Update! Caputo’s has officially launched our first bottling of PDO protected Greek EVOO! Introducing Caputo’s Extra Virgin Olive Oil, an homage to our roots – both familial and culinary – in the special town of Chania (pronounced Han-ya). Matt’s words on how special this is to us:

Dear crew, friends, and family,

My yiayia (Greek for grandmother) never learned to speak English and had an urban farm way before it was cool. She did it because she was poor. She did it because the produce in the American grocery system didn’t taste real to her. In fact, she didn’t trust it. She wanted to grow and cook with flavors from her homeland, so she grew her own, many of which she brought  from Greece as seeds and starts.

As a kid, I was embarrassed by this way of eating, but my mother always told me stories, patiently encouraged me to keep an open mind, and insisted I eat what was offered. Few things have influenced me more than my Greek mother. This includes my relationship to flavors and food. Thanks to what she and my yiayia provided, I am drawn to flavors that are off the beaten path.

For the products we carry at Caputo’s, I look for the different and even the strange: flavors that are at risk of being left out of our increasingly homogenized food system if we don’t protect them. This olive oil, protected by the European Union and bearing the PDO seal, is just such a product. It is made with olives grown near the ancient port town of Chania on my mother’s ancestral island of Crete, Greece. The Caputo family has spent several summers there getting to know the local cuisine, on an island that consumes more olive oil per capita than anywhere in the world. Cretan food is practically swimming in olive oil just like this one. I researched and tasted many to find the best example of this special oil. It is dedicated to my mother, and we are excited to share it with you.

Walk down memory lane with us in the blog post below, pre-Covid, when we experienced this special place firsthand. As Yelena exclaimed when reminded of our adventure, “It was the trip of a lifetime!” Now you too can experience, in a small way, the unique sense of Chania with one taste of our Caputo’s Greek EVOO.

Post from August 6, 2018:

It’s here! Finally! GREEK WEEK!

But, why?

Well,  I’m half Greek. My grandmother (yiayia) arrived in SLC in 1948 and never learned to speak English. Out of necessity, she planted a diverse urban farm, often with seeds and starts she brought from Greece. To this day, it is the flavors and aromas of her recipes that inform which products adorn Caputo’s shelves. Recently, our whole Caputo clan embarked on a trip to various parts of Greece, including our ancestral home on the island of Crete. This trip and yiayia’s memory are the inspiration for the creation of our Greek Catalog, highlighting foods and traditions of this ancient and beautiful culture.

Take a look at our inspiring travel for yourself:

Greece 2018 family vaca starts now! Wish we could bottle their excitement.

My big fat Greek wedding, Athenian style.

First beach day in Crete! Obsessed with Elafonisi’s crystal waters.

Stomping around Old Town Chania. Χανιά – Παλιό Λιμάνι

Dining at Dounias in the mountains high above Chania, Crete where the Slow Food movement is nothing new to the region but instead a continuation of the traditional Greek lifestyle and cuisine.

Nestled in the mountains an hour outside of Chania, this taverna went so far and beyond rustic cuisine. The owners’ (husband and wife duo) little 2 yo boy sat at our table and ate snails from our plates. Kitchen tour, wood fire cooking only, cheese making before our eyes. And that bread. Highlight of the trip

Chania Old Town Port

Throwing it back to Athens. Acropolis | Lycabettus Hill | Plaka

Visited Yiayia’s mother’s birthplace in the village of Atsipopoulo, just outside of Rethymno. Met with neighbors who knew Polymnia and welcomed us with gifts and sweets. ❤️

Rockin’ Rethymno. Réthymno, Rethimni, Greece

For the last leg of our trip, we picked a place we’ve never been, mostly because of the beach pics. Island in the Ionian, famous for the Shipwreck Navagio beach and blue caves. Evening views from top were way more impressive than daytime with the crowds.

We stayed in a remote area up north (apparently, the south is a bit of a party town). Loved the water, the countryside and the people here. They don’t get American tourists often and were so kind.

You’re still not sure what to give, and you haven’t started shopping yet? That’s OK, we won’t tell a soul. In an effort to inspire your food gifting, here’s what some of your favorite faces from Caputo’s are giving to their friends and family this year.

Don’t see your favorite monger here? Drop by before the holiday—we’re open through the afternoon of Christmas Eve—and ask them for their personal recommendations. We’re certainly not lacking in opinions around here.

So, here you have it: each of our gift picks for 2020:

Matt Caputo
President and ultimate boss-man

Fresh Black Truffles – As the ultimate boss-man, Matt has chosen the ultimate foodie gift – fresh black truffles. (Pssst – they also look suspiciously like coal, which was what ultimate boss lady Yelena’s suggested gift for Matt would be…).

Yelena Caputo
Vice President, and ultimatest boss who oversees said boss-man

Chapon Canelas – Yelena is THE classiest lady we know. And her gifting choices are no different. This year, she’s giving French chocolate wizard Chapon’s exquisite Canelas – tiny French confections with nougatine and a dark chocolate shell.

