Bufad Rolls Out Spring Menu

Yesterday Bufad Pizzeria rolled out their spring menu. The pizzeria at 13th and Spring Garden has tweaked some menu items to coincide with what is seasonal for spring.For instance, the burrata is still on the menu but the winter brussels sprouts have been replaced with spring asparagus.

On the pizza side of the menu there are several new pizzas to consider. A southern Italian style Merguez (made down the street at Prohibition Taproom) with English peas and mint is now on the menu. And if you really want to go out there, Bufad is now offering a sweet and savory Mortadella pie, made with a bechamel and a rhubarb mostarda, finished with pistachios and arugula.

Bufad has been enjoying working with Greensgrow Farms in Fishtown to source local ingredients in order to make the menu Italian, seasonal and local.

Spring Menu at Bufad (PDF)

Bufad [Official Site]