Antimo Mulino Caputo flour is a cornerstone of Neapolitan cuisine. Master millers have been producing this high quality Italian flour for three generations, satisfying both home bakers and professional chefs since 1924. What makes Caputo flour the preferred choice of so many baking enthusiasts and restaurateurs is the stone-grinding milling process that preserves the integrity of the natural starch and flavors. Of course, only the best wheat is selected.
Types of Caputo Flour
The mission of Antimo Mulino Caputo is to allow people to express their creativity in the kitchen in the best possible way. They offer dozens of different types of flour for different uses: tipo 00 flour for pizza and pasta, all-purpose flour, flour for cakes and pastries, and more. The wheat is milled in different ways to produce light flour, strong flour, high protein flour and other special characteristics. Caputo also offers organic and gluten-free options, as well as different types of yeast.
What To Make with Caputo Flour
A world of Italian recipes is available to you when you have Caputo in your pantry. Make homemade gnocchi with fresh pasta flour, authentic Neapolitan pizza with tipo 00 pizza flour (and Supermarket Italy’s collection of San Marzano tomato products!), and Italian pastries like Zeppole di San Giuseppe.