Torta di Mele (Italian Apple Cake) with Bertilla - SOLD OUT

Saturday, September 26th, 10 am to Noon

$40 + $5 for ingredients paid directly to the instructor

Fall apple flavor and variety can’t be beat!  So it’s the perfect time to bake a classic torta di mele – apple cake.  Flavored with cinnamon and a hint of other fall spices, nuts and dried fruit.  Students create their own little cake to sample in class or take home.

All Baked Eggplant Parmesan (Parmigiana di Melanzane) with Anna Maria

Saturday, October 3rd, 10 am to Noon

$40 + $5 for ingredients paid directly to the instructor

Featuring this seasonal ingredient - the eggplant -  we will create the traditional Italian Parmigiana di Melanzane. It's a hearty side dish or a great main dish, lighter than most.  It's made with roasted eggplant slices (not fried) and filled with mozzarella cheese, parmesan cheese and a freshly made Marinara sauce. Each student will create their own Parmigiana to enjoy in class or take home.

Gnocchi di Patate with Bertilla

Saturday, October 10th, 10 am to Noon

$40 + $5 for ingredients paid directly to the instructor

A northern Italian specialty, these delicate pillows of potatoes and flour are light, but firm enough to stay together as they cook.  Students make their own to take home or eat in class with choice of pesto, sage-flavored butter or pomarola sauce.

Timballo di Patate  and a side of broccolinis with Anna Maria - SOLD OUT

Saturday, October 17th, 10 am to Noon

$40 + $5 for ingredients paid directly to the instructor
Welcome the colder season with a warming delicious dish with a simple ingredient - the potato. Layers of mashed potatoes paired with mozzarella cheese, eggs and your favorite cured meats take the star ingredient  to new heights in this recipe. Accompany this main entree with broccolini  sauteed in oil and garlic. Students will make their own individual portion to take home or sample in class.

Polenta with Bertilla - SOLD OUT

Saturday, October 24th, 10 am to Noon 

$40 + $5 for ingredients paid directly to the instructor

Polenta is a staple and versatile side dish served fresh, baked, fried, or grilled.  In this class, students learn to make polenta in the traditional manner and then sample it fresh with sausage slices or lightly roasted with melted fresh cheese. 

Autumn Risottos with Bertilla - SOLD OUT

Saturday, October 31st, 10 am to Noon

$40 + $5 for ingredients paid directly to the instructor

Learn to make two perfect classic risottos enhanced with saffron with fall ingredients to celebrate the flavors of the season.  In this class we will make a mushroom and a winter squash risotto.  Students sample their risotto in class or take it home.

Sweet Potato Gnocchi with Anna Maria - SOLD OUT

Saturday, November 7th, 10 am to Noon

$40 + $5 for ingredients paid directly to the instructor

This version of sweet potatoes gnocchi will win you over.  Sweet potato puree and whole wheat flour gives these gnocchi an intense flavor while preserving the classic and typical consistency of those made with regular potatoes. Students make and take home their individual portion with a marinara or a simple butter sauce.

Lasagne with Bertilla

Saturday, November 14th, 10 am to Noon

$40 + $5 for ingredients paid directly to the instructor

Lasagne al forno, the classic Italian baked pasta dish.  Learn to make this Emiglia-Romagna specialty, layered with freshly made pasta, rich Bolognese sauce, creamy béchamel sauce, and freshly grated Parmesan/Asiago cheeses.  Each student will make an individual lasagna to enjoy in class or take home.

Biscottini e Amaretti with Bertilla - SOLD OUT

Saturday, November 21st, 10 am to Noon

$40 + $5 for ingredients paid directly to the instructor

Amaretti and butter cookies, two bocconcini or “small bites”, are enjoyed throughout the holidays.  Students make both cookies:  Amaretti – an almond flavored cookie, crunchy on the outside but moist inside; and Butter cookies – a delicate cookie shaped in holiday motifs using a cookie press or cookie stamps and then decorated with sprinkles.  Students sample and take home their cookies.

Holiday Celebration Meal -Osso Buco–Risotto alla Milanese with Bertilla - SOLD OUT

Saturday, December 12th, 10 am to 1 pm

$55 + $15 for ingredients paid directly to the instructor

Celebrate the feste!  Join us for a special three-hour class to make Osso Buco and its traditional accompaniment, Risotto alla Milanese.  Osso Buco is a specialty of the Lombard region of Italy.  The shanks are braised in white wine, vegetables, and broth and traditionally served with Risotto alla Milanese.  In this class, students work in small teams preparing and assembling the main dish and risotto, then enjoy together.



To Enroll, email infomurerhouse@gmail.com or call us at 916-413-9231.

After you have made your reservation mail your checks payable to the Murer House Foundation no later than one week before class at 1125 Joe Murer Court, Folsom, CA 95630 or pay online.

Classes are designed for adults.  Please let us know if any students in your group are under 18.  Students 13 to 17 years old must be accompanied by an adult.

There is a 10 person minimum for most classes.  Cancellations for future credit or full refunds are accepted 72 hours before class  There are no refunds after 72 hours notice unless we are able to fill the vacancy.  

 Please be aware that our classes can contain products that may cause allergies, may be GMO, often contain gluten, and also present hazards found in normal kitchen situations, including sharp knives, hot pots and ovens and other situations.  By signing up for a class, you understand these risks and assume all liability.