Following the success of our sold-out lunch events, Capo Caccia returns with a new date for our popular Sardinian pop-ups! This time, head chef Peppe Belvedere, from Bright restaurant, showcases flavours from his Sardinian heritage in a delectable 4-course menu using Sardinian products throughout.
Thursday 28th July 2022
7pm-10pm - 3 sittings (7, 7:30, 8:30)
Purchase tickets here.
The evening features a bespoke menu that will bring you from North to South Sardinia exploring local flavours and old recipes belonging to different parts of the island.
There are tables of two, four and six available. If possible please purchase all tickets for one table together at the time of booking.
Our friends at park café hönle offer an excellent selection of coffee, tea, wine, beer and other beverages available for purchase on the day.
Please contact us to clarify your seating arrangements by emailing antonio@capocaccia.co.uk in advance of the event.
Please note, because of the nature of the event we will not cater for any dietary restrictions.
We look forward to seeing you in July!
Get a taste for one of their tours below and check out their website for more information and to sign up.
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We're offering a 20% discount on some of our best cheeses to inspire your picnic in the park or your cheese board at home.
Between today and March 22nd, receive 20% off on:
Capra - Young Goat Cheese
Crabu - Matured Goat Cheese
Juncu - Aged Sheep & Goat Cheese
Casu Sardu - Matured Sheep & Goat Cheese
Mullet Bottarga
Of course a sharing board with friends will only be complete with some of our Sardinian cured sausages as well. Nonna, Dolce or Campagnolo Salami all bring a flavourful balance to the sharp and creamy goat and mixed milk cheeses. Why not make a salad on the side with Novello or Fruttato Medio extra virgin olive oil.
Another idea full of Mediterranean flavours is spaghetti with bottarga, complemented with one of the above cheeses.
Get inspired and get ready for spring!
Discount will be automatically applied at checkout.
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Accademia Olearia, the producers of Capo Caccia’s range of Sardinian Extra Virgin Olive Oil, are the top olive oil producer in Sardinia and rank among the Top 20 in the world. We recently went to visit them and couldn't have been more impressed with their professionalism, ethos, and the welcome they gave us. We spoke to them about the new batch of olive oil ready in January, their new products and even a future collaboration in London!
A multi-generational family business, the company was founded and continues to be run by the Fois family. Following in the footsteps of their parents, one son oversees production and another exportation and sales. Olive Oil is Accademia Olearia’s true passion and it comes through in the quality of their products.
As producers, they take a hands-on approach and look after every single aspect of production, from harvesting and pressing the olives to trimming the trees post-harvest, and additional year-round care for their groves of olive trees. They even built their own machine to press and make the oil in order to ensure the process is as safe for the oil as possible and the finished product is always of an extremely high quality. Their method of pressing olives is a short process which takes place at a low temperature to avoid rancidity and over-exposure of air to the oil.
Accademia Olearia also happen to be from Capo Caccia’s hometown of Alghero. In the words of Accademia Olearia: “the olive tree, a sign of strength and beauty, represents our territory in an exemplary way. Alghero, in the north-west of Sardinia, is a territory with a unique natural and scenic beauty. Oil has always been the protagonist of these places for thousands of years. Here our olive groves benefit from the marine climate and clean air to grow and give excellent fruit. It is this origin that makes the difference, to give a unique character and taste to our products.”
Accademia Olearia are focused on sustainability too - they repurpose all discarded olive pits and leaves to make natural bio-fuel for their company and sell the excess or use it to produce heating pellets. Next year, they plan to switch to a fully electric vehicle for deliveries. Solar panels already cover their premises in order to supply them with solar energy.
Shortly we will be adding two of their non-olive oil products to our online shop as well: Sardinian artichokes in extra virgin olive oil, and Bosana olives in brine. Keep an eye out for an announcement our social media when these products are in stock.
We are pleased to say that Accademia Olearia are expanding and recently purchased 34 additional hectares in order to expand their oil production. In the shorter term, the new batch of oil is already in production and we will be taking pre-orders of the 5L tins (always very popular) very soon.
Our goat cheeses are made by a small, family-run operation, consisting of two brothers and a sister. They use only milk from their own goats as well as other local goats in the area, ensuring they are able to maintain an extremely high level of quality and consistency in their cheeses.
