Vegan Almond Feta with Sacha

Sunday, January 19th, 10 am to Noon

$55 ($50 for members) + $15 for ingredients paid directly to the instructor

There’s a reason we call this plant-based all vegan cheese “better than feta”! It has a delicious tangy complexity of flavors and marinated in olive oil and rosemary, this cheese is ready to eat immediately but can also age for a month for even greater depth of flavor. You can't buy vegan cheese this good! Join Winters Cheese Co. cheesemaker Sacha Laurin for an expert tutorial on making your own artisan almond feta!

Meyer Lemon Biscotti with Bertilla

Saturday, January 25th, 10 am to Noon

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

These delicate citrusy Italian cookies are a year-round delight.  Students work in teams of four to make, shape, and bake the dough into small loaves.  Students will each slice one loaf and bake their biscotti (slices) and sample with espresso or tea and take the remaining home.

Limoncello Italian Liquor Class with Cindy

Saturday, February 1st, 10 am to Noon

$35 (no ingredients fee) 

Perfect for home use and for gift giving, learn to make your own delicious Limoncello, the premier of Italian liquores! Learn all the steps from picking your lemons to making your label. You will also learn to use in desserts and mixed drinks. Its our favorite and soon to be yours!

Valentine's Day Double Dolce: Baci and Biscotti al Vino Anna Maria

Saturday, February 1st, 1 pm to 3 pm

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

The classic Italian Valentine's Day gift, the Baci Perugina is made with hazelnuts and chocolate.  Learn to make your own rich and luxurious baci (Italiian for kisses).  The second recipe, Biscotti al Vino, is a fragrant donut-shaped cookie made with flour, oil, white wine, sugar and anise.  These are surprisingly simple with a delicate sweetness.  Students make their own baci and biscotti to take home.



Torta di Gianduia (Chocolate Hazelnut Cake) with Bertilla

Saturday, February 8th, 10 am to Noon

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

Blending hazelnuts and chocolate creates a match made in heaven (known as gianduia in Italian).  This decadent and elegant torte is perfect for Valentine’s Day or any day.  Students work in teams to make this decadent and elegant torte,  One torte can be perfect to end a special meal for a small gathering of friends and family.  This recipe is gluten free.

Limoncello Italian Liquor Class with Cindy

Saturday, February 15th, 10 am to Noon

$35 (no ingredients fee)

Perfect for home use and for gift giving, learn to make your own delicious Limoncello, the premier of Italian liquores! Learn all the steps from picking your lemons to making your label. You will also learn to use in desserts and mixed drinks. Its our favorite and soon to be yours!

Sugo Bolognese Sauce with Bertilla

Saturday, February 22nd, 10 am to Noon

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

Bolognese Sauce or “Ragu” is the classic Italian meat sauce from Bologna, Italy.  Bolognese sauce is traditionally served with tagliatelle, fettucine, or rigatoni, or used as a key ingredient in the lasagna of northern Italy.  In this class, following the easy steps of the recipe, students work in teams to create the sauce and sample it with freshly cooked pasta.

Mozzarella/Burrata Cheese-Making Class with Sacha

Sunday, March 1st, 10 am to Noon

$55 ($50 for members) + $15 for ingredients paid directly to the instructor

A specialty of Puglia, Italy, burrata resembles a soft mozzarella with a surprise inside: a lava-like center that derives its name from Italian for butter. This hands-on class will help you understand protein elongation and filata cheese. Students create delicious burrata with our own stracciatella and cream. 

Hand-Made Gnocchi di Patate with Bertilla

Saturday, March 7th, 10 am to Noon

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

Each region of Italy has its own recipe for this famous comfort food.  Students will make the northern Italian version, delicate pillows of potatoes and flour.  Students make their own to take home or eat in class with choice of pesto, sage flavored butter, or pomarola (tomato) sauce.

 Minestrone Soup (Minestra di Verdura) with Bertilla

Saturday, March 14th, 10 am to Noon

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

Minestrone, the classic Italian vegetable soup, makes for a very heartwarming all season entre’.  Traditionally prepared in broth with a variety of fresh vegetables and a handful of elbow macaroni, this soup is perfect for either lunch or a light dinner.  In this class, we will put together this soup from scratch, using all fresh ingredients and enjoy it, along with fresh bread and cheese, for a healthy, delicious lunch.

Limoncello Italian Liquor Class with Cindy

Saturday, March 21st, 10 am to Noon

$35 (no ingredients fee)

Perfect for home use and for gift giving, learn to make your own delicious Limoncello, the premier of Italian liquores! Learn all the steps from picking your lemons to making your label. You will also learn to use in desserts and mixed drinks. Its our favorite and soon to be yours!

Farinata: Italian Eggless Frittata with Anna Maria

Saturday, March 21st, 1 pm to 3 pm

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

The gluten-free chickpea farinata is an eggless frittata made from water and chickpea (garbanzo) flour, filled with your favorite sautéed vegetables baked perfectly to form a delicious golden crust. Ciambotta - A tasty and rich side dish slowly stewed with the freshest and most colorful flavors of the Mediterranean. Potatoes, peppers, zucchinis, eggplants, tomatoes and onions. it can be served both as a side dish an appetizer, accompanied by slices of bread or on your favorite pasta. Students will make their own farinata to take home. 

