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.
Pumpkin and Bacon Cavatelli with Irene - SOLD OUT
Sunday, October 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.
Join us for a delightful culinary experience where you'll create Pumpkin and Bacon Cavatelli entirely from scratch! In this hands-on class, you’ll learn the art of making fresh, handmade cavatelli pasta. We'll combine it with tender chunks of pumpkin and crispy bacon to achieve a perfect balance of savory and sweet. Whether you’re a seasoned cook or a beginner, this class offers the opportunity to develop new skills and enjoy a delicious recipe. Experience the cozy tastes
of autumn in every bite as you craft your own homemade pasta!
Limoncello Cream with Irene - SOLD OUT
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.
Torta di Zucca; Italian Pumpkin Torte with Bertilla - SOLD OUT
Saturday, October 26th, 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 autumn torte provides yet another delicious alternative to our classic pumpkin pie. Flavored with the same warm fall, wintry spices, this torte has a flaky crust and is enriched with sweet almond flour and topped with slivered almonds. In this class, we will assemble and bake individual pumpkin tortes and enjoy them in class, served with a dollop of whipped cream and a tiny cup of espresso, or take them 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.
Butternut Squash Gnocchi with Sage-Butter Sauce with Bertilla
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.
Lasagne Bolognese al Forno with Bertilla
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.
Potato Croquettes with Irene
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!
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.
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.
Rigatoni Caprese with Irene
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!
Osso Buco e Risotto Milanese with Bertilla
Saturday, December 21st, 10:00 am – 1:00 pm
$55 class fee, an additional $15 ingredients fee is paid directly to the instructor on the day of the class.
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.
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.
The classes below took place earlier this year. Please check back for new dates.
Autumn Risotto; two flavors - Porcini Mushroom & Butternut Squash with Bertilla - SOLD OUT
Saturday, October 5th, 1:00 pm – 3:00 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 this basic creamy risotto into rich wintery ones, enhanced by saffron and seasonal ingredients. Enjoy them as a main entre` or as a side. In this class, we will make two creamy risotti; a beautiful golden one made with winter squash and a little more substantial one using fresh porcini mushrooms. 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.
Tiramisù with Irene - SOLD OUT
Sunday, September 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.
Tiramisu, which literally means "Pick Me Up", is a decadent and delicious dessert. A surprisingly easy recipe made with coffee-soaked ladyfingers, sweet and creamy mascarpone cream and cocoa powder dusted on top. This classic dessert can be made with or without alcohol and you will have your individual cake to take home for the whole family to enjoy. Students make their own small Tiramisu to sample in class with a cup of coffee or enjoy at home.
Handmade Apulian Orecchiette with Arugula and Cherry Tomatoes with Irene - SOLD OUT
Sunday, September 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.
Step into the rustic charm of Southern Italy with our Handmade Apulian Orecchiette class. Learn how to blend the peppery taste of arugula with the sweetness of cherry tomatoes, creating a dish that sings with simplicity and flavor. This class is more than a cooking lesson; it’s an invitation to explore the rich textures and flavors of Apulia. Join us to master this authentic dish that’s sure to impress at any table.
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.
Spaghetti Carbonara with Irene
Sunday, August 18th, 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 authentic taste of Italy in our Spaghetti Carbonara cooking class, where you'll make your own fresh, handmade pasta! This engaging session will guide you through the process of creating perfect spaghetti from scratch, paired with a rich and creamy carbonara sauce featuring crispy pancetta and a luxurious egg base. Our step-by-step instructions ensure you achieve the ideal creamy consistency without using cream. Ideal for both novice cooks and seasoned food enthusiasts, this class will boost your confidence in making restaurant-quality pasta dishes at home. Bring the flavors of Italy to your kitchen with our fresh pasta-making experience!
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 - SOLD OUT
Saturday, July 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.
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 - SOLD OUT
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 - SOLD OUT
Saturday, 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.
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.
Crostata di Marmellata with Bertilla
Saturday, June 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.
Crostata di marmellata is a classic Italian dessert, often prepared at home. Many nonne 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. Friends and guests alike always ask for “just one more.” Working in teams, we will make and assemble individual crostata. While the crostata are baking, we will have an espresso making demonstration and sample the Italian caffe`. Students make and bring home an individual sized crostata.
Handmade Apulian Orecchiette with Arugula and Cherry Tomatoes with Irene - SOLD OUT
Sunday, September 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.
Step into the rustic charm of Southern Italy with our Handmade Apulian Orecchiette class. Learn how to blend the peppery taste of arugula with the sweetness of cherry tomatoes, creating a dish that sings with simplicity and flavor. This class is more than a cooking lesson; it’s an invitation to explore the rich textures and flavors of Apulia. Join us to master this authentic dish that’s sure to impress at any table.
Fresh Herb Pasta with Bertilla - SOLD OUT
Saturday, June 8th, 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 attractively 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 (bowtie) pasta by hand. Time permitting, students may enjoy sampling in class with a light tomato-herb based 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.
