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“Fratelli la Bufala”: emigrating pizzamakers

“I’m Larry, manager at Fratelli La Bufala, pizzaioli emigranti in Miami Beach. La Bufala is the surname of the three brothers who founded this company eight years ago. Mario La Bufala, the brothers’ father, owned a milkery in Eboli, Italy, where he produced water buffalo mozzarella, caciocavallo, ricotta

We do traditional Neapolitan pizza which is different from any other type of pizza because it is thinner but still soft since it is cooked in a very high temperature wood brick oven. Our wood brick ovens are hand built by a Neapolitan company with volcanic Vesuvian stones. The walls are very thick, the ceiling is very low, and it fits four pizzas. The pizza only takes about 40 seconds to one minute to cook, otherwise it will burn.

We import our own original mozzarella cheese from our own creamery in Naples twice a week. We also import San Marzano and ciliegina tomatoes, Caputo flour, and extra virgin olive oil from Spoleto

To make the dough we use flour, salt, olive oil, and a little yeast melted in hot Panna water. Maybe Panna water is our secret ingredient. Pizza makers don’t weigh the ingredients and go by hand, so this is why making pizza is considered an art. We also make bread with the pizza dough and some customers, mostly Neapolitan ones, come here in the morning when we open up asking us to make the typical Neapolitan sandwich.

Our staff needs to speak Italian before English. We only hire people who know how to cook traditional Neapolitan pizza, but we have a hard time finding pizza makers here in the States. Therefore we sponsor them from Italy with a working visa, and afterwards a green card to live here in the States”.



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