I’ve had pizza all over Connecticut, even all over New England, and the chefs at Bufalina make some of the best pizza I have ever had (quite possibly the best). I have never been disappointed by a single pie (well, maybe except the one time they messed up our take-out order and gave us an anchovy pizza by accident, which really wasn’t our cup of tea but I ate it anyway). Last night we had the Spicy Broccoli Rabe as well as the Funghi, both excellent. The Funghi was so good I did a little dance while I was eating it. In the past we’ve also tried the Bufalina, Rossi, Porri and Quattro Formaggi.
My favorites are the latter two: Porri has caramelized leek, pancetta, and scamorza (aged mozz), and the Quattro Formaggi is a beautiful combination of mozz, gorgonzola, fontina, parmagiano and salame piccante. So so sooo good. High quality ingredients and wonderful, slightly charred, crispy on the outside and soft on the inside crust, skillfully crafted pies. Pricier than your typical pizza joint for the size of the pies but much, much, better. Also, their salads are always extremely fresh and involve the perfect pairing of ingredients and dressing.
I have never loved pizza as much as I love Bufalina’s.
1070 Boston Post Rd
Guilford, CT 06437
(203) 458-1377
Connecticut Food Critic 