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 - SOLD OUT

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.

Mostaccioli morbidi (soft) a Christmas decadent cookie, and Amaretti

with Anna Maria - SOLD OUT

Saturday, November 14th, 2 pm to 4 pm

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

Delicious Mostaccioli, a holiday favorite cookie from southern Italy, dates back over 1000 years. Fragrant toasted almonds, hazelnuts, dark chocolate and raisins with popular holiday spices make for  the ultimate Christmas bite!  In addition we will prepare Amaretti. These classic gluten free, almond paste cookies, can be enjoyed all year round!  Students will make their own cookies to 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.

Crostata di Marmellata with Bertilla

Saturday, January 9th, 10 am to 12 pm

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

Crostata di marmellata is a classic Italian dessert, often prepared at home.  Many nonne 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 our family favorites.  Easy and fun to make and assemble, family and guests alike always ask for “just one more.”  Students make their individual crostate to take home and enjoy.

Pasta Fatta in Casa – Cappelletti with Bertilla

Saturday, January 23rd, 10 am to 12 pm

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

Handmade egg pasta, a treat, not just for special occasions but every day.  Using an easy recipe, we will learn how to make this delicate pasta.  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 served with a variety of light sauces.  Students make and take home their personal cappelletti.

Biscotti di Mandorle e Cioccolato (Almond Biscotti) with Bertilla - SOLD OUT

Saturday, February 6th, 10 am to 12 pm

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

Having a very subtle flavor, these Italian cookies are ideal for breakfast, snack, and dessert.  These classical Italian dunking cookies make an ideal companion to morning coffee, pick-me-up espresso or cappuccino, and evening gelato.  Easy to make, students will each bake and slice one loaf and bake their biscotti (slices) to take home.  Chocolate sauce will be available for dipping or drizzling over the biscotti.

Sugo Bolognese (Bolognese Sauce) with Bertilla

Saturday, February 20th, 10 am to 12 pm

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

Bolognese Sauce or “Ragu” derived from the French word to “excite the appetite” is the classic Italian meat sauce originated in Bologna, Italy.  Not very difficult to prepare, Bolognese sauce is delicious traditionally served with tagliatelle, fettucine, or rigatoni or served as a key ingredient in the lasagne of northern Italy.  Students will participate together to make a stock pot of sugo.  Once finished, the sugo will be divided, and students will take home individual portions to enjoy.

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.

Risotto con Asparagi with Bertilla

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.


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.