Newsletter N.6 April/May 2018

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.

Our range of gluten and lactose free cured meat
 

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!

Antonio Arca

Crablue, Blue Cheese
 

Capo Caccia March Newsletter

Forget the snow, it's all about the Truffle...!

...And also our new Extra Virgin Olive Oil, pasta and upcoming We Love Cheese Festivals!

Read all about it in our March Newsletter.

We're also at BOB Wines - Sydenham on the 24th March, 21st April and 19th May!

Stay warm,

Capo Caccia & the Team

Capo Caccia March Newsletter
 

Extra Virgin Olive Oil

Welcome to our first selection of Extra Virgin Olive Oil from Sardinia!
We've received a beautiful range of premium quality olive oil from Accademia Olearia Alghero

Riserva del Produttore, PDO, 75 cl
It is made with careful selected olives of the Bosana variety, picked only during the first 20 days of November, when the olives are still in their first phase or ripening.Fruity sharp fresh taste, with hints of artichoke and thistle and note of tangy bitterness which is well balanced and pleasing to the palate. It is an excellent condiment for all dishes.

Fruttato Medio, 50cl
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 olive is milled by a cold process. The result is an oil with a good structure, with a bright green color with golden reflections, a clean smell of olive and a soft aftertaste on the palate.

Fruttato Giuseppe Fois, 1lt tin
It Is obtained from a selection of different cultivars harvested in optimal time of ripening. The particular care taken in the cold press process, combined with the quality of the different cultivars is the result of a well balanced oil with hints of fruitiness and a delicate bitter and spicy scent, which makes it particularly pleasant for everyday use.

Our range of EVOO is available retail and wholesale.
Inbox us if you'd like to have some of them in your kitchen or at your deli and restaurant.

Extra Virgin Olive Oil