Adult Classes

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

Testimonials “Thank you for such a wonderful and warm experience.  I had such a great time with you and my sisters and the others you welcomed into your home and gorgeous kitchen.  I will be sure to enjoy these recipes forever as well as the memory of the evening we spent here with you!  I will certainly come back foe another delicious meal” - Sue F. Once again, such a wonderful evening was had by all.  Thank you for making my husband’s birthday gift so memorable.  We’ll be back yet again.” - Lori C. “Multi Bene! Thank you for a wonderful experience.  We learned a lot and enjoyed our time with you thoroughly.” - Jack B. “Spectacular class!!  I absolutely love my time at your home and can’t wait to try out these new dishes.  Thanks again for a terrific evening.  See you soon." - Bob A. “Each time I attend one of your classes I enjoy every moment and add to my cooking enjoyment!” - Tony R. “It’s always a pleasure to take part in your classes, and I know I will be using these recipes in the future.  I look forward to taking more classes during my college breaks.” - Jon T. “Can’t ell you how enjoyable and memorable this dinner was.  You are a delight and a wealth of knowledge.  I am in awe of you.” - Linda M. “Warm house, gorgeous kitchen, great tutorial, and hands on practice.  Sent home with a lot of knowledge and a very full stomach.” - Paul and Maryann "Yet another awesome experience! Learned so much and thanks for putting so much of yourself into it." - Ellen W. "Italy is brought to life in your kitchen in Connecticut.  Thanks for a great class." - Dan  F. "The best cooking class ever.  Thank you. Everything was perfection, especially that terrific chocolate dessert. More!  Your classes are always amazing but you've outdone yourself this time." - Margret H. "What an absolutely fabulous day!  The food was wonderful, and the conversation and direction were terrific.  Thank you so much. I will be back soon" - Shelley L. "Thank you Sally -Ever time I come, I go away having learned something (or two or three) new. I so enjoy it!" - Jack N. "What started as a "Google " search for cooking classes in CT has now turned into a trip to Arthur Avenue - my 4th class with you and my daughter cooking with you! - And my eight year old waiting in the wings.  A tour of Italy will finish all of this perfectly. Thank you!"  - Allison A. "Thank you again for a wonderful class - what you do is so much more than cooking and it is really appreciated!" - Linda H. "Thank you very much!  You can't possibly know how helpful this experience was for a single guy like me." - Mark F. "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. Contact Us info@cucinacasalinga.com 203-762-0768

JOIN US!
DAYTIME CLASSES 10:30 am - 1:30 pm

Just added – Perfect picnic or light supper menu
to celebrate the start of summer!
Tuesday June, 4th 10:30 – 1:30 pm

Minestra di porri e zucchine – pureed leek and summer zucchini squash soup
Panini – Tuscan sandwiches:

• Crusty Italian bread grilled with Prosciutto, soppressata, and fontina
• Focaccine al rosmarino -  (individual focaccia with fresh rosemary) stuffed with homemade pesto, grilled eggplant, tomatoes and provolone
• Herbed frittata on whole wheat ciabatta with Parmigiano Reggiano
  and roasted red peppers

Stacked heirloom tomato salad with olive tapenade, fresh mozzarella
and Dijon pinot grigio and extra-virgin olive oil dressing
Sorbetto di lampone al vino – homemade raspberry sorbet with red wine

Friday June 21st 10:30 – 1:30 pm
Celebrate the First Day of Summer!
A Special Workshop – Trattoria Cooking – Basic Italian Dishes Found in Italy’s Family Restaurants
$150

Crostini alla mozzarella – “little toasts” with baked mozzarella
Tagglitelle alla Bolognese - homemade long pasta with traditional meat sauce from Bologna
Cotolette alla Milanese ai pomodori freschi - sautéed breaded chicken cutlets topped with tomatoes,, scallions, fresh basil, parsley and Chianti vinaigrette
Foccacia alle erbe - homemade yeast bread with fresh herbs and sea salt
Fagiolini aglio e olio con prezzemole – tender string beans cooked with garlic,
extra-virgin olive oil and parsley
Pesche all Amaretto - peaches baked with Amaretti filling

Tuesday July 9th 10:30 – 1:30 pm
Dining al Fresco - From the Garden to the Table
$145

Fiori di zucca fritti – deep-fried zucchini blossoms stuffed with fresh mozzarella and anchovies
Trofie con salsa al basilico e fagiolini – Ligurian short braided pasta with tiny green beans, scamorza cheese and fresh basil cream
Torta di bietole – Sally’s Swiss chard and ricotta torte with Parmigiano Reggiano cheese, garlic and pine nuts in a puff pastry crust
Zucchine a scapecce - fried zucchini slices marinated in extra-virgin olive oil and Chianti wine vinegar and fresh mint
Gelato con frutti di bosco – homemade gelato with fresh berries

Saturday August 3rd 10:30 – 1:30 pm
Summer Workshop Featuring the Techniques of Homemade Pizza Dough, Risotto and Gelato
$155