In every way they are tied to Sardinia; to the land which grows the crops that feed the goats that make the milk that becomes the cheese. It’s these distinct characteristics of the earth and the climate of the island that give the goat cheeses themselves such a particular taste and smell.
Capo Caccia is pleased to offer as part of our range mixed mix sheep and goat cheeses, like Juncu and Juncu with Truffle, alongside typical cheeses produced by old recipes, including 2 year aged Crabu and fresh 20-day old Capra. These cheeses respect the pillars of true craftsmanship with the flavours and salient qualities of ‘real’ goat cheese always at the forefront.
Goat cheese is versatile and can be used as an addition to salads, pasta dishes, sharing boards, or whatever strikes your fancy. There is no reason to limit their use to Sardinian dishes, and they would pair well with many meat-based casseroles and pies in the British style as well.
Capo Caccia is proud to be the only importer to the UK of these goat cheeses representing a true ‘Taste of Sardinia’.
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Conchiglie, or 'shells', are ubiquitous in Sardinia though not a pasta shape exclusive to the island. The curved seashell shape makes it ideal for holding sauces of any type, in particular ragu', which in Sardinia is often made with wild boar or 'cinghiale'.
As with all our pastas, our 'conchiglie' is produced in small batches and made only with special and selected flours which are all strictly organic both in the ingredients and in the processing.
The perfect snack, our 80g packs of Pane Guttiau are now available in two flavours - classic salted and with onion. Guttiau is the traditional Sardinian carasau bread with added flare. The flat bread is baked once, then generously seasoned with Sardinian sea salt and fried in sunflower oil. Lighter and healthier than potato-based crisps, pane guttiau is a perfect mix of traditional flavours with a modern twist.
Our range of raw and unpasteurised honey now includes 'Miele di Millefiori' or wildflower honey, known for its high content of antioxidants & vitamins from the wide range of pollen.
Always keep an eye on our social media for more new product announcements!
]]>Looking for that perfect gift for a foodie friend? Seeking an all-in-one meal hamper? Capo Caccia is pleased to announce our new range of Wine & Spirits has now made it in to our Gift Hamper collection!
We have just launched three new hampers:
Sardinian Specialities & Wine Hamper
Not satisfied with our combinations and want to build your own Hamper? Get in touch - we can absolutely arrange bespoke hampers too.
Sea Ridge Distillery gin - part of our Digestivo Gift Hamper.
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On offer we have four wines from Tenute Dettori Wines of Northern Sardinia, who use old style artisanal methods, adhering to the 'Triple A' movement: Agricoltori, Artigian, Artisti or 'Farmers, Artisans, Artists', plus a sweet Malvasia di Bosa, Alvaréga, from the top producer Giovanni Battista Columbu.
We also have English-distilled and Sardinian myrtle berry-infused gin from independently run Sea Ridge Distillery in high or low strength - or High or Low 'Tide' - and the classic Sardinian beer, Ichnusa, synonymous around the world with summertime on the island.
Dettori Wines are known for producing natural wines from single varieties – they do not practice blending and will only produce varieties that are native or considered historically important to the island of Sardinia. Moreover, they do not agree with the DOC system which classifies Sardinia as a single region, and instead produce all wines under the Romangia IGT designation, which denotes a smaller and much more restricted denomination between Porto Torres and Castelsardo facing the Gulf of Asinara.
Romangia lies on the North Sardinian coast, within the region 'Logudoro' which in the Sardo language means golden place, and is considered to be Sardinia’s most fertile area. Here the grapes achieve exceptional ripeness and complexity and go to produce deep and desirable red and white wines.
Check out our brand new full range here, all available for purchase from our online shop.
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We're pleased to now offer three sizes of sea urchin, all sold in glass jars: 40g, 55g (new!) and 110g.
Bottarga is the salted, pressed and dried roe of grey mullet (muggine) or tuna (tonno). The mullet roe in particular is a specialty of Sardinia and is rare to find elsewhere. To make bottarga, the entire roe sac is salted and massaged by hand over several weeks to eliminate air pockets. The roe is then pressed using wooden planks and stone or marble weights and sun-dried for one to two months. The flavour of bottarga di muggine is finer and less intense than the bottarga di tonno - which is also commonly produced in Sardinia, particularly in the southern region of the island.
