Italian Cooking Classes
New Classes are Always Added – so Check Back Often!
Discover the flavors of Italy with a Murer House Italian Cooking Class!
Our classes are designed to help you master the skills to prepare these fantastic everyday meals at home. Classes are small and intimate and allow you one-on-one interaction with the teachers. Private cooking classes are available upon request (minimum of 8 students).
Click to purchase your class online. Contact the Murer House at infomurerhouse@gmail.com or call 916-413-9231 if you have additional questions. Please see our policy for cancellation at the bottom of this page.
Homemade Fresh Herb Fettucini with Anna Maria - SOLD OUT
Saturday, May 24th, 10:00 am – 12:00 pm
$50 class fee, an additional $10 ingredients fee is paid directly to the instructor on the day of the class.
Homemade pasta, a treat not just for special occasions but for every day. Mixing fresh basil and Italian parsley into the dough makes beautifully 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 (bowties) by hand. Time permitting, students may enjoy sampling in class with a light, tomato-herb sauce or take home.
Vegetable Lasagna with Bechamel Sauce – Lasagne con Verdure with Irene - SOLD OUT
Sunday, May 25th, 10:00 am – 12:00 pm
$50 class fee, an additional $10 ingredients fee is paid directly to the instructor on the day of the class.
Homemade Lasagna is one of the most classic of Italian dishes with hundreds of versions! If you love mushrooms and spinach and crave tender lasagna noodles infused with a creamy, white buttery bechamel sauce, mozzarella and a generous sprinkle of Parmesan Cheese, this one’s for you! Students will make the noodles in class with our pasta makers, prepare the bechamel and mushroom sauce and assemble their own individual tray. Time permitting, we can bake and sample in class or bake and enjoy at home. Upon request in advance, this dish can be made Plant-Based.
Crostata di Frutti del Bosco (Fresh Berry Tart) with Irene - SOLD OUT
Saturday, May 31st, 10:00 am – 12:00 pm
$50 class fee, an additional $10 ingredients fee is paid directly to the instructor on the day of the class.
Layered with a crispy sweet crust, a delicate cream cheese filling, and topped with a medley of fresh berries, this elegant but simple dessert will be sure to impress family, friends, and guests throughout our warm spring and summer seasons. Working in small teams, we will make the layers and assemble them into individual tarts. While baking, we will have a short demo for making stove top espresso and sample the Italian caffe`. Time permitting, students may enjoy their crostata in class or take home.
Tiramisù with Mascarpone and Custard with Anna Maria - SOLD OUT
Saturday, June 14th, 10:00 am – 12:00 pm
$50 class fee, an additional $10 ingredients fee is paid directly to the instructor on the day of the class.
Almost everyone has tasted this famously classic Italian dessert, but it can be so much more rewarding if made at home! Tiramisù, which literally means "Pick Me Up", is a decadent and delicious dessert, surprisingly an easy recipe. Consisting of layers upon layer of coffee-soaked ladyfingers, sweet and creamy mascarpone, and Italian custard made in class. Contrasting the sweetness, every layer will be dusted with cocoa powder to take the flavors to another level. This dessert, made with or without liqueur, will surely be enjoyed by the whole family. Students will create their own small Tiramisù to sample some in class with a cup of coffee or enjoy at home.
Spaghetti all'Arrabbiata with Irene
Sunday, June 29th, 10:00 am – 12:00 pm
$50 class fee, an additional $10 ingredients fee is paid directly to the instructor on the day of the class.
Spaghetti all'Arrabbiata is a fiery and flavorful Italian classic that’s as simple as it is delicious. In this class, you’ll learn how to make fresh, handmade spaghetti from scratch, paired with a perfectly balanced spicy tomato sauce. Using fresh ingredients, we’ll create a bold and irresistible sauce that highlights the rich flavors of garlic, chili, and tomato. Perfect for spice lovers and those who enjoy authentic Italian cuisine, this dish is a satisfying staple for any occasion. Whether you’re a beginner or a seasoned cook, you’ll leave with the skills to make pasta and sauce like a pro!
Farfalle with Prosciutto and Peas with Irene
Saturday, July 5th, 10:00 am – 12:00 pm
$50 class fee, an additional $10 ingredients fee is paid directly to the instructor on the day of the class.
Farfalle with Prosciutto and Peas is a classic of Italian cuisine that combines simplicity and flavor. In this class, we will learn how to make handmade farfalle, starting with fresh pasta, and then dress them with a creamy sauce made of prosciutto and peas. This versatile dish, perfect for any occasion, is sure to impress your guests with a touch of authentic Italian taste. The class is suitable for both beginners and those looking to refine their culinary skills. By the end, you’ll have a recipe that will become a staple in your kitchen!
Homemade Caprese Rigatoni with Irene
Saturday, July 19th, 10:00 am – 12:00 pm
$50 class fee, an additional $10 ingredients fee is paid directly to the instructor on the day of the class.
