Un Mondo di Sapori or 'a world of flavours' is the place to be if you like to cook, travel, discover new flavors, places to eat and check out new recipes

Un Mondo di Sapori or 'a world of flavours' is the place to be if you like to cook, try out different flavours, if you like to have the whole world on your plate, travel, get to know the world and different cultures through local specialties, discover new flavors, new spices, new places to eat in town, check out new recipes and get inspired. The person behind the blog is an Italian language and Art History teacher from Zagreb, Croatia who likes to think the whole world is her home and that the world is just too big to eat the same stuff every day. Always with a fork in one and my camera in the other hand, I try to savor every bite I take... In restaurants of my hometown or somewhere around the world, at a friend's house, it doesn't matter, I enjoy food wherever I step foot... Just an amateur, but with some experience in a professional kitchen, my own kitchen is the place where I like to spend most of my time exploring foods from all over the world.

O’Hara, a place where magic happens

O’Hara is not your typical Croatian pizza place, a place where abundance of mediocre to bad ingredients is piled up on a not so special pizza crust, a place where the only important thing is to have a bunch of cheese and smelly ham forming an amorphic mass that doesn’t look oh so appetizing… O’Hara is one of the rare places trying to reach the Italian ideal when it comes to pizza.

For O’Hara’s team, pizza is a philosophy! Philosophy with a lot effort, passion, love, money, travelling, exploring, learning and time invested into it. When you go there, you can be sure to get pure love on your plate topped with quality ingredients bursting with flavors. Till now their menu was based on the Roman style pizza (Pizza Romana), a pizza with a thinner crust, usually with a subtle crispiness to it. But a couple of days ago they introduced a new type of pizza: the original Pizza Napoletana (Neapolitan pizza).  Pizza Napoletana has a specific pizza crust made of dough with different times of fermentation, yeast and liquid ratios and a typical freckled pattern. Irresistible black freckles on the edges of the pizza crust are a result of tiny bubbles of air puffing up on the surface during baking on high temperatures in a wooden oven giving the pizza a nice smoky flavor. Due to higher hydration of the dough, pizza crust becomes airy, soft and moist, just delicious. O’Hara pizzas are usually topped with quality Italian ingredients, but they also love to play with Croatian quality products such as kulen, a Croatian type of spicy salami, Istrian truffles, pancetta, sausages and salami made from Black Slavonian Pig, etc.

One thing is for sure, it is a ‘must visit’ for a real pizza experience! Now, I’m gonna stop talking and let the photos speak for themselves! Enjoy!

????????????????????????????????????

????????????????????????????????????

????????????????????????????????????

O’Hara team in action.

????????????????????????????????????

Pizza Napoletana with different types of cheese.

????????????????????????????????????

Basil, an indispensable part of a true Italian pizza, can be topped fresh after baking or before baking to release its flavors. Just bear in mind that pizza in a wooden oven is usually baked for only 2 minutes or less. Baking fresh basil for a longer period of time can result in a burnt flavor.

????????????????????????????????????

Wooden oven magic...

O’Hara, where wooden oven magic happens!

????????????????????????????????????

Margherita, according to a legend, was the first pizza, created in Naples for queen Margherita, topped with tomatoes, mozzarella and fresh basil to match the colors of the Italian flag.

????????????????????????????????????

Fior di latte, a perfect, creamy, simple and pure milk gelato, a staple of every real Italian gelateria and a proof of its quality.

Fior di latte, a perfect, creamy, simple and pure milk gelato, a staple of every real Italian gelateria and a proof of its quality.

????????????????????????????????????

Oh, the olives!!

Mirko Šebalj, a pizza master with magic hands trained in Italy.

Mirko Šebalj, a pizza master with magic hands trained in Italy.

????????????????????????????????????

A few quality ingredients and a pizza crust handled with care are the core of a real Italian pizza.

????????????????????????????????????

????????????????????????????????????

????????????????????????????????????

????????????????????????????????????

A drizzle of olive oil…

????????????????????????????????????

????????????????????????????????????

Cherry tomatoes…

????????????????????????????????????

????????????????????????????????????

????????????????????????????????????

Marin Vanjak, the owner and the mind behind O'Hara.

Marin Vanjak, the owner and the mind behind O’Hara.

????????????????????????????????????

Pizza Napoletana has a typical freckled pattern.

Method of trial and error.

Method of trial and error.

Pizza Napoletana with a famous Croatian product: kulen.

Pizza Napoletana with a famous Croatian product: kulen.

????????????????????????????????????

Can you overdose on pizza?

????????????????????????????????????

????????????????????????????????????

????????????????????????????????????

????????????????????????????????????

A sandwich prepared in a wooden oven.

Panino Italiano, a sandwich prepared with baked pizza dough, stuffed and baked again till crispy.

Panino Italiano, a sandwich prepared with baked pizza dough, stuffed and baked again till crispy.

????????????????????????????????????

Airy, bubbly, moist crust.

????????????????????????????????????

????????????????????????????????????

Mussels two ways…

…both prepared with Vino Belje Graševina white wine, a dry white wine that goes excellent with mussels. Since I’m a pretty experimental kind of character, I decided to prepare mussels two different ways: a classical way, inspired by the French ‘Moules Marinières‘, very similar to a traditional Croatian version, and with an exotic flavor giving them two very different aromas, both…

DSC_0254ab

A comforting bowl of soup

There is something so comforting about a bowl of rich, steamy soup, especially when it’s so cold outside that you don’t want to go out of the house, you just feel like hiding under a blanket and watching a movie with something warm to cheer you up! It was one of those days and I just ran to the market to…

DSC_0094abb

Thoughts on making fresh phyllo dough for burek, pita and strudels in general

One of the signature dishes of Bosnia and Herzegovina is, for sure, the famous pita, a savory type of strudel made with extremely thin fresh phyllo dough and traditional fillings like grated potatoes and onions, cottage cheese or, for example, Swiss chard with a mixture of cottage cheese and sour cream. Or the famous Bosnian version with minced meat and onions, spirally…