Crostata di Frutta del Bosco (Fresh Berry Tart) with Bertilla - SOLD OUT

Saturday, May 21st, 10 am to 12 pm

$45 + $5 for ingredients paid directly to the instructor

Layered with a crispy sweet crust and delicate cream cheese filling, and then topped with a medley of fresh summer berries, this elegant but easy to make dessert will be sure to impress family, friends, and guests throughout the warm spring-summer months.  Working in small teams, we will make the layers and assemble them into individual tarts.  Students are welcome to enjoy their tart in class or take home to enjoy.

Gnocchi di Patate (Potato Gnocchi) with Bertilla - SOLD OUT

Saturday, May 28th, 10 am to 12 pm

$45 + $5 for ingredients paid directly to the instructor

Gnocchi is one of the classic Italian comfort foods.  Many regions of Italy have their own popular recipe.  A northern Italian specialty, these delicate pillows of potatoes and flour are light in your mouth but firm enough to stay together as they cook.  Students make their own to take home or eat in class with choice of pesto, melted sage butter, or pomarola sauce.

Homemade Ravioli stuffed with Ricotta and Spinach with Anna Maria - SOLD OUT

Saturday, May 28th, 2 pm to 4 pm

$45 + $5 for ingredients paid directly to instructor

Another classic Italian pasta recipe traditionally prepared for Sunday Lunch that we'll make completely from scratch. Tender, beautiful, homemade noodles stuffed with a creamy mixture of ricotta and spinach, served with a simple basil tomato sauce, or a brown butter sage sauce, and topped with grated Parmigiano cheese. These ravioli will transport you to Italy at your first bite!  Students will make their own Ravioli and sauce to sample in class or take home to enjoy.

Italian Trifle Cake - Zuppa Inglese with Anna Maria

Sunday, June 5th, 2 pm to 4 pm

$45 + $5 for ingredients paid directly to the instructor
Zuppa Inglese, a very traditional Italian dessert, which is a blend between tiramisu and a trifle cake. This delicious “zuppa inglese” is visually stunning with bright pink sponge cake contrasting again$45 + $5 for ingredients paid directly to the instructorst 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.



Biscotti alla Treccia (Biscotti  della Nonna) with Bertilla

Saturday, June 11th, 10 am to 12 pm

$45 + $5 for ingredients paid directly to the instructor

Flavored with citrus, rum, and a pinch of anise, these Italian braided cookies have been a family favorite to make and eat.  Working in teams, we will make the dough together; then portion dough and individually roll, braid, and bake the cookies.  Once cooled, the cookies may be iced.  Students either enjoy in class with espresso or take home.

Sweet Potato Gnocchi with Anna Maria

Saturday, June 11th, 2 pm to 4 pm

$45 + $5 for ingredients paid directly to the instructor

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

Torta di Verdura Estiva (Summer Vegetable Rustic Tart) with Bertilla - SOLD OUT

Saturday, June 25th, 10 am to 12 pm

$45 + $5 for ingredients paid directly to the instructor

Savory and flavorful, torta is an Italian tart consisting of a vegetable-based filling, enclosed in a thin flaky pastry and baked.  This tart is delicious served in small wedges an appetizer or in larger wedges for a light summer repast.  Using fresh seasonal vegetables and Italian cheeses, we will prep the vegetables; then, assemble the ingredients and bake individual tarts in class.  Students take home their tarts to enjoy.

Strawberry Granita with Amaretti Cookies with Bertilla

Saturday, July 9th, 10 am to 12 pm

$45 + $5 for ingredients paid directly to the instructor

Sicilian granita, the ultimate summer ice, is related to sorbets and gelatos.  But it differs due to its intense flavors and coarser texture.  In this class we will learn to make an easy, fresh strawberry granita.  While it freezes, we will make amaretti, Italy’s traditional almond cookies to accompany our granita.  Students sample granita and cookies in class and are welcome to take remaining cookies home.

Zucchini e Formaggio al Forno with Bertilla

Saturday, July 23rd, 10 am to 12 pm

$45 + $5 for ingredients paid directly to the instructor

Zucchini e formaggio bake is a delightful and versatile casserole which features summer’s abundant produce, zucchini, paired with Asiago cheese and held together by fresh eggs.  Resembling a classic frittata, but made as a casserole, this bake can highlight a brunch or luncheon, serve as a delicious party or dinner appetizer, or make an excellent side to a favorite dinner entre’.  In this class, we will work in small teams to prepare and bake the casserole.  Students may enjoy in class or take home.

House Made Fresh Herb Fettuccini with Bertilla

Saturday, August 6th, 10 am to 12 pm

$45 + $5 for ingredients paid directly to the instructor

Homemade pasta, a treat not just for special occasions but for every day.  Mixing fresh basil and Italian parsley into the dough makes attractively flecked pasta with a subtle herb flavor.  Working in teams of two and using a basic but easy recipe, learn how to make this delicious pasta.  We will use the pasta machine to make and cut the fettuccini into ribbons but fashion the farfalle (bowtie) pasta by hand.  Time permitting, students may enjoy sampling in class with a light pomarola sauce or take home.

Sauteed Peaches with Chocolate Amaretti Sauce with Bertilla

Saturday, August 20th, 10 am to 12 pm

$45 + $5 for ingredients paid directly to the instructor

This Italian version of a popular easy-to-make summer dessert uses lightly sweetened chocolate powder, white wine, and amaretti cookies to flavor fresh summer peaches.  This dessert stands on its own or is delicious served over gelato or ice cream.  We will make and sample in class with gelato or bring home.  Gelato will be provided.

Stuffed Rosemary Piadine (Italian Flatbread) with Bertilla

Saturday, September 3rd, 10 am to 12 pm

$45 + $5 for ingredients paid directly to the instructor

Piadine, a flatbread popular throughout Italy, is both a popular comfort and street food.  Originating in Emilia-Romagna, recipes vary from town to town and region to region.   All recipes share the same basic ingredients and may be stuffed with a filling you choose.  Piadine can be enjoyed for breakfast, lunch or dinner.  In this class, working in small teams, we will make, assemble, and cook the piadine.  Then we will fill them with provided ingredients.  Students will sample in class or bring home.

Torta di Mele with Bertilla

Saturday, September 17th, 10 am to 12 pm

$45 + $5 for ingredients paid directly to the instructor

With an abundance and variety of apples locally harvested in the fall, it is the perfect time to bake a classic torta di mele – apple cake.  Flavored with cinnamon and a hint of other fall spices and complemented with nuts and dried fruit, it has always been a family favorite. This torta is an excellent choice for breakfast, snack, or dessert -- delicious and healthy.  Students make and sample in class or take home to 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.

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.