The history of the Caputo Mill began in 1924 when Carmine Caputo returned from the United States and founded a mill and a pasta factory in Capua. After his death he left the reins of the small company in the hands of his son Antimo, who in 1939 purchased the Molino di San Giovanni in Teduccio, the site of the company's current production plant. Molino Caputo since its origins has always served and enhanced the great culinary tradition of the Campania region of white art, from pizza to desserts, from bread making to fresh pasta and has historically represented the culture of white Neapolitan art because it has always followed tradition and respected its values: the mixing of grains, the non-use of additives, the processing on a simple and genuine product but of the highest quality. These values can be recognized in the wide range of flours made for pasta and sweet dough professionals: several kinds of flours destined to different needs.
