Adult Classes




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Cucina Casalinga Adult Cooking Class Schedule

Sign up for 2 or more adult classes
and receive 10% off!

Crostini alle Olive – “little toasts” with black olive tapenade
Crostini ai Funghi e Formaggio – “little toasts” with a variety of sautéed mushrooms and shallots baked with fontina cheese
Crostini ai Fagioli Cannellini con Aglio e Olio e Prezzemolo – “little toasts” with cannellini beans
Polenta Pasticciata from Tossignano’s Polenta Festival - a layered polenta lasagna with a bold ragu of beef, Italian sausage, tomato and porcini mushrooms
Carciofini frittati – battered and fried baby artichokes
Frittelle di Ricotta – deep-fried ricotta fritters with cinnamon and warm honey
Prosecco and coffee

Crostini di Carciofi – “little toasts” with artichoke tapenade
Treccia Dorata di San Giuseppe – traditional St. Joseph’s day bread wreaths
Pasta con le Sarde bucatini pasta with sautéed fennel, sardines, currants and pine nuts;  baked in the oven with toasted bread crumb topping.
Rigatoni alla Norma – ridged macaroni with a rich marinara sauce topped with sautéed eggplant, basil and ricotta salata cheese
Insalata di Arancia e Finocchio al Balsamico – Sicilian orange, fennel and red onion salad with balsamic dressing
Sfingi di San Giuseppe – homemade pastry puffs filled with ricotta cream and dark chocolate covered orange peel


Delicious Meatless Meals for Lent
Salmone, Vedura e Risotto

Crostini di Ricotta Fresca, Pomodori Arrosttiti alle Erbe – “little toasts” with fresh ricotta, roasted tomatoes and herbs
Torta di Bietole - Swiss chard, ricotta, pine nut and raisin torte in puff pastry
Salmone Affogate - poached salmon served with a green herb sauce
Sformato di Risotto con Gamberi, Pomodori e Basilico - risotto ring made with tomato and basil and filled with shrimp
Insalata con Asparagi – warm asparagus salad served with a shallot and Pinot Grigio vinaigrette
Sorbetto al Limone – Sally’s homemade lemon sorbet

Three Easy and Hearty Dinners in a Dish

Penne alla Vodka – quill shaped pasta with a creamy and spicy tomato vodka sauce
Giambotta – sausage, peppers and onions, baked with plum tomatoes and potatoes
Spezzatino di Vitello e Piselli al Rosmarino con Farfalle – a quick veal stew with shallots, plum tomatoes, white wine, broth, tiny peas and fresh rosemary; served over bowtie pasta
Pane Origanato – Grandpa Tony’s crusty bread with extra virgin olive oil and oregano baked in the oven
Insalata tre colore al Balsamico – arugula, radicchio and endive salad with extra-virgin olive oil and aged balsamic vinegar
Tartufi - chocolate covered ice cream balls with a raspberry center

Annual Knife Skill Class with Executive Chef Mike Garaghty of Wusthof Knives

    Seeded Grissini with Reggiano Parmigiano
    Pinzimonio – a dip of seasoned extra virgin olive oil
    served with fresh cut and sliced vegetables
Abbacchio al Forno - oven roasted Butterflied Leg of Lamb with herbs and garlic
Scallopped Potatoes – thinly sliced potatoes baked in a light broth with onions and butter
A Frittedda – Grandpa Tony’s delicious stew of artichoke hearts, fava beans, peas, asparagus and prosciutto, garnished with fennel fronds
Torta Sorrentina – orange scented olive oil cake, decorated with fresh orange slices


Pope Francis’ one wish:  “The only thing I would like is to go out one day, without being recognized, and to go to a pizzeria for a pizza” Pope Francis (2015)

Pizza a Caballo – Argentinian “pizza on horseback” - homemade pizza with mozzarella cheese and vegetables with a chick pea flatbread “faina” on top
Spaghetti alla Carbonara – a Roman classic - spaghetti with bacon, white wine, eggs and pecorino Romano cheese
Pollo Arrabbiata – a rich and spicy chicken dish from Rome slow baked in the oven with onions, garlic, plum tomatoes and a hint of peperoncino “hot pepper”
Gnocchi Alla Romano – homemade semolina gnocchi baked with butter and parmesan cheese
Bavarese Yogurt and Strawberry Coulis – heavy cream flavored with vanilla bean, sugar and yogurt topped with a fresh strawberry and Grand Marnier coulis


Coming in the late spring...
Guest Chef Saras Nair returns to teach us the fine art of Indian cooking.






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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