Adri Pachelli
Senior Manager & Director of Education

Regalis White Sturgeon Caviar – We all know Adri does NOT mess around. So when Caputo’s brought in caviar for the first time, she scooped up a 1 oz jar faster than you can say “fancy.”

Alicia Konzen
Downtown Market Manager

Hot Off the PAN –  An Alicia original. If you’ve ever met Alicia, you’d know she loves a play on words! Her gifts are no different. She’s giving all things “pan” – Panettone meets panforte meets pandoro! Tis the season, after all.

Antonia Horne
Affineuse AKA maker of all tasty things from our Cheese Caves

Half Wheel of Raclette – This Christmas, Antonia is sharing Raclette with friends and family. Since she can’t give them actual hugs, she’s giving “inside hugs,” of the coziest, most comforting cheese she knows.

Jamey Chelius
15th & 15th General Manager

Patagonia Provisions Mussels Gift Pack – Our New Mexican native and fearless 15th leader knows a thing or two about serious flavor. Especially when it comes to conservas! Patagonia (yup, same company as the parkas and tents) triple threat of mussels is right up his alley.

Austin Shimada
Holladay General Manager

Scaldaferro Crumbly Nougat Pie – In life there are precious few morsels that transport the consciousness to a different time and place. This is one of those morsels. When an artisan makes nougat based on the waning or the waxing of the moon and explains it in such a way that makes sense, Austin goes out of his way to eat – ahem, gift – that nougat.

Christian Birch
Downtown Deli Manager

Som Cordial Gift Pack and Cranberry Som – Christian is the cheeriest guy in the deli! And he enjoys a cheery drink as much as anyone. Som’s cordials make bev making easy (and delicious!) for both cocktail and mocktail drinkers alike.

Tony and Mary Caputo
The OG himself and his fine lady

City Weekly’s First Every Recipe Book – Tony and Mary are friends with everyone in the local food community! His gift, then, is no surprise. He’s gifting the City Weekly’s Recipe Book – a commemorative compilation of recipes from top Utah eateries and distilleries. But wait – there’s more than just cooking how to’s – the proceeds benefit the Galena Fund (support for local journalism) and the Tip Your Server Campaign (support for local displaced waitstaff in the Hospitality industry).

Heather Aagard
Social Media Maven and Merchandising Coordinator

Omnom GIANT Sea Salted Almonds bar – Heather is known for her enthusiasm – for all things cheese, chocolate, and, well, really anything in our markets! And when full 8 oz GIANT Omnom Chocolate bars landed from Iceland, you could hear her squeal for miles.

Since the late 1800’s, Olasagasti has been preserving fine seafood with a process perfected over the course of more than 100 years. Olasagasti is a company born out of the merging of two beautiful cultures, a union that has lived on to bless us with elegant tins of full-flavored conservas. Made with centuries-old know-how, their secret ingredient is the Cantabrian Sea. Reaching across 500 miles of the Basque coast, its chilly waters provide expansive breeding grounds for bounteous seafood.

Salvatore Orlando was sent from his home of Sicily to the Cantabrian Coast, specifically Getaria, Gipuzkoa, in the late 1800’s. He was the first to introduce long-standing Italian salting techniques to the Basque community. In Getaria, he fell in love and created a life with Simona Olasagasti, bearing six children and a handful of family business ventures. Conservas Olasagasti was created as an amalgamation of traditional Italian and Basque ingredients, recipes, and techniques that are packed each in tin or jar, with the utmost care. Today, the grandson of the Olasagasti pioneers runs the factory in Markina, Bizkaia, upholding the philosophies it was founded on.

I began my Olasagsti tasting journey with a tin of the Yellowfin Tuna in EVOO, tastefully packaged in burgundy and gold. At first whiff, a brief moment of nostalgia washed over me. Noting its robust scent, I was reminded of enjoying tuna salad with my siblings as a young kid. I nibbled at the pale colored fish and the memories faded. This yellowfin tuna was nothing like the $.99 can of Chicken of the Sea I once loved. Fished on the high seas, Olasagasti refers to their yellowfin tuna as “the king of the pantry”. It is mild, delicate, and packed with evenly distributed extra virgin olive oil between each flaky layer. After my first bite, I scooped the remaining contents of the tin atop a bowl of beans with a well seasoned broth and finished it with a dollop of crème fraiche for a delicious, nutritious meal.

Olasagasti takes the next step in highlighting their top quality tuna with a variety of meal-in-a-can offerings. These feature both Sicilian and Basque flavors that are meant to simplify and enhance mealtime in a hurry. Seeing as there is a sort of bean-renaissance in the food world today amid the pandemic, I was particularly excited to try the Tuna Fish Fillet a la Toscana, or Tuna Fillets with White Beans.  The simplicity of this tin is an obvious nod to Olasagasti’s Italian roots, since Tuscan cuisine is known for a simple take on utilizing seasonal produce. Packed with carrots, celery, and white beans (a Tuscan favorite) that are perfectly prepared, this tin feels healthy, hearty, and straightforward. I heated it in the oven until the oil was bubbling, doused it in hot sauce (Espinaler, of course), and my belly thanked me. For a more filling meal, try putting it over some rice or cooked greens and finishing it with a little cracked pepper. It would also be a perfect compact meal to carry along on a camping or backpacking trip. Upgrade your mealtime anytime the need arises; this tin will certainly do the trick.

