Here's Silvio's story;
How did you get started?
I started ten years ago in Rome with a very simple idea : the Mozzarella Bar. A place where you could taste different kinds of the freshest mozzarella di bufala together with the best products from all over Italy.
What’s the best piece of business advice you could give?
Choose your partners carefully.
Where would you like to see your business in 5 years time?
I would like to see 100 Obikà Mozzarella Bars around the world.
If you could only cook one of your own products/recipes, what would it be & why?
It would be Burrata with crostini and Bottarga (dry Tuna roe), Amalfi lemon peel, sliced Tomato, and Basil.
You can invite one person (living or dead) to your last meal – Who would it be and why? …and what’s on the menu?
It would be my wife Desi, I think it would be a fun meal. We would share mozzarellas, pizzas, and ricotta cake, with a great bottle of Taurasi wine.
So impressed with my visit last year, I had plans to take Nicola to the Charlotte Street branch for a quick drink, time permitting. As it turned out, we were able to make two quick trips in between our hectic sightseeing days. On both occasions, we were well looked after and even although we were only in for drinks, on both occasions we were treated to samples of Italian meats and cheeses. As a result, Nicola is now a huge Buratta fan!
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