La Peri Dolci – Pittsburgh, PA: Hours, Menu & Directions

Opening hours

Eastern Time

Opening hours have not been published for this bakery yet. Call (412) 798-2289 to check today's hours. Know the hours? Send them to us.

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6233 Saltsburg Rd, Pittsburgh, PA 15235

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Address6233 Saltsburg Rd, Pittsburgh, PA 15235

Phone(412) 798-2289

StyleItalian bakery

CountyAllegheny County

Time zoneEastern Time

From city center9.3 mi east

About La Peri Dolci

La Peri Dolci serves Pittsburgh from 6233 Saltsburg Rd, about 9.3 mi east of central Pittsburgh.

It is one of 153 bakeries and sweet shops we list in Pittsburgh, roughly one for every 2,011 residents. Nearest alternative: Stoecklein's Bake Shop at 6545 Saltsburg Rd, 0.4 mi away.

Hours were not published with this listing. Most Italian bakerys in Pittsburgh open in the early morning, but phoning (412) 798-2289 first is a good idea.

What to order

Typical items at an Italian bakery like this one — the bakery's own selection may differ.

Full menu

Pastries

CannoliCrisp fried pastry tubes piped with sweetened ricotta cream, often studded with chocolate chips and finished with pistachio or candied orange at the ends.
SfogliatelleShell-shaped Neapolitan pastry with dozens of crackling, flaky layers wrapped around a semolina and ricotta filling scented with orange peel and cinnamon.
Lobster TailAn oversized, puffed cousin of the sfogliatella, its hollow crunchy shell filled with whipped cream blended with French custard.
PasticciottoSmall oval tart from Puglia with tender shortcrust pastry baked around a thick vanilla or lemon custard, sometimes paired with black cherries.

Cookies

StruffoliTiny fried dough balls tossed in warm honey and piled into a mound, decorated with nonpareils and candied fruit for Christmas.
PignoliChewy almond paste cookies rolled in whole pine nuts, baked until golden outside while staying soft and marzipan-like in the center.
Rainbow CookiesThree thin layers of almond sponge tinted red, white and green, sandwiched with apricot or raspberry jam and coated in dark chocolate.
Almond BiscottiTwice-baked logs sliced into dry, crunchy fingers studded with whole toasted almonds, made for dunking into espresso or vin santo.

Breads

FocacciaThick, olive oil-rich flatbread dimpled by hand and topped with rosemary and sea salt, crisp on the bottom and pillowy above.
CiabattaRustic, flour-dusted slipper loaf with an irregular, holey interior and chewy crust, made from a very wet, slow-fermented dough.
Pane di Altamura-Style LoafLarge round loaf of remilled durum semolina with a thick, dark crust and a dense, fragrant crumb that keeps for days.
GrissiniHand-stretched breadsticks, thin and brittle, sometimes rolled in sesame or flecked with rosemary, served alongside antipasto.