The first time I tried Bufalina was on the day they opened in 2011. Recently I pulled up a bright red stool to the white marble counter (seating for six!), and tasted my way through their ever-changing menu. I’m a fan of the classics, especially their version of the Margherita, a tomato, cheese and basil pie with an addition of more cheese! Gooey scamorza! But I branched out. The Primavera boasted the fresh tastes of spring: asparagus, pea leaves and blistered spring onions, embellished with a sprinkle of a light broth that’s tossed together from pecorino rinds and herbs. A drizzle gives the pizza more depth of flavor. Genius! Potato, fennel and sausage hit all the right notes of savory to slightly sweet. Don’t stop there. Order the Nutella for dessert. The pie they made famous is thickly spread with the stuff and lightly dusted with powdered sugar. Over-the-top and irresistible!