Pizza all’ortolana – pizza with garden fresh tomatoes, zucchini, mushrooms, scallions fresh basil and melted Bel Paese cheese
Sformato di risotto con pomodori e basilico – molded risotto ring with garden fresh tomatoes and basil
Spiedini di pesce spada con salsa salmoriglio – skewered grilled swordfish Sicilian style with a sauce of white wine, lemon, capers and fresh herbs
Fagiolini ai pinoli al limone – fresh green beans with pine nuts, garlic and lemon
Gelato alle pesche e tegole alle nocciole – homemade peach ice s cream with hazelnut tuille

 

Wednesday August 7th 10:30 – 1:30 pm
Sally’s Summer Vegetable Garden Recipes – Featuring Eggplant and Tomatoes
$140

Caponata – sweet and sour eggplant relish with onion, celery, fresh basil, capers, green olives, crushed tomatoes, sugar and Chianti wine vinegar
Pappa al pomodoro – classic Tuscan bread and tomato soup anointed with
extra-virgin olive oil
Timballo alla san Giovannella – layered Sicilian eggplant mold stuffed with Bucatini, three cheeses, fresh basil and toasted breadcrumbs
Pane alle erbe e quattro formaggio – homemade bread with four cheeses and fresh herbs
Pesche al vino rosso di Nonna Guiseppina – Grandma’s fresh peaches in red 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

Wednesday June 12th 6:30 – 9:30 pm
Guest Executive Chef Mike Garaghty of Wusthof-Trident Teaches
Knife Skills With a Complementary Tasting Menu Created By Sally!
$110

Meet Guest Executive Chef Mike Garaghty of Wusthof-Trident of America Inc.,
our guest chef for a special knife skills class!

Chef Mike has more than 25 years of experience in the professional food service industry and has led kitchens in various establishments, including restaurants, festivals, banquet facilities, dinner theaters and hotels.  His amiable and accessible personality, combined with his professional cooking background will be instantly appealing to all of our participants interested in enhancing their knife skill. Participants, working at their own station, will practice the knife skills that Chef Mike demonstrates.  Sally will prepare several dishes using the chopped, sliced and diced ingredients on hand to create a light tasting supper; wine and biscotti included.

Bruschetta  al pomodoro – garlic rubbed grilled bread topped with fresh diced tomatoes, red onion, extra-virgin olive oil and fresh basil.
Minestrone della Mamma – Sally’s Mom’s terrific eleven vegetable soup with fresh herbs and a swirl of pesto
Schiacciata alle cipolle – homemade yeast bread with slivered onions, fresh minced herbs and coarse sea salt Grilled pork tenderloin with apricot-ginger glaze
Macedonia di frutta fresca – seasonal fruit salad with cubed melon, sliced strawberries, orange wedges, kiwi slices and a sprinkling of Grand Marnier
Mamma’s twice-baked biscotti and coffee included

 

Tuesday June 18th 6:30 – 9:30 pm
Grigliata Mista alla Toscana – Mixed Tuscan Grill
A Fabulous Grilling Menu – Dining on the Patio!
$145

Bruschetta ai funghi e stracchino – grilled Tuscan bread with sautéed mushrooms and melted stracchino cheese
Spiedini di Salsiccia e manzo – skewers of Italian sweet sausage and fillet of beef with pancetta, rosemary and sage
Spiedini di patate rosse con aglio, olio e rosmarino – skewered baby red potatoes with garlic, extra-virgin olive oil, Dijon and fresh rosemary
Jamie Oliver’s melanzane alla Parmigiana – grilled eggplant layered with tomatoes, Parmigiano Reggiano, fresh mozzarella and toasted breadcrumbs
Torta di Amaretti, fragole alla panna – creamy strawberry tart with an Amoretto cookie-almond crust

Tuesday July 30th 6:30 – 9:30 pm
Guest Chef Mimmo Posca Joins Us for a Summer Pizza Party Using Our Wood Burning Oven on the Patio. 
$150

Chef Mimmo from Calabria, now the chef of DiNardos Ristorante Italiano will teach a class on homemade pizza baked in Sally's Tuscan wood burning oven. The menu will include traditional cold and hot antipasto dishes from Calabria; a variety of pizzas from classic Margherita to quattro stagione (4-seasons pizza).

Chef Mimmo will create a special summer dessert from his native Calabria.

Wednesday August 21st 6:30 – 9:30 pm
Sally’s Summer Vegetable Garden Recipes – Learn to Make Fresh Homemade Ricotta!
$155

Crostini di ricotta fresca, pomodori e erbe – little toasts with homemade fresh ricotta and oven roasted plum tomatoes
Pennette al pomodoro crudo con basilico – small lined penne with fresh uncooked tomatoes, basil and extra-virgin olive oil
Lombatine di agnello con pesto di menta - grilled lamb chops with mint pesto sauce
Insalata di barbabietole - fresh beet salad with robiola cheese and Chianti vinaigrette
Gelato di miele castagna– chestnut honey ice cream served with chocolate covered figs

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.