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