The month of October is regarded as Italian National Heritage month. It is the month to show your Italian pride.
Our Italian heritage is a huge part of our family and our business. Our story started in Italy, specifically, in Mola di Bari where our founder was born. Angelo’s life in Italy shaped him as a person. He did not have the easiest life, but always found ways to persevere. When he came to America in search of a new life in 1950, his life changed and he faced challenges. Though there were many uncertainties, his drive and perseverance never wavered. He was excited for his new journey in America, but couldn’t help but miss his home and his family. The memories of home and his incredible work ethic contributed to his dream which turned into Angelo Caputo’s Fresh Markets.
When Angelo and Romana began their business journey in 1958, he had hoped to bring a little bit of Italy into America. He used his knowledge from working in his family’s grocery store and on his family farm to form Caputo’s. Though we are an international market, our roots are in Italy.
We pride ourselves in keeping traditions alive. We rely on our Italian heritage in every aspect of our business– from what we cook with, the music we play, the items we carry and import, and so much more. Our market was made with the intentions to bring a little bit of home to you.
We want to know what items you get from Caputo’s reminds you of Italy or your Italian heritage. Maybe it’s something from the deli, produce, bakery, oil! You could win a gift card for sharing!
Show us how Caputo’s brings Italy to you! Post pictures of these items on social media and tag us! Tell us a little about the memories the products evoke.
Each post is an entry and you have until October 31st. Winners will be randomly drawn and contacted on Monday, November 2.
3 winners will each win a $50 gift card to Caputo’s!
Use #CaputosItalianHeritage and tag us in your posts!
Facebook: Angelo Caputo’s Fresh Markets
You can read more about Angelo’s story and his journey to America here
We are recounting the story of our founder, Angelo Caputo. He led a life of hard work and sacrifice to get him where he is today. As his granddaughter, I have been so lucky to hear his story and learn from him first hand. I’ve been able to travel with him to his hometown and listen to his childhood memories of growing up in difficult times. In 1999, at the request of my mother, he sat down and started writing about his life. His story is one that I believe should be told and I am honored to share it with you.
Part I: The Beginning
Caputo was born on January 1st, 1932 at 4am in his family home on Via Zuccarino
in Mola di Bari, Italy into a very hardworking family. Their family operated
two small businesses at the time of his birth. One business was a wholesale
outlet for farmers and the other was a grocery store. They had small and humble
quarters for their home. While his mother worked at the grocery store, he
stayed at her side in a little makeshift crib. His mother always said he was a
good baby who cried very little, something she appreciated during the long,
busy days at the store. By the age of four, he was a typical, busy child and
his mother entrusted him to Signorina Maria, a teacher who prepared kids for “asilo” or
pre-school. He was with Signoria Maria Monday-Friday and he learned many things
including how to recite “poesie” or poems. Saturdays were typically busy
at their family grocery store so he would spend the day with family friends
that lived nearby and practice what he learned with Signorina Maria.
the age of 6, he was ready to start helping out in the family grocery store! He
started by watching his mom, then would assist her and help organize the
products and clean the store. He would even help with collecting money. There
were no cash registers at the time, so the family would put the money in a
he started 4th grade, he was ready to transition to helping on the family farm.
He would get out of school at 2pm and go home to eat quickly. His only way to
get to the farm was on an adult bike, which was difficult for his size, but he
made it work. This was his routine every day.
finished grammar school in 1944 and, needless to say, World War II had affected
their family. His father, despite being older, was called into the army and his
family experienced difficult times. The following years brought many hardships
for them and many families. Schools closed and bombs were being dropped in
nearby towns. Conditions became dangerous and they were forced to closed their
grocery store and move to the farm with a few other families for their safety.
As an 11-year-old boy, he didn’t mind not having to go to school and enjoyed
the company of the other kids who were sheltered there. Food was scarce, but
they considered themselves blessed because on the farm they were able to have
fruit and potatoes every day. Although this was little, it was more than others
had to eat.
the war ended, and the schools reopened. But during this time away from school,
Angelo had gotten a feel for working full time and knew that working was what
he wanted to do, not go to school. His parents were not fond of the idea and
made him keep up with his studies. He continued attending school, but became
even more adamant that he wanted to quit school and work full time. To deter
him, his father would give him the hardest and toughest jobs like unloading
railroad cars of fertilizer and heavy bales of hay. This never bothered
him, but made him hungrier for work.
hunger to succeed and desire to work hard fueled him in his future
was during this time in 1946 that a beautiful young lady with long, dark braids
came into the store where he was working. This beautiful young lady was named
Romana and would become his wife.
