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

Friday, March 13, 2015, 10:30-1:30 pm
How to Make Authentic Pizza in your Home Oven

Impasta di Pizza - homemade dough for pizza and focaccia Salsa di Pomodoro  per la Pizza - plum tomato sauce for pizza
Pizzette alla Siciliana – individual small deep fried pizza with anassortment of toppings Classic Pizza Marguerita- the “Queen’s Pizza” with San Marzano tomatoes, fresh mozzarella, oregano and basil
Pizza all’Ortolana - pizza with fresh vegetables of zucchini, mushrooms, scallions, basil, garlic, scamorza and parmesan cheese
Sfincione - Grandpa Tony’s Sicilian semolina dough pizza with plum tomatoes, caramelized onions, anchovies, scamorza cheese and toasted bread crumbs
Pizza Quatro Stagione -  one pizza with four different toppings
Copa di Gelato all’Amaretti - vanilla ice cream parfaits with Amaretto liquor topped with crushed Amaretti cookies

Wednesday, March 25, 2015 10:30 – 1:30 pm
Sunday Dinner at Nonna's House
A Classic Sunday Family Dinner Menu


Individual antipasti – including salumi, cheese, roasted peppers and artichoke hearts with garlic, extra virgin olive oil and mint
Manicotti di Mamma – my mom’s light and fluffy homemade crepes filled with ricotta, fresh mozzarella, Parmesan and parsley
Nonna’s Ragu – Sunday Sauce Recipe with sausage, country ribs and meatballs slow simmered in a San Marzano tomato sauce
Insalata mista con aceto di chianti – mixed green salad with extra-virgin olive oil and red wine vinegar
Tartufi al Cioccolato – dark chocolate coated ice cream balls with vanilla, chocolate and cherry filling

Saturday, April 18th, 2015 10:30 to 1:30
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

Friday, February 20, 2015 – 6:30 – 9:30 pm
A Fabulous Seafood Menu for Entertaining

Linguine Fra Diavolo – “Devil’s Style” – Linguine with shrimp and lobster in a spicy marinara sauce
Crostini ai Fagioli Cannellini e aglio e olio e prezzemolo –
little toasts with cannellini beans, garlic, extra virgin olive oil and parsley
Linguine Fra Diavolo – “Devil’s Style”–
linguine with shrimp and lobster in a spicy marinara sauce
Insalata Invernale –
Winter salad with artichokes and fennel in a mustard vinaigrette
Pane di Nonno Antonio – Grandpa Tony’s crusty bread with extra virgin olive oil and oregano baked in the oven
Pacciugo – Portofino ice cream sundaes in pizzelle cups with vanilla gelato and imported amarena cherries

Wednesday, February 25th 6:30 – 9:30 pm
Hearty Tuscan Fare!
Annual Men in the Kitchen Class


Crostini ai cannellini, aglio, olio e salvia – “little toasts” with a roasted garlic and cannellini bean spread
Boneless Tuscan short ribs cooked slowly in wine and beef stock with porcini and fresh mushrooms
Creamy polenta with mascarpone, Gorgonzola and walnuts

Schiacciata alle cipolle – homemade flatbread with sliced onions and fresh rosemary
Torta al cioccolata della Mamma - Mom’s chocolate rum cake with freshly whipped cream

Wednesday March 18th, 2015, 6:30 pm – 9:30 pm
Celebrating St Joseph’s Day!
Traditional Sicilian Recipes for the Feast of St. Joseph

Calzoncelli – small stuffed and deep-fried calzone
Pasta con le sarde – bucatini pasta with sautéed fennel, sardines, currants and pine nuts baked in the oven with toasted bread crumb topping
Insalata Siciliana bibb lettuce and arugula with celery hearts, red onion, cherry tomatoes, black olives and capers with bottled estate Sicilian extra-virgin olive oil and red wine vinegar
Peperonata stew of sweet red peppers sautéed and cooked with onions, garlic and tomatoes
Grandpa Tony’s Pane origanato – crusty Italian bread sliced horizontally, drizzled with extra-virgin olive oil and oregano and baked in the oven
Sfingi di San Giuseppe – large baked puffs filled with ricotta and dark chocolate covered orange peel filling
Donnafugata Anthilia wine from Sicily

Tuesday, April 21, 2015 6:30-9:30 pmChef Mike Garaghty of Wusthof-Trident
Chef Mike Garaghty of Wusthof-Trident
Chef Mike returns for a knife skills class and dinner.
Last year's event with Chef Mike was sold out so sign up soon!

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 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
Torta Cappuccino – Cappuccino Torte with chocolate, vanilla ice cream, mini chocolate chips and cookie crumb dough




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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