What's better than fresh mozzarella and prosciutto? Not much. Especially if you happen to be seated at the Obika Mozzarella Bar, a sleek Italian import inside the IBM atrium on East 56th Street.
Here you'll find three varieties of mozzarella di bufalo imported from dairy farms in the Paestum and Agro Pontino in Italy, as well as one from Woodstock, Vermont. Once you get a taste of the Paestum you'll never want to go back. It's light and creamy and deliciously moist, served on a bed of baby spinach with cherry tomatoes and black olives. Add a bit of basalmic vinegar and extra virgin olive oil and we are talking heaven. The Vermont turned out to be a more solid cheese, and not quite as tasty as the Paestum. Obika also serves up Affumicata, a smoked mozzarella.
There are also several cured meats on the menu; Prosciutto di Palma, Mortadella di Bologna and Smoked Speck from Alto Adige. We sampled the Prosciutto Cotto, a grilled ham flavored with herbs. Then there are the rolled mozzarellas, one with beef bresaola and arugula, and another wrapped around smoked wild salmon.
Obika also serves up sandwiches on freshly baked breads, salads and desserts, including a ricotta mouse with honey and pine nuts.
Now, that's Italian!