Bottarga can be used to accompany vegetables, antipasti and side dishes, and to add a flourish of flavour to a variety of cuisines and dishes before serving. The product weights you find in our shop are for whole bottarga, with larger sizes more flavourful, moist and with a smoother mouthfeel. The brand new bottarga di tonno has an average weight of 200g.
As a special treat - perhaps a good occasion to try something you never have before? - Capo Caccia is offering 20% off our full range of seafood in August, including all sizes of Sea Urchin, all types of Bottarga and Squid Ink, as well as Sardinia's favourite flatbread, Pane Carasau (800g). Offer valid 1-15 August.
Ingredients:
Enjoy!
]]>Our full range of Sardinian Pasta
Peretta (Sardinian Caciocavallo)
Discount will be automatically applied at checkout between now and July 9th at 5pm.
]]>To our hosts Martin, Louis, Lisa & team at park café hönle;
To our wonderful cook Anne;
To the unexpectedly scorching English sunshine and fabulous weather:
THANK YOU!
Sunday's pop-up lunch event was a pleasure to run and to be a part of. We're thrilled to have had both our April and June pop-up Sunday lunches sell out and certainly couldn't have done it without everyone involved.
The next event will take a new form - sign up to our newsletter to be kept up to date on when and what this will be.
Once again, thank you. ♥️
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20% off:
Smoked Sausage
Sardinian Terrine
Pre-sliced Mustela
Ovinforth
Semi-matured Pecorino - Great Taste Award winner
Spreadable Pecorino
Spreadable Crablu
Offer ends 25 May 2021.
]]>As the company expands and as Capo Caccia participates in more markets, it's no longer feasible for Antonio to do everything in person himself. Which means it's your lucky day - Capo Caccia is hiring!
In the short term, this will be a weekend position only, working at Crystal Palace and Royal Arsenal Farmers Markets in South London. For the right candidate, there is the option for this position to expand in future.
Find more about the role in our detailed job description here.
Please get in touch with Antonio if you have any questions, or would like to put yourself forward for the position.
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Our herb and spice producers epitomise what it is to be a 'family business'. Working together across three generations, the two sons, one daughter and mother are overseen by Nonna, the grandmother and to this day director of the company.
The Itria – Picchedda family are leaders in the production of saffron in Italy, and occupy a prominent place in the production of other organic Sardinian spices including oregano, chilli pepper, and myrtle as well. They started their current business in 1995 having grown saffron for at least four generations before that, with saffron bulbs passed down from generation to generation.
A close-knit and harmonious family, they are based in Turri, a small town in Southern Sardinia famous for the best saffron bulbs (crocus sativus) and the ancient cultivation of saffron. The region is one of only three municipalities of Sardinia that cultivates the famous DOP (Protected Denomination of Origin) Saffron of Sardinia.
All of their herbs and spices are cultivated outside in large fields, in the Mediterranean climate under the Sardinian sunshine and without the use of any pesticides or treatments. Harvesting is done by hand, and the products are slow dried at a low temperature in order to retain all nutrients, flavours and fragrance.
Check out our full range of herbs and spices here.
Option 2 includes all of the above plus a 500ml bottle of extra virgin olive oil.
We also offer our classic variety of Cheese & Salami boxes, as well as a range of other Gift Hampers, and even Gift Cards.
The hampers are carefully packaged by hand in a padded gift box, and can be shipped across the UK.
If that's not enough, we're also offering 20% off on the below products between now and the end of the month:
Discount will be automatically applied at checkout.
Happy Mother's Day! Bring on the spring and times of change.
The 'feta migration' began during and following World War II, when numerous Greek cheesemakers fled to Sardinia, bringing the recipe with them. One of these cheesemakers, Christo Berdebes, born and raised on the Greek isle of Kefalonia, ended up in Thiesi in northern Sardinia, a town with a population of just over 3,000.
A winter warming Sardinian recipe idea, 'Pane Frattau' - or Sardinian Lasagna - involves few ingredients and is easy to prepare.