Embrace the essence of Italian summers with our Homemade Caprese Rigatoni class. Learn the secrets to crafting perfect rigatoni from scratch, paired with the fresh, vibrant flavors of tomato, mozzarella, and basil. This class promises not just a cooking lesson, but a journey to the heart of Italy’s culinary tradition, a classic of Mediterranean Summer. Sign up now and bring the taste of Italy home!
Tagliolini Alfredo with Irene
Saturday, August 2nd, 10:00 am – 12:00 pm
$50 class fee, an additional $10 ingredients fee is paid directly to the instructor on the day of the class.
Tagliolini Alfredo is the ultimate comfort dish — simple, creamy, and irresistibly delicious. In this hands-on class, you’ll learn to prepare fresh tagliolini pasta from scratch, guided step-by-step by an experienced instructor. We’ll then cook and dress your handmade pasta with a rich, velvety Alfredo sauce that brings out the best in every bite. Perfect for both beginners and seasoned home cooks, this class is a cozy, welcoming way to deepen your love for Italian cooking. You’ll end the session by enjoying your creation — and leave with a recipe that’s sure to become a favorite at home!
Cavatelli Broccoli e Salsiccia with Irene
Saturday, August 16th, 10:00 am – 12:00 pm
$50 class fee, an additional $10 ingredients fee is paid directly to the instructor on the day of the class.
Discover the art of handmade cavatelli in an authentic cooking class led by a Puglian instructor! You'll learn the traditional technique passed down through generations, shaping cavatelli just like they do in the villages of Southern Italy. You’ll get to prepare, cook, and enjoy your own creation right in class, served with a hearty sausage and broccoli sauce — a classic from rustic Italian cuisine. A warm, genuine, and delicious experience!
Summer Focaccia with Irene
Saturday, August 30th, 10:00 am – 12:00 pm
$50 class fee, an additional $10 ingredients fee is paid directly to the instructor on the day of the class.
This summer salami and cheese focaccia is encased in a perfectly crisp and herbed crust. Join us for our cooking class where you’ll learn the secrets to baking this simple and delicious dish, ideal for picnics, potlucks, or just a fun and versatile family dinner.
Quick Skillet Calzones with Irene
Sunday, September 14th, 10:00 am – 12:00 pm
$50 class fee, an additional $10 ingredients fee is paid directly to the instructor on the day of the class.
Quick Skillet Calzones are a fast and flavorful twist on the traditional Italian favorite, perfect for those who want a homemade meal without the wait. In this class, you’ll learn how to prepare an easy dough and fill it with classic or creative ingredients of your choice. We’ll focus on cooking the calzones in a skillet, achieving a crispy, golden crust and a warm, melty filling in no time. Perfect as a snack, appetizer, or quick dinner, these calzones are ideal for busy cooks who still want delicious results. This class is suitable for all levels and guarantees a go-to recipe for any occasion!
The classes below took place earlier this year. Please check back for new dates.
Zucchini & Potato Cheese Bake - Parmigiana Bianca with Anna Maria with Anna Maria - SOLD OUT
Sunday, May 4th, 10:00 am – 12:00 pm
$50 class fee, an additional $10 ingredients fee is paid directly to the instructor on the day of the class.
Parmigiana Bianca di Zucchine e Patate is a delicious alternative to the traditional eggplant version. Several layers of grilled zucchini, mozzarella, grilled potato slices, cooked ham and béchamel sauce 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 enjoy.
Farfalle con Salmone e Panna - Bow-Tie Pasta and Salmon Cream Sauce with Anna Maria
Sunday, April 6th, 2:00 pm – 4:00 pm
$50 class fee, an additional $10 ingredients fee is paid directly to the instructor on the day of the class.
Easter Pizza Rustica or Pizza Chiena - Savory Stuffed Torta with Anna Maria
Saturday, April 5th, 10:00 am – 12:00 pm
$50 class fee, an additional $10 ingredients fee is paid directly to the instructor on the day of the class.
Pizza Rustica, a staple from Southern Italy, is an essential delicacy on every Italian table during the Easter holiday. A savory torte, brimming with a rich ricotta filling and other cheeses, diced cured meats, and hard-boiled eggs, all enclosed in a flaky, golden pastry crust. This Pizza Rustica, although traditionally made for Easter, can be enjoyed all year round. The perfect appetizer or served as a main dish with a side of salad. Students will make their own smaller version of the Pizza Rustica to sample in class or to take home and enjoy.
Arancini - Baked and Stuffed Risotto Balls and Marinara Sauce with Anna Maria - SOLD OUT
Saturday, March 29th, 10:00 am – 12:00 pm
$50 class fee, an additional $10 ingredients fee is paid directly to the instructor on the day of the class.
Arancini or risotto balls, translates to little oranges, are little balls of risotto stuffed with mozzarella or other types of cheeses, peas and 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 will make their own serving and can sample in class or take them home to enjoy later.