Ricotta and Cheese Eggplant Rollatini and Cavatelli Pasta - Involtini di Melanzane e Cavatelli with Anna Maria - SOLD OUT
Sunday, May 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.
IInvoltini di Melanzane or eggplant rollatini and Cavatelli Pasta is a dish appreciated by both adults and children. It's ideal to enjoy as a main course for a special occasion and can be prepared ahead of time. Involtini can be stuffed with different ingredients and in various ways but in this class we will roast the eggplant slices, and gently roll around a mixture of ricotta, mozzarella and Parmesan Cheese. Ultimately, we will top it with a simple sauce, more cheese and bake it. While the eggplants are in the oven we will prepare in class and from scratch, homemade cavatelli which are cousins to the gnocchi but without the potatoes. The cavatelli and Involtini will make a complete meal that can be sampled in class or taken home to enjoy.
Crostata di Frutta Fresca del Bosco (Fresh Berry Tart) with Bertilla - SOLD OUT
Saturday, May 11th, 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 and delicate cream cheese filling, and then topped with a medley of fresh summer berries, this elegant but easy to make dessert will be sure to impress family, friends, and guests throughout the warm spring-summer months. Working in small teams, we will make the layers and assemble them into individual tarts. While the crostata are baking, we will have an espresso demonstration and sample the freshly made caffe`. Time permitting, students are welcome to enjoy their tart in class or take home to enjoy.
Arancini (Baked and Stuffed Risotto Balls) with Anna Maria - SOLD OUT
Sunday, May 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.
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.
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.
Sugo Bolognese (Bolognese Sauce) with Bertilla - SOLD OUT
Saturday, 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.
Bolognese Sauce: “Ragu’” derived from the French verb to “excite the appetite” is the classic Italian meat sauce originating in Bologna, Italy. This class 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.
Tiramisu with a Twist - Zuppa Inglese (Trifle Cake) with Anna Maria - SOLD OUT
Saturday, March 9th, 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.
Zuppa Inglese, a very traditional Italian dessert, which is a blend between tiramisu and a trifle cake. This delicious “zuppa inglese” is visually stunning with savoiardi (italian lady fingers) dipped in pink syrup, creating quite a contrast with the rich vanilla and chocolate custard. In addition we will add layers of fresh berries and top it with more custard, mascarpone and shaved dark chocolate. We will make the custard cream as a team and each student will assemble their own cake to sample in class or take home and 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.
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.
Chocolate Hazelnut Torte with Bertilla - SOLD OUT
Saturday, February 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.
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.
Almond Tart - Frangipane (Italian Almond Tart) with Anna Maria
Saturday, January 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.
This Italian almond tart from Southern Italy is very unique and delicious. A layer of jam is spread directly on the crust then topped with an almond-based filling, frangipane cream, that bakes up to have a cake-like finish. The moist texture is contrasted with decorative dough braids and almond slices which will be sprinkled as a final crunchy 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 this tart to take home and enjoy.
Minestrone e Piadine (Italian flatbread) with Bertilla
Saturday, January 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.
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 elbow 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, along with making the piadine and enjoy both for a simple but satisfying and healthy lunch or bring home.
Arancini (Baked and Stuffed Risotto Balls) with Anna Maria - SOLD OUT
Sunday, May 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.
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.
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.
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.
Gnocchi di Patate with Bertilla - SOLD OUT
Saturday, 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.
Gnocchi is one of the classic Italian comfort foods. Many regions of Italy have their own popular recipe. A northern Italian specialty, these delicate pillows of potatoes and flour are light in your mouth but firm enough to stay together as they cook. Students make their own to take home or eat in class with choice of pesto, melted sage butter, or a light, tomato-herb based sauce.
Parmigiana Bianca di Zucchine e Patate (Zucchini Potato Bake) with Anna Maria - SOLD OUT
Sunday, October 22nd, 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.
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 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.
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.
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.
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.
Sugo di Pomodoro (Tomato Sauce) with Bertilla
Saturday, August 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.
A delicious way to preserve the variety and abundance of summer tomatoes is to make a basic tomato sauce, flavored with fresh garden herbs and vegetables. Once made, the sauce may be used also to enhance pizza, ragus, stews, and a host of other foods. Students will sample the sauce with pasta in class and are welcome to share and bring home the remaining sauce.
Tiramisu with Irene
Saturday July 29th, 10:00 am to 12:00 pm
$50 class fee, an additional $10 ingredients fee is paid directly to the instructor on the day of the class.
Tiramisu, which literally means "Pick Me Up", is a decadent and delicious dessert. A surprisingly easy recipe made with coffee soaked ladyfingers, sweet and creamy mascarpone and cocoa powder dusted on top. We will also make in class Mascarpone Cheese using a simple technique which solves the problem of Mascarpone availability in your grocery store. This classic dessert can be made with or without alcohol and you will have your individual cake to take home for the whole family to enjoy.
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.
Orecchiette Pugliese with Broccoli and Salsiccia with Irene
Saturday, July 8th, 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.
Gnocchi di Patate with Bertilla - SOLD OUT
Saturday, 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.
