September 17th 10:30 – 1:30 pm
An Indian Summer Menu


Pasta fagioliclassic Tuscan cannellini bean soup with ditalini pasta
Cotolletta di tacchino ai pomodori e funghi –browned turkey cutlets topped with a sauté of fresh plum tomatoes, mushroom, fresh herbs and white wine (can be made with chicken)
Bruschetta con cavalo nero – toasted Tuscan bread with sautéed black cabbage (kale) in extra-virgin olive oil and pepperoncino
Insalata torgiano – arugula and  romaine salad with a delicious Chianti wine vinegar and soy sauce dressing topped with shaved  Parmigiano Reggiano
Tiramisu - classic Tuscan layered ladyfinger, mascarpone and cocoa dessert

Saturday Oct. 11th 10:30 – 1:30 pm
Essentials of Italian Cooking 102

Brodo di pollo con tortellini - homemade Italian chicken soup with tortellini
Focaccia alle erbe –
yeast bread with freshherbs, sea salt and extra-virgin olive oil
Sally's quick sauce –
Sally’s quick and delicious marinara sauce
Pollo alla Parmigiana
breaded and sautéed chicken cutlets baked with marinara sauce, mozzarella andParmigiano Reggiano cheese
Insalata mista
mixed green salad with pinot grigio  vinegar and extra-virgin olive oil
Biscotti di Mamma - 
Mama's traditional twice-baked almond biscotti

Wednesday Nov. 5th 10:30 – 1:30 pm
A Fabulous Fall Menu for Entertaining

Sally’s herbed monkey bread baked in flower pots

Paglio e fieno con pomodori secchi – fresh long pasta with a creamy tomato, leek and sundried tomato sauce
Scaloppine di pollo con funghi porcini – chicken scaloppini in a porcini mushroom wine sauce
Insalata tre colore al balsamico -  arugula, radicchio and endive with an aged balsamic vinaigrette
Torta di ricotta all’ Amaretto – Sally’s signature Amaretto cheesecake $145
Saturday Nov. 15th 10:30 – 1:30 pm
Saturday Workshop! Lorenza dei Medici’s Elegant 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 –
turkey roll stuffed with sweet Italian sausage, parmesan, juniper berries and Swiss chard with a balsamic sauce
Brussels sprouts with pancetta and shallots
Crostata di pere e Amaretti chocolate pear tart with toasted almonds and amaretto crumbs

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 Sept 30th 6:30 – 9:30 pm
Zuppa!  Zuppa!  Zuppa!


Crostini with melted scamorza and black truffles
Zuppa di lenticchie –
easy and delicious, this soup features tiny lentils from Norcia in Umbria with fresh leeks and tomatoes
Minestrone col farro – vegetable soup with barlotti beans, pancetta an the healthy fiber-rich, farro
Minestra di ceci alla Romana – classic Roman chick pea, garlic, plum tomato rosemary soup with tiny shell pasta
Salsicia in carozza – hot and sweet Italian sausage wrapped and baked in puff pastry
Biscotti e espresso
Vitiano rosso  

Tuesday Oct 7th 6:30 – 9:30 pm
Three Favorite Pasta Sauces


Bruschetta ai cannellini e aglio– toasted crusty Italian bread with a cannellini bean, garlic and
 red onion spread
Penne alla vodka – Sally’s spicy tomato and vodka sauce with a touch of cream over penne pasta
Tagliatelle alla Bolognese – classic meat ragu` over fresh long noodles
Conchiglie con broccoli, aglio, olio e pinoli – shell pasta with fresh broccoli, extra-virgin olive oil and toasted pine nuts – fast and fabulous!
Insalata mista  con aceto di pino grigio – mixed green salad with pinot grigio vinaigrette
Torta di Nutella e noccioli -  easy and delicious Nutella and roasted hazelnut cake

Wednesday Oct. 15th 6:30 – 9:30 pmSally and Mom
“Favoriti di Mamma” – My Mom’s favorite Recipes!

Antipasti individuale- individual antipasto with salami, prosciutto di Parma, provolone, roasted peppers with fresh basil and extra-virgin olive oil, caponata (sweet and sour eggplant relish), green olives and  seeded grissini (Italian bread sticks)                               
Manicotti di mamma – light homemade crepes with ricotta-mozzarella filling and marinara sauce
Pollo in agro dolce – slow bakedSicilian sweet and sour chicken with olives and capers
Insalata tricolore al balsamicoarugula, radicchio and endive salad with balsamicdressing
Brutti ma buoni – “ugly but good” chocolate hazelnut cookies

Friday Dec. 5th 6:30 – 9:30 pm
Celebrate the Holiday Season with Traditional Antipasti and Sicilian Dolce

Arancine – Sicilian deep-fried rice balls stuffed with prosciutto and mozzarella
Crostini con pesto, mozzarella e pomodori secchi – baguette slices baked with pesto, mozzarella and sun-dried tomatoes
Focaccia al pomodori secchi, rosmarino e mascarpone – fresh rosemary yeast bread with a sun-dried tomato, rosemary and mascarpone spread
Nana’s Chinese meatballs – tiny pork. Water chestnut and scallion meatballs with a crystalized ginger soy sauce
Bucellato – Sicilian fig-apricot and nut puff pastry wreath $150

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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