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Sep 21, 2011 04:49 AM

Bufalina now open in Guilford

My gustatory espionage agents (Italian division) tell me that Bufalina, a new pizza place featuring buffalo mozzarella laced pies and a wood-fired oven has opened at 1070 Boston Post Road in Guilford, CT. Primarily a take-out parlor featuring salads, lasagna and yummy-sounding designer pizzas, they do have a small BYOB dining area. The owners are reportedly Matt Scialabba and Melissa Pellegrino, the authors of the cookbook "The Italian Farmer's Table". Their menu is online at as well as Facebook. They are closed Sun. and Mon.

I can't wait til the next time I'm in that town to see what their weekly specials are. Has anyone been there yet?

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  1. No, I have not, but whattagreatfind! I'll be interested to see/hear how it compares to Al Forno in OS, a mighty fine pie in my book. It's a contest now--who will get there first and report back?

    BTW, I'm jealous of your "Italian division"--how do I not have such connections?! ;) Another compelling reason to get to Guilford besides rainbow-colored turkeys! Thank you, Don!

    1. I had their pizza twice. There's only one size (a good-size small 12"). It's pricey if you get the buffalo mozzarella, so I just usually get the regular mozzarella.

      The pizza's are wood-fired and taste very good. They have a smokey crisp flavor to them. You can taste the wood :-)

      The inside is super tiny. Expect to get take-out. If a few seats are available at the counter, then you eat inside and watch the nowners operate their tiny kitchen in front of your eyes.

      1. My wife and I went to Buffalina this evening, and enjoyed it a lot. Both the pizza and the dining experience (conversation with the owners while sitting at the 8 seat counter) were totally different from other places in the area. The pizza is one size, very tasty charred (but not burnt) crust, sparse but excellent toppings. We had the leeks-and-pancetta one and a buffalo mozzarella with sausage, and were happy with both. Prices are not low, but when you see the operation you'll understand they couldn't do it for less.

        Limited space means it's important to book - they take reservations in email (or by phone) if you can plan ahead. We also heard that its easier to find a place late (8 o'clock or so - they close at 9).

        Overall a wonderful addition to the Guilford restaurant scene. We'll still go to Red Tomato for something quite different, but we look forward to many more evenings here.

        1 Reply
        1. re: linguist

          Suppose since this is an old post I should have started a new one, but just going to add.
          Have driven by here many times in the past year and hadn't stopped, tried to order takeout about a month ago and at 4:00 P.M. the wait was an hour, tried again tonight.
          I work in New Haven and called at 3:30 (they open at 4:30) but still took my order. Tiny inside, not sure I would attempt to eat there, 8 seats at a counter and a tiny table, BYOB. Only 12" pies, got 4 for 4 people looking for leftovers: 2 Bufalina (buffalo mozzarella, San Marzano tomatoes, basil) 1 Finocchio (Carmelized fennel,Tuscan salami, green olive tapenade, toma (a semi-hard cow's milk cheese) and 1 Primavera (asparagus, spring onion, oyster mushrooms, Melville (soft, ripened cow's milk cheese) fresh pea leaves, added on crispy prosciutto. Everything was delicious, the Finocchio being the most flavorful. The crust is crispy and chewy, good flavor. The toppings on the Primavera were skimpy compared to the Finocchio, but we were happy and will go again.