Mancini's Bakery isn't exactly in Pittsburgh, but in a small, nearby town of McKees Rocks, where it's stood on a side street of the faded mill town since 1926. It's still in the family, second generation.
The shop is connected to a bakery that pumps out 10,000 loaves a day and is open 24-7, but is nonetheless a relative hole in the wall. All the bread is made with lard, something you don't see much anymore. Twist bread and raisin bread are specialities. And they've got a line of side products, like olive oil and croutons.
While I was there, I saw a worker slide a slice of good-looking pizza into one of the bread ovens. "You make pizza, too?" I asked. "Just for ourselves," he answered. "If we told people, then everyone would want us to make pizza for them."