O.T. Off Tornabuoni

Imagine 30 italians in one room quiet and silent for three hours of explanaition of philosopy, marketing, dress code and something like that. You’re not thinking about silence…but today the OT and Obika teams were together for the training about Mozzarella di Bufala Campana DOP, together with the research of recipes and artisanal products typical of the Italian tradition and characterized by very high quality.

Obika and Osteria share not only the location but a lot of the phylosophy, with a lto of focus on the customer and his satisfaction..First day about Mozzarella di Bufala and its originis, its laws and market. Obika it’s all about this wonderful cheese so we got to start studying how it’s made and how we manage to have everyday fresh mozzarella with a high and costant quality during the seasons.

Okay, it’s not really what you’ll find in Osteria, since the focus is Tuscnay and its wines, but the mission is the same and the way how we’ll try to make it real it’s the same in both…and you’ll discover that we are closer than you may think, even if the Obika entrance is in via Tornabuoni and Osteria Tornabuoni, obviously, NOT!