Recent social media posts
01/06/2026
🥛 Happy World Milk Day!🥛
From farm to table, milk is the foundation of countless foods we enjoy every day. It nourishes communities, supports livelihoods, and inspires the craft and passion behind the products we make.
We're proud to transform fresh milk into products that bring people together around the table. 🇮🇹
Here's to the farmers, cheesemakers, and dairy lovers who make it all possible.
20/04/2026
The best Gnocchi ever, guaranteed! 😏🇮🇹
Ciao Ciao’s potato gnocchi in a tomato pesto sauce topped with our fresh ricotta. We spent weeks formulating the perfect gnocchi - soft and pillowy with a delicate flavour.
If you’re a restaurant, contact our team for a sample of our signature gnocchi 📥
19/08/2025
We’re Hiring ! ⭐️
We are looking for a master cheesemaker to join the Ciao Ciao team.
Please submit your CV to [email protected]
06/08/2025
Something to take the edge off 🤏🏼😋🇮🇹
04/07/2025
Bronze-drawn. Freshly made. Frozen for your Schedule. 🍝❄️
Our Frozen Pasta starts the same way as our Fresh Pasta. Crafted in tradition with bronze dies for that perfect texture, made fresh in small batches, then frozen at peak quality, fresh off the production line.
Cooks in 3-5 minutes, add to boiling water 💦
Since it’s flash-frozen right off the production line, it cooks faster than dried pasta and keeps the fresh-made texture and flavor.
[Pictured: Frozen Radiatori]
20/06/2025
Italian snacking 🇮🇹
Our burrata and mozzarella on toasted ciabatta 🤤 the perfect quick and easy starter or snack
17/04/2025
Our Bestselling Burrata for a reason 😋🇮🇹
Creamy, dreamy, locally handmade burrata - the kind that melts hearts and tops every table. Once you try it, there’s no going back.
16/04/2025
Irresistible Butternut Ravioli 🎃🍂
Ciao Ciao’s butternut ravioli brings the warmth - roasted butternut and golden pillows of fresh pasta. Autumn on a plate, perfect for quick, hearty meals 🧡.
14/04/2025
Mzansi Al Dente 🇿🇦🇮🇹🍝
Ciao Ciao is a proudly South African manufacturer of authentic Italian Pasta and Mozzarella. Our products are crafted with care, tradition and the best locally sourced ingredients.
Real food, made by real people.
11/04/2025
Ravioli, Your Way. 🥟🇮🇹
From classic Spinach & Ricotta to spicy sausage and truffle - our fillings are fully customisable to match your vision. At Ciao Ciao, we offer your chefs the opportunity to create exclusive ravioli fillings for your brand.
Order our classic Ravioli flavours on our website.
25/03/2025
Repost from
Ciao Ciao’s bestselling Fior Di Latte Burrata used in a delicious summer salad 🍒🍑
Looks good, tastes even better! 🤤🇮🇹
21/03/2025
Fior Di Latte Mozzarella 🥚🐄
Ciao Ciao’s Fior Di Latte mozzarella is made fresh every day, using fresh full cream milk from a local Cape Town farm.
Address
53 Carlisle Street
Cape Town
8000
To get to the cheese shop and deli, you can take public transport by getting off at the nearest bus stop and walking a few blocks to the location. Alternatively, if you are driving, there are several parking options available nearby that will allow you to park within walking distance of the cheese shop and deli.
Opening Hours
| Monday |
09:00 - 17:00 |
| Tuesday |
09:00 - 17:00 |
| Wednesday |
09:00 - 17:00 |
| Thursday |
09:00 - 17:00 |
| Friday |
09:00 - 17:00 |
| Saturday |
09:00 - 14:00 |
Alerts
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What people say
Ciao Ciao Deli is a must-visit for anyone looking for fresh and authentic Italian cuisine. Their homemade foods are simply delicious, and their pasta and mozzarella are some of the best you'll find anywhere. The spinach and ricotta ravioli is a standout dish that's made with fresh steamed spinach and their own ricotta cheese. And if you're in the mood for something meaty, their Salsiccia and coppa are not to be missed. You can find them at various events, such as trade fairs or restaurants like Balena Blu. Their award-winning mozzarella is also a must-try, which they have improved even further! They offer fresh tagliatelle for your at-home dinner dates too. Overall, Ciao Ciao Deli is a gem that's worth seeking out if you're a fan of Italian cuisine.
