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The Review: Obikà Mozzarella Bar
I distinctly remember an Italian friend raving to me a few years ago about the new mozzarella bar Obikà she'd just come across in Milan where you could get bufala mozzarella still dripping with milk, fresh from Campania to the south. Now, you have to understand that in Italy, food is always regional. And although, yes, you can buy mozzarella in practically any little deli in Italy, it usually isn't super fresh and mostly it's fior di latte, mozzarella made from cow's milk rather than the much more prized buffalo, which has its own delimited production area just like a wine.
By S. Irene Virbila, Los Angeles Times Restaurant critic
December 9, 2010