Mulino Caputo has milled flour in Naples since 1924, drawing on three generations of Neapolitan milling experience. What distinguishes the range is its application-led approach: different flours are developed around the needs of pizza, bread, pastry and pasta rather than treating flour as a single interchangeable ingredient. We carry Caputo because that technical specificity gives bakers and cooks a more precise starting point for dough structure, fermentation and the style of product they want to make.
