Here it comes, the ever so strange days of April. I know I’ll be wearing a sundress one day, and my warmest sweater the next. Between the crazy weather, tax deadlines, and lust for summer, we all deserve to feast in tasty fashion. Rain or shine, we’ll be noshing on some of the very tastiest items in the market. Here are your newest cravings from the shelves of our market:

SALAMI: Olympia Provisions Loukanika

Salumi master Elias Cairo grew up right here in Salt Lake City. Cairo’s father had a constant supply of home-cured meats, so we can only assume his passion and precision began from a very young age. Fast forward a few decades and we’re in love with his offerings being made in Portland, Oregon. Our first love? Loukanika. It’s an ode to the best of Greece’s blending of sweet aromas and pungent spices. Cumin and orange zest are mixed into the highest quality pork for a salami that is balanced and fragrant with the most covetable texture. Serve slices solo or with crusty bread and milder, semifirm cheeses for a in-between season snack or the perfect no cook weeknight meal.

CHOCOLATE: Brasstown Chili

Here’s Matt with his two cents on Brasstown: “When we were sent samples from chocolate maker Rom Still, we took one look at the old packaging and assumed that what was inside could not possibly be good. However, some of the origins were fairly common among elite craft chocolate makers, so we kept the samples around for comparison. Problem is they kept beating some of the brands we already carried in blind taste tests.  You know what they say, “If you can’t beat ‘em, join ‘em.” So we did.”

What’s that? You like spicy chocolate? Perfect, this is for you. 70% dark chocolate melts perfectly on your tongue while giving way to a complex chocolatey finish highlighted by a spicy kick from the chili. This is the very stuff cravings are made of. This bar will disappear all too quickly and leave you craving more. So much so, in fact, that we’ll hopefully get to see your lovely faces a few times this month. Hey, we’re not complaining.

PANTRY: Viola Colleruita Extra Virgin Olive Oil

It seems every olive oil has awards to brag about these days, though none has accolades so plentiful and prestigious as Viola. Flos Olei is the most expansive international publication and rating system for olive oil. For three years in a row, Viola received or tied for the top score, including in 2015 when Viola was named “Best Extra Virgin Olive Oil” out of over 400 estate olive oils from all around the globe.

Umbria’s dry climate, poor soil, and large diurnal shift make for tough work for olive trees. What few olives are produced are potent and full of complex flavors. Condiment grade oil of this caliber can be added to any dish and will make it countless times better. When I say any dish, I mean any dish. Pasta, proteins, even ice cream are fantastic with a drizzle of Viola.

Now, for the first time, we’ve brought in a full selection of oils from Viola. Start with the Colleruita and work your way through their selection.

We had a whole extra day last month and it still feels like I was just barely talking about Valentine’s Day. Time has flown and our desire for new cravings have arrived. On to brighter and warmer days with treats to match. We’re getting excited about some classic ingredients this month that helped shape my early years on the market floor at Caputo’s and a brand new artisan salami maker that we can’t get enough of. Here’s what we’re taking home to nibble on all month:

OLIVES: Cassees des Baux

Our olive bar attracts many an addict. If you love olives, you likely have fond feelings about these ones. Casses des Baux come to us from France’s epicenter of olive production and fandom. Provence is the home of all things olive, and these are some of the very best. Green olives, most often Grossane, are harvested early, cracked, and brined with both fennel and lemon. The result is an incredibly aromatic, herbaceous olive with the perfect balance of sweetness from the fennel and acidic bitterness from the lemon and olive. Casses des Baux are less crisp than other French green olives, but flavor mingled with the slightly more tender texture make these perfect for snacking and cocktails. The added bonus here is that these are incredibly easy to pit at home to throw into salads and entrees. Even those friends of ours who don’t consider themselves olive fans can be won over by these.

