Adult Classes




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Tuesday, March 1, 2016, 10:30 pm to 1:30 pm
Basic Italian Workshop 101
Come and Learn the Basics of Great Italian Cooking
Basic Italian Workshop 101

Schiacciata – homemade Tuscan yeast bread topped with sweet onion
Tortellini in Brodo homemade chicken soup with tortellini pasta
Sally’s Quick Marinara Sauce with Penne Pasta
Pollo alla Parmigiano chicken cutlets breaded, fried and baked with Parmigiano Reggiano and Sally’s quick sauce
Insalata mista mixed green salad with extra-virgin olive oil and Chianti vinegar dressing
Biscotti di mamma Mom’s fabulous twice-baked almond biscotti
Wine and Expresso

Wednesday, March 9, 2016, 6:30-9:30 pm
Our Annual Ossobuco Class
Don’t Miss this Very Special Menu – Great for a Dinner Party

Pizza Bianca “white” pizza with shredded pecorino Romano, caramelized onions, fresh rosemary and finely chopped garlic
Risotto alla Milanese con brodo di pollo risotto with chicken broth, onion, saffron and parmesan cheese
Ossobuco - braised veal shank slow cooked in the oven with tomatoes and onions; served with lemon, garlic, parsley gremolata
Cauliflower in Bechamel - Cauliflower with a Parmigiano Reggiano sauce
Torta al cioccolata della Mamma - Mom’s chocolate rum cake with freshly made whipped cream
Wine and Expresso

Wednesday, March 16, 2016, 10:30 to 1:30 pm
La Festa di Pasqua – A Special Menu for Easters
Be ready for an early Easter Sunday Family Dinner!

Crostini di Ricotta Fresca, Pomodori arrosttiti alle erbe – Little toasts with fresh ricotta, roasted tomatoes and herbs
Roast Rack of Lamb with Herbed Dijon Crust
Crocchette di patate Siciliana Light and fluffy Sicilian potato croquettes
A Frittedda – Grandpa Tony’s delicious stew of artichoke hearts, fava beans, peas and asparagus with fennel and prosciutto
Torta di Riso traditional crustless Easter rice pie with ricotta, vanilla and cinnamon
Wine and Espresso

Tuesday, April 12, 2016, 6:30 to 9:30 pm
Guest Chef Mike Garaghty of Wusthof Knife Skills
Class and Dinner

Cucina Casalinga welcomes back Chef Mike for a super evening of slicing, dicing and chopping! Class size is limited to 10!

Chef Mike Garaghty Wusthof Knife Skills Class

Crostini ai Funghi con Scamorza - grilled Tuscan bread with wild mushrooms, herbs and melted scamorza cheese
Arista di Maiale alla Toscana – Tuscan roast loin of pork with a stuffing of garlic, fresh sage and rosemary pesto and a fennel pollen rub.
Patate al forno con rosmarino –crispy oven roasted potatoes with fresh rosemary
Zucchine alle erbe – sautéed and baked zucchini with fresh tomatoes, onions, garlic and fresh herbs
Strudel di mele - apples and apricot preserves baked in a puff pastry strudel
Vino e espresso

Friday, April 15th, 2016, 6:30 pm to 9:30 pm
Homemade Pizza in the Brick Oven
Our First Pizza class of 2016!

Peperoni Arrostiti al’ Giovanna Pellegrino – Italian tuna, green olives, toasted pinoli nuts and lemon juice rolled into homemade roasted peppers drizzled with extra virgin olive oil
Caponata – Sicilian eggplant relish – a sweet and sour eggplant salad with onions, celery, tomatoes, capers and olives
Grissini con Salami – breadsticks wrapped with genoa salami

Impasta di Pizza - homemade dough for pizza and focaccia
Salsa di Pomodoro per la Pizza - plum tomato sauce for pizza
Classic Pizza Marguerita - the “Queen’s Pizza” with San Marzano tomatoes, fresh mozzarella, oregano and basil
Pizza all’Ortolana – Garden vegetable pizza with fresh vegetables with 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, oregano, pepper and toasted bread crumbs
Sorbetto al Limone – Homemade Italian lemon ice
Chianti and Expresso

Wednesday, April 20, 2016, 6:30 to 9:30
Creating Dishes from all four Regions of India
With Guest Chef Dr. Saras Nair

A Taste of India Class

Sign up early to experience a culinary tour of India.  Saras Nair is a friend of over 30 years and so gifted in the kitchen.  We are thrilled to welcome her as a guest chef.  Class size is limited to 10!

Full menu to be announced soon but will include Vada, Paneer, Fish Curry, Chicken with Garam Masala and String Beans with coconut, turmeric and cumin

Wednesday, April 27th, 2016 10:30 am to 1:30 pm
All About Risotto
Polpette al limone – beef, pork and veal meatballs baked in a sauce of white wine, lemon juice and bay leaves
Sformato di Risotto con Aragosta, Gamberi, Pomodori e Basilico - risotto ring filled with lobster and shrimp Risotto alla primavera - risotto with sautéed asparagus, zucchini, spring peas, cherry tomatoes and fresh basil
Insalata Trecolore – baby arugula, endive and radicchio salad with balsamic vinaigrette dressing
Tiramisu al Limone – homemade lemon Tiramisu
Costamolina Vermentino Wine from Sardinia and Expresso

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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