Retired in Rome Journal: Dinner on a piazza went from a no-no to a yes-yes thanks to Obika’ and its smoked bufala mozzarella
I know Obika’. In 2006 I wrote about it in A Moveable Feast, the traveling food column I wrote for The Denver Post for eight years. Obika’ comes from the Neapolitan word “obica,” meaning, “We are here.” However, the Neapolitan alphabet has no “k.” The Neapolitan owner, Silvio Ursini, is a Bvlgari jewelry exec who started Obika’ in 2004 due to two obsessions: mozzarella and Japanese culture. He switched the “c” to a “k” to give it a Japanese bent and an accent on the end just to be hip.