Crostata Frangipane - Italian Cherry Jam and Almond Tart with Anna Maria
Saturday, March 8th, 2:00 pm – 4:00 pm
$50 class fee, an additional $10 ingredients fee is paid directly to the instructor on the day of the class.
This Italian almond tart from Southern Italy is a very unique and delicious dessert. A layer of cherry jam is spread directly on the crust and then topped with an almond-based filling called frangipane cream which bakes up to have a cake-like finish. The moist texture is contrasted with decorative dough braids and almond slices sprinkled as a final crunchy and decorative layer. Enjoy this delightful Crostata with a cup of hot tea or as a dessert to complete a memorable meal. Students will make a smaller individual version of to take home and enjoy with the family.
Minestrone e Piadine (Italian flatbread) with Bertilla
Saturday, February 15th, 10:00 am – 12:00 pm
$50 class fee, an additional $10 ingredients fee is paid directly to the instructor on the day of the class.
Minestrone, the classic Italian vegetable soup, makes for a very heartwarming all-season entre’. Traditionally prepared in broth with a variety of fresh vegetables and a handful of ditali macaroni, this soup is perfect for either lunch or a light dinner. In this class, we will put together this soup from scratch, using all fresh ingredients, and make the piadine to enjoy for a simple but satisfying and healthy lunch or bring home.
Spaghetti all'Arrabbiata with Irene
Sunday, June 29th, 10:00 am – 12:00 pm
$50 class fee, an additional $10 ingredients fee is paid directly to the instructor on the day of the class.
Spaghetti all'Arrabbiata is a fiery and flavorful Italian classic that’s as simple as it is delicious. In this class, you’ll learn how to make fresh, handmade spaghetti from scratch, paired with a perfectly balanced spicy tomato sauce. Using fresh ingredients, we’ll create a bold and irresistible sauce that highlights the rich flavors of garlic, chili, and tomato. Perfect for spice lovers and those who enjoy authentic Italian cuisine, this dish is a satisfying staple for any occasion. Whether you’re a beginner or a seasoned cook, you’ll leave with the skills to make pasta and sauce like a pro!
Chocolate Hazelnut Torte with Bertilla
Saturday, February 1st,10:00 am – 12:00 pm
$50 class fee, an additional $10 ingredients fee is paid directly to the instructor on the day of the class.
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.
Quick Skillet Calzones with Irene
Sunday, September 14th, 10:00 am – 12:00 pm
$50 class fee, an additional $10 ingredients fee is paid directly to the instructor on the day of the class.
Quick Skillet Calzones are a fast and flavorful twist on the traditional Italian favorite, perfect for those who want a homemade meal without the wait. In this class, you’ll learn how to prepare an easy dough and fill it with classic or creative ingredients of your choice. We’ll focus on cooking the calzones in a skillet, achieving a crispy, golden crust and a warm, melty filling in no time. Perfect as a snack, appetizer, or quick dinner, these calzones are ideal for busy cooks who still want delicious results. This class is suitable for all levels and guarantees a go-to recipe for any occasion!
Farfalle with Prosciutto and Peas with Irene
Saturday, July 5th, 10:00 am – 12:00 pm
$50 class fee, an additional $10 ingredients fee is paid directly to the instructor on the day of the class.
Farfalle with Prosciutto and Peas is a classic of Italian cuisine that combines simplicity and flavor. In this class, we will learn how to make handmade farfalle, starting with fresh pasta, and then dress them with a creamy sauce made of prosciutto and peas. This versatile dish, perfect for any occasion, is sure to impress your guests with a touch of authentic Italian taste. The class is suitable for both beginners and those looking to refine their culinary skills. By the end, you’ll have a recipe that will become a staple in your kitchen!
Creamy Hot Chocolate and Soft Orange Cookies with Irene
Saturday, January 4, 10:00 am – 12:00 pm
$50 class fee, an additional $10 ingredients fee is paid directly to the instructor on the day of the class.
This lesson is dedicated to two true Italian delights: creamy hot chocolate and soft orange cookies! In this class, you’ll learn how to prepare a rich, thick, and velvety hot chocolate, just like the one served in cafes across Italy during the winter. We’ll focus on achieving the perfect texture, balancing sweetness with the intense flavor of chocolate.
To accompany this indulgent drink, we’ll also make soft orange cookies, bursting with a fresh citrus aroma and a delicate, light texture. Each bite of these fragrant cookies will be the perfect complement to the hot chocolate, creating a comforting and delightful experience that feels like you're in a traditional Italian pastry shop. Get ready to discover the secrets of these recipes that will warm both your body and your heart!
Orecchiette Salsiccia and Broccoli with Irene
Saturday, December 28th, 10:00 am – 12:00 pm
$50 class fee, an additional $10 ingredients fee is paid directly to the instructor on the day of the class.