I was hooked on Olasagasti’s composed meal tins after my first one and had to try the Tuna Fillets with Caramelized Onions next. Showcasing their Basque roots, this tin shares characteristics with a Basque dish called Bonito Encebollado, which is traditionally made up of caramelized onions, green peppers, garlic, wine, and bonito tuna. The beauty of this tin is that it takes all of the time and effort out of coaxing the deep, caramel-y flavors from the onions and we get to sit back and enjoy it with little to no effort. I warmed it in the oven for 10-15 minutes and dumped the contents atop a bowl of farro. Topped with basil and cracked pepper to counteract the sweet caramel flavors, the tuna added a light texture with subtle flavor. The farro’s nutty qualities balanced out the intensity from the abundant onions. The most exciting part though, was how the onions, basil, and cracked pepper played together to create a spiced anise-like profile. It was an easy meal that excited my palate and I can’t wait to further experiment with the deep flavors of this tin.

Last but not least, I was especially curious to try the Cantabrian Anchovy and Tuna Paté. There’s just something I find so intriguing about creamy, spreadable seafood. Despite its small size of 110g, the jar holds 5 servings! I assumed my resolve to eat only one serving would fail and instead planned to eat it all in one go, even though Paté is known to be very rich. This fun-size sea paté was nothing short of what you’d expect from a paté, if not better. Comprised of mostly tuna, olive oil, and anchovies, I was delighted by its bright flavor and smooth consistency. The olive oil added a silky emulsion, while the anchovies contributed a briny, umami finish, melting beautifully into the open crumb of a baguette. I succeeded in not devouring the entire jar at once and managed to save some for an afternoon snack. I was pleased to revisit these flavors and to have another small jar to add to my collection thanks to this delicate, gourmet treat.

Unwavering in their commitment to preservation and quality, Matteo Orlando continues to celebrate his grandmother’s surname more than a century later. Although separated by land and sea, the unique fusion of Basque and Sicilian cultures has allowed for Olasagasti to thrive with a unique perspective. Olasagasti said it best when sharing their philosophy, “In other words, just how your grandmother used to eat, with deep respect for what keeps us healthy and active, knowing that good food is good for the soul.” Offering top quality seafood from the Cantabrian Sea that is carefully prepared, crossing cultural boundaries and exuding nothing less than perfection in each tin.

Much of the food world turns to French culinary culture with fervent admiration. As influencers and innovators of an array of culinary techniques and methods, most of us have taken advantage of even the smallest techniques and tips the French have so meticulously developed for the food world. That can mean anything from adding body to a gravy or soup with a roux, enjoying eggs benedict doused in a velvety hollandaise sauce, or simply having a tin of fish with some pickled veggies as an afternoon snack.

Thanks to Les Mouettes d’Arvor, a cannery on the Brittany coast of France, we can enjoy high quality, seasonably harvested, shelf stable seafood with a distinct French flair. The use of ingredients such as butter, Sel de Geurande, composed sauces, and Muscadet wine with fresh cheese are just some of the examples of traditional French ingredients that go into each hand packed tin. More importantly, Les Mouettes only uses fish from boats docking within five miles of the cannery. Talk about local.

For the last few months, a specific tin of mackerel has been all the talk around Caputo’s and it wasn’t until our tinned seafood class that I had the opportunity to have a taste. I was seated alongside a small group of strangers, when Les Mouettes d’Arvor was introduced. Each of us were served a piece of mackerel fillet topped with a generous dollop of a yellow-beige sauce. It met each of us with its acidic, yet sweet aroma and smooth texture that tickled my senses. The infamous mackerel fillets in Mustard and Crème Fraiche! I watched each of my tablemate’s eyes brighten with overwhelming pleasure and desire for more. The full-flavored, meaty mackerel fillets are a delicious bonus in this tin, adding protein and chew, but I must be honest and say the sauce takes the spotlight with its generous application and bold flavor. The mustard and crème fraiche sauce is completely tantalizing, so make sure to have plenty of bread to soak it all up when the fish is gone.

Butter is another backbone ingredient in much of French cuisine. Serving as a rich base for many sauces and stews, it can also be preserved in a tin with succulent sardines. With that said, there is no shortage of satisfaction to be had in Les Mouettes’ Sardines in Butter and Sel de Geurande. The salt is harvested in a nearby coastal region, and combined with high quality French butter, creating a rich golden pool for these unctuous sardines. Both additions serve to amplify the savory, rich qualities of the fish. When pan fried as suggested on the package (beware of the popping butter), they become crispy and flaky with subtle salinity. I hit the splattering, crispy sardines with a dash of smoked paprika for some depth, and enjoyed them with Torres ham chips, cornichons, and Mahon Reserva cheese as accompaniments. You could also serve them over some mashed potatoes, or toss them with some roasted veggies for a more composed meal. As I sipped on a vodka and sweet vermouth cocktail for an easy pairing, I dreamt of my next meal with the leftover butter and fish…scrambled eggs? Definitely.

