The quality of Obicà cuisine
In its wide gastronomic offering , the Obicà Mozzarella Bar restaurant recounts the elegance of quality through unexpected nuances of colors and flavours.
All the dishes on the Obicà Cagliari menu, in the panoramic Food Hall on the 6th floor of Rinascente, are made with high quality ingredients, all supplied by carefully selected producers to offer restaurant guests the best of Italian gastronomic tradition.
Starting from the queen of the Obicà proposal, the Mozzarella di Bufala Campana DOP , produced exclusively with buffalo milk from dairies selected and certified by the Consortium for the Protection of Mozzarella di Bufala Campana DOP, available in the Classic version, in the Smoked version and as Bocconcini di Mozzarella cheese. In addition to Buffalo Mozzarella, Obicà also offers Stracciatella and Burrata Pugliesi , both produced with cow's milk.
Other Italian excellences present in the Obicà menu are the Peperone Crusco di Senise PGI , the Caciocavallo Irpino matured in the cave and cured meats such as the prized Capocollo from Martina Franca and the very original Bresaola from Chianina .
A historic partner of Obicà, since the opening of the first Mozzarella Bar in Rome in 2004, is Pastificio Gentile , which produces the prized Pasta di Gragnano PGI, to be enjoyed in dishes such as the classic Schiaffoni with Mozzarella and Tomato or in Cacio e Pepe with Spaghettoni from Gragnano.
Pizza Obicà
The Pizza section deserves a special mention, whose dough is made up of a mixture of natural sourdough and type 1 flour from the ancient , whose grain, thanks to stone grinding, retains all the parts richest in substances nutritional. The slow gives the Pizza Obicà fragrance, lightness and softness.
