Tell us about yourself and your business
I started Capo Caccia in 2012 so that I could bring my love of traditional Sardinian food to London. We regularly travel throughout Sardinia meeting cheese producers, butchers and farmers and sourcing the finest regional staples to bring a unique range of charcuterie and cheese to London.
We sell the finest Pecorino cheese, Ricotta Mustia, a smoked dried Ricotta alongside Pane Carasau, a traditional Sardinian flatbread. We often sell out of our popular range of gluten and lactose-free salami seasoned with fennel, myrtle leaves and sun dried chilli and marinated in red and white wine.
Another hit with meat lovers is Mustela, a traditional southern Sardinian cured pork loin, and Bottarga, a wonderful fish roe known as Sardinian caviar that can be added to pasta or shaved directly on to vegetables as a starter.
Another tasty delight is Malloredus gnocchi, tiny dumplings with an elongated, elegant conch shape and Fregola, semolina dough that has been rolled into fine balls and toasted in an oven.
You’ll find us across London at the finest food markets and you can also find our charcuterie and cheese at restaurants and food shops in the Capital.
We’re passionate about the amazing food that comes from Sardinia and it’s a pleasure to be able to share our passion with you and work with small, artisan producers to bring a taste of Sardinia to London.
What did you do before starting this business
Since I moved to London 15 years ago, I've been working in the fine food business. I started selling Sardinian products at Borough Market for 3 years and I worked for other Italian fine food importer like Guidetti fine food and Ham&Cheese Co. In Italy I was an agronomist working with farmers and I did a PHD in climate change. I started my own business 5 years ago with the objective to import the finest food from Sardinia to London, working very closely with my producers and farmers, supporting them and the Sardinian culture.