Don't call it gourmet: ODD BITE shuns labels. Its focus is on redefining the concept of street food, proving that fast and informal does not mean sacrificing research, experimentation, and creativity. A streamlined but well-thought-out format, where every detail conveys a precise vision of contemporary cuisine.
THE STORY
In a scene saturated with clichés, this alternative street food was a fascinating unknown. Given its location, Bologna, right in the center, I would be lying if I said that I wasn't expecting the classic young and easygoing Bolognese restaurant. In reality, ODD is indeed a young and informal place, but one where simplicity, aesthetic choices, and attention to detail reveal an identity closer to Central Europe than to Emilia. Just a stone's throw from the university district, ODD presents itself as a contemporary cooking laboratory: a project that combines experimentation and street spirit with the stated aim of transcending the labels of gourmet food. The name “ODD,” is in itself a statement. It sums up the identity of the project: to explore uncharted territory, to experiment fearlessly with curiosity and rigor.
ODD began as a signature street food project with the aim of offering an alternative and original take on street food. The idea was brought to life by Lorenzo Coccovilli, chef and owner, and Diego Taurisano, the heart and soul of the restaurant. Lorenzo, originally from Valle d'Aosta, moved to Bologna to pursue the dream of every university student with artistic aspirations. He attended a year of DAMS, which was enough to make him realize that his true calling was cooking, the real fire that drives him. After completing his academic training and gaining all-round experience in Michelin-starred kitchens in various countries, Lorenzo returned to Italy and settled in Bologna. Here he opted for a professional path away from the spotlight of haute cuisine, choosing more popular restaurants but rich in potential, in “emotions, feelings, and memories,” as he says.
This step prepares him for his next challenge: the ODD project, his big gamble. Born in Brindisi and with a solid background in mixology, Diego has traveled throughout Italy and the restaurant world, holding various positions. His career is driven by a passion for authentic, attentive hospitality, a value he has brought with him to this new adventure.
THE ATMOSPHERE AND THE EXPERIENCE
Upon arrival, a few benches and seats under the arcades discreetly introduce ODD. But it is once you cross the threshold that the restaurant truly reveals itself: a cozy space of just a few square meters, with six seats arranged along a wooden counter. The setting evokes the atmosphere of a contemporary living room, with comfortable, colorful stools, plays of light, and contrasting colors. No tables, no cutlery: you eat with your hands, in true street food spirit. But behind the apparent simplicity lies meticulous attention to plating and presentation, a hallmark of Lorenzo Coccovilli's cuisine: “Aesthetics are fundamental,” emphasizes the chef, confirming an approach in which rigor and research are never lacking.
ODD's menu is designed as a real journey through time, divided into three sections: Past, Present, Future, and is based on seasonal ingredients. “I like to change things very often because I believe that the more variety there is, the more curious customers are, not to mention that I always find change stimulating; boredom is death.” The idea of dividing the dishes according to a timeline stems from a desire to break the mold: "Labels weigh heavily on me in every sense, so we decided to play this game to describe dishes that are linked to memory, such as Bombolone, or those linked to the present, such as Sentiero. As for the future, the idea is to approach the vegetable world in a creative, accessible way, and the emblem is the Tartelletta: floral, herbaceous, something that brings back the freshness of nature."
FROM THE ODD BITE MENU
I give Lorenzo and Diego free rein with the idea of tasting the dishes that best represent their mindset. The meal begins with an amuse-bouche created by Diego: a reverse spherification of a gin, grapefruit, and candied lemon drink.
A sphere that explodes in the mouth, releasing a perfect balance between the botanical notes of gin, citrus acidity, and the sweetness of candied lemon. A taste that surprises and immediately raises expectations. The savoury Bombolone with Ragu, Parmigiano Reggiano, is a tribute to authentic Emilia, that of the azdòre, of traditional flavours that tell the story of the deep identity of a territory, true “protected categories” of taste. Let's go into detail: the surprising lightness of the bombolone made me wonder, is it fried or baked? The answer came clear: fried, and that's exactly what I was hoping to taste.
The first bite evokes memories, the ragù is full-bodied, as per tradition, and the dish is completed with a sprinkling of 36-month Parmigiano Reggiano, further confirmation of the careful selection of ingredients. The start confirms expectations and reinforces the feeling that ODD was a must-visit destination. After this foray into the Past section of the menu, the journey continues in the Present with Sentiero: toasted brioche bread, beef tartare, savory ice cream with bay leaves and figs. This is perhaps the dish least reminiscent of classic street food, but it remains an essential choice on the menu and Lorenzo Coccovilli's signature dish. The crunchiness of the brioche bread does not contrast with the melt-in-the-mouth texture of the tartare but accompanies it in perfect balance. Sealing this pairing is the savory ice cream with bay leaves and figs, whose aromatic and refreshing notes prepare the palate for another bite.
A dish that leaves room for interpretation: the three textures can be tasted individually, but it is in their combination that the balance conceived by the chef emerges. Our advice? Try them together to fully appreciate the concept. It's time to turn our attention to Future, the last course on the menu, with the savory tartlet with Parmigiano Reggiano, ricotta, and asparagus, fresh goat cheese with chamomile, raw asparagus and fava bean salad, and lemon powder. A celebration of spring, its aromas, and its flavors. In this dish, the textures are perfectly balanced: the tartlet welcomes the creaminess of the ricotta and pecorino, while the crunchiness of the asparagus and broad beans adds a perfect contrast. Each ingredient, while maintaining its own identity, blends in the mouth, including the delicate note of chamomile, creating a harmony of enveloping and fresh flavors. ODD is a pleasant discovery: an original interpretation of street food, where technique, creativity, and a careful selection of ingredients are combined with essential but attentive service. It is a successful example of contemporary dining, capable of bringing together tradition and experimentation with authenticity, balance, rare quality, and a healthy dose of humility.
ODD BITE
Via del Borgo di S. Pietro, 21a 40126 Bologna
Mobile: 378 0666136
Email: info@oddbite.it
