Locks of Love circle Benvenuto Cellini on the Ponte Vecchio

Locks of love, or lucchetti dell’amore, are the padlocks fixed by loving couples on to part of the Ponte Vecchio, usually to the fence around the statue of Cellini located in the center of the bridge, to symbolize their eternal love. The symbol is further enhanced by the fact that the bridge unites two sides of the city (unites/joins/attaches/holds together – get it?). The enamored twosome locks the padlock after inscribing their names or initials and/or the date on it and throws the key into the Arno so that their love is locked forever.

Lovers' Locks along the Great Wall of China

Some say the practice started in China where the Juyongguan, Sanbu and Badaling sections of the Great Wall (those closest to Beijing) are the most popular sections with thousands of locks of various sizes attached to the rows and rows of steel chains along the wall. (I’m not sure where they throw the key – an important part of the ritual.)

The lamp poles on Ponte Milvio in Rome can't take much more love

Reportedly the practice in Italy was born in Rome, when in 2006, a romantic movie based upon the novel “Ho Voglia di Te” was released. In the book a young man tries to win the heart of his true love by telling her that their love will last forever, preserved by the lock attached to Ponte Milvio and the key lost forever in the Tiber. Supposedly, the movie – not the book- started a wildly popular ritual among young Romans.

The Italian story I like the best about the lucchetti dell’amore also relates to attaching padlocks to bridges. It is said that the tradition began when young men had to leave their hometowns to do military service. They attached a lock to one of the local bridges before their departure as a promise to return home, essentially a promise to survive their enlistment.

Signed and date with hope of forever love

But back to the mess of locks closing in around the venerable Benvenuto Cellini. About once every four months, a city worker with huge lock cutter arrives to denude the fence. One wonders what happens to the love of those now not so immortalized there. Do they feel a instantaneous heart pang when their lock is snipped? Do they suddenly look at each other for some unexplicable reason, realizing that their love is over/false/fading/mistaken/doomed?

The City of Florence battles lovers

The powers-that-be in Florence have called for more policing on the bridge to stop the locks, which some find unsightly and others claim are damaging historic artifacts. They hung a sign in front of poor Cellini that states in both Italian and English (why not also in Japanese, Russian, French and Spanish?) that the fine for attaching locks to the railing is 50 euros. The threat seemed to work for awhile, but love will not be denied. Also, they failed to stop the vendor on the Ponte Vecchio from selling cheap padlocks and felt-tipped pens.

Is Love recycled still Love?

I have a suggestion for that enterprising fellow: sell locks that come with two keys, but keep one key. With a little soapy water or, at most, a dab of benzine, and the shiny second key, you will be able to lure two sets of lovers to the fantasy of love everlasting, pocketing twice the price.

The Romans are working on a more high tech solution – Lucchetti dell’Amore Ponte Milvio Virtuale – virtual locks of love suitable for FaceBook – never in danger of the lock cutter.

Smoked mozzarella with tomatoes, basil and pesto

Obikà has the look of a stylish bar where one can stop in for a snack and a glass of wine.  But it is more.  You can get a full meal – antipasto, primo, secondo and dolce – or you can simply have a hand-pinched ball of the freshest mozzarella di bufala with a side of prosciutto or salame or tomatoes and basil, paired with a glass of Tuscan wine.

Bringing an Italian favorite into the 21st cenury

The minimalism of the counter at one end with its clear containers, which hold balls of the mozzarella and colorful vegetables, and even the brushstrokes of its logo suggest a Japanese, more than Mediterranean, sushi bar, not for fish, but for the freshest of cheeses. At the other end of the vast room is a cocktail bar of identical design, serving a full range of drinks.

Obikà focuses on the most prized mozzarella in Italy, small and large balls of mozzarella di bufala, made from water buffalo milk. For some, the smoked affumicata is the best choice, especially paired with a Sicilian eggplant caponata. For others the favorite styling is stracciatella di burrata.

Burrata starts out much like mozzarella and many other cheeses, with rennet used to curdle the warm milk. But then, unlike other cheeses, fresh mozzarella curds are plunged into hot whey or lightly salted water, kneaded and pulled to develop stretchy strings, then shaped in whatever form is desired. When making burrata, the still-hot cheese is formed into a pouch, which is then filled with scraps of leftover mozzarella and topped off with fresh cream before closing. Obikà serves a small glass bowl with only the buttery “scraps” swimming in cream.

Buffalo mozzarella with sun-dried tomatoes and anchovies

Obikà’s mozzarella is served with accompaniments such as Sardinian bottarga, mortadella with pistachios, Tuscan porchetta, Ligurian pesto and seasonal fresh figs. Large salads, tasty pastas, desserts, coffees and a large selection of Italian wines from small Italian producers are also available.

Each evening the large raised communal table is decked with small plates of the freshest snacks, salty and sweet, some with mozzarella and some without.  For 9 euro, guests are invited to eat all that they wish, accompanied by a cocktail or glass of wine to drink.

The communal table and mozzarella bar

The only drawback to Florence’s Obikà is the service. The staff is either uncaring or poorly trained. Dropped and sloshed drinks, delivery of the wrong order, ignored requests for the bill, staff surfing the music sound track or congregating at the bar to chat, and a bartender who loves the crash the empties into the trash, may be part of any meal. (See 100 Things Restaurant Staffers Should Never Do, Part 1 and Part 2) Also, there was a disconcerting architectural design flaw (perhaps, by now, it has been solved) that resulted in all of the collected dirty dishes being periodically wheeled through the tables to a washing facility located somewhere not connected to the restaurant. Neither this nor the service failings should be sufficient to discourage the visitor from enjoying the impressive décor or the superlative cuisine.

Address:  Via de’ Tornabuoni, 16

Phone:  +39 055 277 3526

Hours:  Daily 10am – 11pm

With an ever-changing menu of artisanal beers on tap and over 100 different bottled brews, this is the premier beer destination for all of Italy, not just Rome.  bir & fud not only prizes the yeast in its beer, but also that in its special pizza and focaccia dough, the revered lievito madre.  Order the fresh-daily buffalo mozzarella as an antipasto or better yet, have a pizza margherita con bufala.

The bir & fud blog is written in Italian, but is easy to navigate to find the ’fud’ menu and the ‘bir’ list.  There is a nearby botegga where the bottled beer and other items are for sale.

bir & fud

Via Benedetta, 23 Rome  (Trastevere)  Map
Open every day 12:00pm to midnight
Reservations are necessary for dinner (call before 6pm). Tel. 06.5894016.