CHARCUTERIE: Pata Negra

There are very few things in this world that are as transcendent as Pata Negra, or Jamon Iberico. According to Spain’s Denominación de Origen rules for protection of this item, only Iberian black hooved pigs may be used to produce Pata Negra. After weaning, this special breed is left to feed freely on acorns, grass, herbs, and roost across the Iberian Dehesa in Spain. The mix of genetics, feed, and process of curing the legs make this one of the most coveted charcuterie items worldwide. The fat melts like butter on your tongue while the muscle offers a savory, complex flavor that is only made better by the melty fat encasing it. There may not be any better meat experience for me, and I daresay many would agree with me. Serve thin slices alone to enjoy the very best and most delicate, complex flavors. While using this in any cooking application would surely be wonderful, I don’t want to risk missing any of the delicate flavor by combining it with anything else.

CHEESE: Raschera D’Alpeggio

We talk often about the European Union’s protection of many food items across the continent. Wines, liquors, cheese, salumi, even things like lentils and lavender are protected by each country. The benefit of this for us is that each item bearing these seals of protection ensure what we are buying is an authentically made artisan product that an entire country stands behind for both taste and quality. The Slow Food Movement took a step even further than this by creating the Ark of Taste Catalog. Items selected to the catalog are recognized to promote the preservation of endangered food products. These items must be sustainably produced, unique, and part of a small ecoregion of production. The catalog includes over 800 items from 50 different countries.

Raschera is one of these items both protected by the Italian government and part of the Ark of Taste selection. Raschera, named after a nearby lake, is made from raw cow’s milk in Cuneo, Piedmont. Curds are formed into rounded square molds and aged a minimum of one month on wooden shelves. To be called Raschera d’alpeggio, the cheese must be made in the summer months(June-August) at an elevation over 900 meters. The resulting cheese is satisfyingly salty and tangy with an elastic textured paste and a more savory, sharp taste than other aged cheeses of the region. I love pairing this Piedmontese wines like Arneis, Barbera, and Barolo. Enjoying this cheese helps support a centuries old tradition that deserves to last many more generations. I can’t think of a tastier way to support the cause.

If you’re ringing in the New Year with your closest friends and family, you’ll likely need a few nibbles and bubbles to help with the festivities. Here are a few quick ideas perfect for pairing and sharing on the last night of 2015:

Harbison

This lovely, little cheese comes to us from Jasper Hill Farm in Vermont. Harbison is a small-format, soft-ripened cheese wrapped in tree bark pulled from the woods surrounding Jasper Hill. The result is a creamy, sweet paste with notes of wood and herbs. Cut the top rind off and serve with a spoon at your party; scooping out this paste is a transcendent experience. PairHarbison with crackers, fruit, and champagne.

Luxardo

Take your champagne game up a notch this year with one simple addition. Drizzle a 1/2 teaspoon of Luxardo syrup into champagne flutes, top with sparkling wine, and garnish with a Luxardo cherry. Boom. Bubbly game on point.

Robiola

Is it obvious yet that I love soft-ripened cheeses and sparkling wine together? If not, let me spell it out: I LOVE SOFT-RIPENED CHEESE WITH SPARKLING WINE.

From the same Piemontese producers who brings us Rocchetta and La Tur comes a sweet, mushroomy due latte cheese called Robiola Bosina. Cow and sheep’s milks are blended to form a thin square of soft-ripened cheese. The soft rind gives way to a creamy, oozy paste that coats the mouth. Pair with Prosecco for the ultimate Italian-inspired New Year.

Chocolate

Does there really have to be a reason for eating chocolate? The answer is no.

I love a few nibbles of really exceptional chocolate once the New Year’s toast is over. Why not make your chocolate local? Our Utah Dark Chocolate Collection has some of our favorite locally-made bars for your nibbling pleasure. Want a little more? Stop by one of our locations for a few samples to help you decide on your own curated selection of fine artisan chocolate.

Lentils

Italians will traditionally eat lentils cooked with pancetta and sage and topped with cotechino on New Year’s Eve. The small round shape of both the lentils and cotechino signify wealth to Italians. Plus, it’s an incredibly tasty way to welcome 2016.

Bitters

Here’s another way to raise the bar with your average sparkling wine this year. Have fun mixing bitters and other ingredients for festive sparkling wine cocktails. Not sure where to start? Our Essential Bitters Collection will get you going with our most popular, coveted, and easy-to-use bitters.

