Our artisan pasta is semolina pasta made with stone ground durum wheat grown in Sardinia and Italy. Our producers purpose is to make pasta using the best material with old techniques. After milling, the semolina flour is kneaded with cold water and drawn through bronze dies. This gives the pasta a deep porosity that allows it to absorb sauces and maintain its integrity without breaking. The drying process takes about 36 hours at low temperature. This obviously requires a longer making process but it guarantees a final product of premium quality.
Malloreddus are traditional Sardinian gnocchi with an elongated, elegant conch shape that is ridged on the outside to catch sauce. The traditional recipe is Malloreddus alla Campidanese. The gnocchi are served with a sausage, tomato and saffron sauce and grated Pecorino cheese. It's typical of the central and southern areas of the island.
At Capo Caccia Fine Food, 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.
Starting September 10th we will deliver every Thursday to the following postcodes:
- SE5 - Camberwell & Denmark Hill
- SE15 - Peckham & Nunhead
- SE21 - Dulwich Village & West Dulwich
- SE22 - East Dulwich & Loughborough Junction
- SE23 - Forest Hill & Honor Oak Park
- SE24 - Herne Hill & Tulse Hill
The cutoff time for adding to or editing deliveries will be midnight on Tuesdays. Orders sent after this time will be delivered the following week.
We're planning to gradually expand our delivery zone across South London, and then launch our service in other parts of the capital.