ITALIANO OBICÀ WORLD OBICÀ IS SLOW During Cheese 2013, the annual street festival held in the historic city center of Bra (Cuneo) that celebrates the wonderfully diverse world of milk and cheeses, Obicà Mozzarella Bar made its debut as a partner of the Slow Food Presidia project. Obicà is an Italian restaurant experience that centers around Mozzarella di Bufala Campana DOP enhanced by a meticulous search for select local ingredients of the highest quality that are sourced from farms and artisanal agricultural centers. A culinary philosophy that Obicà shares with the 100,000 member strong non-profit association Slow Food, founded by Carlo Petrini in 1986, present in 150 countries with the objective to promote food as enjoyment, culture, traditions, identity and a way of life, not just sustenance, respectful of local traditions and lands. Slow Food is an association of like-minded people who want to: protect authentic food promote the right to enjoy: the pleasure that comes from knowledge, socialization and conviviality, because the more you know, the better you choose and the better you enjoy life! Sharing food lends itself to meeting others, to engendering conversation and to enjoying being together spread gastronomic culture: to go beyond the recipe, because behind every ingredient there are producers, lands, emotions and know-how educate about the future: the future demands fertile land, plant and animal species, less waste and more biodiversity, less cement and more beauty This collaboration began in 2012 when Obicà introduced several food items and ingredients on its menu chosen from the Slow Food Presidia, such as cold cuts, vegetables, honeys and spices that complimented the Mozzarelle di Bufala Campana DOP and the burrata. Cheese 2013 was an auspicious occasion to further strengthen ties by announcing that the 6 Obicà Mozzarella Bars located in Italy would become part of the "Alliance between chefs and the Slow Food Presidia in Italy". This particular Slow Food project has been active for 4 years and can count on 300 cooks from local "osterie", restaurants and "bistrot" who are determined to support the Slow Food Presidia, as well as the small local producers who are the custodians of biodiversity, by using their products every day. Obicà 04878770967 Pinterest Instagram