Part II: The Love Story
In the store where
Angelo worked, there was a large scale. One day, a girl with beautiful, long,
dark braids came into the store holding a baby. She walked into the store,
weighed herself holding the baby on that big scale and left. Angelo watched and
waited for this girl to come into the store and wanted to know more about her.
Angelo soon found out that this girl’s name was Romana and her older sister had
a cantina near Angelo’s family’s store. Romana would watch her nephew, the baby
she was holding when Angelo first saw her, during the day and bring the baby to
her sister to feed him around the same time every evening. Angelo would see her
walk by and wonder about her. One day, he decided he wanted to know more about
her. He followed her for a little bit, and when he got close enough, he
playfully tugged one of her braids and said “ciao!” to get her attention. She
immediately turned around, unamused, and carried on.
continued for about a year. Angelo kept watching her and admiring her beauty
until one night he got the courage to talk to her. They would briefly chat, and
Angelo took every opportunity to strike up a conversation with her. He learned
things like the fact that her dad travelled for his work, that she had two
brothers and two sisters, and where her name came from. Romana was not a common
name in Italy, but Romana was born on October 28th which is known for the March
of Rome or Marcia Su Roma, so her parents named her Romana. Those little talks
helped them to build a friendship. Angelo would find excuses to run errands and
hang out on the corner where her house was just so he could see her and talk to
her. One day, Angelo kissed her cheek. After which, Romana jokingly told
him “you have to marry me now.” Angelo laughed it off because felt he still had
a lot to prove before he could be worthy enough to be her husband.
In the meantime,
Angelo was assuming more responsibility on his family farm. His older brother
and father had found their way to America, so Angelo was the man of the house.
Angelo found himself dreaming of going to America and what it would be like to
work there, The Land of Opportunity. It wasn’t possible for him yet, so he
worked harder, picking up the extra work that was required. Angelo still took
every opportunity to see Romana, like waiting for her when she would run
The time Angelo and
Romana spent together was limited because of how much work needed to be done.
He kept working hard, hoping that one day he would have his chance to go to the
United States. In June of 1950, Angelo returned to his house after a day at the
farm and found a postcard from the American Council informing him of a new
opportunity for him. Because his father was working in the US at the time of
his birth, he was eligible to enter the military draft and gain his US
citizenship. Angelo knew this was an opportunity he could not pass up and that
“it was like a blessing from up above.” He found out he could leave Mola in as
soon as 24 hours. He could begin the new life he dreamt of in America, but he
had a few loose ends in Mola. One was that he was in charge of the farm and
there was a full crop of almonds and grain that had to be harvested. The second
was his Romana. He decided to stay in Italy for another two weeks so he could finish
the crop and teach his younger brothers what to do in his absence.
On June 20, 1950,
Angelo rode his bike to that familiar street corner with a handwritten goodbye
note and a carnation. He put it in an open window in Romana’s house. He talked
with a couple friends to make sure they would watch over her while he was gone
and if they got a chance, to tell her he had to leave for work, but someday, he
would return to her.
On June 21, 1950,
Angelo and his father set out for Naples where Angelo would board a ship and
begin his journey to America.
Part III: Life in America
As Angelo sailed away from his home, he began to think.
He thought about what he was leaving behind– his family, his friends, his
Romana. He was 18 years old, alone, and heading to the unknown. While this
might be scary to some people, Angelo turned this fear into determination–
something still true of his character today. He was determined to prove
himself, to make a life for himself and his future family. He knew he was getting
an opportunity that people dreamed about, that he dreamed about, and he was not
going to let this opportunity go past him. He got motion sick his first few
days at sea, but kept reminding himself that he “was going to America.” After
12 days at sea, he saw the “beautiful, tall, welcoming sight of the Statue of
only personal belongings he had with him was a small handbag, so he got through
immigration rather quickly. He was met by his brother-in-law and uncle who were
already in the US. He spent a few days in New York before driving to Chicago.
