Adult Classes




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Cucina Casalinga Adult Cooking Class Schedule

Carnevale Celebration
Tuesday Evening - February 13, 2018
6:30 pm to 9:30 pm

Carnavle Carnevale

Crostini ai Funghi e Formaggio – “little toasts” with a variety of sautéed mushrooms and shallots baked with fontina cheese
Polenta Pasticciata - layered polenta with a bold sausage and meat sauce
Bolognese – a bold homemade meat ragu
Crespelle del Convento – “Crepes of the Convent” – Chef Enrico’s rich filled crepes with ham, ricotta, parmesan cheese, eggs and béchamel sauce
Insalata Invernale - "winter salad" of arugula, artichoke hearts, fennel, capers and Kalamata olives with a vinaigrette dressing
Bomboletti di Ricotta di Mamma
– my mom’s deep-fried ricotta fritters with cinnamon and warm honey

Sunday Dinner at Nonna’s House
Thursday, March 8, 2018
6:30 to 9:30

Antipasto Tradizionale - classic platter of “salumi”, Italian cold cuts, cheeses  and olives served with seeded breadsticks
Pepperoni Arrosttiti – homemade roasted peppers with extra virgin olive oil and basil for the antipasto
Manicotti di Mamma – mom’s fluffy homemade crepes filled with ricotta and mozzarella, topped with tomato sauce and baked in the oven
Polpette di Nonna - Grandma Peppina's Sunday ragu' with meatballs and sausage
Chef Enrico’s Braciole – roulade of beef, veal or pork stuffed with prosciutto, garlic and Romano cheese
Pane di Nonno Antonio - Italian bread sliced horizontally, drizzled with extra-virgin olive oil and oregano and baked in the oven until crusty
Insalata trecolore – arugula, endive and radicchio salad with extra virgin olive oil and Chianti vinegar
Copa di Gelato e Amaretti – amaretto parfaits with ice cream

The Saint Joseph’s Table
Monday Morning – March 19, 2018
10:30 am to 1:30 pm

Come and celebrate the Feast of Saint Joseph and help us prepare a scrumptious table of Sicilian specialties in honor of Italy’s favorite saint.

The Cucina Casalinga Buffet Table: Corona di Pane – traditional Saint Joseph homemade yeast bread shaped and baked into a crown
Arancine - “little oranges” – fabulous deep fried stuffed and breaded rice balls
Carciofini in Padella – battered and fried baby artichokes
Frittatine – a variety of filled little Frittata (open faced omelets)
Minestra di Legume per San Giuseppe – Saint Joseph’s Day soup filled with vegetables and beans
Cassata alla Siciliana - Sicilian layered whipped cream and ricotta cake with dark chocolate and orange peel

Favorite Comfort Foods from the North and South of Italy
Wednesday Morning – March 28, 2018
10:30 am to 1:30 pm

Tuscany - Schiacciata alle Cipolle – homemade yeast focaccia with thinly sliced caramelized onions and fresh rosemary
Rome – Buccatini all'Amatriciana - thick long tubular pasta with pancetta, hot pepper and plum tomato sauce
Sicily - Pollo in Agro Dolce – slow baked sweet and sour chicken with onions, celery, tomatoes, capers and olives with a touch of sugar and red wine vinegar
Sicily - Broccoli con Muddica– steamed broccoli sautéed with extra virgin olive oil and garlic and topped with toasted bread crumbs
Trentino - Alto Adige - Strudel di Mele – Sally’s apple strudel baked in a puff pastry

Chef Mike GaraghtyKnife Skills and Cooking Class with Executive Chef Mike Garaghty of Wusthof Knives
Wednesday, April 4, 2019
6:30 pm to 9:30 pm

A very popular and informative class with class size limited to ten!



Chef Mike Garaghty


Easy and Delicious Seafood Dishes
Wednesday, May 16, 2018
10:30 am to 1:30 pm

Crostini ai Carciofini – “little toasts” with artichoke tapenade
Biscotti di Focaccia al Rosmarino – homemade twice baked yeast bread with fresh rosemary
Cioppino (Zuppa de Pesce) classic fish stew made with white fish, vongole (clams), shrimp and mussels
Salmone in Cartoccio con Salsa Verde – fillet of salmon baked in parchment paper topped with an herbed green sauce and extra virgin olive oil
Insalata di Fagiolini con Pignoli al Limone – salad of string beans with pine nuts in a lemon and extra virgin olive oil dressing
Tortini di Chocolata - Molten Chocolate Mini Cakes







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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