Brothers Giovanni and Carlo Morra arrived in the United States in the mid-1980s, thousands of miles from their picturesque sea-side Italian town of Monte di Procida outside of Naples. They were only teenagers at the time, but they brought with them an incredible wealth of culinary knowledge and experience. By the time each turned 6 years old, the Morra children would begin working and observing the operation of their family bakery, owned and run by their father, Mario. By the time they were ready to depart for the United States, Giovanni and Carlo were experienced in the kitchen. Click here to learn more about their business.
The Morra brothers opened Trattoria da Enrico in Columbia, Maryland in 1988. Their mission was to bring truly authentic Italian cooking to the people of Howard County. With dishes and hot-from-the-oven specialties from every major region of the old country, customers were able to experience flavors of all regions of Italy, from Florence to Sorrento to Milan and, of course, Naples. Giovanni and Carlo also brought over what has become award-winning pizza to central Maryland. Naples, after all, is the historic birthplace of pizza, and the pies at Trattoria da Enrico keep with the tradition of Neapolitan excellence only using the finest Italian tomatoes, rich mozzarella, and a crispy delicious crust born of fresh dough made daily and tossed to order.
Trattoria Enrico has enshrined itself as a part of the community; hosting fundraisers, providing pizza to voting judges during elections, and earning a frequent visits from local leaders, such as Lt. Governor Boyd Rutehrford and former Howard County State Attorney Dario Broccolino
Every year since its founding and, Trattoria Enrico has hosted fundraisers for Hammond High School, giving back 20% of proceeds from restaurant revenues back to benefit school music and sports programs. Pepperoni pizza and Trattoria Enrico’s whole milk cheese was the favorite pizza of students and parents of Hammond High School. Another popular dish among families was Chicken Parmesa