Offering a selection of seafood rillettes is yet another way Les Mouettes d’Arvor maintains their distinct French-ness. Similar to confit, rillettes are made from meat that is slow-cooked in a fat, shredded, salted, and packed for preservation. Since the French discovered the practice of preservation, there’s no question they know how to enhance them. I opened a small jar of the Rillettes of Mackerel with Mustard Sauce with no reservations and nibbled at the creamy fish with a fork for purely tasting purposes. Sharing remarkably similar ingredients to that of the Mackerel in Mustard and Crème Fraiche, the rillettes expressed different qualities in both the fish and the sauce. The even dispersion of sauce and fish throughout helps to cut some of the acidity from the mustard, and is less messy with a cohesive, creamy texture. Well suited to spread on toast or dip vegetables in, there’s something slightly foreign, yet tantalizing about spreadable, cooked meat or fish. If you haven’t ever had anything of this sort, try a jar of the tuna and cream cheese rillettes, which are milder, and share similarities to a creamy tuna salad. Coming in small reusable jars, any of the Les Mouettes d’Arvor seafood rillettes could be a new kind of treat you should want to try, with many of them including easy serving suggestions.

Since opening in 1959, Les Mouettes d’Arvor has seen success for obvious reasons. Having survived the collapse of the cannery industry in Concarneau, France at that time, they are the last remaining cannery in the region, holding true to quality, tradition, and innovation in the packing and selling of each seafood product offered. They serve to represent the standards that French culinary practices have historically practiced, and in the most approachable and delicious way. From simple sardines in extra virgin olive oil, to salmon rillettes with lemon and dill, there’s an array of fun and unique options to choose from. Have a taste of the Brittany coast by trying Les Mouette’s d’Arvor seafood and falling in amour.

As a well-known and widely loved clothing and gear company, it’s both surprising and unexpected to see the Patagonia brand name printed on a box of tinned seafood. How do they connect? Is it the same Patagonia? Those were my thoughts when I first saw these packages on our shelves.  Patagonia Provisions, a recently added division of a B corporation that has been around since the 70’s, has expanded into selling food items, specifically tinned seafood—which we should all be so excited for!

There’s a lot of talk today of the fragile state of our environment. A lot of that fragility comes from a disconnect between humans and our treatment of the earth as we try to provide for the population and simultaneously grow our economies. Patagonia Provisions started as an effort to try and fix our broken chain, as noted by Yvon Chouinard, CEO and founder of Patagonia. He saw the distance that was being put between people and their food, as well as a loss of respect for the earth, the creatures that inhabit it, and the value of knowing where your food comes from. For example, did you know that mussels are actually one of the most sustainable food sources in the world? By eating mussels, we are actually helping more mussels grow, as written by Paul Greenberg on why mussels might save the planet. Patagonia was originally started as an effort to change the world, but the necessity of buying a winter jacket or sturdy piece of clothing comes around only a handful of times throughout adult life. On the other hand, food is something we interact with multiple times a day, so why not affect the same change from another different, but necessary angle?

Patagonia Provisions is a certified B Corporation, gives 1% of all profits back to the planet just as the clothing brand does, and as of 2017, is also part of the Regenerative Organic Alliance, ensuring fairness to farmers and workers, with strict requirements for farming practices. There’s no shortage of transparency in any effort Patagonia makes—especially with their tinned fish. There is an abundance of information on the package alone, as well as even a little picture of what the contents inside of the tin look like and it’s wholly enticing. You can unfold the box and find notes on the nutrition, flavor, sourcing, and the environmental impact of each tin you enjoy.

Now that we have warmed our hearts, let’s fill our bellies and talk taste, shall we?

A while back, during conservas week here at Caputo’s, I was encouraged to try Patagonia’s Smoked Mussels. Despite my reluctance towards smoked foods I found myself quite pleased with the flavor. There are a lot of them packed in the tin, are lightly smoky, and a little sweet. Sourced off the Galician coast of Spain, where mussels are native to the region, these are smoked naturally over Spanish bay wood and packed in organic olive oil and their own broth. Most recently, a friend suggested I revisit them, but warm the tin in the oven for about 15 minutes before eating with a little bread… I enjoyed them this way for a quick, casual lunch and finished with the satisfaction of having a fully prepared meal. The flavors and fatty components were transformed to change the overall experience in the best way possible, both in flavor and texture.

I enjoyed the Savory Sofrito Mussels next. Sofrito is essentially a traditional Spanish sauce made with onion, garlic, peppers and tomatoes; however, there’s a variety of ways it can be made. This mixture includes bell peppers, onion, sherry wine, spinach, and Spanish paprika. The sauce is incredibly savory, and has borderline tomato-y characteristics without any actually added. I tasted them and instantly felt a familiarity in the flavor…I couldn’t quite figure out what it was. I ended up having the mussels, sauce and all, over a little rice with some roasted carrots and onions, and it clicked! The combination of flavors made me reminiscent of a Spanish style Bolognese. This was not your long Sunday afternoon dinner, we’re talking 20-30 minutes, and a $7 tin of mussels, with more protein, Omega 3’s, and vitamin B-12 than any Bolognese you’ll find.

