Trigo Wood Fired Pizza — Restaurant in Windham

In the unassuming heart of Willimantic lies a revelation—a pizzeria that understands the sacred geometry of dough, flame, and restraint. Trigo Wood Fired Pizza is not just another entrant in the Neapolitan revival trend; it is, rather, a place of intentionality—where the fire is not a gimmick but an altar, and the dough, a doctrine.

We began with their focaccia, a humble offering elevated by precision. Each golden-edged slice yielded a crackle of crust giving way to an ethereal, open crumb—kissed with olive oil of startling quality and accompanied by a verdant green oil that hinted at basil, perhaps garlic, perhaps a secret only the chef knows and the regulars revere. It was, in a word, transportive.

The pizza itself—a composition of scamorza and Grana Padano, requested with both cooked and fresh basil—was a masterclass in balance. The scamorza brought a subtle, milky tang and a gentle melt; the Grana added a nutty backbone without overwhelming. The basil, presented in both blistered and fresh form at our request (a rare and welcome act of hospitality), layered the pie in aromatic complexity. The crust—puffed and charred with an artisan’s eye—was tender yet structured, a testament to fermentation and fire handled with finesse.

There is a confidence here—reflected in the fire-lit oven that hums quietly, in the staff that asks questions not out of necessity but out of genuine care. The service was swift, thoughtful, and wholly unintrusive. You get the sense that Trigo does not aim to impress so much as to express—and in doing so, it achieves both.

We will return—not merely because the food was excellent, but because excellence was pursued with humility. Trigo doesn’t shout. It simply...

Sub par customer service and disappointing pizza. I’m a huge fan of thin crust brick oven pizza and have tried many spots in CT. This place is just trying way too hard to be an authentic thin crust and it frankly ruins the pizza going overboard like that. Got a meat lovers pizza and you couldn’t even pick up a slice without it flopping over in a big soggy mess. The crust is so thin it’s almost nonexistent, bartender also agreed that their crust is extremely thin. The plain cheese barely held up. My advice would be to stop trying so hard and just make a classic thin crust.

Customer service was not great. Bar tender looked upset to be there and didn’t smile once. You’re given what looks like a shot glass of water with no ice. Again just stop trying to be so trendy and give people a regular glass of ice water. Ordered a moctail that was so sour I couldn’t drink it. I pushed it to the edge of the bar and asked for an actual glass of water. Bartender never asked if it was ok or if I wanted something different. Never asked my husband if he wanted another beer, when he did ask she brought a new one and never took the empty. Let her know the pizza wasn’t that great. Anytime I’ve ever had an issue with food it’s standard to comp the item we didn’t end up eating. I’ve never had a place give me a gift certificate and tell me to just come back and try again. It’s just bad management. Honestly if they just comped the bad item I probably wouldn’t have taken the time to write this. For the cost of a pizza management would rather be cheap and give a gift certificate and have a customer leave unhappy after paying for subpar food. Again, that’s...

Beautiful space with equally beautiful pizzas.

Excellent staff and table service even during busy times. We went when they were near capacity but the servers kept up as though we were their only table. On that note, the food also came out surprisingly fast given the bustle while still being perfectly prepared.

Their pies and dough are very good, and unique. They run a full wood fired oven at a high temp so the pies are infused with a subtle but really nice smoked flavor. Slices have really nice structure and crunch while maintaining just enough toothsome pull.

Their topping combos and ingredients are top notch. A few of the pies went a little sauce heavy for the thinness of the dough IMO (pepperoni) but were nonetheless delicious.

They have a really tasty red sauce too, it's malty and developed while still a bit tangy.

One hugely standout portion of their food is their fermented goods, from the pickled vegetables to the stellar fermented hot sauces. all of which are incredibly unique, thoughtfully made in house, and complement their food so well.

Overall I don't have much to nitpick about what i've had so far. it's within their own style and done very well. I'm really excited to have pizza this good in Willimantic.

Will definitely be going back to try...