As soon as he got to Chicago, he began to think about work, the reason he came
to America. His uncle suggested he take some time to go to school and learn the
English language before working. This didn’t fly with Angelo and he insisted on
working while attending school, and so he did. He got a job in a factory on
Armitage and Cicero earning $1.49 an hour. He also attended classes that taught
about American history and the English language. As he began learning more, he
was able to get himself a place to live and a better paying job. He was making
more money and picked up a second job. After a little while, it was time to
report for the draft.
while in America, he kept thinking about Romana. He wrote her every day
beginning the first day he arrived in America. He dreamt about the day he would
get to see her again.
was finally called into service and sent to Camp Chaffee Arkansas where he went
through his basic training for the army, which he describes as two extremely
challenging months. They then sent him to Fort Dix, New Jersey where he would
await his overseas assignment. With the Korean War going on, he anxiously
awaited to find out where his assignment would take him. He soon was assigned
to a second Armored Division stationed in Worms, Germany right on the Rhine on
an army vessel. Being in Germany meant that he was closer to his hometown in
Italy and closer to Romana. He found himself thinking about her often and
wondering where she was. He wanted to know if she was still waiting for
was on good terms with his supervisor and told him about his situation with the
love of his life. He was granted a 10 day leave of absence and took the first
train he could from Frankfurt. He had a long journey ahead of him- Frankfurt to
Munich to Brennero to Bologna to, finally, Mola and Romana. He was picked up by
his brother-in-law and the next day went straight to that familiar street
corner to see Romana. He was nervous to see her and asked some friends to help
set up a meeting. Angelo needed to see her and see for himself if she still
remembered him after many long years. He was so nervous knowing that they would
soon be in the same room. When he first saw her, she was no longer a young girl,
but a grown, beautiful woman. They saw each other and everything stopped,
neither of them able to speak. They spent time catching up with each
other– she told him that she was caring for her mother who had fallen ill, and
her mother had sadly passed and he told her about his time in America. As they
were saying goodbye that evening, Angelo held Romana’s hands, looked into her
beautiful eyes, and told her how much he still loved her and that he wanted to
set up a plan to go with his older sister (because his mother and father were
already in America) to Romana’s family home and ask her family for permission
to marry her. Walking into her family’s home a few days later, Angelo felt a
sense of warmth. He asked for her hand in marriage and was given the blessing
from the family, but there were still logistics to be set. Romana and her
family were a little uneasy about having a wedding so close to their mother’s
death, but Angelo’s sister explained his busy timeline. She told them that he
was only in town for a few days. His plan was to get engaged and come back a
month before he would return to the US to get married. He then received the
official answer that he had been waiting years for… he and Romana were going to
spent the rest of his leave together and making plans. They had a dinner with
both families where Angelo gave Romana a ring and they went to the cemetery to
visit their loved ones that had passed.
few months later, Angelo returned to Mola and on September 24, 1956, they
officially became husband and wife. As Angelo saw Romana enter the church, his
eyes filled with joyful tears knowing this woman would soon be his wife. They
had a small reception and spent the last few days of his leave honeymooning through
waited in Mola while Angelo completed his service then she would meet him in
America. A few weeks after his term was completed, Romana made the journey to
America and was greeted by Angelo in New York. They took the next flight to
Chicago and spent the plane ride talked and dreamt about their future and their
new life in America together. They both knew there would be a lot of hard work
and sacrifices that had to be made, but they would enjoy a beautiful life
like they had thought, they had a lot of work ahead of them
Part IV: The Beginning of Caputo’s
their arrival in Chicago, their life became hectic. They were balancing married
life, work, and living in a new place. Angelo and Romana moved into the same
apartment building as Angelo’s parents, living in the unit right above them. He
was always eager to work, so he started working multiple jobs so that he and
Romana could begin saving for their future. Angelo, having grown up in a
grocery store and on a farm, knew that’s where his passion and knowledge was.
1958, he started working in a 25’ by 120’ building at 2560 N Harlem Ave on the
corner of Harlem and Wrightwood in Elmwood Park. This small fruit store
became Caputo’s New Farm Produce. This store became well known amongst
the growing Italian community in Chicago because of Angelo’s roots in Italy and
his customer base expanded.
it was a mostly full-service store meaning the customers would tell the clerk
what they wanted and it would be picked for them. The store began to steadily
grow, and it slowly transitioned into a self-service store and the customers
loved it. The process was very old-fashioned and simple, much of the
calculating done by hand on brown paper bags or the box. The register was a $5 National
Register, this means that if a customer bought $30 worth of produce, you’d have
to push the buttons 6 times. The customers loved the switch to self-service and
he drew a bigger clientele. He then bought a $25 register, but all the adding
was still being done by hand on those paper bags.
remembers “working hard and encouraged the whole family work hard.” Angelo and
Romana were blessed with three kids, the youngest being my mother, Antonella.
