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Daniela adds pinsa Romana to Buffalo's pizza menu

Thought you were caught up on all the pizza styles in Buffalo?

Meet the pinsa Romana, courtesy of Daniela, the new restaurant from longtime caterer Daniela Antonella Cosmano Kayser.

Eight years ago, Kayser bought 387 Forest Ave. and overhauled the building for her catering business. More recent work turned the front into an airy café space with a bar at the side.

But the pinsa (prounounced peen-sa, Kayser advises) puts Daniela on the Buffalo pizza map. “No one has it here,” she said.

Daniela is at 387 Forest Ave. across from the Richardson Olmsted Campus. (Ben Tsujimoto/Buffalo News)

The difference is in the dough, made from a blend of rice, soy and wheat flour, with a long fermentation and high water content. The result is noticeably light, puffy, and crispy-edged without much oil, which makes for healthier eating, said Kayser.

At Daniela, pinsa range from tomato, fior di latte cheese, and Grana Padano ($13) to smoked salmon with capers, crème fraiche, and parsley ($16).

The harvest grain salad from Daniela. works in Israeli couscous, baby chickpeas, orzo, quinoa with kalamata olives, roasted tomatoes, feta, spinach and lemon vinaigrette. (Ben Tsujimoto/Buffalo News)

Salads include field greens and pear ($11), BLT ($11), and a harvest grain salad ($9) that includeds Israeli couscous, baby chickpeas, orzo, quinoa, vegetables and feta cheese and a sprightly lemon vinaigrette.

But it’s the pinsa, panini, and pasta, and  leading the card. A silky-rich carbonara pasta ($19) with nubs of guanciale comes on lingune.

Orecchiette ($17) gets a powerful dose of garlic and bitter greens with lots of parmigiano Reggiano, and olive oil.

The carbonara from Daniela on Forest Avenue. (Ben Tsujimoto/Buffalo News)

Lasagna ($17) offers a well-proportioned package of pasta, cheese, tomato and bolognese meat sauce. Pastas ($15-$19) also include a tamoto cream with linguine ($16) and a penne with basil pesto ($18).

The Lasagne Rustica Bolognese from Daniela (Ben Tsujimoto/Buffalo News)

The café also offers a slate of coffee drinks, including cortados and macchiatos (both $3). Beer and wine includes local drafts.

The restaurant is still in soft opening mode, so adjustments will be taking place. Kayser said she eventually hopes to offer housemade gelato, and brunch. “I’ve met so many neighborhood people who are very excited,” she said. “They don’t have anything like this around here.”

The Chefs Special pinsa from Daniela is made with garlic hot pepper cream, sweet peppers, zucchini and eggplant. (Ben Tsujimoto/Buffalo News)

She has also met many Buffalo State College students, and is considering eventually taking part in Bengal Bucks, which allows students to use their food service contracts off campus.

The catering part of her business will continue, she said. “I still want to cater, so that’s why we’re going to close on the earlier side.”

Hours: Tuesday-Saturday, 11 a.m.-8 p.m. Closed Sunday, Monday. Phone: 235-8598

The ordering area and display case just inside the entrance of Daniela. (Ben Tsujimoto/Buffalo News)

Send restaurant tips to agalarneau@buffnews.com and follow @BuffaloFood on Instagram and Twitter.

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