Italian Trifle Cake - Zuppa Inglese with Anna Maria - SOLD OUT Saturday, April 17th, 10 am to 12 pm $45 + $5 for ingredients paid directly to the instructor Zuppa Inglese, a very traditional Italian dessert, a blend between tiramisu and a trifle cake. This delicious zuppa inglese is visually stunning with shocking pink sponge cake contrasting against 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. Hand-made Panettone with Bertilla Saturday, April 24th, 10 am to 12 pm $45 + $5 for ingredients paid directly to the instructor Panettone, the sweet and delicate Italian Christmas bread, is wonderful all year. This authentic homemade variation, bursting with the same flavors of classic panettone, uses cake leavening instead of yeast to yield its light, yet moist, texture. Without losing its originality, it is an easier version to make and enjoy for all. Students take home their individual panettone to be enjoyed as lightly buttered toast for breakfast or with dollop of fresh cream for dessert. Lasagna with Mushrooms and Béchamel Sauce with Anna Maria - SOLD OUT Saturday, May 1st, 10 am to 12 pm $45 + $5 for ingredients paid directly to the instructor Homemade Lasagna is a classic of Italian dish with hundreds of versions! If you love mushrooms and crave tender lasagna noodles infused with a creamy, white buttery béchamel sauce, mozzarella and a smattering of Parmesan cheese, this one's for you! Students will make the noodles in class with our pasta makers, prepare the béchamel and mushroom sauce and assemble their own individual tray to take home to bake. Gnocchi di Patate with Bertilla - SOLD OUT Saturday, May 8th, 10 am to 12 pm $45 + $5 for ingredients paid directly to the instructor Gnocchi is a classic Italian comfort food and every region in Italy has their own popular recipe. Students prepare a northern Italian recipe, delicate pillows of potatoes and flour that are light, but firm enough to stay together as they cook. Students make their own to take home and enjoy. Biscotti con Ricotta (Soft ricotta cookies) with Anna Maria Saturday, May 8th, 2 pm to 4 pm $45 + $5 for ingredients paid directly to the instructor Ricotta cookies are soft, cake-like cookies with a light lovely flavor. We can dip them in a decadent cocoa sugar glaze, sprinkle them with powdered sugar or enjoy plain. These will become a favorite you will return to time and again. Students will make, bake and glaze their own cookies, and take home to enjoy. Cuccidati (Fig and Dates Glazed Cookies) with Anna Maria Saturday, May 15th, 10 am to 12 pm $45 + $5 for ingredients paid directly to the instructor Cuccidati, a traditional decadent and soft holiday Sicilian cookie that can be enjoyed all year-round. A shortbread pastry dough stuffed with A soft, fragrant mix of dried figs, dates, nuts and topped with a lemon glaze, makes cuccidati cookies unforgettable from the first bite. Students will make their own batch of cookies to take home to enjoy. Biscotti al Limone e Mandorle with Bertilla Saturday, May 22nd, 10 am to 12 pm $45 + $5 for ingredients paid directly to the instructor These “twice baked” Italian cookies have almonds and a delicate citrus flavor with a soft center yet a light outer crunch. Much easier to make than you might believe, these cookies will be a family favorite or a great gift to share. Students will make and shape the biscotti dough into loaves; then slice and bake one loaf to take home and enjoy. Parmigiana Bianca di Zucchine e Patate (Zucchini Potato Bake) with Anna Maria - SOLD OUT Saturday, May 29th, 10 am to 12 pm $45 + $5 for ingredients paid directly to the instructor Parmigiana Bianca di Zucchine e Patate is a delicious alternative to the traditional eggplant version. Several layers of grilled zucchini, mozzarella, grilled potato slices and béchamel sauce are topped with Parmesan cheese and fresh herbs. This is a creamy and cheesy casserole exploding with flavors that the whole family will enjoy, including the kids. Students will make their own little casserole to take home, bake and sample. Arancini Siciliani with Bertilla Saturday, June 12th, 10 am to 12 pm $45 + $5 for ingredients paid directly to the instructor Arancini, “little oranges,” are savory rice balls, a specialty of Sicily, most often served as an antipasto or appetizer. Other regions of Italy also make these savory rice croquettes. In this class, we are using the traditional saffron, which gives them a delicate flavor. Students will make the base risotto used to form the balls as a team, then individually make their arancini to take home. Crostata di Pesche with Bertilla Saturday, June 19th, 10 am to 12 pm $45 + $5 for ingredients paid directly to the instructor Celebrate the arrival of peach season! This crostata is a cross between a fruit tart and filled short bread, begins with a buttery crust (pasta frolla), that is layered with fresh jam and topped with sliced fresh peaches. Delicious plain or with fresh whipped cream or gelato. Students make an individual crostata to take home and 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. There is a 6 person maximum for classes. 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. | 
Contact webmaster: Click here