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

Schiacciata alle cipolle – homemade flatbread with onions, fresh herbs and coarse sea salt
Classic Tuscan Ribollita – Chef Piero Ferrini’s hearty “twice-boiled” vegetable and bread soup
Italian wedding soup with tiny meatballs and spinach
Melanzane di Parmigiano – eggplant Parmesan Sicilian style
Torta di limone e ricotta- lemon ricotta tort 

Saturday, January 28th
10:30 – 1:30 pm Special Saturday Workshop
An Elegant Holiday Dinner Party Menu
$160

Festive crostini al pesto, mozzarella e pomodori secchi – “little toasts” with pesto fresh mozzarella
and sun dried tomatoes
Paglio e fieno  - straw and hay pasta with mushrooms and sun dried tomato sauce
Scaloppine di vitello con porcini e Marsala – veal scallops with porcini mushrooms and Marsala sauce
Zucchine al forno – zucchini fans baked with fresh herbs, breadcrumbs and Parmesan cheese
Sally’s famous Amaretto cheesecake – a perfect holiday dessert that can be made ahead and frozen

Wednesday, February 15th
10:30 – 1:30 pm
Fresh Pasta Workshop – Come and learn to make delicate and
fresh pastas and great sauce recipes to go with them.
$140

Tagliatelle al prosciutto – Bologna’s classic sauce with prosciutto
Spaghetti con le vongole in bianco – white clam sauce and fresh spaghetti
Ravioli di spinaci - Homemade ravioli with spinach ricotta filling topped with a seasonal truffle butter.

Bigne di San Giuseppe – Saint Joseph’s Day puffs filled with fresh ricotta, chocolate and candied orange peel
Brutti ma Buoni – My Mom’s “ugly but good” chocolate hazelnut meringue cookies
Budino di cioccolata  - chocolate hazelnut mousse served in pot de crème cups
Torta di Ricotta  - Sally’s signature fresh ricotta, Amaretto cheesecake 

Friday, March 2nd
10:30 – 1:30 pm
Italian-American Recipes I
$145

Penne alla vodka - quill shaped pasta with spicy creamy tomato vodka sauce
Giambotta alla Maraventano – sweet Italian sausage, peppers and onions baked in the oven
Insalata tricolore – arugula, raddichio and endive salad with Chianti wine vinaigrette
Pane di Grandpa Tony – Grandpa Tony’s bread baked with extra-virgin olive oil and oregano
Zabaione – classic warm egg yolk, sugar and Marsala wine dessert  $145

Wednesday March 14th
10:30 – 1:30 pm
Repeated due to popular demand!
A Menu from Lombardia and Piemonte – A preview of Sally’s Fall 2012 Culinary Tour
$150

Crostini ai funghi – “little toasts” with wild mushrooms and fresh herbs
Osso buco - braised veal shank slow cooked in the oven with tomatoes, onions and gremolata
Risotto alla Milanese - traditional risotto from Milan with saffron and Parmesan cheese
Finocchi gratinati - baked fennel with a crusty Parmesan sauce
Classic Italian chocolate mousse  $150

Fusilli alla primavera – curly pasta with zucchini, asparagus, peas and plum tomatoes topped with basil chiffonade
Paglia e fieno – green and white fettuccine noodles with prosciutto and petite peas in cream sauce with Parmesan cheese
Insalata di fava, rucola e Pecorino – salad of fresh fava beans, arugula and slivers of Pecorino Romano
Gamberi in salsa verde – poached shrimp served on a bed of tomatoes and herbed green sauce
Grissini alba salvia  – homemade crispy breadsticks with sage
Aunt Landi’s lemon-orange chiffon cake with berries 

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 January 24th
6:30 – 9:30 pm
A Winter Menu for Steak Lovers
Assorted crostini and toppings
$145

Insalata mista con Gorgonzola e noci – arugula, radicchio and escarole salad with Gorgonzola and walnuts with an aged balsamic vinaigrette
Marcella Hazan’s Tagliata di manzo - sliced quick pan grilled steak perfumed with garlic and fresh rosemary
Funghi trifolati – Sally’s sautéed mushrooms with fresh herbs and breadcrumbs
Gatto di Patate – Parmesan mashed potato pie
Best ever-homemade brownies with vanilla ice cream 

Tuesday February 21st
6:30 – 9:30 pm
Don your favorite mask and come and celebrate Carnivale Italiano
$150

Crostini di Polenta e funghi in padella – broiled polenta crostini with assorted mushroom and cheese topping
Lasagne di Carnevale tradiitonal  Neapolitan Lasagna for Carnevale with tiny meatballs,  meat ragù and bracole
Insalata di Indivia, Radicchio e scarola con Pecorino – Endive, radicchio and escarole salad with Pecorino cheese; Pinot Grigio vinegar and extra-virgin olive oil dressing
Fritole – Venetian fritters with orange and lemon zest and golden raisins from Antico Martini Restaurant in Venice  

Wednesday March 7th
6:30 – 9:30 pm
Italian-American Recipes II
$145

Mozzarella in carozza – (in a carriage) mozzarella fried in a casing of fresh bread with classic anchovy sauce
Bucatini all Amatriciana – long tubular pasta with a hole with pancetta, tomato and onion sauce
Pollo scarpariello  - chicken, sausage and hot cherry peppers in a white wine sauce
Insalata mista – mixed greens with balsamic vinaigrette
Zeppole di San Giuseppe – traditional St. Joseph’s ricotta cream puffs 

Wednesday April 11th
6:30 – 9:30 pm
Special Spring Entertaining Menu
$155

Torta di bietole – Sally’s Swiss chard torte with fresh ricotta, sultana raisins, pine nuts and Parmesan cheese in puff pastry
Linquine fra diavolo – long thin flat pasta with a spicy lobster-tomato sauce
Carciofi alla Romana – fresh artichokes cooked Roman style with garlic and extra-virgin olive oil
Sorbetto al Limone – homemade lemon sorbet 

Wednesday April 18th
6:30 – 9:30 pm
A Springtime Menu for Family and Friends
$150

Pizzette alla Toscana – little Tuscan pizza appetizer
Lombatine di agnello con pesto di menta – grilled lamb chops with fresh mint pesto sauce
Crocchette di patate Siciliana – Sicilian potato croquettes with nutmeg and Parmigiano Reggiano
Asparagi al balsamico – roasted asparagus with balsamic glaze
Copa di fragola, mascarpone al’ Marsala - fresh strawberry, mascarpone and Marsala parfaits

 

Wednesday May 16th
6:30 – 9:30 pm
Pizza al Forno – A Variety of Pizzas Baked in the Tuscan Wood Burning Oven on the Patio
$155

Clams casino – clams with shallots fresh, white wine topped with crisp bacon
Peperoni al forno –oven roasted red peppers drizzled with extra-virgin olive oil and fresh basil
Impasta di pizza –homemade pizza dough
Salsa di pizza – classic Neapolitan tomato pizza sauce
Pizza di cipolle, prosciutto e mozzarella – pizza with onions, prosciutto and fresh mozzarella
Pizza Margherita – traditional tomato, fresh basil and mozzarella
Pizza alla melanzane e caprino – pizza with roasted eggplant, crumbled goat cheese and Parmigiano Reggiano
Calzone – “trouser leg” half moon filled with tomatoes, fresh ricotta, mozzarella and prosciutto
Pesche all’ Amaretto con gelato – baked peaches with Amaretto crumb filling topped with ice cream 

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.