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A FAMILY RUN BUSINESS,<br />
DEEPLY ROOTED IN NAPLES<br />
AND ITS LAND.<br />
Since our founding in 1924, three<br />
generations of the Caputo family have<br />
produced flour in accordance with the<br />
ancient Neapolitan art of baking. The result<br />
of a fortunate incident of “backwards<br />
emigration," our mill was founded in 1924,<br />
when brothers Carmine and Pasquale Caputo<br />
returned to Capua, their hometown, after<br />
gaining work experience in the USA. When<br />
Carmine passed away, the company passed<br />
into the hands of his son, then 21-year-old<br />
Antimo Caputo.<br />
To grow the business, Antimo moved the mill<br />
to Naples as the wheat used in the production<br />
of flour arrived by boat. Business grew and in<br />
the 1960s the first silo was constructed. When<br />
a fire devastated the mill in the 1970s,<br />
Antimo's wife Maddalena and their two sons<br />
Carmine and Eugenio rebuilt it even bigger<br />
and better than before. By the 1980s, Caputo<br />
was the gold standard for local artisans.<br />
Caputo has been a family owned business<br />
for generations. We still use the same<br />
traditional milling technique, and treat<br />
our flour with love and respect.
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