Risotto with Zucca d'Inverno with Bertilla

Saturday, November 17th, 10 am to Noon

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

Risotto, a seasonal yet always flavorful dish.  Learn to make this comforting winter risotto using a delicate winter squash, enhanced by a touch of saffron.  Enjoy it as a main winter meal or as a side.  Students sample their risotto accompanied by a light salad, or take it home to enjoy later.

Biscotti-Biscottini-Holiday Biscotti with Franca

Saturday, December 1st, 10 am to Noon

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

Twice baked Italian cookies enjoyed with a cappuccino, gelato or a glass of vino.  Join Franca for a wonderful morning of Biscotti baking....the art she learned from her father Dario in Italy.  Sinful chocolate biscotti with hazelnuts and dark and white chocolate chips,  tantalizing toasted almond biscotti, and peppermint biscotti to dunk and to share.  Each student will sample each, an inspiration to go home and BAKE!

Lasagna with Bertilla

Saturday, December 15th, 10 am to Noon

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

Each student makes a personal lasagna al forno, one of Emilia-Romagna’s most classic dishes enjoyed especially during the holidays.  Layers of fresh ragu and bechemel sauces, parmesan cheese and hand-made pasta create a luxuriously rich combination.  Students can enjoy their lasagna in class or take it home to enjoy later.

Bolognese Sauce with Bertilla

Saturday, January 12th, 10 am to Noon

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

Bolognese Sauce or “Ragu’” derived from the French verb to “excite the appetite” is the classic Italian meat sauce originating in Bologna, Italy.  This recipe is a variation of the classic one.  Not very difficult to prepare, Bolognese sauce is delicious traditionally served with tagliatelle, fettucine, or rigatoni.  In the class, following the simple steps of the recipe, we will work in teams to create the sauce and sample it over freshly cooked pasta.

Mozzarella with Sacha

Sunday, January 20th, 10 am to Noon

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

Minestrone Soup (Minestra con verdure) with Bertilla

Saturday, January 26th, 10 am to Noon

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

Minestrone soup is a perennial favorite in the Italian home. Try it combined with a simple antipasto of a variety of Italian salami and cheeses with fresh bread. In this class, you will learn to make your own minestrone using seasonal vegetables. No more unneeded salt. Bertilla Rossetto Durand shares this classic family cooking that you can use fresh or freeze to have handy when you need it. Students enjoy antipasti and minestrone in class.

Kombucha with Sacha

Sunday, January 27th, 10 am to Noon

$35 ($30 for Murer House members); plus $10 for ingredients paid directly to the instructor

Join fermentation specialist Sacha Laurin to discover the healing power of kombucha. You will learn all about crafting this sparkling, detoxifying fermented green tea that is loaded with active enzymes, viable probiotics, amino acids, antioxidants and polyphenols. Try a variety of kombuchas and tastings. You will leave class with your own mother culture and a customized brew to start your first batch of many!

Italian Beef Stew (Stufato con Polenta) with Bertilla

Saturday, February 9th, 10 am to Noon

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

Italian beef stew: “Stufato or Spezzetino,” a winter favorite, is packed with meat and vegetables.  Accompanied by freshly made polenta or baked bread, it is one of the most satisfying meals to serve on a chilly winter evening.  Working in teams, students will assemble the stew, slicing vegetables, dicing fresh herbs, prepping meat, and finally finish by braising the stew until the meat and vegetables are tender to the fork.  Students may either sample in class or take home.

Pitta – Italian Holiday Cake with Bertilla

Saturday, February 16th, 10 am to Noon

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

This sumptuous rosette-shaped pastry, filled with chopped walnuts and raisins and then drizzled with honey, has been a favorite winter family tradition for four generations. Close family friends brought the original recipe from the Calabria region of Italy, passed it along and shared it with our family.  In this class students will assemble the pitta, using freshly made pasta strips and filling, and then roll them into the classic rosette shape. Once baked and drizzled with honey, enjoy with demitasses of espresso.

Grana Padano with Sacha

Sunday, March 3rd, 10 am to Noon

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

Learn how to make your own Grana Padano! This delicious, versatile Italian cheese is a close cousin of Parmigiano-Reggiano made in a neighboring region of northern Italy.  Padano refers to the Po River valley, and the 5 regions north of the river are designated as Padano producers, while Parmigiano-Reggiano comes exclusively from the cities of Parma, Reggio Emilia, Modena, Bologna and Mantua. Both Parmigiano and Padano are Grana-style cheeses, meaning that the cheese can look and feel grain-like. Discover how to create this cheese style yourself from beautiful Californian milk, with professional cheesemaker, Sacha Laurin. Enjoy a wine and cheese pairing of Grana and wine from its region, as well as Californian cheese with its neighboring wines. What grows together goes together! 

Artichokes alla Veneziana with Bertilla

Saturday, March 9th, 10 am to Noon

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

Tired of dipping plain artichokes in oil/vinegar or mayonnaise?  Artichokes, related to the common purple thistle, can be prepared in a variety of ways -- braised, steamed, fried, baked or stuffed.  Artichokes alla Veneziana is a savory way to enjoy them; the leaves are stuffed with thin slices of salami and then the choke is braised in fresh lemon water and herbs.  These artichokes stand alone, no dipping required.  In this hands-on class, students will learn the easiest way to clean artichokes, prepare them, and finally enjoy them served as an appetizer with fresh bread.

Osso Buco with Bertilla

Saturday, March 23rd, 10 am to Noon

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

Osso Buco, literally “bone with a hole” or hollow bone is a specialty of the Lombard region of Italy.  The beef shanks are braised in white wine, vegetables, and broth and traditionally served with Risotto alla Milanese.  The meat is so flavorful and tender that no knife is required.  In the class, students will work in small teams preparing and assembling the Osso Buco and then sample with risotto.

Risotto with Asparaghi with Bertilla

Saturday, April 6th, 10 am to Noon

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

Risotto, a seasonal yet always flavorful dish. Learn to make this comforting spring risotto using a delicate asparagus. Enjoy it as a main winter meal or as a side. Students sample their risotto accompanied by a light salad, or take it home to enjoy later.

Crostata di Marmellata with Bertilla

Saturday, April 13th,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.

Gorgonzola/Blue Cheese-Making Workshop with Sacha

Sunday, April 28th, 10 am to Noon

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

Learn to make your own gorgonzola with Sacha Laurin, cheesemaker from the Winters Cheese Company. The rich creaminess of this cheese is wonderful on its own, in a salad, with figs, pasta and so much more. 



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!

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.