Capo Caccia Fine Food

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Capo Caccia Fine Food

Capo Caccia Fine Food specialises in organic pecorino cheese, goat and cow's milk cheese, gluten and

Capo Caccia was started in 2012 to bring founder (and native Sardinian) Antonio's love of traditional Sardinian food to his adopted home of London. 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. We regularly travel throughout Sardinia meeting cheese producers, butchers and farmers and sourcing the finest regional staples to bring a unique range of products back to London. We sell the highest quality Pecorino cheese, Ricotta Mustia (a smoked dried Ricotta) alongside Pane Carasau, a traditional Sardinian flatbread, and many more unique cheeses. We also sell our popular range of gluten and lactose-free salami seasoned with fennel, myrtle leaves and sun dried chilli and marinated in red and white w**e. Another hit with meat lovers is Mustela a traditional southern Sardinia 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. Capo Caccia's online shop is the well stocked with all products available for home delivery. In person, 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 city.

02/11/2026

CapoCaccia started in 2012 with a small range of Sardinian products and farmers’ markets.

At one point, we were doing seven markets a week.

Those years taught us a lot. About the products. About flavour. And about our customers.

Eventually the business moved towards working more closely with chefs, finding new ingredients and developing our range.

A lot has changed since 2012. Our passion hasn’t.

31/10/2026

A few weeks ago we travelled to Sardinia with and from .london and we had a fabulous time meeting the real giants of Sardinia, truly artisan families committed to the tradition and their land.

We started with our ricotta and organic pecorino producer in Pattada, where we also visited workshop, specialized in the creation of traditional pattadesi knives,

We then had lunch with the shepherds in Orgosolo.

Thanks to Silvio we were delighted to meet Raffaela and Rosaria, the only two pasta makers that, with their family, keep the tradition of the filindeu pasta in
Nuoro. We then tried their delicious filindeu pasta at Rifugio restaurant in Nuoro.

Finally we headed to Oliena for a second dinner at a family run home dining experience with Vincenzo and his wife Tonina.
Lucky to be Sardinian:)

Day 1, Monte Acuto and Barbagia.

23/10/2026

We're enjoying the change of season doing tasting with our clients, trying new products and visiting Sardinia.
More news coming soon...

📸 Piotr Karter

01/10/2026

We spent a few days in visiting family, going to the beach, sourcing new products and talking to Igor about the new olive oil harvest at Accademia Olearia Alghero. We also ate at our favourite restaurants in town, we cooked good food at home with mamma raviolo and we managed to drink a decent amount of w**e :)

Beautiful week indeed! We're back to reality, recharged and very much looking forward to all the Autumn news and projects to come!!!

We'll be back to Sardinia in two weeks for a food trip with fellow friends and chefs, the first in a long line!

28/08/2026

We're still vibrating with excitement for the new arrival in Casa Capo Caccia and we love to share with you a few dishes we had with the Sardinian honey while visiting 🍯

1. Sardinian honey with pane Carasau and crema di ricotta.

2. Pardula - star-shaped pastry shell filled with ricotta and saffron, seasoned with saba* and honey.

4. Carta da musica - ultra-fin, crispy pane carasau, ricotta fresca and miele di eucalipto.

Saba* is made from grape must, slowly cooked down until it reduces to a thick syrup. It is used in Sardinia as a natural condiment and sweetener.

27/08/2026

A new batch of honey is here with the rare and distinct Miele di Cisto!

Rockrose is the name of Cistus in English, it is one of the most undisputed plant species of the Mediterranean shrub.

Rich in mineral salts that give this honey a typical lightly salty flavor, with balsamic, astringent, antiseptic, and detoxifying properties for the liver, the cistus honey has definite amber colour with an intense, spicy scent, and a strong, characteristic flavour with a slightly bitter and salty aftertaste that goes well with cheeses with different maturation.

The characteristic of these evergreen shrubs is its massive growth in vast expanses, from the sea to the mountain. It is one of the most representative and present plants in Sardinia that is recognizable by its beautiful white and pink flowers along the countryside paths. Since it is a wild and spontaneous plant, cistus honey is rare and it is produced in uncultivated areas where it fully absorbs the elements of land, sun, water, and air of Sardinia.

It is one of the flowers chosen by the famous doctor and writer Edward Bach for his alternative therapies.

Unpasteurized raw honey

New batch in stock including Eucalyptus, Mediterranean shrub, thistle, asphodel, corbezzolo, chestnut, Abbamele and honey and hazelnut spread - Crema di Nocciole.

21/08/2026

Junchetta

This bloomy rind cheese is aged for 20-30 days and made with handcrafted lamb rennet and thermized goat milk.

The rennet is mixed with an infusion of a local fragrant mountain herb that grows at an altitude of 1,200 meters in Sardinia. It is left to rest for at least 2 years.

It has a white and soft bloomy rind due to the addition of edible mould spores (Penicillium candidum) on the milk.

The acidic curd and the humidity in the room, where the cheese is ripened, encourages this mould to grow and bloom, forming a unique rind that helps facilitate the ripening process that contributes to the cheese's inherent flavour, with a characteristic goat yogurt hint and a soft and creamy texture.

It's a really totally delicious cheese part of our range of goat cheese from the beautiful island of .

This is for you chef!

10/08/2026

This is a fine Provolone Sardo!
We aged it a little longer in our cellars and now it has a bold flavor, distinct pleasing sapidity, a beautiful firm texture, and gentle sweet notes on the finish. Ideal as a cooking ingredient, for grating, or as a starter accompanied by a glass of vermentino w**e or our eucalyptus or cisto honey.

Available online & wholesale.

10/08/2026

🚨 Cheeses of the month!

Happy to share the news about a small batch of Crosta Fiorita and Junchetta we received last week!

Crosta Fiorita is a sheep milk cheese and Junchetta is goat milk cheese from two of our best producers in our motherland Sardinia!

Both cheeses are aged for 20-30 days, with a white and soft bloomy rind due to the addition of edible mould spores on the milk.

These cheeses have a unique rind and inherent flavour, with a characteristic yogurt hint, pleasant milky taste and a soft and creamy texture.
Totally delicious!!

Available wholesale! Small batch till last!

13/07/2026

Happy pastasciutta everyone!
For this gorgeous one, we used one of our pecorino sardo. The Pecorino Grana!
It is a 12-18 months aged pecorino cheese. Hard cooked cheese made from sheep's milk obtained from flocks raised on the green fields of the Macomer area in Sardinia. It is similar to aged cow's milk cheeses such as Parmigiano Reggiano.

It reaches the optimum stage after maturing for at least 12 months. As it matures, it becomes more flavoursome and compact, and can be used as an excellent grating cheese.

Our range of Sardinia cheese includes the
Pecorino fresco
Pecorino semimature
Pecorino Riserva
Pecorino Saffron
Pecorino Black Pepper
Pecorino Fiore Sardo
Pecorino Black Truffle
Pecorino Romano
Pecorino with chilli
Pecorino caciotta
Pecorino Ubriaco
Goat cheese, blue cheese, ricotta cheese, cow cheese
Say cheese!

Address

UNIT 10 Tyrrell Road
London
SE229NA

Website

https://capocaccia.co.uk/

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