Discover the cuisine of Puglia with this traditional Orecchiette dish. The "little ears" pasta beautifully holds the flavors of the broccoli and salsiccia (Italian sausage). This recipe showcases the simplicity and depth of Southern Italian cooking, providing a hearty and nutritious meal with every bite.
Rigatoni Caprese with Irene - SOLD OUT
Saturday, December 14th, 10:00 am – 12:00 pm
$50 class fee, an additional $10 ingredients fee is paid directly to the instructor on the day of the class.
Embrace the essence of Italian summers with our Homemade Caprese Rigatoni class. Learn the secrets to crafting perfect rigatoni from scratch, paired with the fresh, vibrant flavors of tomato, mozzarella, and basil. This class promises not just a cooking lesson, but a journey to the heart of Italy’s culinary tradition, a classic of Mediterranean Summer. Sign up now and bring the taste of Italy home!
Amaretti and Christmas Spritz Cookies with Bertilla
Saturday, December 7th, 10:00 am – 12:00 pm
$50 class fee, an additional $10 ingredients fee is paid directly to the instructor on the day of the class.
Amaretti and butter cookies, two “bocconcini” or small bites, enjoyed throughout Italy and Europe especially during the winter holidays. In this class, we will learn to make both cookies: Amaretti – an almond flavored cookie, crunchy on the outside but moist on the inside; and Butter cookies – a delicate cookie shaped in holiday motifs using a cookie press, stamps, or cutters and then decorate with an assortment of sprinkles. Students sample and take home their cookies.
Handmade Maccheroni with Irene
Saturday, November 30th, 10:00 am – 12:00 pm
$50 class fee, an additional $10 ingredients fee is paid directly to the instructor on the day of the class.
In this class, we’ll explore a traditional, fresh Pugliese pasta.You’ll learn how to handcraft this rustic pasta which pairs beautifully with simple, wholesome tomato-based sauces that showcase the authentic flavors of Mediterranean cuisine. We’ll guide you through the techniques for preparing the dough and achieving the signature form, bringing a taste of Italian culinary tradition to your table. Participants can savor their creations in class or take them home to share.
Potato Croquettes with Irene - SOLD OUT
Sunday, November 24th, 10:00 am – 12:00 pm
$50 class fee, an additional $10 ingredients fee is paid directly to the instructor on the day of the class.
Potato Croquettes are a classic dish that wins everyone over with their crispy exterior and soft interior. In this class, we will learn how to create light and flavorful croquettes, baked for a healthier yet equally delicious version. Perfect as an appetizer or side dish, these croquettes are versatile and easy to customize for any occasion. During the lesson, we’ll use fresh, wholesome ingredients to prepare golden baked croquettes, with variations to suit different tastes and preferences. Whether you're a beginner or an experienced cook, this class will give you the tools to add a new recipe to your repertoire!
Lasagne Bolognese al Forno with Bertilla - SOLD OUT
Sunday, November 17th, 2:00 pm – 4:00 pm
$50 class fee, an additional $10 ingredients fee is paid directly to the instructor on the day of the class.
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.
Butternut Squash Gnocchi with Sage-Butter Sauce with Bertilla - SOLD OUT
Saturday, November 9th, 10:00 am – 12:00 pm
$50 class fee, an additional $10 ingredients fee is paid directly to the instructor on the day of the class.
Gnocchi, one of the classic Italian comfort foods. This autumn variation uses seasonal roasted butternut squash as a base and is enhanced with freshly grated Parmigiano cheese and a dash of nutmeg. Served with a fragrant but simple sage-butter sauce, these delicate pillows of pasta are delicious bites of Italian comfort
and inspiration. Students work in small teams to make gnocchi from scratch and enjoy sampling in class with sage-butter sauce or take home.
Garganelli alla Norma with Irene
Saturday, November 2nd, 10:00 am – 12:00 pm
$50 class fee, an additional $10 ingredients fee is paid directly to the instructor on the day of the class.
In this class, we will dive into the art of handmade fresh pasta by creating the delicious garganelli alla Norma. You will learn how to make this unique pasta shape from scratch and pair it with a rich, flavorful sauce made of eggplant, tomato, and salted ricotta. Together, we'll uncover the secrets to achieving perfect pasta and a well-balanced sauce, bringing one of the most beloved dishes of Sicilian tradition to your table.
Risotto con Funghi and Risotto con Asparagi with Bertilla - SOLD OUT
Saturday, March 22nd, 10:00 am – 12:00 pm
$50 class fee, an additional $10 ingredients fee is paid directly to the instructor on the day of the class.
Risotto, a seasonal yet always flavorful dish. Learn how to transform a basic creamy risotto into two seasonal ones, enhanced by saffron and flavored with seasonal ingredients. Enjoy them as a main entre` or as a side. In this class, we will make two creamy risotti; one made fresh cremini mushrooms and a lighter risotto using fresh
asparagus to celebrate the arrival of spring. Risotto is gluten free and can easily be made vegetarian. Students sample their risotto in class or take home to enjoy.
