Obica was founded in 2004 to showcase the mozzarella di bufala of the Campagna region of Italy, a mozzarella with DOP (Protected Designation of Origin) designation. It was patterned after Tokyo’s sushi bars. The owner, Neapolitan Silvio Ursini, wanted an Italian restaurant that presented Italian food in a similar way. Obica now boasts locations in the UK, Japan, Dubai and the United States. I visited the Flatiron location here in NYC for lunch, specifically to try the mozzarella. I got two appetizers,
carciofini, or roasted marinated artichokes
and caponata alla Siciliana, or Sicilian eggplant casserole.
I also tried the Bufala Classica (right) and the burrata al tartufo, mozzarella with black truffle.
Ursini’s goal is to present fresh Italian food in a simple way. I think the dishes I tried reflect that idea. The bufala mozzarella is fresh, and the burrata, creamy with a nice earthy bite from the truffle.