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Summer 2019

Cucina Casalinga Adult Cooking Class Schedule


Grilling Menu for Father’s Day
Tuesday, June 18, 2019
6:30 pm to 9:30 pm

Cucina Casalinga

Bruschetta di Funghi e Formaggi – grilled baguette slices with mushrooms and Italian fontina cheese
Spiedini di Maiale – brochettes of grilled skewered pork tenderloin layered with prosciutto, fresh sage and baguette slices basted with extra-virgin olive oil
Patate alla griglia – grilled herbed new potatoes tossed with scallions, garlic, basil, parsley, thyme, rosemary and Parmigiano Reggiano
Peperoni arrostiti – homemade roasted red peppers drizzled with extra-virgin olive oil and fresh basil
Gelato alle Fragole – easy homemade strawberry ice cream served with Nonna’s favorite almond biscotti
Vino and Expresso

A Summer Pasta Party - Una Spaghettata dell’ Estate
Tuesday, July 16, 2019 - 10:30 am to 1:30 pm
Featuring Sally’s Favorite Pasta Sauces for the Summer

Peperoni arrosttiti al Giovanna Pellegrino – Giovanna Pellegrino’s roasted peppers rolled with Italian tuna, pine nuts and lemon
Sally’s Quick Marinara Sauce – a simple sauce with garlic, extra virgin olive oil, San Marzano tomatoes and fresh basil
Rigatoni alla Norma - ridged macaroni with Sally’s marinara sauce topped with sautéed eggplant, basil and shredded ricotta salata cheese
Spaghetti alla Puttanesca - "streetwalkers” quick and easy pasta with plum tomatoes, black olives and hot pepper
Fettuccini con Pesto al Caprino – long, flat fresh noodles with a homemade creamy goat cheese pesto sauce
Insalata Mista – mixed green salad with extra-virgin olive oil and Pinot Grigio vinegar dressing
Tartufi - chocolate covered ice cream balls with a cherry in the center
Vitiano Rosso - a delicious blend of Sangiovese, Cabernet Sauvignon and Merlot



Wednesday, July 24, 2019 - 10:30 am to 1:30 pm

Fiori di Zucchine Imbottiti - battered and deep-fried stuffed zucchini flowers - "heaven on earth for the palate"
Zuppa di Porri e Zucchine – zucchini and leek soup – serve it pureed at room temp, or warm and chunky with rice or pasta
Zucchine Ripiene - stuffed zucchini boats with onion, tomatoes, Romano cheese and breadcrumbs, topped with melted cheddar cheese
Frittata di Zucchine, Cipolle e Patate - an open-faced zucchini, onion and potato omelet “Italian style” with fresh herbs
Insalata di Pomodorini – traditional fresh garden tomato salad with red onion, basil, extra virgin olive oil and Sicilian oregano
Pesche con Amaretti al Forno – summer peaches baked with Amaretti filing
Vino and Expresso

Thursday, August 1, 2019 - 10:30 am to 1:30 pm

Focaccia Biscotti al Rosmarino e Pomodoro – Sally’s famous homemade yeast bread with fresh rosemary and sea salt served with fresh chopped garden tomatoes and basil
Torta di bietole – Swiss chard and ricotta torta with Parmesan cheese, garlic and pine nuts baked in a rustic puff pastry crust
Involtini di Melanzana alla Mamma – my mom’s eggplant rollatine stuffed with ricotta, Parmesan cheese, mozzarella and fresh parsley, topped with marinara sauce and baked in the oven
Rotelle al Broccoli e Pesto – corkscrew pasta with broccoli and homemade pesto from the garden
Gelato ai Frutti del Bosco e Biscotti - homemade mixed fresh berry ice cream served with mamma’s biscotti
Vino – Vitiano Rosso

Friday Evening, August 9, 2019 - 6:30 pm to 9:30 pm

By the Sea Cocktail - Sally's famous frozen lemon verbena, mint and vodka slushies
Crostini al pesto, mozzarella e pomodori secchi – small toasts with homemade pesto, fresh mozzarella and sun-dried tomatoes
Spaghettini alle Vongole e Pomodorini - thin spaghetti made with fresh garden cherry tomatoes and fresh clams
Salmone in Cartoccio con Salsa Verde – fillet of salmon baked in parchment paper topped with an herbed green sauce and extra virgin olive oil
Pane origanato - Grandpa Tony's crusty bread with extra virgin olive oil and oregano baked in the oven
Pizzelle con Fragole alla Panna - pizzelle wafer cups filled with strawberries topped with Grand Marnier whipped cream
Vino - Costamolino Vermentino di Sardegna









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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