Cucina
Casalinga, Wilton, Connecticut
A Connecticut kitchen where you can make
it like Mario.
From the March 24, 2003 Issue of New York
 Don
an apron at Cucina Casalinga and you might find yourself crisping
a white-clam pizza in the authentic Tuscan-style oven or crushing
basil leaves picked from the garden for a tangy trenette con pesto.
The school, located in Wilton, Connecticut, offers day and evening
classes ranging from “Pizza on the Patio” to “Sunday
at Grandma Peppina’s House,” a crash course on homey dishes
like oven-baked ziti with meat sauce. Afterward, you and your classmates
wash down the results with bottles of Barolo. Spend the night at the
Inn at National Hall, built in 1873 and overlooking the Saugatuck
River, where the rooms and suites are extravagantly decorated with
canopy beds, antique armoires, and hand-stenciled ceilings. In the
unlikely event that you have room for a late-night meal, try the hotel
restaurant, Miramar, founded by Olives
chef Todd English. The Mediterranean-influenced menu features dishes
like fried squid with jalapeños and mushroom-crusted monkfish.
You can compare skills.
— Betsy Goldberg
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