Partizan Brewing + Capo Caccia Cheese & Salami Pairing
Ciao a tutti!
We are very pleased to co-host a very special evening of great #beers and the best Sardinian #cheese and salami with Partizan Brewing on the 12th July!
5 of our cheese and 3 Salamis, served with Sardinian flat crispbread #PaneCarasau, will be paired with 5 of Partizan delicious brews.
The taproom will continue to be open for more drinks and you will also have a chance to purchase and take home the delectable fares from our range as well!
You can find all the details here:
See you there!
Sardinian Pop-Up at Craving Coffee
Here we go again and again!
We're very excited to be back at the craving coffee with our Sardinian menu!
We can't wait to treat you with our delicious food made with the artisan products that we import directly from small farms based in #Sardinia.
We'll be serving some staples of our food like the Sardinian lasagna "Pane Frattau" made with our organic #pecorino cheese and pane carasau, our very popular sharing platters and a selection of Sardinian sweets.
Make sure to book your place in advance and join us for a genuine Sardinian feast in London!
Tottenham Social Pop Ups at Craving Coffee
Sardinian with Capo Caccia Fine Food
THU 7TH - SAT 7th JULY
Bar 5-11pm / Food 6-10pm,
Book via email@example.com / Walk ins welcome
Newsletter N.6 April/May 2018
Our range of gluten and lactose free cured meat
We work with three #Salumificio in Sardinia, we travel regularly there visiting our "norcini", salami makers and butchers. We like learning, spending time with them and, of course, trying the top-notch range of products, to make sure that we choose the finest #Sardinian artisan #glutenfree & #lactosefree #curedmeats for our #farmersmarkets , deli and restaurants in London and UK.
Crablue, Blue Cheese
We're delighted that our Crablu #bluecheese came runner up at Sunday's #WeLoveCheese festival with Eat Me Drink Me. We're Very happy to be presented with a third chopping board by Grace Dent and Kate McKenzie after the Ovinforth and Bluesard won the previous two years!
Our blue cheeses are made with the same penicillium of French Roquefort. Ovinforth is a Sardinian Pecorino Blue Cheese of pasteurized sheep's milk from Thiesi. Rind less, nutty, and buttery. It is mellower and less salty than the Roquefort that inspired it. It has a firm creamy texture cheese with veins, strong flavour slightly piquant and aromatic. BlueSard is made with pasteurized cow's milk and it has a stronger and saltier flavour that Ovinforth. Crablue, the last addition to our range of blue cheese, has a delicate goaty flavour, that works really well with the saltiness of the cheese. It has a buttery firm texture with a long aftertaste and a sweet ending. We are introducing soon a new very rich in flavour sheep's milk blue cheese with black truffle and we're looking forward of receiving new samples of blue cheese from our producer.
All our blue cheeses and our range of artisan cheeses & cured meat, will be at We Love Cheese, Deptford in Deptford Market Yard on Saturday the 5th May, with cheesy street food, special menus and cheese sellers from around the globe.
You’ll also find a large selection of stalls selling everything cheese related, from bread and charcuterie to olives and wine, plus talks from producers.
See you there!