What The Enrico Biscotti Co. is known for
The Enrico Biscotti Company has hand-shaped and hand-cut its oversized biscotti in Pittsburgh's Strip District since founder Larry Lagattuta opened the bakery in 1993. What began as an almond-biscotti side venture for a local café grew into a full bakery selling biscotti, macaroons and traditional Italian pastries.
The Enrico Biscotti Company began in 1993, when Larry Lagattuta — then an account executive who baked as a hobby — stepped in to supply almond biscotti to La Prima Espresso after the café's regular baker was lost to a fire. The biscotti were popular enough that Lagattuta left his job to open his own shop in Pittsburgh's Strip District.
The bakery's biscotti are still hand-shaped and hand-cut into deliberately oversized, non-uniform loaves, a method the shop has kept as it expanded into macaroons and other traditional Italian pastries, breads, cookies and tarts. A house coffee blend, made in partnership with La Prima Espresso — the same café where Lagattuta got his start — is also sold on-site.
Enrico Biscotti grew to a second location in Shadyside in 2003 and a third in Highland Park in 2010, at points producing more than 90,000 pounds of biscotti a year along with wholesale accounts. Lagattuta died in 2023 at age 65; the Strip District bakery he founded continues to operate from its original Penn Avenue storefront.
Best for — Oversized hand-cut biscotti, baked since 1993
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