Zuppa Inglese with Bertilla

Saturday, March 28th, 10 am to Noon

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

Zuppa Inglese (loosely translated as English Soup) is a special occasion dessert similar to tiramisu.  In this class, sutdents make a classic italian version -- lady fingers soaked in espresso and fruit-flavored brandy, then layered with vanilla and chocolate custards, and topped with whipped cream, then sample in class with choice of espresso or tea.

Pasta fatta in Casa (Tortellini in Brodo) with Bertilla

Saturday, April 4th, 10 am to Noon

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

Handmade egg pasta is a great improvement over store-bought and is simple to make.  Students work in pairs to make and roll the dough, then fill andshape into tortellini  Tortellini are traditionally served in a broth as a first course for Easter and special occasions.  Students sample their tortellini in a light broth or take them home.

Pizza Rustica: Classic Southern Italian Easter with Anna Maria

Saturday, April 4th, 1 pm to 3 pm

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

A savory torte, brimming with a rich filling of ricotta and other cheeses, diced cured meats and hard-boiled eggs, all enclosed in a flaky, golden pastry crust.  Pizza Rustica is traditionally made for Easter, but enjoyed year-round - the perfect appetizer or main dish served with salad. While the pizza bakes we'll prepare an Easter cookie. Students make their own small version of the Pizza Rustica to take home. 

Risotto con Asparagi with Bertilla

Saturday, April 18th, 10 am to Noon

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

Risotto changes with the season and for spring this class uses fresh asparagus, enhanced by a touch of saffron.  Whether as a side or an entrée, risotto elevates simple ingredients into something elegant, flavorful and comforting.  Students sample their risotto in class or take home to enjoy later.

Crostata di Marmelatta with Bertilla

Saturday, May 9th, 10 am to Noon

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

Crostata di marmellata is a favorite tort-like dessert and a cross between pie and cake.  Nearly every grandmother has their own recipe and the instructor guides students through her own nonna’s version!  Each student makes their own to enjoy in class or take home.



Sweet Potato Gnocchi with Marinara with Anna Maria

Saturday, May 9th, 1 pm to 3 pm

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

This version of sweet potatoes gnocchi will win you over.  Sweet potato puree gives these gnocchi an intense flavor while preserving the classic and typical consistency of those made with regular potatoes.  Students make and sample in class with a simple marinara sauce and make their own to take home. 

Gnocchi di Patate with Bertilla

Saturday, May 23rd, 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.

Biscotti alla Treccia with Bertilla

Saturday, June 13th, 10 am to Noon

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

These northern Italian braided cookies flavored with hints of lemon, orange, rum and anise are a family recipe, originating in the region of Veneto.  They make a perfect on-the-go breakfast or a quick mid-day snack.  Students make and bake cookies to enjoy with espresso in class and to take home.

Handmade Pasta (gluten-free) with Bertilla

Saturday, June 27th, 10 am to Noon

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

Commercial gluten-free pasta is often disappointing and expensive.  In this class, students work in teams to make gluten-free dough and using a pasta machine roll it into ribbons of tagliatelle/fettuccini.  Students can sample their pasta in class with a light sauce or take it home.

Sautéed Peaches in Chocolate Sauce with Bertilla

Saturday, July 11th, 10 am to Noon

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

This Italian version of a popular recipe captures peach flavor at the height of their season.   Fresh peaches are combined with lightly sweetened chocolate powder, white wine and amaretti cookies.  Delicious over gelato or ice cream or to eat on its own.  Students enjoy in class with gelato or ice cream.

Zucchini Frittata with Bertilla

Saturday, July 25th, 10 am to Noon

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

Frittata, an Italian brunch or dinner omelet, may be filled with a variety of vegetables and cheeses.  Students make the frittata using fresh seasonal zucchini and flavor with grated cheese and fresh herbs, then sample in class or take home.

Italian Sorbetto with Amaretti with Bertilla

Saturday, August 8th, 1 pm to 3 pm

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

Italian fruit sorbet captures summer fruit at their peak flavor, a great substitute for ice cream.   In this class, students make a simple sorbet using fresh seasonal fruit.  No ice cream maker required!  While the sorbet sets, students make almondy amaretti cookies to accompany the sorbetto.



Salsa di Pomodoro with Bertilla

Saturday, August 22nd, 10 am to Noon

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

Save the peak of season flavor of tomatoes to use year-round.  Students make two basic tomato sauces, both flavored with herbs and vegetables.  These sauces may be used for pasta, ragus, stews, pizza, and a host of other foods.  Students sample the sauces and take home what doesn’t disappear in class!

Pasta fatta in Casa (shaped) with Bertilla

Saturday, September 5th, 10 am to Noon

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

Learn to make pasta whenever you want!  Students prepare the dough, making sheets with a pasta machine, then form a variety of shapes by hand.  Students take home or sample their pasta in class with pomarola or pesto sauce.

Torta di Mele (Italian Apple Cake) with Bertilla

Saturday, September 19th, 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.

Polenta with Bertilla

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

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.

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

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

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 folsomite@aol.com or call us at 916-985-3250.

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.