Obica is Napolitana for “Here it is”.
Silvio Ursini, the founder of Obica says that is how they describe something that is happening before your eyes, like a freshly made mozzarella, still dripping from its brine and ready to be eaten.
Obika in Florence is in a stunning building in Via Tornabuoni. It has an open courtyard and a series of modern eating areas.
The restaurant pairs fresh Mozzarella di Bufala with simple products sourced from the best producers. On my first visit I chose anchovies and semi dried tomatoes to have with my mozzarella.
On another visit I ordered a pizza. Obica chooses the best stone ground wheat flour. The dough is left to rise slowly over 48 hours and cooked on a refractory stone ensuring crispiness and lightness.
I can report that the pizza dough was delicious. My topping was a light smoked mozzarella with vegetables…take a look.
On a trip to the restrooms I discovered a series of delightful rooms where private functions are held.
Obica is a great place to eat in Florence…Via Tornabuoni 16…drop in after you have been to Max Mara next door, or Roberto Cavalli across the road.
There are other restaurants in Milan,Rome, Palermo and in the UK, USA, Japan and Dubai.