Gnocchi is one of the classic Italian comfort foods. Many regions of Italy have their own popular recipe. A northern Italian specialty, these delicate pillows of potatoes and flour are light in your mouth but firm enough to stay together as they cook. Students make their own to take home or eat in class with choice of pesto, melted sage butter, or a light, tomato-herb based sauce.
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.
Crostata di Frutta Fresca del Bosco (Fresh Berry Tart) with Bertilla - SOLD OUT
Saturday, May 11th, 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 and delicate cream cheese filling, and then topped with a medley of fresh summer berries, this elegant but easy to make dessert will be sure to impress family, friends, and guests throughout the warm spring-summer months. Working in small teams, we will make the layers and assemble them into individual tarts. While the crostata are baking, we will have an espresso demonstration and sample the freshly made caffe`. Time permitting, students are welcome to enjoy their tart 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.
Vegetable Lasagna with Bechamel Sauce – Lasagne con Verdure with Anna Maria - SOLD OUT
Sunday, April 30th, 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 with hundreds of versions! If you love mushrooms and spinach and crave tender lasagna noodles infused with a creamy, white buttery bechamel sauce 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 this dish can be made Plant-Based.
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 Asparagi with Bertilla
Saturday April 15th, 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.
Risotto, a seasonal yet always flavorful dish. Let’s celebrate Spring by learning how to make this delicious creamy risotto, using one of the season’s best produce, asparagus, enhanced by a touch of saffron. In this class we will learn the basics and traditional method of making one of Italy’s favorite dishes. Risotto is always delightful as a light lunch entre or as a side dish accompanied by a favorite meat entre. Students sample their risotto in class or take home.
Panettone Cake with Bertilla
Saturday, April 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.
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.
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.
Crostata di Marmellata with Bertilla
Saturday, June 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.
Crostata di marmellata is a classic Italian dessert, often prepared at home. Many nonne 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. Friends and guests alike always ask for “just one more.” Working in teams, we will make and assemble individual crostata. While the crostata are baking, we will have an espresso making demonstration and sample the Italian caffe`. Students make and bring home an individual sized crostata.
Ricotta and Cheese Eggplant Rollatini and Cavatelli Pasta - Involtini di Melanzane e Cavatelli with Anna Maria - SOLD OUT
Sunday, May 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.
IInvoltini di Melanzane or eggplant rollatini and Cavatelli Pasta is a dish appreciated by both adults and children. It's ideal to enjoy as a main course for a special occasion and can be prepared ahead of time. Involtini can be stuffed with different ingredients and in various ways but in this class we will roast the eggplant slices, and gently roll around a mixture of ricotta, mozzarella and Parmesan Cheese. Ultimately, we will top it with a simple sauce, more cheese and bake it. While the eggplants are in the oven we will prepare in class and from scratch, homemade cavatelli which are cousins to the gnocchi but without the potatoes. The cavatelli and Involtini will make a complete meal that can be sampled in class or taken 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.
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.
Summer Focaccia with Irene - SOLD OUT
Saturday, 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.
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 Caprese Rigatoni with Irene - SOLD OUT
Saturday, July 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.
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 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.
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.
Autumn Risotto; two flavors - Porcini Mushroom & Butternut Squash with Bertilla - SOLD OUT
Saturday, October 5th, 1:00 pm – 3:00 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 this basic creamy risotto into rich wintery ones, enhanced by saffron and seasonal ingredients. Enjoy them as a main entre` or as a side. In this class, we will make two creamy risotti; a beautiful golden one made with winter squash and a little more substantial one using fresh porcini mushrooms. Risotto is gluten free and can easily be made vegetarian. Students sample their risotto in class or take home to enjoy.
Spaghetti Carbonara with Irene
Sunday, August 18th, 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 authentic taste of Italy in our Spaghetti Carbonara cooking class, where you'll make your own fresh, handmade pasta! This engaging session will guide you through the process of creating perfect spaghetti from scratch, paired with a rich and creamy carbonara sauce featuring crispy pancetta and a luxurious egg base. Our step-by-step instructions ensure you achieve the ideal creamy consistency without using cream. Ideal for both novice cooks and seasoned food enthusiasts, this class will boost your confidence in making restaurant-quality pasta dishes at home. Bring the flavors of Italy to your kitchen with our fresh pasta-making experience!
Pumpkin and Bacon Cavatelli with Irene - SOLD OUT
Sunday, October 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.
Join us for a delightful culinary experience where you'll create Pumpkin and Bacon Cavatelli entirely from scratch! In this hands-on class, you’ll learn the art of making fresh, handmade cavatelli pasta. We'll combine it with tender chunks of pumpkin and crispy bacon to achieve a perfect balance of savory and sweet. Whether you’re a seasoned cook or a beginner, this class offers the opportunity to develop new skills and enjoy a delicious recipe. Experience the cozy tastes
of autumn in every bite as you craft your own homemade pasta!
Butternut Squash Gnocchi with Sage-Butter Sauce with Bertilla
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.
Potato Croquettes with Irene
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!
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.
Rigatoni Caprese with Irene
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!
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.