Mozzarella, caviar and Franciacorta

Written by: Francesca Marotta
Category: Dinner's ready
24 October 2015

User Rating: 0 / 5

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An original taste, intense but delicate at the same time. Tagliatelle with stracciatella pugliese and caviar Calvisius, an Italian production I had never tasted before. Just today I discovered this tasty dish from Obicà, in via Mercato in Milan, and offers it throughout the month of October. It 'really amazing to the palate feel like the most delicious part of the burrata, his heart creamy, it matches perfectly to the taste of the finest caviar Made in Italy, product to be exact in a village in the plain of Brescia, in Calvisano. Accompanying the dish were obviously Italian bubbles: a chalice of Franciacorta DOCG label Berlucchi.
Obicà is the first "mozzarella bar" Italian and at the time to pay the bill I signed the Carta Fedeltà. With this initiative, every euro spent entitles you to a point. The collection points, then, make win some goodies, such as Mozzarella di Bufala Campana DOP, made in Paestum in the province of Salerno. And yet: the Pasta Gentile from Gragnano, the anchovies of Cetara and the tuna in oil, or the Rice of Casalbeltrame. There are up for grabs also evocative experiences: from a memorable stay for two people in Franciacorta, up to an exclusive hunting White Truffle of San Miniato in a land historically linked to the Medici family. All very interesting.

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