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ANTIMO CAPUTO | SKU: GNF-126
Caputo's Semolina is re-milled several times, creating a more finely ground, amber-colored flour, ideal for making fresh pasta and breads. Use semolina flour in fresh pasta recipes, and yield rich, yet delicate noodles. A small proportion of durum semolina added to the usual mix of flour is said to produce a tasty, crisp crust. Also, as an alternative to corn meal, use this semolina to prevent dough from sticking to surfaces.
The Campania region evokes images of ancient ruins and dramatic seaside views. The landscape is punctuated by the towering figure of Mt. Vesuvius, overlooking the Tyrrhenian Sea and scenic capital of Naples. Famous for its Neapolitan pizza, Campania is widely known for its fresh vegetables, pasta, and cheeses.
Molino Caputo has been milling the best flours since 1924 and today is considered the mill of Naples, Italy. Their process is simple: select the best wheat and mix it according to the ancient art of milling, grind the wheat slowly to not damage the starch and protein content, and use wheat and wheat along (no fillers).