Italian Cheese Master Opens Unique Bar in Japan

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Discover how Italian cheese artisan Vito Dicecca introduces authentic mozzarella and burrata to Japan, blending local flavors with Italian traditions.

Vito Dicecca, one of Italy’s most renowned cheese makers, has taken a bold step by opening a cheese bar in Japan. With a vision to merge the rich traditions of Italian cheesemaking with the exquisite local flavors of Japan, he aims to create a culinary experience that is both innovative and authentic. The cheese bar will serve unique pairings of his famous mozzarella and burrata with Japanese ingredients like wasabi and locally sourced products. This new venture follows his successful endeavors in Italy and showcases his commitment to expanding the appreciation of Italian cheeses across the globe.

From Italy to Japan: A Culinary Journey

Dicecca’s journey began in Puglia, Italy, where he honed his craft within his family’s cheese factory. Over the years, he gained recognition for producing exceptional cheeses such as Amore Primitivo, a blue cheese aged with organic wine, and Roquefort Papillon Nero. His ambition did not stop at just crafting quality cheeses; he sought to promote Puglian tradition through projects like Mozzarella Doesn’t Travel, which highlighted the importance of fresh mozzarella made on-site.

After facing challenges brought about by the pandemic, Dicecca decided it was time for a change. In 2021, he relocated to Foresta del Mercadante in Alta Murgia with his partner Roberta De Lia. Together they opened a small cheese kiosk called Baby Dicecca, which quickly became a popular destination for both locals and tourists seeking authentic flavors from Puglia.

Baby Dicecca: A Hidden Gem

The success of Baby Dicecca is nothing short of remarkable. Nestled in an area surrounded by nature, this ten-square-meter kiosk attracts visitors eager to try its signature dishes featuring burrata and focaccia. Notable personalities, including chef Stanley Tucci, have visited the kiosk as part of his series Searching for Italy, bringing even more attention to this hidden gem.

Despite being offered opportunities in busier tourist locations like Altamura or Matera, Dicecca chose this serene forest setting for its charm and potential for growth. The enthusiasm from visitors confirms that sometimes the less traveled paths lead to greater success.

The Cheese Bar’s Concept in Niseko

Dicecca’s latest adventure leads him to Niseko in Hokkaidō, Japan’s popular ski destination known for its stunning landscapes. Here, he plans to establish another iteration of Baby Dicecca within an expansive hotel structure. After two years of meticulous planning, operations will commence on January 29th. This setup will allow him to travel back and forth between Italy and Japan while continuing to innovate.

The plan involves daily production using high-quality milk sourced from nearby farms that share similarities with their original Italian sources. By working closely with local dairy farmers, they aim to maintain the flavor integrity while experimenting with various cheese types like mozzarella and burrata that will be featured across multiple restaurants within the hotel complex.

Blending Cultures: Flavors and Pairings

One of the most exciting aspects of this venture is Dicecca’s intention to blend Italian cheesemaking traditions with local Japanese ingredients. Dishes may include fresh wasabi paired with burrata or salmon roe enhancing traditional recipes. The menu will also explore other pairings involving seasonal ingredients such as shiitake mushrooms or matcha tea infused yogurt.

Incorporating sake into their offerings will further diversify tasting experiences for guests looking for unique culinary adventures that celebrate both cultures’ richness.

Conclusion: A New Era for Cheese Lovers

As Vito Dicecca embarks on this journey in Japan, he’s not just exporting cheese; he’s sharing a piece of Puglia’s heart while embracing new culinary landscapes. His willingness to experiment while respecting traditions reflects an evolving approach in gastronomy today—one that welcomes innovation without losing sight of authenticity.

With plans already underway for future expansions into other Southeast Asian markets where interest in fresh cheeses is rising rapidly, it seems this is only the beginning for Baby Dicecca as it prepares to conquer new horizons.

Photo by Free Nomad on Unsplash