Another tin I found myself favoring was the Spanish Paprika Mackerel. With similarly rich, meaty qualities of other fish such as salmon or tuna, smothered in a vibrant red oily sauce, these mackerel are approachable in flavor and texture. I dreamed of using a tin in the future to make some mackerel cakes…maybe a little egg, breadcrumbs, peppers, onions, and paprika mackerel blended together and pan-fried? Sounds like a perfect party snack to me. However, without the ability to do anything extensive, I ended up using the last half of the tin over a salad. Being such ample fillets, a fish like mackerel needs a bit of a stronger mix of salad ingredients that won’t easily be overpowered. I could recommend some chopped kale that’s been massaged with a creamy dressing as a simple restaurant-worthy salad, however I opted for a mix of romaine and spinach, complimented with some finely chopped carrots, onions, and peppers, topped with a little bit of Dodoni feta, to add an extra bit of tang. I could go on all day about the fun ways to enjoy any tinned seafood, so get creative, eat it alone, or try both!

I know it may seem a bit odd for a company that has been making jackets and gear for so long to expand to food, but what better way to reach people than through our nourishment? Food helps us connect with not only one another but with the planet so let’s be thoughtful about it. You can have confidence in enjoying a tin of Patagonia Provisions tinned seafood knowing it’s sustainably sourced, responsibly produced, and thoroughly delicious. So let’s change the world, one tin at a time.

As conservas culture takes the U.S. food scene by storm, tinned seafood is becoming a new pantry staple and popping up on hip bar and restaurant menus in cities around America. This historical practice of preserving food in a can, specifically a variety of fish, bivalves and cephalopods, allows us to dive into another culture’s food traditions, participate in this growing trend, and enjoy seafood sourced directly from estuaries and open seas around the world.

Conservas de Cambados began selecting the finest seafood from the estuaries located near their birthplace in Galicia, one of them being Ria de Arousa, the largest estuary in the northwest region of Spain. The cannery quickly grew, and by 2008, they were exporting small, net-wrapped tins to Europe, the U.S., and other markets around the world. Despite their rapid growth, Conservas De Cambados prides themselves on maintaining pristine culinary traditions that are present in each tin of seafood sold. It has now been 35 years of Conservas de Cambados, and despite their notoriety in conservas culture around the globe, their relatively small facility of 8,200 square feet continues to uphold artisanal standards with sustainability in mind.

I was immediately enamored by the shiny lettering and trademark net wrapped tins and cracked open their Mussels from Galicia in marinade for a late dinner on a Monday. The king size mussels, describes as such on the packaging, are fried in olive oil and packed in a vibrant reddish orange marinade called Esabeche sauce, made from vinegar and smoked paprika. The mussels were arranged neatly, looking plump and begging to be devoured. There were only 4 in the tin, which speaks to their incredibly large size. That larger size is a very desirable characteristic when eating mussels, clams and other bivalves. Harvested at the peak of size and fat content after fattening up all season in the warm, nutrient dense waters, they are perfectly plumped and ready for the cold season. The texture of the mussels was very tender, so much so they nearly fell apart when speared with a small fork or bitten into. My first bite was a pleasant surprise, not slimy, briny, fishy, or chewy at all; these mussels were straight up decadent. After eating two alone to fully experience what a king size mussel has to offer, my curious palate took over and I turned to my fridge for some adventurous accompaniments. I unearthed some cannellini beans and cornichons, mashed the beans with salt, pepper and olive oil, spread it on a small piece of toast with the cornichons, and perched the last of the mussels atop, with a drizzle of the marinade to tie it together. The creamy richness from the beans and mussels along with the crunch of the toast and cornichons, was a composed and satisfying bite with the smallest amount of additional labor.

Days later, I dove into their Scallops in Galician sauce and clams in brine. The Scallops, packed in a thick tomato sauce with pieces of onions and herbs throughout, gave a tickle of sweet heat at the back of my throat and were so packed with flavor that I didn’t want anything other than some light crackers to accompany them. The sauciness left at the bottom of the tin made a perfect dressing for a spinach salad with a little chevre crumbled on top as a side dish.

The clams from Galicia in brine, the most simple and delicate of the 3 tins, rose above the other two in the most elegant manner. After the first taste, I felt a cool sea breeze come across my senses, and wanted nothing more than to frolic along the Galician coast. I couldn’t help but devour the whole tin with only a fork and the occasional dash of Espinaler sauce. Packed in translucent milky brine, these clams had the perfect amount of salinity and chew.

There’s a sense of ease and joy when cracking open a can of plump mussels, glistening sardines, or whichever tin speaks to you. These tins have an extensive shelf life, are cooked and seasoned to perfection, and ready to eat straight from the tin. As a company that places a high value on sustainability and upholding tradition, the offerings from Conservas de Cambados are nothing short of excellent.

