Margherita & Bufalina
Two pies, one soul. The Margherita is the benchmark of Neapolitan pizza; the Bufalina is its richer sibling, crowned with true buffalo-milk mozzarella. If you want to understand what we do, start here.
Both baked to order on 72-hour dough in Fort Lauderdale.
The two that matter most
Named for a queen, built on three colors of the Italian flag: red San Marzano tomato, white mozzarella, green basil. Simplicity that leaves nowhere to hide — which is exactly the point.
The Margherita with mozzarella di Bufala — milkier, tangier, and more luxurious. Added after the bake so it stays creamy and just melts against the hot crust.
Fior di latte vs. mozzarella di Bufala
The only real difference between our Margherita and Bufalina is the cheese — and it changes everything. The Margherita uses fior di latte, a fresh cow's-milk mozzarella that is clean, mild and melts into an even, stretchy layer. It is the classic choice and the one most people picture when they think of a Neapolitan pie.
The Bufalina swaps in mozzarella di Bufala, made from water-buffalo milk. It is richer, tangier and noticeably creamier, with a higher moisture content, so we add it after baking to keep it from weeping. The tomato and basil stay the same; the personality of the pizza shifts from crisp and classic to soft and indulgent.
Can't decide? Order both. They are two sides of the same tradition, and tasting them next to each other is the fastest way to appreciate why Neapolitans argue about pizza the way other cities argue about sports.
Built on the fundamentals
The same protected tomato under both pies — sweet, low-acid, unmistakable.
Fresh fior di latte on the Margherita; buffalo-milk mozzarella on the Bufalina.
90 seconds in a searing oven for a blistered, airy crust.
More from the menu
Margherita or Bufalina?
Settle the debate the right way — order both for pickup or delivery in Fort Lauderdale.
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