Limoncello Italian Liquor Class with Cindy

Saturday, April 27th, 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!

Gnocchi Workshop with Bertilla

Saturday, May 4th, 10 am to Noon

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

Gnocchi is the classic Italian comfort food. Bertilla Rossetto Durand shows you how to make these delicate pillows with potato and flour, light in your mouth, but firm enough to stay together as you cook them. Students make their own to take home or eat in class with your choice of sage butter or pomorola (rustic tomato sauce).

Braided Biscotti from Treviso! with Bertilla

Saturday, May 18th, 10 am to Noon

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

Bertilla Rossetto Durand helps you make Northern Italian style braided cookies with hints of lemon, orange and anise, just like her mom used to make in the province of Treviso, near Venice. Each student makes and bakes their own cookies to take home or enjoy with espresso at the end of class!  This class is always a sell-out.

Feta Cheese with Sacha

Sunday, May 19th, 10 am to Noon

$55 ($50 for Murer House members); plus $15 for ingredients paid directly to the instructor

Feta is a delicious, versatile, fresh cheese that can be made from sheep, goat or cow's milk. In this class, you will make your own cow's milk feta, and learn how to marinate it with your choice of herbs, peppers, garlic, olives and sundried tomatoes. You will be able to enjoy it the next day, or keep it in olive oil for months. Feta makes almost anything tastier. Crumble it over salad or pasta, fold it into scrambled eggs or put it in an omelet. On a pizza? Yes! Sprinkled on grilled vegetables? Absolutely! In a milkshake? No.  Just testing you!  Join us for this fun and rewarding class!

Burrata Cheese-Making Class with Sacha

Sunday, June 2nd, 10 am to Noon

$55 ($50 for members) plus $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. 

Biscotti alle Mandole with Bertilla

Saturday, June 8th, 10 am to Noon

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

These classical Italian cookies with almonds are so  easy to make, you may find yourself making excuses to bake them quite often.  We will work in teams of four, making, shaping, and baking the dough into loafs.  Students will each slice one loaf and bake their biscotti to sample or take home.

Limoncello Italian Liquor Class with Cindy

Saturday, June 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!

Pasta fatta in Casa (Cappelletti) with Bertilla

Saturday, June 15th, 2 pm to 4 pm

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

Working in teams of two, learn how to make this delicate handmade egg pasta that is great every day or dressed up for special occasions.  Once rolled out, we will fill and shape the dough into little hats – cappelletti.  Cappelletti are traditionally served in a light broth, but also delicious with a variety of light sauces.  Students may sample their cappelletti in class served with a light broth or take them home.

Gnocchi Workshop with Bertilla

Saturday, June 29th, 10 am to Noon

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

Gnocchi is the classic Italian comfort food. Bertilla Rossetto Durand shows you how to make these delicate pillows with potato and flour, light in your mouth, but firm enough to stay together as you cook them. Students make their own to take home or eat in class with your choice of sage butter or pomorola (rustic tomato sauce).

Vegan Mozzarella Cheese-Making Class with Sacha

Sunday, July 7th, 10 am to Noon

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

Vegan mozzarella is strikingly similar to dairy mozzarella in both look and taste, has no cholesterol, and is made from super foods- cashews, coconut oil and tapioca, Learn the alchemy and secrets of combining them to create gooey melty mozzarella when grilled, frozen shredded vegan mozzarella to sprinkle on any dish or sliceable soft ovalini or bocconcini mozzarella that tastes incredible as a caprese salad with basil tomatoes and olive oil. You can't buy vegan cheese this good! Join Winters Cheese Co. cheesemaker Sacha Laurin for an expert tutorial on making your own artisan cashew mozzarella!

Handmade Pasta (gluten free) with Bertilla

Saturday, July 13th, 10 am to Noon

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

Students work in teams of two to make a gluten-free dough, then and use a pasta machine to roll it into ribbons of taglierini or fashion it into interesting shapes.  Students may sample their pasta in class or take it home.

Italian-Style Sautéed Peaches with Gelato with Bertilla

Saturday, July 27th, 10 am to Noon

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

The ultimate light summer dessert has been a northern Italian family favorite for generations!  This Italian version of a popular recipe is an easy-to-make summer dessert sauce that uses lightly sweetened chocolate powder, white wine, and amaretti cookies to flavor fresh summer peaches.  Delicious to top over gelato or ice cream or to eat on its own.  Students make and sample some in class or bring home.  Gelato or ice cream will be provided.

Risi e Bisi with Bertilla

Saturday, August 3rd, 10 am to Noon

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

The people of Veneto have always enjoyed cooking with rice.  Of all of these creations is Risi e Bisi (rice and peas) first created during the Renaissance to honor St. Mark, patron of Venice and to celebrate one of the first spring crops.  Although there are many recipes for Risi e Bisi, we will use is a popular family-friendly one, traditionally and simply flavored with good chicken stock and vegetables.  This dish is wonderful fresh and improves the next day.

Limoncello Italian Liquor Class with Cindy

Saturday, August 17th, 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!



Casseruola di Zucchini (summer zucchini bake) with Bertilla

Saturday, August 17th, 1 pm to 3 pm

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

What to do with all the plentiful zucchini growing in the garden or selling at the local markets? This bake resembles a frittata, but is actually a casserole.  Beginning with grated zucchini and Italian herbs mixed with egg, then layered with parmesan cheese and topped with flavored bread crumbs and baked, this dish makes a flavorful side to a summer grill or summer brunch entre.  Students work together to create the dish and sample in class.

Salse di Pomodoro Estive with Bertilla

Saturday, August 31st, 10 am to Noon

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

Sacramento, like Italy, is blessed with wonderful tomatoes.   In this class we will make two or three varieties of tomato basic sauces, flavored with fresh garden grown herbs.  These sauces are perfect not only for pasta, but also in ragus, stews, risottos, pizzas, and with other braised meats and vegetables.  Students sample the sauces with pasta in class and are welcome to take home the remaining ones.   

Crostata di Marmellata with Bertilla

Saturday, September 7th, 10 am to Noon

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

Crostata di marmellata is a classic Italian dessert, often prepared at home. Many “nonna's" have devised their own family recipe, adding a personal twist. A cross between a pie and a cake, this dessert has always been one of Bertilla’s family favorites. Easy and fun to make and assemble, family and guests alike always ask for “just one more.” Each student makes their own personal crostata to take home with them in this hands-on class.

Braided Biscotti from Treviso! with Bertilla

Saturday, September 14th, 10 am to Noon

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

Bertilla Rossetto Durand helps you make Northern Italian style braided cookies with hints of lemon, orange and anise, just like her mom used to make in the province of Treviso, near Venice. Each student makes and bakes their own cookies to take home or enjoy with espresso at the end of class! 

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.