Rounded, with sourdough and flour from the ancient Molino Paolo Mariani: the new Obicà Pizza is one of our Summer Menu wonders
Our new season of quality begins in Italy on May 18th and in June also in London and New York City with the Obicà Summer Menu!
On Thursday 14th April, within one of the most suggestive Liberty building in Milan, a new chapter of Obicà history begins.
The Obicà restaurants are ideal locations for handle private and corporate events in a casual and friendly atmosphere.
In the dialect of Napoli,Obicà means RIGHT BEFORE YOUR EYES,like a freshly made Mozzarella,still dripping from its brineand ready to be eaten.
Every Obicà Mozzarella Bar in the world shares the same passion for good Italian food.
Our Pizza dough is prepared with Italian stone-ground flour and is left to rise slowly for at least 48 hrs.
We have sourced the best products from the best producers in Italy for your enjoyment.
To tell about Calabria in a bite, we have to let the Queen of this land speak!
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