Pasta. It’s one of the most generic terms used to refer to an expansive, regionally specific, and centuries’ long part of regional Italian food culture. That said, even the most ambiguous of terms is enough to elicit sighs of fondness for one of our favorite starches. From early childhood to poor college life and beyond into adulthood, pasta is one food we all enjoy. In theory, it’s relatively quick and easy to make, inexpensive, and I can’t think of one single person who doesn’t enjoy it. That said, there are just a few tips to be aware of when buying and preparing that will enhance both flavor and texture and, ultimately, just make life more delicious. Yes, there is a right way to make pasta and a wrong way. The right way will make your meal memorable and satisfying, the wrong way is akin to mortal kitchen sin, at least for us. The next time you find yourself craving a plate of pasta, keep these in mind:

Bronze Cut Pasta

Teflon Cut Pasta

Fresh isn’t best – seek out pasta extruded from bronze dies

There’s a strange myth going around that fresh pasta far exceeds air dried. Not so, dear friends. The vast majority of regions in Italy prefer air dried. Unless you’re making something usually made by hand rather than extruded through a machine like cavatelli or a filled pasta, chances are, a quality air dried pasta will better suit your needs (and desires). There are two materials used most often to extrude some of our favorite shapes of pasta: bronze and Teflon. While Teflon is more efficient and easier, the resulting pasta is slippery and lifeless. While this may be ideal for kindergarten slurping, that slipperiness also leaves behind whichever amazing sauce you’re about to make.

Bronze dies are the stuff of both historical and present day artisans, and for good reason. When artisan pasta makers use a bronze die to extrude their pasta (family-run Martelli in Lari, Italy, for example), the end result is well worth the extra time. On a microscopic level, bronze dies extrude a pasta that is rougher with far more surface area for sauce to cling to. These days, when bronze dies are used, artisans are often using higher quality durum semolina that will offer a toothsome bite, a lovely wheat flavor, and an all around better, tastier end product.

Use a big pot, lots of water, and liberal salt

Of all the pasta sins that exist, I beg you to use your biggest pot rather than attempt to minimize your dish load. A large, roomy pot of boiling water gives each cut room to absorb the necessary amount of water at an even rate and will prevent noodles from sticking together. Salted water helps season the main component of your meal without over-seasoning and using too much salt in the finished product AND it aids in even cooking.

For the love of pasta – No. Oil. 

There’s no faster way to hurt our feelings than to add oil to your pasta water. Adding oil to your water will indeed help keep noodles separated, but it will also ensure your sauce won’t have any way to cling and adhere to your noodle. Added oil would make cooking uneven and coat the pasta in a film, causing every possible drop of sauce to slip away between your plate and mouth. Don’t want your noodles to stick together? Here’s how to avoid it – use that giant pot in your pantry (I know you’ve got one), fight the urge to add oil, and don’t rinse with cold water (see below).

Pay close attention & don’t rinse

While it likely goes without saying, pasta should not be ignored while cooking. In those last minutes of time in boiling water, consider yourself married to that pot of cooking pasta. That fine line between true al dente and bloated, overcooked pasta is impossible to recover from. We cook pasta to al dente so it can continue to cook and finish cooking while being tossed with sauce. Pull your pasta from the water at a place when it is almost done, but feels like it could use another few minutes to be completely cooked through. It will finish cooking in the time it takes to toss with sauce, plate, and serve.

Don’t stop these final moments of cooking with a rinse in cold water. The rinse will result in underdone pasta that is bound to be stuck in your molars for hours after your meal and seized starch that won’t hold a sauce as well as a hot noodle. Instead, remove your pasta to a colander if needed, or right into a sauce pan with sauce.

Pasta water is your best friend

I prefer to remove my pasta directly into a sauce pan with my chosen sauce. I can finish cooking, bind the flavors of both noodle and sauce, and I have the absolute powerhouse secret ingredient at my disposal – pasta water. As the pasta finishes cooking in the sauce, it will likely suck up all the delicious liquid matter in your sauce. Rather than panic, simply add a half cup or so of pasta water to the pan. Your pasta water is full of starch leeched out while cooking your noodles and will help create a glossy, silky sauce that perfectly compliments and commingles with your pasta. It’s magic, I tell you.

Prepare a sauce intended for your shape of choice, and don’t overdo it.

One of my kitchen heroes is Marcella Hazan. If you’re not familiar with her, think of her as the Julia Child for Italian cooking in the United States. Marcella’s first cookbook, The Essentials of Classic Italian Cooking, introduced American cooks to a lesson all Italians grew up with – your sauce is determined by your pasta shape. Italians don’t match sauce to pasta willy nilly. Each shape is created to marry with one or two particular sauces. Think bucatini and amatriciana, pappardelle and bolognese, spaghetti alla vongole; these weren’t paired together on accident. You can, of course, not follow these traditions, but a true match makes for a truly transcendent meal.

Don’t forget: the sauce exists to compliment the pasta, not the other way around. We don’t want noodles swimming in a bowl of sauce. Rather, we want a bowl of pasta kissed by a sauce that allows the pasta to shine. Remember, when a high quality pasta is used, it will be the star.

