The Murer House & Learning Center - 2020 - 2021 Italian Cooking Classes Notice: Please avoid attending class if you have a cough or fever. Once inside the classroom, students are reminded to maintain a minimum six-foot distance from one another; sneeze and cough into a cloth or tissue or, if not available, into one’s elbow; and do not shake hands or engage in any unnecessary physical contact. Face coverings are required. Students are expected to provide their own face-covering. NEW CLASSES ARE ALWAYS ADDED SO CHECK BACK OFTEN! Discover the flavors of Italy with a Murer House Italian Cooking Class!Our classes are designed to help you master the skills you need to prepare thesefantastic everyday meals at home. Classes are small and intimate and allow you one-on-one interaction with the teachers.To enroll email infomurerhouse@gmail.com or call us at 916-413-9231Please see our policy for cancellations at the bottom of this page Purchase your class onlinePurchase our Taste of Tuscany Cookbook Tiramisù e Ciambelline al vino with Anna Maria - SOLD OUTSaturday, March 6th, 10:00 - 12:00pm$40 + $5 for ingredients paid directly to the instructorTiramisu, which literally means "Pick Me Up", is a decadent and delicious dessert. A surprisingly easy recipe made with coffee soaked ladyfingers, sweet and creamy mascarpone and cocoa powder dusted on top. It can be made with or without alcohol so the whole family can enjoy it. Biscotti al vino are a fragrant donut-shaped cookie made with flour, oil, white wine, sugar and anise. Students make their own small Tiramisu and Ciambelline to take home. Biscotti alla Treccia (Braided Biscotti) with BertillaSaturday, March 13th, 10 am to 12 pm$40 + $5 for ingredients paid directly to the instructorThese northern Italian style braided cookies flavored with hints of lemon, orange, rum, and anise are a family recipe, originating from the Veneto region of Italy. They make a perfect on-the-go breakfast or quick mid-day snack. Students make and bake biscotti in class and take home to share and enjoy them. Easter Savory Pie and traditional Easter Cookie with Anna MariaSaturday, March 20th, 10am - 12pm$40 + $5 for ingredients paid directly to the instructorA 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 it can be enjoyed all year round. It's a perfect appetizer or main dish served with a side of salad. While the pizza bakes we'll prepare an Italian Easter cookie. Students will make their own small version of the Pizza Rustica to take home.Risotto con Asparagi with Bertilla - SOLD OUTSaturday, March 27th, 10 am to 12 pm$40 + $5 for ingredients paid directly to the instructorRisotto, a seasonal yet always flavorful dish. Learn how to make this delightful spring risotto using fresh asparagus, enhanced by a touch of saffron. Risotto makes a perfect light lunch or a side dish, accompanied by a favorite meat or fish entre’. Students take home individual sized samples to enjoy at home.Fresh Herb Fettuccini with BertillaSaturday, April 10th, 10 am to 12 pm$45 + $5 for ingredients paid directly to the instructorLearn to make fresh herb pasta using two techniques, by hand and with a pasta machine. Students mix fresh parsley and basil into dough to create noodles with a subtle herb flavor. Students will make fettucini using a pasta machine and farfalle (bowtie) pasta by hand, taking home what they make. Italian Trifle Cake - Zuppa Inglese with Anna MariaSaturday, April 17th, 10 am to 12 pm$45 + $5 for ingredients paid directly to the instructorZuppa Inglese, a very traditional Italian dessert, a blend between tiramisu and a trifle cake. This delicious zuppa inglese is visually stunning with shocking pink sponge cake contrasting against rich vanilla custard, layer of fresh berries and topped with shaved dark chocolate. Students will make from scratch their own cake to take home and enjoy. Hand-made Panettone with BertillaSaturday, April 24th, 10 am to 12 pm$45 + $5 for ingredients paid directly to the instructorPanettone, the sweet and delicate Italian Christmas bread, is wonderful all year. This authentic homemade variation, bursting with the same flavors of classic panettone, uses cake leavening instead of yeast to yield its light, yet moist, texture. Without losing its originality, it is an easier version to make and enjoy for all. Students take home their individual panettone to be enjoyed as lightly buttered toast for breakfast or with dollop of fresh cream for dessert. Lasagna with Mushrooms and Béchamel Sauce with Anna MariaSaturday, May 1st, 10 am to 12 pm$45 + $5 for ingredients paid directly to the instructorHomemade Lasagna is a classic of Italian dish with hundreds of versions! If you love mushrooms and crave tender lasagna noodles infused with a creamy, white buttery béchamel sauce, mozzarella and a smattering of Parmesan cheese, this one's for you! Students will make the noodles in class with our pasta makers, prepare the béchamel and mushroom sauce and assemble their own individual tray to take home to bake. Gnocchi di Patate with BertillaSaturday, May 8th, 10 am to 12 pm$45 + $5 for ingredients paid directly to the instructorGnocchi is a classic Italian comfort food and every region in Italy has their own popular recipe. Students prepare a northern Italian recipe, delicate pillows of potatoes and flour that are light, but firm enough to stay together as they cook. Students make their own to take home and enjoy. Biscotti con Ricotta (Soft ricotta cookies) with Anna MariaSaturday, May 8th, 2 pm to 4 pm$45 + $5 for ingredients paid directly to the instructorRicotta cookies are soft, cake-like cookies with a light lovely flavor. We can dip them in a decadent cocoa sugar glaze, sprinkle them with powdered sugar or enjoy plain. These will become a favorite you will return to time and again. Students will make, bake and glaze their own cookies, and take home to enjoy.Cuccidati (Fig and Dates Glazed Cookies) with Anna MariaSaturday, May 15th, 10 am to 12 pm$45 + $5 for ingredients paid directly to the instructorCuccidati, a traditional decadent and soft holiday Sicilian cookie that can be enjoyed all year-round. A shortbread pastry dough stuffed with A soft, fragrant mix of dried figs, dates, nuts and topped with a lemon glaze, makes cuccidati cookies unforgettable from the first bite. Students will make their own batch of cookies to take home to enjoy.Biscotti al Limone e Mandorle with BertillaSaturday, May 22nd, 10 am to 12 pm$45 + $5 for ingredients paid directly to the instructorThese “twice baked” Italian cookies have almonds and a delicate citrus flavor with a soft center yet a light outer crunch. Much easier to make than you might believe, these cookies will be a family favorite or a great gift to share. Students will make and shape the biscotti dough into loaves; then slice and bake one loaf to take home and enjoy. Parmigiana Bianca di Zucchine e Patate (Zucchini Potato Bake) with Anna MariaSaturday, May 29th, 10 am to 12 pm$45 + $5 for ingredients paid directly to the instructorParmigiana Bianca di Zucchine e Patate is a delicious alternative to the traditional eggplant version. Several layers of grilled zucchini, mozzarella, grilled potato slices and béchamel sauce are topped with Parmesan cheese and fresh herbs. This is a creamy and cheesy casserole exploding with flavors that the whole family will enjoy, including the kids. Students will make their own little casserole to take home, bake and sample. Arancini Siciliani with BertillaSaturday, June 12th, 10 am to 12 pm$45 + $5 for ingredients paid directly to the instructorArancini, “little oranges,” are savory rice balls, a specialty of Sicily, most often served as an antipasto or appetizer. Other regions of Italy also make these savory rice croquettes. In this class, we are using the traditional saffron, which gives them a delicate flavor. Students will make the base risotto used to form the balls as a team, then individually make their arancini to take home. Crostata di Pesche with BertillaSaturday, June 19th, 10 am to 12 pm$45 + $5 for ingredients paid directly to the instructorCelebrate the arrival of peach season! This crostata is a cross between a fruit tart and filled short bread, begins with a buttery crust (pasta frolla), that is layered with fresh jam and topped with sliced fresh peaches. Delicious plain or with fresh whipped cream or gelato. Students make an individual crostata to take home and enjoy. 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 6 person maximum for classes. Cancellations for 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.