Local Collection

Whether you need a hostess gift, a quick party pack, or tried and true treats, we’ve got ready-made collections to get your party started. Choose from any of our gift collections to give to your favorite hostess or as a starter pack for your own party. You can’t go wrong with the goodies we’ve put together for you.

There you have it, friends. I hope you’ve all had a marvelous 2015, and I hope 2016 is even better—and tastier!

So, you’re having a party—your friends, their kids, your kids, their parents, your parents, and who knows who else. They’ll all be attending, and you need a few treats to satiate them. First, I admire each and every one of you for hosting parties this season. Second, I know you’ll want to have an impressive table of grub. Third, I hope you get some sweet host gifts for throwing such a great party.

Not sure what to serve or how to serve it? Let us help. We hosted our very own Caputo’s party just a few days ago using our very best tips and tricks (many thanks to Matt and Yelena for hosting at their beautiful home). Our managers, mongers, and co-workers gathered for a festive get-together just before the boom of the holidays came crashing down upon us. I must say, we know how to throw a pretty fantastic—and filling—party.

Libations: This is the most necessary component to any party. Drinks—alcoholic or not—are a good way to make guests comfortable. We recommend one featured drink for the party, wine and beer, and a few nonalcoholic options as well. I started a big pot of mulled wine only 30 minutes before all our friends arrived. I love mulled wine for parties, because it’s easy to replenish and keep warm on the stove. We also used this party to test our Rosemary Gimlet out, which takes a bit more work at a large party, but is easy to make in batches for 3-5 people at once. We, of course, had plenty of Squatters beer and Ruth Lewandowski wine on hand as well. We keep ride-share apps and taxi numbers handy for anyone who may not be comfortable driving home after the party. Libations, check.

Food: OUR FAVORITE! This is often the most difficult part of a party for me, because making decisions. Fear not, friends. Our mongers picks and tips will help you select the very best nibbles for you and your guests.

Cheese and Charcuterie: We plate and serve these separately for larger parties since some of our pals might be vegetarian or have other dietary restrictions that keep them from enjoying one category or the other. We plated a few beautiful cheese boards and charcuterie boards. Our cheeses were cubed, sliced, or served whole with a dedicated serving knife based on the cheese. Not sure how to serve? Ask your monger! We’re here to help with pairings, serving suggestions, and any info you may want to have on hand to dazzle your guests. We chose a selection that featured our favorite local and imported products. Creminelli, Avalanche, and our own Cave Aged Cheeses are a great place to start. We fill in the gaps with our favorite products from the rest of U.S. and Europe after that.

Pairings and More: Crackers, sliced bread, olives, and marinated veggies are always on hand to pair with our lovely cheese and charcuterie. We each have our favorites, but easy-to-eat finger foods like olives and pickles are always tastier when served alongside cheese and meat.

Sweets: It’s not a Caputo’s party if there isn’t chocolate! We served some of our favorite bars and rosemary brittle to satisfy those with a sweet tooth. Choose from local chocolate makers like Amano, Chocolate Conspiracy, Durci, and Solstice, then add in your favorites from around the world.

People: You’re on your own here, my friends. We can’t tell you who to invite, but I’m just throwing it out there, if I were invited, I’d bring a pretty sweet host gift.

Whether Caputo’s helps with your nibbles, drinks, or catered trays, we hope your parties are filled with love, laughs, and joy.

It’s heeeeere! Let’s not pretend like most of us haven’t already been shopping and decorating for the holidays. Whether it was Black Friday or Cyber Monday, I’m sure you’ve begun to find some great deals and wonderful gifts for your loved ones. Now comes the gift wrapping, meal planning, and party attending.

It’s a beautiful time of year, but let’s get real, this stuff is exhausting. Want to know how we get through the holiday madness? Chocolate, duhhhhhh. Just kidding. It’s actually chocolate and daily hugs. And cocktails. And cheese. And charcuterie. And lots of recipe testing. These Cravings are what will get us through the holidaze with smiles on our faces. They, of course, make great gifts as well—just sayin’.

