Gorge yourself on a classic ball of bufala, accompanied by anything from ham, tomatoes and pesto to bottarga, capers and anchovies. Other Italian specialities from DOP regions include wild boar salami, mortadella and an extensive wine list. The salads are gargantuan and daily pasta, soup and rice specials offer alternatives to cheese. Sit in the pretty piazza outside or the mercifully air-conditioned interior – a fusion of Japanese styling with some ancient-looking columns supporting the minimalist structure. Obikà attracts a business lunch crowd, a smart aperitivo set and general aficionados of the white stuff. Just so you feel like one of the cognoscenti in cheese circles, mozzarella di bufala is from the milk of the water buffalo, while fior di latte mozzarella is made from humble cow’s milk.