Pizza being a common food sport, O’Hara not only raised the bar – but invented a whole new discipline! I thought that there was not much more that could be said on the topic. Apparently there is. A helluva lot more.
For starters – do you know what Lardo di Colonnata is? I learned that it is the Kobe among pork fat and it certainly tastes heavenly. It is so delicate that they do not even put it on top of the pizza, but it’s served on the side. The thin slices of lardo, white like the marble tubs of Colonnata in which they are aged among the pearly Alpine peaks, melt when you press them against the palate coating your mouth with aerial bliss.
Besides the original Italian ingredients (from 00 flour to mozzarella di bufala, extra virgin olive oil and Grana Padano cheese) O’Hara boasts some of the finest Croatian delicatessen – bacon and salami from the black Slavonian pig, an autochthonous Croatian breed famous for meat with a high content of intramuscular fat.
It does not surprise then that O’Hara is the only Croatian pizzeria certified by the True Neapolitan Pizza Association (Associazione Verace Pizza Napoletana, AVPN).
And beer? Besides Irish O’Hara, the beer list features over 50 exquisite world brands, among which the only Croatian craft draught ale – Nova Runda (APA) is nested. Bitter and elderflowery -with hints of salt (from the tears of happiness)- rounds up the whole experience with a big bang!