CHEESE: Grotte Caputo

This is our Cheese Cave cornerstone. Grotte Caputo was our first real success story from our first cheese cave—in case you haven’t been in in awhile, we now have two glorious cheese caves. Since then, we’ve had many successes, and, well, a few blunders. But somethings never change, namely Grotte Caputo. Unaged wheels of Asiago are handled with the utmost love and care for more than 6 months in our caves before being released for sale. The end result is a crumbly, but still moist paste that is perfect for cheese plates and cooking. The flavors are sweet and nutty: think of a blend of Parmigiano Reggiano and aged Gouda. Our Red Leicester Popover recipe is the perfect way to try your hand at baking with Grotte. Serve this at your holiday party with nuts or a pear compote, but resist the urge to eat it all before everyone arrives.

CHARCUTERIE: Avalanche Finocchiona

You may know of Avalanche’s drool-inducing chevre and other goat’s milk cheeses, butwhen it comes to artisan food, the Finocchiona raises the bar yet further. Goat and pork are blended with fennel and other spices for a truly magnificent piece of salami heaven. The flavors and aroma are both sweet and complex while still maintaining a distinctly “meaty” flavor from the high-quality pork and goat used.

I don’t say this often, but I will say it with this Craving: I don’t share Avalanche Finocchiona. I could see myself gifting a stick to my dad and maybe another worthy loved one, but I am not entirely sure I could bring this to a party. It’s just too good to share the limelight with most other party fare. I’ll be saving this for small getherings where I can ensure my pals are properly appreciating the perfection they are nibbling on. This needs only to be paired with bread, in my opinion, although a mild cheese like Pecorino Toscano would be another great item to serve alongside this lovely salami.

BAR & BITTERS: Addition Rosemary Cocktail Spice

Addition falls into our Bar & Bitters category of specialty products, but Addition is something entirely its own. Rather than a complex blend of bittering roots, herbs, and the highlighted spices or flavors, Addition creates a line of products that are more reminiscent of a tincture. This cocktail spice speaks perfectly of fresh rosemary in liquid form. There are no other flavors covering it up, and no bittering agents to hinder its potency. It’s just rosemary, in its simplest and most perfect way.

Use this in gin-based cocktails, of course. But I am more excited about its uses in cooking. Bake it into scones and cakes or add to pan sauces and gravies for roasted meats and vegetables. I’ve got a fun little sweet treat up my sleeve using this as well, so stay tuned for my favorite giftable treat.

THE ULITMATE HOLIDAY: White Truffles

This is it. The most luxurious and ultimately wonderful gift for your foodie friend, or you can use it as the focal point of you holiday meal. Behold: the white truffle!

We carry truffles year round from Italy and France, but the very best are the white truffles, which are just now coming into season. While black truffles are less expensive, and less rare, they’re also able to receive a bit of heat application through cooking. White truffles, however, are very rarely cooked, only shaved directly over your main dish as both garnish and highlight. There is nothing more luxurious and delicious than a fresh, aromatic white truffle. Shave over simple egg pasta, veal scallopine, or sunny side up eggs. If you get your hands on a white truffle and simply must cook with it, I’d recommend Marcella Hazan’s Tortino di Tartufi. Here, boiled potatoes are sliced very thinly, layered with shaved white truffle, butter, and parmigiano before being baked for about 15 minutes.

We can’t wait till the actual Chocolate Festival for you to see what’s on the menu, because it’s just so exciting! So here it is.

At this year’s festival, five chefs and local mixologists will use one of Solstice Chocolate’s five bars to showcase sweet, savory, and boozy applications of the Salt Lake City craft-chocolate maker.

The all-star culinary lineup includes Chef Logan Crew of Current Fish & Oyster, Chef Tyler Stokes of Provisions, Pastry Chef Courtney McDowell of Pallet Bistro, Pastry Chef Amber Billingsley of 3 Cups, and Pastry Chef Alicia Pacheco of Rye Diner & Drinks. The tantalizing evening will begin with an amuse-bouche prepared by Chef Marshall Bryant of Caputo’s. Wine will be served by Francis Fecteau of Libation, Inc., beers will be poured by Avenues Proper, craft cocktails will be mixed by Beehive Bitters and Sugar House Distillery, and pour overs provided by La Barba Coffee Roasters.