Polenta e Polpette (Polenta and Meatballs) with Bertilla
Saturday, September 28th, 10:00 am – 12:00 pm
$50 class fee, an additional $10 ingredients fee is paid directly to the instructor on the day of the class.
Since the discovery of the New World, corn-based polenta has been used as a staple versatile side dish in Norther Italian cooking. Polpette, the traditional Italian meatballs, have long been a staple of Italian home cooking throughout Italy. In this class, we will learn to make polenta in the traditional manner and assemble the ingredients for the meatballs, shape, and bake them. Students may sample the polenta and polpette together, served with a light tomato sauce or take home to enjoy.
Ravioli con Tre Fromaggi; Three Cheese Ravioli with Bertilla - SOLD OUT
Sunday, September 8th, 1:00 pm to 3:00 pm
$50 class fee, an additional $10 ingredients fee is paid directly to the instructor on the day of the class.
Handmade egg pasta, a treat not just for special occasions, but for every day. Using an easy recipe and working in teams of two, we will make the pasta. After it is rolled out into thin sheets, we will cut, fill, and shape the pasta into fluted ravioli squares. Once cooked, the ravioli will be served with a lightly herbed tomato sauce and freshly grated cheese. Students may sample them in class or take home to enjoy.
Tagliatelle al Ragù Bolognese with Irene - SOLD OUT
Sunday, September 1st, 10:00 am – 12:00 pm
$50 class fee, an additional $10 ingredients fee is paid directly to the instructor on the day of the class.
This is the epitome of Italian comfort food – a slow-cooked meat sauce from Bologna tossed with broad, flat tagliatelle pasta. Master the art of creating the deeply flavorful ragù Bolognese and the perfect al dente tagliatelle in this class, where tradition meets the pleasure of homemade pasta.
Crostata di Verdura; Savory Vegetable Tart with Bertilla
Saturday, August 24th, 10:00 am – 12:00 pm
$50 class fee, an additional $10 ingredients fee is paid directly to the instructor on the day of the class.
Savory and flavorful, this Italian tart consisting of a vegetable-based filling, enclosed in a thin flaky pastry and baked. This tart is delicious served in small wedges as 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. Time permitting, students may sample their torte in class or take home their tarts to enjoy.
Hand-made Pasta with Pesto Sauce with Bertilla - SOLD OUT
Saturday, August 10th, 10:00 am – 12:00 pm
$50 class fee, an additional $10 ingredients fee is paid directly to the instructor on the day of the class.
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. In this class, we will use the pasta machine to make ribbon pasta -- fettuccini. Once completed, we will make the pesto, blending together garden- fresh basil, fresh garlic and cheese to make an aromatic pesto sauce. If time allows, students sample their pasta with a freshly made sauce in class or take home to enjoy.
Sauteed Peaches in Chocolate-Amaretto Sauce with Gelato with Bertilla
Saturday, August 3rd, 10:00 am – 12:00 pm
$50 class fee, an additional $10 ingredients fee is paid directly to the instructor on the day of the class.
Addition to the class:
While the peaches are simmering, the class will make amaretti, the classic Italian almond macaroon. These little biscotti are delicious served with gelato or simply on their own. After sampling them in class, students are welcome to take remaining amaretti home.
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.
Tagliolini Cream Prosciutto with Irene - SOLD OUT
Saturday, July 27th, 10:00 am – 12:00 pm
$50 class fee, an additional $10 ingredients fee is paid directly to the instructor on the day of the class.
Experience the allure of silky tagliolini pasta twirled with a decadent cream sauce and thin slices of savory prosciutto. This recipe is a wonderful exploration of how a few simple ingredients can create a dish that's elegant, rich, and brimming with flavor, offering a true taste of Italian luxury.
Zucchini e Formaggio al Forno (Zucchini and Cheese Bake) with Bertilla - SOLD OUT
Saturday, July 20th, 10:00 am – 12:00 pm
$50 class fee, an additional $10 ingredients fee is paid directly to the instructor on the day of the class.
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.
Strawberry Granita and Amaretti Cookies with Bertilla
Saturday, July 13th, 2:00 pm – 4:00 pm
$50 class fee, an additional $10 ingredients fee is paid directly to the instructor on the day of the class.
Sicilian granita, the ultimate summer ice, is related to sorbets and gelatos. But it differs from them because of 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.
Homemade Caprese Rigatoni with Irene
Saturday, July 19th, 10:00 am – 12:00 pm
$50 class fee, an additional $10 ingredients fee is paid directly to the instructor on the day of the class.
Embrace the essence of Italian summers with our Homemade Caprese Rigatoni class. Learn the secrets to crafting perfect rigatoni from scratch, paired with the fresh, vibrant flavors of tomato, mozzarella, and basil. This class promises not just a cooking lesson, but a journey to the heart of Italy’s culinary tradition, a classic of Mediterranean Summer. Sign up now and bring the taste of Italy home!
