Pitta, Italy’s Special Occasion Pastry with Bertilla

Saturday, November 23rd, 10 am to Noon

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

This sumptuous rosette-shaped pastry, filled with chopped walnuts and raisins and then drizzled with honey, is a favorite winter family tradition.  The recipe originates from Calabria, Italy, and has been passed it along to friends throughout Italy.  Students make fresh pasta dough and filling for their pitta and roll it into the classic rosette shape.  Once baked and drizzled with honey, enjoy with demitasses of espresso.

Special Holiday Class: Osso Buco with Risotto alla Milanese with Bertilla

Saturday, December 14th, 10 am to Noon

$55 + $10 for ingredients paid directly to the instructor

Join us learning two classic recipes in this special three-hour holiday class. Students make Osso Buco and its traditional accompaniment, Risotto alla Milanese.  Osso Buco, literally “bone with a hole” or hollow bone, is a specialty of the Lombard region of Italy.  Beef shanks braise in white wine, vegetables, and broth until they are fall-off-the bone tender.  Students work in small teams preparing and assembling this main dish and the Risotto all Milanese, then enjoy their delicious entrée with a special dessert.

Biscottini per le Feste with Bertilla

Saturday, December 21st, 10 am to Noon

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

Amaretti and butter cookies (bocconcini or “small bites”) are popular in Italy during the winter holidays.  Students will 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 an assortment of sprinkles.  Students take home their cookies.

Pasta Fatta in Casa (Homemade Pasta) with Bertilla

Saturday, January 11th, 10 am to Noon

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

Learn to make homemade egg pasta from scratch!  Students work in teams using a pasta machine to make the tagliatelle (fettuccini) and work by hand to make the farfalle (bowtie) pasta.  Eat it fresh with your favorite sauce or layer it in lasagna. Students take home or sample their pasta in class with freshly made pomarola or pesto sauce.

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!



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.

Venetian Spring "Risi e Bisi" with Bertilla

Saturday, March 14th, 10 am to Noon

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

The people of Veneto love cooking with rice.  Risi e Bisi was first created during the Renaissance to honor St. Mark, patron of Venice and to celebrate one of the first spring crops -- peas.  Students will prepare a traditional recipe flavored with chicken stock, vegetables, and fresh peas.  Depending on class size, we may also make another recipe.  Students will sample and compare/contrast the results.  

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.



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.