On weekends, Romana would make sandwiches and bring them to the store for the
family and the employees to eat for lunch. His kids got involved, doing
whatever needed to be done.
started his days buying fresh produce. Whether he was driving to local farms,
heading to farms in Michigan or Indiana, or going to the South Water Market on
the west side of Chicago, he would buy produce that was often picked fresh and
sold in the store on the very same day to ensure that his customers were
getting the freshest produce for the best prices, a process still alive and
conditions weren’t the best. It was a lot of physical labor in a store with no
heat or air conditioning because the store was somewhat like an open market,
and we all know the highs and lows of Chicago weather. Nobody complained
though, everyone worked hard in whatever condition they were faced with.
store remained busy and parking became an issue. Whenever I meet customers of
our original location, parking is always a topic of conversation. Parking was
very limited, and it was always a challenge. Angelo’s goal has always been to
satisfy his customers, so he always kept his eye open to find nearby locations
that would work for parking.
was around this time that my parents met. My dad, Robertino, began working for
my grandfather. He was young, but he was strong and he was a hard worker.
Angelo knew he could handle the work after seeing the way he could unload
trucks by hand– the way most everything was done at the time.
store kept growing and eventually became an Italian Specialty store. It was no
longer just produce, but a full grocery store. This included the addition of
our private label, La Bella Romana, in 1984. The name of the private label
translates into the Beautiful Romana as a way to honor his beloved wife.
years of only being in Elmwood Park, it was time to expand. There were more and
more Italians coming to the Chicago suburbs which meant the demand for an
Italian Specialty store was growing and Caputo’s was the place for that. The
second store was opened in 1991 in Addison, then Hanover park in 1996 with more
Angelo was ready to retire (I’ll use the word retire loosely because he still
spends most of his days in the stores) and enjoy life with his beautiful wife.
The whole family continued working. Eventually, he entrusted the business to my
parents, Robertino and Antonella, who have grown Caputo’s even more. Angelo
considers himself “very fortunate to have been blessed with a daughter and
a son-in-law who learned firsthand from me and share the passion of taking care
of the family business.”
Part V: Where We Are Today
The business was steadily growing, and Angelo was ready to retire and enjoy life with Romana. The whole family worked and, eventually, the business was entrusted to my parents, Robertino and Antonella…
the summer of 1999, my grandfather, Angelo, sat down and hand wrote his story
at the request of my mother. I consider myself blessed to not only have his
story written down, but to still have him with me to continue teaching us and
to answer our many questions.
in 2004, we lost our matriarch when my grandmother, Romana, lost her battle
with cancer. We miss her immensely, but cherish the time we spent with her and
the memories we have with her. We do our best to honor her in every way
possible including expanding the La Bella Romana products to include more
prepared foods. Anyone who knows my grandmother knows that she was the best
cook and loved preparing meals for people, so what better way to honor her
legacy than to have meals available for our customers that feature her name and
we are still that same family owned and operated business, operating with a
foundation of hard work and family. You can often find Angelo at the stores. He
makes his rounds and goes to multiple stores a day to overlook operations. He
watched with pride as our family opened more stores and grew his name. As we
grew, we expanded our product lines. We offer our customers a diverse
assortment of international, traditional, healthy, and organic foods of the
highest quality– the same goal he had when he came to America many years ago.
am one of 5 children, all of us are involved in the family business. My
siblings and I know we have big shoes to fill and strive to make our parents
and grandparents proud. We are lucky to have incredible influences who made
endless sacrifices for our family.
story is continuing, but we thank God and our loyal customers for taking this
journey with us.
What better way to close this glimpse into his than with a quote from that handwritten story:
“Now, that little girl in braids has become my wife and a nonna.
That crazy guy that preferred work over school is very proud of what he
accomplished in life. Believe me, I would do it over again and again, making
very few changes. What is important is that we are very blessed to be healthy
and to be more in love with each other than ever. We love to travel, but our
favorite thing to do is enjoy time with our grandchildren.
I am so proud of what we have accomplished so far and can’t wait
to see what the future holds.