Limoncello Cream with Irene
Sunday, October 20th, 10:00 am – 12:00 pm
$50 class fee, an additional $10 ingredients fee is paid directly to the instructor on the day of the class.
Limoncello cream is a delightful, homemade cream liqueur that's the perfect finish to any meal, especially when served chilled. If you've ever found traditional limoncello a bit too bold, this smoother, creamier version will definitely win you over! It's excellent as a digestive, a unique gift, or as a delightful addition to desserts and ice cream. In our class, you'll get to take home your own bottle to age and learn the joyful art of making your very own limoncello and taste a sample of the cream that we will prepare in class.
Summer Focaccia with Irene
Saturday, August 30th, 10:00 am – 12:00 pm
$50 class fee, an additional $10 ingredients fee is paid directly to the instructor on the day of the class.
This summer salami and cheese focaccia is encased in a perfectly crisp and herbed crust. Join us for our cooking class where you’ll learn the secrets to baking this simple and delicious dish, ideal for picnics, potlucks, or just a fun and versatile family dinner.
Homemade Fresh Herb Fettucini with Anna Maria - SOLD OUT
Saturday, May 24th, 10:00 am – 12:00 pm
$50 class fee, an additional $10 ingredients fee is paid directly to the instructor on the day of the class.
Homemade pasta, a treat not just for special occasions but for every day. Mixing fresh basil and Italian parsley into the dough makes beautifully 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 (bowties) by hand. Time permitting, students may enjoy sampling in class with a light, tomato-herb sauce or take home.
Fusilli Pasta con salsa di pomodori o pesto with Anna Maria - SOLD OUT
Sunday, June 2nd, 10:00 am – 12:00 pm
$50 class fee, an additional $10 ingredients fee is paid directly to the instructor on the day of the class.
Fusilli pasta is an Italian classic and so much fun to make! We'll be kneading and mixing the dough by hand, then rolling it in the original way using a small rod to wind strips of dough around it. The result will be the traditional corkscrew shape, also known in the US as rotinis. A very versatile pasta shape that can be combined with a rich tomato sauce, made in class or a vibrant pesto sauce. Each student will make their own batch of pasta to sample in class or take home with one of the sauces and enjoy. Upon request, this dish can be made Plant-Based.
Involtini di Melanzane - Ricotta and Cheese Eggplant Rolls with Anna Maria
Sunday, March 23rd, 10:00 am – 12:00 pm
$50 class fee, an additional $10 ingredients fee is paid directly to the instructor on the day of the class
Involtini di Melanzane, also called Rollatini or eggplant rolls, is a dish appreciated by both adults and children; ideal to enjoy as a main course. This dish can be prepared with different ingredients and in various ways. In this class, we will roast the eggplant slices and gently roll around a mixture of ricotta, mozzarella and parmesan cheese. These delicate rolls are then covered with a simple tomato sauce and baked. The result will be a delicious bite than can be enjoyed with a side of pasta, which will be prepared in class time permitting. Students will make their own serving of involtini and pasta, to sample in class or take home to enjoy. Upon request, this dish can be made Plant-Based.
Crostata di Frutti del Bosco (Fresh Berry Tart) with Irene - SOLD OUT
Saturday, May 31st, 10:00 am – 12:00 pm
$50 class fee, an additional $10 ingredients fee is paid directly to the instructor on the day of the class.
Layered with a crispy sweet crust, a delicate cream cheese filling, and topped with a medley of fresh berries, this elegant but simple dessert will be sure to impress family, friends, and guests throughout our warm spring and summer seasons. Working in small teams, we will make the layers and assemble them into individual tarts. While baking, we will have a short demo for making stove top espresso and sample the Italian caffe`. Time permitting, students may enjoy their crostata in class or take home.
Torta di Verdura Primavera (Spring Vegetable Rustic Tart) with Bertilla - SOLD OUT
Sunday, April 21st, 2:00 pm – 4:00 pm
$50 class fee, an additional $10 ingredients fee is paid directly to the instructor on the day of the class.
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 can 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. Time permitting, students may sample their tarts in class or take home to enjoy.
Ravioli Stuffed with Butternut Squash and Mascarpone Cheese with Anna Maria - SOLD OUT
Sunday, April 14th, 2:00 pm – 4:00 pm
$50 class fee, an additional $10 ingredients fee is paid directly to the instructor on the day of the class.
A true classic Italian pasta dish with a very delicate and gourmet twist! Tender, beautiful, homemade noodles stuffed with a creamy mixture of mascarpone and butternut squash. The sugary sweetness of the squash pairs nicely with a simple brown butter sauce and some chopped, toasted hazelnuts to add some crunch or a traditional tomato sauce. This recipe is perfect for a special occasion and will wow your guests, especially when you tell them you made it all from scratch!