“Welcome to the Murer House! A Little Bit of Italy in Historic Folsom.”

"Benvenuti alla Casa di Murer! Un Po d'Italia alla citta' storica di Folsom."

We are now open for tours the first Saturday of every month from 10 am to 2 pm

Due to current restrictions we will not be open Saturday, March 6th

See near bottom of page for hours and contact information.

The Murer House & Learning Center
1125 Joe Murer Court
Folsom, CA 95630
United States
ph: 916-413-9231
infomurerhouse@gmail.com

2020 - 2021 Italian Cooking Classes

Notice: Please avoid attending class if you have a cough or fever. Once inside the classroom, students are reminded to maintain a minimum six-foot distance from one another; sneeze and cough into a cloth or tissue or, if not available, into one’s elbow; and do not shake hands or engage in any unnecessary physical contact. Face coverings are required. Students are expected to provide their own face-covering.

NEW CLASSES ARE ALWAYS ADDED

SO CHECK BACK OFTEN!

Discover the flavors of Italy with a Murer House Italian Cooking Class!
Our classes are designed to help you master the skills you need to prepare these

fantastic everyday meals at home. Classes are small and intimate and allow you one-on-one interaction with the teachers.

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

Please see our policy for cancellations at the bottom of this page

Purchase your class online

Purchase our Taste of Tuscany Cookbook

Tiramisù e Ciambelline al vino with Anna Maria - SOLD OUT

Saturday, March 6th, 10:00 - 12:00pm

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

Tiramisu, which literally means "Pick Me Up", is a decadent and delicious dessert. A surprisingly easy recipe made with coffee soaked ladyfingers, sweet and creamy mascarpone and cocoa powder dusted on top. It can be made with or without alcohol so the whole family can enjoy it. Biscotti al vino are a fragrant donut-shaped cookie made with flour, oil, white wine, sugar and anise. Students make their own small Tiramisu and Ciambelline to take home.

Biscotti alla Treccia (Braided Biscotti) with Bertilla

Saturday, March 13th, 10 am to 12 pm

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

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

Easter Savory Pie and traditional Easter Cookie with Anna Maria

Saturday, March 20th, 10am - 12pm

$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 it can be enjoyed all year round. It's a perfect appetizer or main dish served with a side of salad. While the pizza bakes we'll prepare an Italian Easter cookie. Students will make their own small version of the Pizza Rustica to take home.

Risotto con Asparagi with Bertilla - SOLD OUT

Saturday, March 27th, 10 am to 12 pm

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

Risotto, a seasonal yet always flavorful dish. Learn how to make this delightful spring risotto using fresh asparagus, enhanced by a touch of saffron. Risotto makes a perfect light lunch or a side dish, accompanied by a favorite meat or fish entre’. Students take home individual sized samples to enjoy at home.

Fresh Herb Fettuccini with Bertilla

Saturday, April 10th, 10 am to 12 pm