zucchini, eggplant, caciotta cheese, cherry tomatoes
Location (or Approximate)
La Bufala Fratelli is one of a few well known pizzerias that is an Italian pizza franchise. I distinguish between an ‘International’ franchise and an Italian franchise that has international locations. The key difference between the two kinds of franchises being pizza quality. Italians take their pizzas seriously, and any pizzeria in Italy that produced pizza that had the slightest taste of standardization or impersonal creation would quickly find itself out of business, empty of patrons by virtue of the credible network of word of mouth criticism. Pizzerias in Italy have a distinct family feel, and the Pizza Express’s that dot the UK for example, lack any sort of intrapersonal familiarity that is the hallmark of Italian pizzerias. I think that explains why you can find so many unique pizzerias in Italy, and yet so few multi-location pizzeria franchises. La Bufala Fratelli, or ‘The Buffalo Brothers’ has managed to avoid any authenticity issues, and has locations throughout Italy and the world. The best reason I can offer as to the Buffalo Brothers success in a country of discriminating pizza gourmands, is that regardless of location, the Buffalo Brothers utilize wood-fired brick oven pizzas with an emphasis on Neapolitan style pizza ingredients, the apex of pizza baking. Like most Italian pizzerias, the brick pizza oven at Buffalo Brothers sits prominently in the front of the pizzeria dispelling any questions about quality or method of production. At least in this instance, a standardized pizzeria is a safe a place as any to enjoy a good pizza and was definitely better than the other Milanese pizza I have had so far.
My Camaldolina pizza had fresh egg plant (aubergines), zucchini, and cherry tomatoes. The base and the crust were all reminiscent of other Neapolitan crusts I have had. Unfortunately most of the dining locations I found in Milan were pasta only and not pizzerias, so my opinions here are limited to overpriced pizza and Neapolitan-style pizza. On a scale of one to ten I give the toppings a 5 and the crust a 5
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