Obikà prides itself on only serving the highest quality Italian produce available.
Obikà’s main focus is on Mozzarella. Holding the European award for the Denominazione di Origine Protetta, the Mozzarella sourced by Obikà originates from a small handful of artisanal producers.
In addition to the exclusive Mozzarella selection, Obikà offers an array of the finest traditional ingredients, including pastas, cured meats, olive oils, breads and tapenades expertly selected and imported directly from Italy. See below for some descriptions of a few of our ingredients.
Speck affumicato dell’Alto Adige
Speck is a slightly smoked prosciutto typical of South Tyrol, Italy. It has a stretched and flattened shape. It’s not very fatty, and has a spicy and smoky scent, just like its flavor.
Prosciutto Crudo di San Daniele DOP
This prosciutto comes from mountainous Northeastern Italy. It has an intense fragrance and a delicate sweet taste, complex in flavour.
Parmigiano Reggiano DOP
The Parmigiano is rightly well known for its nutritional values and flavour. 8 quarts of milk from cows that are fed only grass and hay are needed to produce 1 pound of Parmigiano. It ages from 12 months to more than 36. Only the perfect shapes of Parmigiano Reggiano can obtain the mark of the Consortium.
Salame di Felino
A colorful red-white salame, delicate and soft. Felino is the name of the major center of production,where it is produced the same way for more than two centuries.
Mortadella di Bologna
The Mortadella di Bologna IGP is a large cooked pork sausage, pink in color and very fragrant. The taste is rich and well balanced thanks to the pieces of fat giving greater sweetness to the mix.
Carasau bread is the local Sardinian bread also known with the name of “carta da musica” (sheet music), for its thin and crisp circular sheets.The Sardinian name “carasau” comes from the processing technique, the “carasatura”, a double cooking which gives it its particular crispness.
Pasta di Gragnano
Gragnano is home to the best dry pasta in Italy. Made with special local varieties of durum wheat, shaped with bronze to give it a rough texture and dried slowly -historically in the balmy sea air of the town, the pasta has a distinctive nutty and chewy quality.
Capperi di Pantelleria
The caper plant grows spontaneously on the rocks and drywalls of the island of Pantelleria. Buds and fruits are hand picked from May to August before sunrise. They are put in brine for the first week, then moved to the final container together with salt.
N’duja di Calabria
A soft spreadable sausage that is extremely spicy, typical of the Calabria region. Its fiery flavor and colour are due to its very high content of “peperoncino”: hot chili-pepper.
Acciuge di Sciacca
These anchovies are usually caught in the Spring when they are still small and tender. After one week of resting in brine, they are laid in pure extra-virgin olive oil, the same way as it was done centuries ago.