Pasta waits for no one 

When it’s ready, it’s ready. Don’t waste any time between tossing with sauce and eating, or you run the risk of over-cooked pasta at an unpleasantly tepid temperature. Start eating as quickly as you can and enjoy every moment. This is no time for manners, it’s dinnertime.

I can’t decide whether it’s the cute and confident fish logo, the extensive family history, or just the pure delicious flavors that draw me to Espinaler. Whichever it may be, each tin of fish or bottle of sauce represents generations of hard work. The packaging is playful yet enticing, and what lies within each tin embodies an important piece of tapas culture. In addition, Espinaler’s sauce has developed a cult following of late and has become an invaluable condiment to many that try it.

Espinaler was born in 1896 in the area that is now Barcelona. Miquel Riera I Prat opened Taverna Espinaler to provide the classic Mediterranean mix of wine, snacks, and familial ambience to the villagers. When the Spanish Civil War broke out in the 1930’s, Miquel’s daughter Francisca, bravely took over the family business despite being a widowed mother of four. Located in the first city to be introduced to vermouth in Spain in the 19^th century, the founder’s grandson Joan Tapas I Riera began adapting the business in the 1940’s by selling high quality vermouth, which quickly became one of their most popular products.

Joan continued to expand Espinaler’s repertoire of products, introducing fine Galician preserves. His wife then created the noteworthy Espinaler sauce, to perfectly compliment seafood, olives, chips and any salty snacks. Some of my first encounters with tinned seafood were complimented by this sauce, and soon became a must-have for my chronic snacking. The vinegar-based sauce is made with a special selection of spices, quickly becoming their first iconic product, and spurred the Espinaler revolution in the 1970s. The company’s focus on fine preserved seafood began with a third generation family member, Miquel Tapias Roldós, who took over the business and started travelling across Spain to the northwest corner region of Galicia. Galicia, known for its estuaries and prominent canning industry, is where he carefully selected the best preserves at auction and continued to pass down the importance of knowledge in choice, which spurred the marketing of Espinaler brand tinned fish.

With the arrival of the 21^st century, the long-lived family business expanded throughout Spain, and two Warehouse-Tavern-Stores were opened just a decade apart. Since then, run by fifth generation Tapias brothers, Espinaler has expanded to offering its wide range of preserved shellfish, sauces, liqueurs, and other products to Europe, Asia, and America, most importantly Caputo’s in good ole’ SLC. With such a rich history, David and Miki Tapias continue to strive to uphold the values that are true to the Espinaler brand and were taught to them: “To offer a very high quality product, produced and packed at the right time.”

Whether you have a tin of baby sardines with some hot sauce a la carte as a mid-day snack, or an arugula salad topped with pickled veggies and a tin of white tuna in pickled sauce, you’ve made an excellent choice. Pour yourself a glass of vermouth or your favorite Spanish wine, and transport yourself to a cozy tapas bar buried in beautiful Barcelona (I know that’s what I’m doing), and try a tin of fish that’s not only packed with the finest ingredients, but also contains over a century of family history, and Spanish culture.

Below, you’ll find a short video about heirloom cacao in Belize. This is what Caputo’s Chocolate festival goes to support. People like those at Belize Foundation for Research & Environmental Education (BFREE) are trying to create a buffer zone for their nature preserve through sustainable farming of heirloom cacao. In this case one of only two Heirloom Cacao Perservation (HCP) verified strains of genetically pure criollo. Caputo’s was the bursary sponsor for this strain!

Please share with your chocophile friends and new enthusiasts and please note we are working hard to further extend the Caputo shield of preservation for BFREE and their cacao.

You’re still not sure what to give, and you haven’t started shopping yet? That’s OK, we won’t tell a soul. In an effort to inspire your food gifting, here’s what some of your favorite faces from Caputo’s are giving to their friends and family this year.

Don’t see your favorite monger here? Drop by before the holiday—we’re open through the afternoon of Christmas Eve—and ask them for their personal recommendations. We’re certainly not lacking in opinions around here.

So, here you have it: each of our gift picks for 2019:

Matt Caputo
President and ultimate boss-man

Luisa Abram Trio – The flavors from Brazil meet the most exciting piece of cacao culture. Newly discovered wild cacao from the depths of the Amazon meet Brazil inclusions, like candied cupuaçu, in these thoughtfully made artisan bars.

Yelena Caputo
Vice President, and ultimatest boss who oversees said boss-man

Gift Collections – Our gift collections received some serious love before the holiday season this year. Choose from a variety of themes, price points, and flavors. The selection is vast, but the curation is impeccable.

Adri Pachelli
Senior Manager & Director of Education

Pump St Father Christmas – While quickly becoming a Caputo’s tradition, these craft chocolate St. Nicks blow the rest out of the water. There’s no ho ho ho without a craft chocolate Santa.

Alicia Konzen
Downtown Market Manager

Go FIGure –  An Alicia original. All things fig, all season, for every sweet indulgence. Fig and chocolate panettone meets fig and marcona almond cake and a vegan fig salami. Tis the season, after all.

