Obicà, the world’s first mozzarella bar, brings a taste of modern Italy to London this autumn, pairing their menu of unique, premium pizza with bespoke Il Bar di Obicà cocktails for just £18* every Tuesday at their restaurants in Soho, South Kensington and The City until 13th November 2018. This will run alongside an exclusive menu celebrating October’s seasonal ingredients, Pumpkin and Provolone del Monaco, the menu is known as the Mercato di Obicà or Obicà market.

With their sophisticated preparation methods, Obicà’s pizza is refined and original. Using the finest, stone-ground Petra del Molino Quaglia flour, the dough is left to rise slowly for a minimum of 48 hours resulting in a delightfully crisp crust with a softer centre base. The flour used is 100% whole-wheat and due to the slow rising period, Obicà’s pizza is more digestible, providing a lighter, healthier pizza. Great attention to detail is taken in the process which requires patience from the Obicà chefs but ensures that through the exact quantities of yeast, salt, water and extra-virgin olive oil the final product is of the highest quality and well worth the wait. Obicà’s signature oval shaped pizzas are served with the freshest, superior Italian ingredients such as:

Bufala DOP e Pomodoro – Organic Tomato, Mozarella di Bufala, Basil

Prosciutto Crudo – Prosciutto Crudo di Parma, Mozzarella di Bufala, Organic Tomato, Rocket

Verdure Grigliate – Smoked Mozzarella di Bufala, Grilled Courgettes, Baked Bell Peppers, Aubergines, Datterini Tomatoes and Fresh Parsley

Guests can enjoy their Obicà pizza accompanied by a signature cocktail from the Il Bar di Obicà menu concept which has particular focus on Italian cocktail traditions. Must try serves include:

Vintage Mi.To – Campari, Cinzano 1757 dry, Barolo chinato

Italian Gin Sour – London Dry Gin, Chamomile Liquor, Braulio, Lemon, Sugar, Egg White

Negroni della Regina – London Dry Gin, Dubonnet Vermouth Rouge, Rhubarb Liquor, Angostura Bitter, English Tea Foam

Continuing their commitment to celebrating the best of seasonal, Italian produce, the Mercato di Obicà menu for October will feature a number of specially created dishes to showcase autumnal favourite Pumpkin alongside Naples’ famed Provolone del Monaco DOP. A semi-hard cheese with spun dough, aged and produced in the area of the Sorrento Peninsula – Monti Lattari, the milk used to produce Provolone del Monaco is also used to produce the celebrated Fior di Latte, which features across Obicà’s extensive mozzarella menu. October’s most eminent seasonal vegetable, pumpkin, is Obicà’s second ingredient of the month and compliments the Provolone del Monaco in the month’s specially curated dishes;

Salad with curly endive & baby spinach, baked pumpkin, provolone del Monaco DOP, walnuts & pomegranate

Pizza with Mozzarella di Bufala DOP, Provolone del Monaco DOP, Baked Pumpkin, Bacon and Thyme

Pumpkin Tortelli in Provolone del Monaco DOP fondue

Obicà’s special dishes of the month can be enjoyed across all the Obicà venues in London, Pizza and Cocktails will be exclusively available at South Kensington, Poland St and St Paul’s. Obicà St Paul’s is now open on Saturdays so guests can indulge on the weekend, enjoying the freshest pizza and finest Italian ingredients from noon until 10pm.

*All pizzas and cocktails for £18 every Tuesday from 5pm until Tuesday 13th November at South Kensington, Poland St and St Paul’s. Additional charges will be incurred for the Tartufo pizza.

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Editor’s Notes:

Obicà Mozzarella Bar is a casual Italian restaurant concept based on the best Mozzarella di Bufala Campana, together with traditional Italian recipes and high-quality Italian handmade products, prepared “in sight” and served by drawing inspiration from traditional sushi bars. The first Obicà Mozzarella Bar in the world was opened in May 2004 from an idea of Silvio Ursini, who is still the President of the Group. The New York Times stated Obicà as “Rome’s and probably history’s first Mozzarella Bar”.

As the world’s first ever Mozzarella Bar, Obicà has been pioneering the modern Italian casual restaurant concept since its creation in Italy in 2004. Obicà was featured in season 3 of Netflix’s hit Chef’s Table series, when chef Nancy Silverton credited it for being the inspiration behind her Los Angeles restaurant Osteria Mozza.

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