CELEBRATE MOTHER’S DAY MAY 12TH
Currently Taking Orders
Place orders for pick-up on Saturday, May 11th or Sunday, May 12th
Order by Friday, May 10th
Cooking Classes, Dinners, Private Parties and Catering.
October 2024 Food & Wine in Italy with Enrico Biscotti
10 Days – October 1st – 10th, 2024
Transportation with luxury bus. All breakfasts and all dinners. Wine included with all dinners.
THIS PRICE INCLUDES AIRFARE FROM ANYWHERE IN THE U.S.
Have questions or need additional information contact us at bigbiscotti@gmail.com.
Sept 2025 – Sicilian Culinary and Wine tour with Enrico Biscotti
9 Days – September 6th – 14th, 2025
Transportation with luxury bus. All breakfasts and all dinners. Wine included with all dinners. 3 Cooking Classes and 4 Wineries.
THIS PRICE INCLUDES AIRFARE FROM ANYWHERE IN THE U.S.
Have questions or need additional information contact us at bigbiscotti@gmail.com.
ENRICO BISCOTTI COMPANY
my BLACK BOOK – Recipe Book
My Black Book is a collection of 20 of Larry’s (and your) favorite recipes, each with their own unique story of how they ended up in his bakery.
Recipes include: almond macaroons, coconut macaroons, biscotti, buckeyes, chocolate oblivion cake, sweet ricotta pie, and many more.
It’s a treasure for your kitchen as well as a great gift for those you love.
$29.95 ORDER NOW!
Enrico’s House Blend Coffee
Proudly partnered with our neighbors at La Prima Espresso Company to customize a medium roast coffee to enhance your treats from our bakery. Medium roast, ground for drip with pomegranate, cocoa and fennel notes. Sugar and cream not necessary. $17.00 a pound
$18.00
Rated One of America’s Top Bakeries and One of Pittsburgh’s Best Bakeries!
Wander into a small biscotti bakery in Pittsburgh’s Historic Strip District, you’ll find the aromas are intoxicating. At Enrico Biscotti, we have all manner of traditional Italian pastries, from macaroons to tortas. But what will surely catch your eye are the magnificent biscotti; huge – not the typical small, hard, no taste variety that seem to be everywhere. We hand shape and bake every loaf of biscotti, then hand cut every piece. The result is a biscotti that is not uniform in size and shape, but one that is unique, natural and true to the methods that bakers have used for hundreds of years.