Antonia Horne
Affineuse AKA maker of all tasty things from our Cheese Caves

Marcella Hazan’s Essentials of Classic Italian Cooking –  Our cheese empress is gifting the most authentic and authoritative word on Italian cooking. Written by one empress and given by another, we’d only be so lucky to receive this culinary wisdom.

Jamey Chelius
15th & 15th General Manager

Firebirds Hot Sauces – Our New Mexican native and fearless 15th leader knows a thing or two about delicious heat. Full flavored fire roasted peppers mingle with some serious heat. World, meet our two new favorites.

Austin Shimada
Holladay General Manager

OmNom Winter Collection – Iceland comes home with you for Christmas. Three OG holiday bars from the masterminds behind OmNom are packaged into one beautiful gift that requires no wrapping whatsoever. Eat the chocolate, keep the box.

Zach Smith
Downtown Deli Manager

Espinaler Tinned Seafood (and CHIPS!) – Tinned seafood is all the rage around here, and Zach is no stranger to this food revival. He’s bringing jolly, briny, delicious cheer to his loved one, plus some seriously addictive chips to munch in between bites of fish.

Josh Broadhead
University Deli Manager

Bronze Cut Pasta and Sauce – Give the gift of tradition AND a tasty, quick meal all in one. Read more about bronze cut pasta here and learn why we’re so obsessed.

It’s a tale as old as time, a song as old as, well, Spain. Consider this a culinary love story. Fated lovers brought together by destiny hunger, forced apart by tragedy industrialization, and reunited by their unwavering dedication to one another a bonafide food revival. This is the story of tinned seafood and its one true love, fortified wine.

Tinned seafood culture was born on the Iberian peninsula, and while it’s never really died out, it’s experiencing something of a renaissance worldwide. What was once a local tradition is taking the culinary world by storm. You may have noticed it at your local watering hole or your favorite little neighborhood restaurant. Believe me when I say tinned seafood is here to stay. But if you don’t believe, take a chance on re-creating a recent Caputo party spread of tinned seafood and tapas style accouterments and pair with a variety of fortified wines. It’s a unique, luxurious, and delicious spread of food with a multitude of textures, flavors, and culinary variety. This is the stuff of my culinary dreams.

The first step to creating your spread is shopping for your treasures. Select a variety of fish, bivalves, and cephalopods and be mindful of the oils and sauces they’ve been preserved in. You’ll want a variety of oil, sauce, brine, and spice. You’ll also want a variety of brands. Seafood is being fished from the best sources and we’re lucky enough to have a handful of brands with their finger on the pulse of the ocean. Personally, I think every table needs a tin of these Jose Gourmet spiced calamari in ragout sauce and at least one really love tin of sardines to help fight the misconception that all sardines are sad sardines (my pick here). Lastly, pick something you would have never dreamed of 1)finding in the US 2) ever eating. Enter baby eels in olive oil and . Finally, finish this step with our preferred starchy vehicle, Spanish potato chips, and acidic preserved vegetables like basque piparras and caperberries along with lemon wedges and some vinegar based sauces the only sauce that matters, Espinaler.

Step two is where this starts to really get fun; it’s time to shop for booze. Vermouth and other aperitifs date as far back as tapas culture. The two have gone hand in hand since humans began fortifying their wines with additional spirits, roots, herbs, and sweeteners. Fortified wines offer a more aromatic and flavor packed juxtaposition to tinned seafood than wine alone can. Yes, of course you’ll love these tins with a glass of white wine; however, a vermouth (either sweet or savory) will create more depth, nuance, and complexity for you to enjoy long after you’ve swallowed. You nerds out there know this as retronasal olfaction, and you nerds know exactly what to expect from pairings of this caliber. Start with a sweet vermouth as this is the original mate for tinned seafood, but spread your wings and grab a dry vermouth and any other aromatized wine or aperitif that strikes your fancy. If it’s herbaceous, sweet, or both, you’ll likely enjoy it.

Yelena Caputo (friend/boss/soul sister) once likened our national affinity for the classic Coca Cola, salty fries, and hamburger combo to the much more romantic Spanish version – sweet vermouth, patatas fritas, and tinned goods. Sweet marries easily with savory and salty flavors in any fashion, this is no different. Enjoy the balance they offer each other and the layers of flavor you can create with each new tin and bottle.

When you’re ready to put your spread together, don’t be afraid of going big. We did our crawfish boil style with newspaper spread over the table, heaped with potato chips and seafood, veg, and glasses nestled into each little nook and cranny. It certainly makes a statement, but you can re-create the same idea on a wooden cutting board, coffee table, or large plate. The idea is to enjoy nibbles and sips of different combinations throughout your evening. Everyone will find something they like and you’ll be shocked at how satisfied you’ll feel from these delicate proteins, salty starches, and sweet libations.

Indulge, enjoy your company, savor your sips and bites. It’s just like a trip to Spain, without the fearmongering border agents fear of customs seizing all your tasty treasures.