Ps. If I knew grandchildren were so much fun, I would have had
Fall is on the air which means it’s a whole new season for fresh produce! There are certain items that we look forward to when the weather changes. One of those is apples!!
While apples are available year round, there is something about fall and apples that go hand in hand. Large, juicy apples fresh from the farm are a fall staple for us.
And let’s not forget all the different ways you can consume apples. You have apple pie, cider, caramel apples, and more!
With so many different varieties of apples, there are some for every taste. Apples are versatile, so they can be enjoyed at all times of the day! A snack or a side, breakfast or lunch, dinner or dessert… apples can be used!
Here are a variety of different recipes that all allow you to incorporate apples!
Scalloped Sweet Potatoes and Apples
Sweet potatoes and apples work together in a seasonal side dish that complements a meal perfectly! Get the recipe here
Cider Glazed Apple Bundt Cake
T’is the season and this is the perfect dish! It has a little bit of everything that fall offers. Get the recipe here
This super easy and different dessert is a family favorite! Easy to prepare and full of flavor, these quesadillas are a great use of fresh apples! Get the recipe here
Let us know how you’re enjoying the fall apple crop and what you’re making! For even more ideas, head to The Recipe Rack and search apples in the search tool!
National Coffee Day is September 29 and it’s one day we are so excited to celebrate! If you’re like us, there is nothing we look forward to more than our morning cappuccino or afternoon espresso.
National Coffee Day has us thinking about our favorite, different ways to enjoy coffee. A warm cup of coffee on a chilly morning, an iced coffee on a hot morning, and so much more! Here are some unique ways to enjoy coffee!
Angelo’s Favorite– an espressino
An espressino is much like a mini cappuccino. It is equal parts espresso and milk with a little bit of foam on top. This drink is Angelo’ go-to. You will see him in our stores everyday sipping on an espressino (or three). This is great for a midday pick-me-up.
Coffee and cookies is like a match made in heaven. Dunk your cookies in coffee or just have something a little sweet to munch on as you enjoy your coffee. Our La Bella Romana almond cookies or butter cookies are a great compliment to any cup of coffee.
As an affogato
What’s an affogato? It’s like heaven in a cup! An affogato is a coffee based dessert. It is a scoop of ice cream topped with a shot of espresso. The two mix together and create a delicious taste that you wish would never end. You can choose whichever flavor of ice cream you like, but our personal favorites are caffe or nocciola!
Coffee Rubbed Steak
Who says you can’t have coffee in your dinner too? A simple coffee rub draws out the beef’s natural flavors and adds a distinguishing complexity. It is simple to do and tastes delicious! Check out this easy recipe from The Recipe Rack here
We hope you’re as excited as we are for National Coffee Day! To celebrate, we’ve put together a little gift package for you to enjoy yourself or give to someone you know who loves coffee! The package includes a Caputo’s coffee mug, a bag of Caffe Angelo handcrafted, whole bean coffee, and two of our homemade biscotti! These will be available starting 9/29 and are only while supplies last. Plus, they are only $12.99! So stop by and get yours!
We have exciting news! We have teamed up with another local, family owned business.
We are thrilled to announce that Fruitful Yield has opened up within our Naperville store. This is the second “store within a store” concept for our families. The partnership came naturally as we are both family businesses looking to nourish our customers. We both have a passion for looking out for the well being of our customers by providing the healthiest and highest quality products.
Here is a bit more info about what you can expect and the grand opening:
Two of Chicagoland’s favorite local retailers have joined forces once again! Health and supplement shop Fruitful Yield and grocer Angelo Caputo’s Fresh Market have partnered together to create a second store-within-a-store.
An express version of Fruitful Yield can be found in Angelo Caputo’s wellness department at its Chicagoland Naperville location. Fruitful Yield in Angelo Caputo’s plans to focus specifically on natural health, beauty and supplements. The goal of the stores teaming together is to provide shoppers with a one-stop-shop for all of their health, wellness and grocery needs.
Naperville is the second Angelo Caputo’s location with a Fruitful Yield so far–in addition to the one found in Carol Stream. The two companies are enthusiastic about the partnership.
According to Fruitful Yield President Joe Fulco, “Fruitful Yield is extremely excited to be expanding our partnership with Angelo Caputo’s Fresh Market with the opening of our second Fruitful Yield Store within Angelo Caputo’s Fresh Market in Naperville. Being two family-owned brands that care greatly about the health and wellbeing of their customers is what makes our partnership work. We are honored to be here. We look forward to working with our customers and helping them find healthy products for their unique needs.”
