Review by: Michael Stern

Bufalina’s pizza is true Neapolitan, each pie a good-size meal for one. 90 seconds in a 900+ degree wood-fired oven yields a pizza with a thin, chewy crust that is gently fire-blistered at its puffed collar and infused with smoke that so nicely enhances the dough’s long-risen, yeasty savor.

Available toppings range from a fundamental combo of crushed tomatoes, red pepper, and oregano (anchovies optional) and classic margheritas to such intriguing creations as the Gamberi (shrimp, roasted lemons, garlic, capers & mozzarella) and the Polpette (roasted meatballs and wilted spinach).

Pictured with this review is a special called Pere: roasted pears, caramelized red onion, mozzarella, gorgonzola dolce, and bacon. What a complementary mix – piggy, fruity, cheesy all at once – so well supported by the nicely muscled crust.

The restaurant is minuscule, scarcely 300 square feet with seating for no more than a dozen customers, at a marble counter and one small table (plus a patio). Behind the counter on Saturday night is a bustling staff of five (how do they all fit?!) – making the pies, juggling to-go orders, answering the phone, assigning precious seats (reservations are highly recommended), and generally spreading the good cheer of a group of culinary artisans who know what they’re doing is precious and delicious.

Note: Proprietors Melissa Pellegrino and Matteo Scialabba are authors of The Italian Farmer’s Table and The Southern Italian Farmer’s Table.

What To Eat

Pizza Pere

Finnochio Pizza


Bufalina Recipes


What do you think of Bufalina?

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