Last Tues eve, I attended a Bread making class at Claudio's on Babcock Blvd - it was AWESOME - WE made 60 lbs of bread on a table in front of 30 people, after about an hour he started baking it, for us to sample - totally un-believable ! WE ate and ATE and Ate- frist his Bread, with his special dippiing oil - then Pizza - made with the same dough, then Pepporoni rolls and Sausage Roll then Fraccocia bread then........ for a finish he made doughnut all with the same dough - he big secret is he doesn't use sugar he uses Clover -HONEY. I am sure you get the piture, I would highly reccommend that you try this place for great Italian food, he mentioned that he used to be at Abruzze's in the south side but now has his one place, with a huge hall, kitchen and bakery comming.... I was so impressed that we went there the next night for dinner - FABULOS Premo ! the gnocci are to die for ! mmmmmmmm........ He is working with the Sweetwater Center for the arts - people from sewlickley , and offers many cooking and soup, ECT classes along with running his resturant / Catering / Banquet facilities... Busy but great ! give it a try I think you will be surprised ! tell him you heard about it from the pgh.food newsgroup, I tried tgo explain it to him but was not sure he understood how to do the newgroup thing. Mike in Pittsburgh !
Pittsburgh, PA