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INGREDIENTS:
4 x eggs
8 x sheets Pane Carasau (Sardinian flatbread)
2 x tbsp finely sliced basil leaves
200g aged Pecorino Sardo
Extra-virgin olive oil
Vegetarian stock / broth: 3L water, 1/2 bunch rosemary, 1/2 bunch flat-leaf parsley, 2 vegetarian stock cubes, 3 garlic cloves, 3 tablespoons fresh thyme (or 2 tablespoons dried), 1/2 large onion, roughly chopped, 1 celery stalk, 3 fresh bay leaves (torn), 10 black peppercorns, salt.
Passata: 20ml extra-virgin olive oil, 1/2 onion, finely diced, 2 garlic cloves, finely diced, 1kg very ripe tomatoes, chopped, 3 basil sprigs (leaves picked and torn), black pepper, salt.
PREPARATION:
1. Vegetarian stock: bring all ingredients to the boil and simmer for 20 minutes.
2. Passata: same as the stock. When cooked pass through a blender.
3. Transfer stock to a large, tall saucepan over low heat. Using tongs, dip a sheet of Pane Carasau in to soften it. Place on a platter and layer with passata, pecorino and basil. Repeat for a few more layers, finishing with pecorino and basil on top. Leave to rest for 1 hour.
4. Poach one egg per person. Warm the platter of layers up and cut the stack into quarters. Top each quarter with a poached egg and drizzle with olive oil to serve.
Might we recommend a few items that we know to have a proven success rate in this regard - if we may say so ourselves!
Our Cheese & Salami boxes and Gift Hampers make excellent gifts, and come in various sizes with varied components, letting you pick and choose based on personal tastes. Cheese & Salami boxes can also be shared for an intimate platter-style meal, or make an excellent pre- or post-meal cheese and meat board. Nibble thinly sliced sausages with flavours of fennel and nutmeg (see our Salame della Nonna) or creamy Blue Sard on delicate pieces of Pane Carasau - yum!
We also offer a pre-made full meal for our London based customers: our traditional Sardinian Lasagna, much less heavy than pasta-based lasagnas of other Italian regions as it's made with light and crispy pane carasau. It can be frozen in advance and cooked on the day for a quick and easy - yet unique and special - dinner.
To make the choice an easier one, we've selected a few personally recommended products and are generously discounting them to 20% off between now and February 15th:
Sardinian Lasagna - London customers only
Ovinforth
Blue Sard
Pancetta (smoked or unsmoked - please add a note of your preference)
Myrtle Berry Salamino
Casu Sardu
Crema di Formaggio Ovinforth & Crablu’
The discount will be automatically applied at checkout.
What more can we say than keep those heads up and keep enjoying the little things! You can't buy happiness, but you can buy cheese.
Pictured below: Grilled polenta, caramelized onions, organic pecorino, chives and pancetta
]]>For the month of January, receive 20% off your purchase of the following products:
Organic Pecorino Sardo Fresco
Pane Carasau 800g
Speck
Salted and Smoked Ricotta
Organic Salted Ricotta
Offer valid through 31st January 2021. Minimum order £10.00.
In case you missed the announcement on our social media channels in December, after numerous delays we finally received the brand new 2020 harvest of Sardinian extra virgin olive oil from our award-winning producer.
Check out the full selection on our online shop. We also have a limited number of 5L tins still available - please get in touch with Antonio directly for details.
]]>Super excited to confirm that this 2020 festive season, we'll be at:
Pexmas Emporium - Friday 18th December - pre-book here
Pexmas Market - Sunday 20th December
Park Café Hönle Pop-up - Sunday 20th December
Plus our regular Markets:
Crystal Palace - every Saturday through Saturday 19th December + plus Thursday 24th December
Royal Arsenal Farmers' Market - Saturday 12th and Saturday 19th December
Last orders from our online shop will need to be placed by Friday 18th December in order to ensure delivery prior to Christmas. Our last dispatch of online orders will go out on Monday the 21st, and last direct delivery (private and wholesale) in London will be Wednesday 23rd December.
The last day for deliveries will arrive will be Wednesday 23rd December.
Our team will be taking a well-deserved break between December 25th and January 3rd, resuming again on Monday January 4th.
Merry Christmas everyone!
