You probably haven’t heard of Pizza Today magazine, unless you’re in the pizza biz. No matter, this is still a big deal. The folks at Campania Pizza wrote to let us know they were chosen as “Independent Pizzeria of the Year” by the pub. (Take that, New York and Chicago!) Look for the mention in the August issue. In other Campania news, the restaurant is going to start using Bufalita mozzarella this fall. Apparently, it’s a mozz that is produced using a unique process, wherein the milk is pasteurized in some crazy way to make it extra delicious. Count us in.