“We felt that the partnership was natural,” added Robertino Presta, CEO of Angelo Caputo’s. “Two local, family businesses that specialize in promoting healthy products and a healthy lifestyle. We couldn’t be any happier.”
Fans of the two businesses can come to the grand opening the weekend of Sept. 18. The ribbon-cutting ceremony is scheduled for Friday 9:00 am. The health store plans to hand out healthy goodie bags and raffle gift baskets to lucky winners throughout the weekend. Popular health brands like NOW Foods and Emerald Labs will be on site with their own offerings. Masks and social distancing are a must for the event.
Be sure to also visit Fruitful Yield at Angelo Caputo’s of Carol Stream that same weekend for their one-year anniversary celebration! The Carol Stream location will have its own goodies and raffle.
Angelo Caputo’s Fresh Market operates seven stores in the Chicagoland area. Bloomingdale, Ill.-based Fruitful Yield has 14 stores in the area.
September means a lot of things to many people. It might mean the start of fall, back to school, football season, and more! To us, September is synonymous with Wine Grapes!
Homemade wine has been a tradition for ages. You may remember helping your Nonno crush grapes or cork the bottle. Making wine is a yearly event that requires patience and hardwork. We bring in a wide variety of wine grapes and juice every year for this custom.
Our grapes come from a grower in California who we have been doing business with for over 30 years. The grower has a specific process too when it comes to picking grapes. Our grower made the decision to leave the grapes on the vine to allow the sugar to continue to develop in the fruit. The sugar in the fruit is vital to the alcohol content that will be found in your homemade wine. Some of the grape varieties include merlot, pinot noir, zinfandel, chardonnay, and more!
Our juice comes from Italy and California. Some of the juice varieties include chianti, primitivo, syrah, riesling, and more!
We have tons of supplies for your wine making process. From corks to bottles to pressers, we have the crucial tools you need to get your wine making process underway.
We sell wine grapes out of our warehouse located in Carol Stream.
First of the season wine grapes have been delivered. We get deliveries about once a week. Juice is expected within the next two weeks! All grapes and juice are while supplies last!
At Caputo’s, we take pride in producing the highest quality and best tasting products. In order to do this, we take a lot of steps to ensure that everything is being done properly and with the best ingredients. One example of this is how we make our sausage.
Our sausage is made in-house daily. The process starts with our old-world tradition of using hand-trimmed lean pork. We mix the pork with our private blend of spices and seasonings, developed specifically for our sausage.
Our recipes and sausage making process have been tested, tweaked, and perfected throughout the years. We believe in transparency, so you can trust that what you’re eating is authentic!
We went behind the scenes with our President and Angelo Caputo’s son-in-law, Robertino Presta, to show exactly how our sausage is made every single day.
Did you know that August is National Panini and Sandwich Month? Stopping by Our deli is the perfect way to celebrate this.
We have a variety of imported and domestic cheeses, meats, olives, and more delicacies. This paired with any of our freshly baked breads makes the perfect sandwich… in our opinion!
There are so many different options for how you make your sandwich and we all have our favorites! Here are some ideas based on our family’s preferences:
Mortadella and provolone on Italian bread
Prosciutto and bocconcini on focaccia or italian bread
Turkey, havarti, lettuce, and mayo on ciabatta
Honey ham and swiss cheese on ciabatta
In our family, we have one guy who we go-to to make all our sandwiches. Giancarlo Presta, our deli buyer and Angelo’s grandson, holds the title as our “Family’s Best Sandwich Maker” so we asked him what his favorite was. Because it’s too hard for him to pick just one, here are two of his favorite sandwich combos:
San Daniele Prosciutto, sliced Provolone, and La Bella Romana Italian dressing on a La Bella Romana baguette
Boars Head Honey Maple Ham, Boars Head gold label Swiss, on a pretzel bun with Laughing Cow Asiago on the inside of bun
Celebrate the rest of National Sandwich Month with us! Stop in by our deli and grab everything you need for your perfect sandwich, then show us and you can win! Post a picture of your ingredients and final product, then tag us. One random entry will win a $25 Caputo’s gift card! You have until September 4th to enter
As a family owned and operated company, we know how important what you feed your family is. We take pride in having the freshest products possible. We go to great lengths to prepare high quality foods using the freshest and healthiest ingredients.
