Bufalina has now been open for just about three months and WOW, it has been one wild ride. Who would have thought that a restaurant measuring less than 325 square feet would require so much blood, sweat, and tears. No complaints though as we love what we are doing and all of the wonderful customers we have met along the way. Here are some answers to the most frequently asked questions at Bufalina:
1. Scamorza is a 30 day aged mozzarella that we blend with regular mozzarella to add more depth of flavor. Both our scamorza and mozzarella come from Liuzzi’s in North Haven.
2. Buffalo mozzarella is mozzarella made from the milk of water buffalo who live in the fertile plains south of Naples. In Italy, mozzarella made from cows milk is actually referred to as fior di latte, while mozzarella di bufala is considered standard mozzarella. The cheese is tangy and delicious and sold in bags of whey and is extremely perishable. The Bufalina pizza is our signature pie and meant to be slightly soggy from the natural wetness of the cheese. In Naples, the proper way to eat a Bufalina pizza is either with a knife and fork or by folding an entire pizza into quarters and eating it like a giant sandwich.
3. Salame piccante is a slightly spicy Italian pepperoni. We source ours from an Italian family who makes unbelievable cured pork products in Pennsylvania. They raise free range black Berkshire pigs whose taste is the closest thing we have experienced to the charcuterie we have eaten in Italy. They also make a delicious pancetta (Italian bacon) that Bufalina uses as well.
4. All of our pizzas our 12 inches (a generous small) and are hand shaped with their own distinctive charred bubbles and blisters from being baked in Bufalina’s 900 degree wood fired oven. We recommend that for take out, if you know that you won’t be eating them for a while, that we under bake them slightly and leave them uncut, perfect for reheating at home to ensure a hot, well done pizza. Just let us know when ordering.
5. Our lasagna is made with crepes instead of noodles and is a recipe taught to us in central Italy. It is light, airy, and delicate, and great on its own with a salad or as a warm up for pizza.
6. Every morning we bake all of our desserts in our brick oven, when its temperature is perfect for biscotti, cookies, and cakes.
7. We share our parking lot with the barber shop next door who close when we open. If full, there are plenty of spots on Fair street a half block down from Bufalina.
8. Bufalina accepts reservations – due to our size the suggested seating time is one hour. Bring down your favorite bottle of wine and join us at the counter!