Lasagne al Forno with Bertilla - SOLD OUT

Saturday, December 10th, 10 am to 12 pm

$45 + $15 for ingredients paid directly to the instructor

Lasagne al Forno, the classic Italian baked pasta dish.  We will learn to make this Emiglia-Romagna specialty, layered with freshly made pasta, rich Bolognese sauce, creamy bechamel sauce, and freshly grated cheese.  Each student will make and bake and individual lasagne to enjoy in class or take home.

Christmas decadent cookies - Mostaccioli Morbidi (soft) and  Pistachio Cookies with Anna Maria - SOLD OUT

Saturday, December 10th, 2:00 pm to 4:00 pm

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

Delicious Mostaccioli, a holiday favorite cookie from southern Italy which dates back over several 100 years. Fragrant toasted almonds, hazelnuts, dark chocolate and raisins with popular holiday spices, and covered with icing, make for the ultimate Christmas bite! We will also prepare Pistachio Cookies which consist in delicious soft and crumbly cookies, made with pistachios and topped with brown butter icing! Students will make their own cookies to sample in class or take home.

Osso Buco with Risotto Milanese with Bertilla - SOLD OUT

Saturday, December 17th, 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 learning to make Osso Buco and its traditional accompaniment, Risotto Milanese.  The shanks are braised in white wine, vegetables, and broth, and traditionally served with risotto.  In this class, we will work in small teams preparing and assembling the main dish.  While it is braising, students will prepare the Risotto Milanese, a simple but elegant risotto flavored with saffron and wine.  Time permitting, students will enjoy this entre’ served in class with drinks and a small dessert or take home.

Ravioli stuffed with Butternut Squash and Mascarpone cheese with Anna Maria

Sunday, Dec 18th, 10:00 am - 12:00 pm

$45.00 + $5.00 for ingredients paid directly to the instructor

A Holiday Italian classic pasta dish with a very delicate and gourmet twist! Tender, beautiful, homemade square noodles stuffed with a creamy mixture of mascarpone and butternut squash. The natural sweetness of the squash pairs beautifully with a simple brown butter sauce or a simple marinara sauce. This recipe is perfect for a special occasion and will wow your guests, especially when they learn you made it all from scratch!  Students will make their own Ravioli and sauce to sample in class or take home to enjoy.

Risotto d’Inverno (Winter Risotto) with Bertilla - SOLD OUT

Saturday, January 7th, 10 am - 12:00 pm

$45.00 + $5.00 for ingredients paid directly to the instructor

Risotto, a seasonal yet always flavorful dish. Learn how to transform this basic creamy risotto into rich wintery ones, enhanced by saffron and seasonal ingredients. Enjoy them as a main winter meal or as a side. In this class, we make two creamy risotto; a beautiful golden one made with winter squash and a more substantial one using fresh sausage. Risotto is gluten free and can easily be made vegetarian. Students sample their risotto in class or take home to enjoy.


Arancini (Baked and Stuffed Risotto Balls) with Anna Maria - SOLD OUT

Saturday, January 14th, 2:00 pm - 4:00 pm

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

Arancini or risotto balls, which translates to little oranges, are little balls of risotto that are stuffed with mozzarella or other type of cheese and peas or salami. These arancini can be served as a main meal when topped with marinara sauce or as an appetizer. Serve them up however you please but either way this dish is sure to be a hit. In this class we will make the risotto, while it cools down, we will make the marinara sauce and ultimately, stuff the rice balls and bake them. Students can sample in class or enjoy later at home.

Tiramisù - with Anna Maria - SOLD OUT

Saturday, January 21st, 10:00 am - 12:00 pm

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

Almost everyone has tasted this classic Italian dessert at some point but it can be so much more rewarding to make it at home! Tiramisu' which literally means "Pick Me Up", is a decadent and very delicious dessert. A surprisingly easy recipe, it's made with coffee soaked ladyfingers, which we'll make in class, sweet and creamy mascarpone, and cocoa powder dust on every layer. It can be made with or without liqueur so the whole family can enjoy it. Students make their own small Tiramisu to sample in class with a cup of coffee or enjoy at home.

