Obica, the world’s first mozzarella bar, was founded in Rome in 2004. There are now more than 16 contemporary Italian restaurants worldwide including two in Los Angeles (Sunset Strip and Century City) and one in Santa Monica.
Obicà is the only restaurant in Los Angeles to directly import Mozzarella di Bufala DOP (Denomination of Protected Origin) twice a week from cheese makers in Campania, southern Italy, ensuring the utmost freshness and quality. Obicà offers four kinds of mozzarella: a traditional Bufala Classica, Bufala Affumicata, which is smoked on iron nets over a hay fire, Burrata, which is sweet and creamy, and Burrata al Tartufo with black truffle.
Obicà also serves its signature pizza, prepared with a blend of stone-ground white flour and whole wheat organic flour, cooked in the restaurant’s stone pizza oven. Obicà’s pizza dough is left to rise for a minimum of 48 hours, with no chemical yeasts, resulting in an airy and lighter texture.
All the fresh pasta is homemade and the ingredients are organic. The wine list includes an extensive array of Italian indigenous grown grapes. The design is casual with a contemporary and elegant touch. Founded in 2004 by Silvio Ursini, all of Obicà’s locations and concepts follow a straightforward philosophy of serving food that is good, clean and fair.
There is also a stylish Obica cookbook available. It’s Obica – Mozzarella Bar – Pizza E Cucina – A contemporary attitude to authentic Italian food.
Sommelier and CEO of Obica group, Raimondo Boggia, joins us for a spirited discussion of Italian cuisine.