The heart of every Obicà restaurant is the Mozzarella Bar, a concept born to celebrate one of Italy's most-loved products of excellence. For us, Mozzarella di Bufala has no more secrets, or so we thought before writing this article.
1 - It’s cosy. Since its very beginning. We are confident that there was a particular crowd in front of the monastery of San Lorenzo in Capua, where, in the Middle Ages, the monks used to offer a cheese called ‘mozza’ to pilgrims on their way to the monastery. Does this name sound familiar?
2 - Buffalo cows are not holy, but almost. It may be because of the success they achieved with these animals (or because of the additional source of family income they created) but the Bourbons, rulers of the Kingdom of Naples, were so enamoured of buffaloes to call them by their royal names.
3 - ‘Mozzare’ is not a violent action. At the origin of the name ‘Mozzarella’ there is nothing that Tarantino could’ve used to make a movie. The 'mozzatura' is the highlight of the dairy production process: a skilful, swift and gentle play of hands that performs the miracle. It is more poetic than it sounds.
4 - It’s all about temperature. If you have a Mozzarella di Bufala in the fridge in this moment, take it off before someone gets hurt. Temperatures below 10°, in fact 'freeze' the authentic flavour of the product and prevent you from fully appreciating its taste.
5 - There’s an international competition for Mozzarella eaters. During the International Mozzarella di Bufala Campana Fair, in Paestum, the best Mozzarella eaters in the world compete until the last Bocconcino. Don’t be fooled: bites were not small.
6 - There’s a black one as well (but not other colours). No variations in taste or consistency, but only a chromatic alter ego that is the result of adding vegetable charcoal, which makes Mozzarella di Bufala even more digestible. The USA and China went for extreme colours such as pink and blue, but we avoid any comment.
7 - Rolling Stones wanted some in the backstage. What to eat before performing in a sold out concert at Madison Square Garden? For Mick Jagger & co. the answer is only one: Mozzarella di Bufala.
8 - It has a National School. In 2017, the first academic institution desired by the Consorzio di Tutela della Mozzarella di Bufala Campana DOP was founded in Caserta. The aim is to teach new generations the art of producing Mozzarella. The future of the ‘white gold’ is in their hands.
9 - In France it sells more than Camembert. We don’t want to rub it in after our victory at European Football Championships and at Eurovision Song Contest, but in 2021, for the first time in history, in France have been sold 33.170 tons of Mozzarella di Bufala and only 29.230 of Camembert.
10 - It’s the first Obicà love. All our menus start from here: from showcasing the various declinations of this product through classic recipes, such as the timeless Schiaffoni with Organic Tomato and Mozzarella di Bufala Campana DOP or Pizza Bufala DOP, or through more contemporary interpretations, like the Mozzarella and Swordfish Mille-feuille or the Escarole Flan with Smoked Mozzarella di Bufala Sauce.
If, at this point of reading, you start to see Bocconcini di Mozzarella di Bufala levitating in front of your eyes, maybe you might want to pay a visit to Obicà: BOOK NOW!