Gluten Free Pasta with Bertilla

Saturday, January 28th, 10:00 am- 12:00 pm

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

For a number of reasons, many people need to change their diet.  Using gluten free products is one way to make this change.  Qualiy gluten free pasta may sometimes be expensive, difficult to find, or disappointing.  In this class, after a brief discussion, we will work in teams of two to make the pasta dough, and using a pasta machine, roll the dough into ribbons to make fettuccine or fashion it into fun shapes.  Studetns take home, or if time allows, sample their pasta in class with a freshly made sauce.

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

Saturday, February 4th, 10:00 am - 12:00 pm

$45.00 + $5.00 for ingredients paid directly to the instructor

Another classic Italian pasta recipe that we'll prepare completely from scratch. The homemade pasta squares will be stuffed and wrapped around a spinach, ricotta and parmesan cheese filling and smothered in a rich Bechamel sauce or if you prefer a simple tomato sauce. The final touch is a sprinkle of Parmigiano Reggiano. Students will make their own small cannelloni casserole to take home and enjoy.

Chocolate Hazelnut Torte with Bertilla

Saturday, February 11th,10:00 am - 12:00 pm

$45.00 + $5.00 for ingredients paid directly to the instructor

What a wonderful way to express your love on Valentine’s Day or any day! In this class we will put together this elegant torte, based on hazelnuts and chocolate (gianduia). So rich, but delicate, eating only a sliver will suffice. The torte would be a perfect ending toa special meal of small gathering of friends and family. This is a gluten free recipe. Students make and take home individual torte.

Bolognese Sauce with Bertilla

Sunday, February 26th, 2:00 pm - 4:00 pm

$45.00 + $5.00 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. The classic recipe is a basic family recipe. Not too difficult to prepare, Bolognese sauce is delicious, traditionally served with tagliatelle, fettucine, or rigatoni, or as a key ingredient in the lasagne of northern Italy. In this class we will work in teams to make the sauce. Time allowed, we will sample it with freshly cooked pasta or students will take home to enjoy.

Crostata di Mamellata with Bertilla

Saturday, March 10th, 10:00 am - 12:00 pm

$50.00 + $10.00 for ingredients paid directly to the instructor

Crostata di marmellata is a classic Italian dessert, often prepared at home. Many nonne (Grandmothers) 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 and bring home an individual crostata.

Hand-made Pasta (Pasta Fatta in Casa) with Bertilla

Saturday, March 25th, 10:00 am - 12:00 pm

$50.00 + $10.00 for ingredients paid directly to the instructor

Handmade egg pasta, a treat not just for special occasions but every day. Using an easy recipe and working in pairs, we will learn to make this delicious pasta. Not only will we use the pasta machine to make ribbon pasta, we will experiment with making other traditional shapes. Students make and take home, or if time allows, sample their pasta in class with a freshly made sauce.

Panettone Cake with Bertilla

Saturday, April 1st, 10:00 am - 12:00 pm

$50.00 + $10.00 for ingredients paid directly to the instructor

Panettone, a delicious Italian cake is usually enjoyed here in the States during the winter holidays, but in Italy throughout the year. This authentic homemade variation, bursting with the same flavors as the commercial ones, uses cream of tartar instead of yeast to retain its light but moist texture. Without losing its originality and flavor, this panettone is easier to make. Each student will take home an individual panettone to enjoy.



To enroll, click on "purchase your class online" at the top of the page. 

If you prefer to pay by check, please email to let us know and reserve your spot.  Checks should be made payable to the Murer House Foundation and received no later than one week prior to the class date.  Mail checks to 1125 Joe Murer Court, Folsom, CA 95630.   If you have any questions, please email infomurerhouse@gmail.com or call us at 916-413-9231.

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.