]]>Did you know? Goats' cheese is widely regarded as a healthier alternative to sheep and cow milk cheese, as goat milk contains a lower fat content and is far more easily digested, even for those suffering from dairy intolerance.
Goats' Cheeses such as our Crabu and Capretta also help reduce cholesterol and are full of nutrients like potassium, calcium and iron.
Read more (in Italian) here.
We are now taking pre-orders for this year's exceptional new harvest of Sardinian extra virgin olive oil from our premium producer Accademia Olearia. The oil is in the final stages of production, with the first orders making their way to the UK by mid-November.
For four generations, the Fois family has been cultivating, harvesting and processing olives in the groves surrounding the city of Alghero in northern Sardinia. The favourable climate, selective cultivation of olive trees and expert processing operations are combined with a modern olive press and constant monitoring of all parameters involved to give rise to their renowned, fruit-laden products.
For now, we are only accepting pre-orders for exclusive new 5L tins, of the varieties described below. A discount of £5 off per 5L tin will be available if you order more than one tin. Our online shop with be re-stocked with our standard selection of 500ML and 750ML bottles by the start of December.
5 litre tins available for pre-order:
Fruttato Fois
This fruity extra virgin olive oil is obtained using olives picked in a moment of medium maturation. It is a high-quality oil made following the most traditional techniques. The result is an oil with a bright green color, clean aroma of olives and a soft aftertaste.
Pre-order for £70
Biologico/Organic
This extra virgin olive oil is obtained following the strict guidelines governing the rules of cultivation and is certified organic. It is extracted mainly from Bosana variety olives and is a structured oil, with bitter and spicy hints of artichoke and thistle.
Pre-order for £85
DOP Sardegna
Made with carefully selected olives of the Bosana variety, picked when the olives are still in their first phase of ripening, this extra virgin olive oil has a fruity, sharp and fresh taste which is well balanced and pleasing to the palate.
Pre-order for £85
Place your pre-orders today by emailing antonio@capocaccia.co.uk.
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Between October 6th and 23rd, receive 10% off on some of our best products:
Organic Salted Ricotta
Testa in Cassetta
Salsiccia Sarda Contadino
Crabu (Goat Cheese, pictured)
Plus - tag Capo Caccia on social media (Instagram or Facebook) between now and Halloween and you'll have the chance to win a £10 Capo Caccia gift card!
Capo Caccia Instagram @capocacciafinefood
Capo Caccia Facebook @capocacciaff
Stay tuned for the winner announcements at the end of the month!
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Organic Sardinian Pecorino
"We loved the texture. Beautiful sweetness that is well balanced with the salt. Earthy flavour that is not overpowering. Clean on the palate yet a good length in flavour."
"Mouthwatering salinity, crumbly and very satisfying mouthfeel... Good Pecorino, with slight nuttiness and overtones of coffee. Moreish."
For the month of September, receive 20% off on a wide selection of products:
Organic Pecorino Sardo Fresco
Truffle Caciotta
Salame Bacche di Mirto
Myrtle Berries & Leaves
Pancetta Tesa
Blue Sard
Organic Fregola
Organic Fregola Sarda Tostata
Plus we have a brand new product to introduce - not one but two types of spreadable cheeses.
Crema di Pecorino Classica (Pecorino spread) is spreadable sheep's milk cheese made from a selection of the best Sardinian pecorino cheeses, resulting in a dense yet creamy product with a delicate, strong flavour. It is particularly versatile, and can be used in many ways - as a delectable appetiser, in pasta sauces and as a topping to first courses, or simply spread on a slice of bread or a cracker for a snack at any time of day. Comes in a 200g jar.
Crema di Formaggio Ovinforth (Ovinforth blue cheese spread) - Ovinforth is a Sardinian mixed milk blue cheese of pasteurised sheep and cow's milk, aged at least 60 days in a cave to mature its blue/brown veins after the addition of the same penicillium as French Roquefort. Its flavour is mellower and less salty than Roquefort; focused on the nutty, buttery and slightly sweet aftertaste, with the blue giving it strong flavour that is slightly piquant and aromatic. This cheese works wonderfully in its spreadable form, as it smooths out the strong notes and balances more evenly the bold flavours on the palate. Comes in a 200g jar.
Both products will be available for delivery from September 14th 2020. Now accepting pre-orders.
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