Students will make their own Ravioli and sauce to sample in class or take home to enjoy.
Gluten Free Pasta with Bertilla
Saturday, April 6th, 10:00 am- 12:00 pm
$50 class fee, an additional $10 ingredients fee is paid directly to the instructor on the day of the class.
For various reasons, many people find they need or want to change their everyday diet. Using gluten free products is one way to make this change. But, commercial gluten-free pasta may be expensive, difficult to locate, and often times disappointing. In this class working in teams of two, we will make a gluten-free dough and using a pasta machine roll it into ribbons of taglierini or fashion it into interesting shapes. Students may sample their pasta in class served with a light, tomato-herb based sauce or take it home to enjoy.
Polenta e Stufato di Manzo (Italian Beef Stew) with Bertilla - SOLD OUT
Saturday, March 9th, 10:00 am – 12:00 pm
$50 class fee, an additional $10 ingredients fee is paid directly to the instructor on the day of the class.
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, and prepping meat, and finally finish by braising the stew until the meat and vegetables are tender to the fork. While the stew is braising, students will learn how to make a creamy polenta in the traditional manner. Students may either sample in class or take home to enjoy.
Chocolate Hazelnut Torte with Bertilla
Saturday, February 1st,10:00 am – 12:00 pm
$50 class fee, an additional $10 ingredients fee is paid directly to the instructor on the day of the class.
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.
Crostata Frangipane - Italian Cherry Jam and Almond Tart with Anna Maria
Saturday, March 8th, 2:00 pm – 4:00 pm
$50 class fee, an additional $10 ingredients fee is paid directly to the instructor on the day of the class.
This Italian almond tart from Southern Italy is a very unique and delicious dessert. A layer of cherry jam is spread directly on the crust and then topped with an almond-based filling called frangipane cream which bakes up to have a cake-like finish. The moist texture is contrasted with decorative dough braids and almond slices sprinkled as a final crunchy and decorative layer. Enjoy this delightful Crostata with a cup of hot tea or as a dessert to complete a memorable meal. Students will make a smaller individual version of to take home and enjoy with the family.
All Baked Eggplant Parmesan (Parmigiana di Melanzane) with Anna Maria - SOLD OUT
Sunday, December 3rd, 2:00 pm – 4:00 pm
$50 class fee, an additional $10 ingredients fee is paid directly to the instructor on the day of the class.
Featuring this seasonal ingredient - the eggplant - we will create the traditional Italian Parmigiana di Melanzane. This is a hearty dish, lighter than most and very flavourful. Made with breaded and baked eggplant slices (not fried) and filled with mozzarella cheese, parmesan cheese, and a freshly made Marinara sauce. It can be served as a side dish or a delicious main dish. Each student will create their own Parmigiana to enjoy in class or take home.
Pasta Verde (Spinach Pasta) with Bertilla
Saturday, October 21st, 10:00 am – 12:00 pm
$50 class fee, an additional $10 ingredients fee is paid directly to the instructor on the day of the class.
Pasta verde noodles are just as eye catching as they are flavorful and delicious.
Packed full of calcium, vitamin B and antioxidants, pasta verde is a healthy food as well.
Working in teams of two and using an easy recipe, we will learn how to make this
versatile pasta. After making the dough, we will use pasta machines to make and cut
the fettuccini and fashion bowties and pappardelle by hand. Pasta will either be
individually cooked and sampled in class with a pre-made pasta sauce or taken home to
enjoy.
Lasagna with Mushrooms, Asparagus and Béchamel Sauce with Anna Maria - SOLD OUT
Sunday, October 8th, 2:00 pm – 4:00 pm
$50 class fee, an additional $10 ingredients fee is paid directly to the instructor on the day of the class.
Homemade Lasagna is one of the most classic of Italian dishes but comes in many variations. If you love mushrooms and asparagus and crave tender lasagna noodles infused with a creamy, white buttery Béchamel sauce, mozzarella and a smattering of Parmesan cheese, this one is for you! Students will make the noodles in class with our pasta makers and prepare the Béchamel or a simple marinara sauce as well as the vegetables and assemble their own individual tray of lasagna take home, or time permitting bake it in class.
Torta Rustica (Savory Torte) stuffed with Ricotta, Spinach and Mushroom with Irene - SOLD OUT
Saturday, September 23rd, 10:00 am – 12:00 pm
$50 class fee, an additional $10 ingredients fee is paid directly to the instructor on the day of the class.
Tagliatelle al Ragù Bolognese with Irene - SOLD OUT
Sunday, September 1st, 10:00 am – 12:00 pm
$50 class fee, an additional $10 ingredients fee is paid directly to the instructor on the day of the class.
This is the epitome of Italian comfort food – a slow-cooked meat sauce from Bologna tossed with broad, flat tagliatelle pasta. Master the art of creating the deeply flavorful ragù Bolognese and the perfect al dente tagliatelle in this class, where tradition meets the pleasure of homemade pasta.
