Bufalina

Bufalina focuses on Neapolitan-inspired pizza baked in a wood-fired oven, where a thin crust gets a delicate char and soft center.

The menu shifts with seasonal ingredients and includes classic Margherita and more inventive pies, all prepared in plain view at the small counter.

Service is personable and hands-on: owners and staff work the line, take orders and tend the oven, while the patio and herb garden add a relaxed, communal vibe that locals often praise for both takeout and dine-in.

The kitchen turns out Neapolitan-style pies with a thin, slightly charred crust—Margherita and Bufalina pies sit alongside creative choices like tre carne, funghi, gamberi and even lamb with mint.

Reviews praise a soft middle and crisp edge, plus a New Haven char influence.

Seasonal salads (fennel and clementine noted by a reviewer) and playful desserts round out the menu, including the beloved Nuttela pizza and Hen & Heifer ice cream sandwiches mentioned by guests.

The artisanal pizza movement has brought Neapolitan pizza back into the spotlight, with a focus on traditional methods and high-quality ingredients. This trend emphasizes long-fermented doughs, San Marzano tomatoes, and fresh mozzarella, often cooked in wood-fired ovens at high temperatures. Such dedication to authenticity enhances the pizza's flavor complexity and texture, offering an elevated dining experience that pays homage to its origins.

Bufalina has staked a reputation in Guilford for wood-fired, Neapolitan-style pizza that marries a soft interior with a purposeful char on the edges.

Diners watch pies assembled at a small counter, then step out to a garden patio where herbs grow and neighborhood chatter fills the air.

Owners are often hands-on, tending the oven and swapping recommendations with guests.

Regulars highlight seasonal creativity—tre carne and lamb-and-mint appear alongside classic Margherita and funghi.

One reviewer called it “Best Pizza in the WORLD.” (Collin Brady) Another summed it up simply: “some of the best I’ve ever had.” (Amy Santee) Desserts have their own following too: Robert Xeller labeled the Nuttela pie “the greatest dessert on the planet,” a sentiment echoed in multiple reviews.

The consistent praise centers on ingredient quality, a thin wood-fired crust, and warm, attentive service that keeps locals coming back for both takeout and a cozy counter experience.

The invention of the pizza box played a critical role in popularizing pizza delivery, allowing pizzas to be transported while retaining heat and integrity. Typically made of corrugated cardboard, these boxes are designed for insulation and durability, often with ventilation holes to prevent sogginess. The pizza box's impact extends beyond convenience, as it facilitated pizza's transition from dine-in to a delivery staple, enhancing its accessibility.