Did you know that in our warehouse located in Carol Stream, we have a kitchen, bakery, and sausage production room where everyday we prepare the foods that you see in-store. We make everything from scratch, just like you would at home… just without all the mess!
Our prepared foods and bakery are under the name La Bella Romana. This is a tribute to my grandmother and our matriarch, Romana Caputo, and her passion for cooking.
Our bakery features focaccia, breads, cakes, cookies, pastries, and more– all made fresh every morning. Many of the recipes come straight from my grandmother!
Our kitchen is preparing foods you see in our grab and go case and hot foods department. With state of the art technology, we are able to use all natural ingredients with no added preservatives, and have a great shelf life!
Our warehouse also has our sausage production room. The process starts with our old-world tradition of using hand-trimmed lean pork. We mix the pork with our private blend of spices and seasonings, developed specifically for our sausage. Our recipes for our various sausages have been perfected throughout the years. Our different types have different spices or cheeses that make it different from any sausage you have ever tasted
Take a little look into our warehouse and production here
Sometimes cooking dinner can be repetitive. The same meals every night and the same foods to choose from. If you want to make dinner into an activity to get the whole family involved, have a pizza night!!
You can build your own pizza and let everyone do the same. You have the freedom to get as creative as you want and make whatever sounds good to you!
At Caputo’s, we have everything you need for a pizza night. Check out our prepared foods section where you will find the first step… the dough! We have pre-made dough and even a pre-made pizza crust to get you going. There you will also find all the basic ingredients you need– sausage, pepperoni, cheese, sauce, and more!
When working the dough, you have two options. The first is that you can make a thin crust by using a rolling pin. This will help flatten the pizza and get you that thin crust. The second option is to use your hands! Work the dough as flat as you want with your hands. This will make the pizza a little lighter and fluffier. To really form the crust, go in a circle around the pizza and pinch where you want the crust to form.
If you want some gourmet pizza ideas that are still easy to make and that make your tastebuds dance with joy, we have some suggestions for you!
Sausage, Giardiniera, and Veggies
This pizza has a little kick to it. The first thing we did here was cover the crust with olive oil to get it a little crispier. We didn’t cover the whole pizza in olive oil just yet because we are going to do that after it cooks for taste. Then we added the sausage. We like to use our homemade bulk sausage on pizza because it is easy to form however you like and place wherever you want! Then we added the broccolini, onion, and giardiniera. We let it cook and garnished with ricotta and fresh basil.
Bulk Hot Italian Sausage
Shaved Red Onion
Potato and Squash Pizza
This pizza is great for a summer night! The vegetables and potatoes give it a great and light taste. For this pizza we sliced the zucchini and potatoes very thin so it is easier to bite and cooks quicker. We once again drizzled olive oil making sure to cover the crust. After that, we added the goat cheese mozzarella. We chose goat cheese mozzarella to add some extra flavor. The three vegetables can be bland, so by adding a cheese with a little bit of oomph, it takes the pizza to the next level and brings out the best of the veggies! Then we topped with the rest of the ingredients. After cooking it, we garnished with ricotta and rosemary.
Goat cheese mozzarella
Deli meat isn’t just good for sandwiches! This pizza is a classic and one we could eat every day. We started with a pesto sauce base and adding live oil to the crust. Then, we added the mozzarella! For this pizza, we also suggest a soft cheese like buratta. After that, we added the sliced prosciutto and put it in the oven. After cooking, we garnished with lemon zest, black pepper, and an olive oil drizzle.
Mozzarella or Buratta
Extra Virgin Olive Oil
While it sounds strange, we promise you will not be disappointed! This pizza embodies a refreshing salad and a pizza all in one! For this, we covered the whole dough in olive oil and cooked it plain like that. We then tossed together arugula, radicchio, and shaved parmesan in a bowl with olive oil. We put that on the cooked crust and added pieces of fresh octopus. For the octopus, you can use our homemade octopus salad and pick out the octopus or use our marinated octopus! Both options give you delicious results. We then garnished with a Balsamic reduction and some more shaved parmesan because we all know you can never have too much cheese!
Grilled octopus or octopus salad
For all the pizzas, we recommend heating your oven to 500° or the highest your oven will go. Then cook for about 12-14 minutes depending on your oven and the desired crispiness!
Make your next pizza night a gourmet one and let us know what you make!