Crostata di Pesche (Fresh Peach Tart) with Bertilla - SOLD OUT
Saturday July 22nd, 10:00 am – 12:00 pm
$50 class fee, an additional $10 ingredients fee is paid directly to the instructor on the day of the class.
Fresh peach crostata, a delicious and easy way to celebrate outdoor summer festivities and the abundance of fresh peaches. This crostata begins with a buttery short crust, layered with jam, and topped with fresh peaches. The top crust may be folded over for a rustic touch or latticed for an elegant touch. Serve with a dollop of freshly whipped cream, a scoop of gelato, or simply by itself. Students make individual crostata to take home and enjoy.
Cannelloni Homemade stuffed with Ricotta and Spinach with Anna Maria - SOLD OUT
Saturday, May 20th, 2:00 pm – 4:00 pm
$50 class fee, an additional $10 ingredients fee is paid directly to the instructor on the day of the class.
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.
Torta di Verdura Primavera (Spring Vegetable Rustic Tart) with Bertilla - SOLD OUT
Sunday, April 21st, 2:00 pm – 4:00 pm
$50 class fee, an additional $10 ingredients fee is paid directly to the instructor on the day of the class.
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 can 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. Time permitting, students may sample their tarts in class or take home to enjoy.
Cornetti alla Nutella - Stuffed Nutella Croissants with Anna Maria
Saturday May 13th, 10:00 am - 12:00 pm
$50 class fee, an additional $10 ingredients fee is paid directly to the instructor on the day of the class.
Nutella stuffed croissants, is a fairly simple recipe that you can serve for an Italian style breakfast or a delicious snack. Spoil your family with these Nutella filled delicacies and sprinkle each pastry with as much or as little powdered sugar as you prefer. As we say in Italy, the more there is, the better. Kids will love these and so will adults, it’s poetry in every bite. Students will make the Cornetti alla Nutella to sample in class or take home to enjoy.
Crostata di Mandorle with Frangipane cream – Italian Almond Tart with Anna Maria - SOLD OUT
Saturday, April 15, 10:00 am – 12:00 pm
$50 class fee, an additional $10 ingredients fee is paid directly to the instructor on the day of the class.
This classic combination of sour cherries jam and almond frangipane filling is utterly irresistible. This Italian almond tart is very unique since the layer of jam is spread on top of the tart crust then topped with an almond-based filling that bakes up to have a cake-like texture. Enjoy this delightful Crostata with softly whipped cream or vanilla ice cream. The perfect dessert to complete a delicious meal. Students will make a smaller version of this tart to take home and enjoy.
Risotto con Funghi and Risotto con Asparagi with Bertilla - SOLD OUT
Saturday March 22, 10:00 am – 12:00 pm
Risotto, a seasonal yet always flavorful dish. Learn how to transform a basic creamy risotto into two seasonal ones, enhanced by saffron and flavored with seasonal ingredients. Enjoy them as a main entre` or as a side. In this class, we will make two creamy risotti; one made fresh cremini mushrooms and a lighter risotto using fresh asparagus to celebrate the arrival of spring. Risotto is gluten free and can easily be made vegetarian. Students sample their risotto in class or take home to enjoy.
$50 class fee, an additional $10 ingredients fee is paid directly to the instructor on the day of the class.
Hand-made Pasta (Pasta Fatta in Casa) with Bertilla - SOLD OUT
Saturday, March 25th, 10:00 am – 12:00 pm
$50 class fee, an additional $10 ingredients fee is paid directly to the instructor on the day of the class.
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.
Gluten Free Pasta with Bertilla
Saturday, April 6th, 10:00 am- 12:00 pm
$50 class fee, an additional $10 ingredients fee is paid directly to the instructor on the day of the class.
For various reasons, many people find they need or want to change their everyday diet. Using gluten free products is one way to make this change. But, commercial gluten-free pasta may be expensive, difficult to locate, and often times disappointing. In this class working in teams of two, we will make a gluten-free dough and using a pasta machine roll it into ribbons of taglierini or fashion it into interesting shapes. Students may sample their pasta in class served with a light, tomato-herb based sauce or take it home to enjoy.
If you prefer to pay by check, please email us at infomurerhouse@gmail.com or call 916-413-9231 to 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 check to:
Murer House Foundation
1125 Joe Murer Court
Folsom, CA 95630
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, less the merchant processing fee. 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.
For more information on these or other classes offered, email infomurerhouse@gmail.com or call 916-413-9231.
MHF Photo Release Waiver
Photographic Release: Participant does hereby grant and convey unto the Murer House Foundation all rights, titles, and interest in any and all photographic images and video or audio recordings made by the Murer House Foundation during its classes, events, and/or activities, including, but not limited to, any royalties, proceeds and/or other benefits derived from such photographs or recordings.