STAND 52 - MADE IN CALABRIA, THE TOE OF ITALY'S BOOT
Molino Caputo di Caputo Amodio is an industrial site made from a wheat mill whose productivity is on average 70.000kg of flour per day. The grain is milled in a slow and long grinding, with a process of 20 different steps, allowing the flour to persevere the unique and unmistakable taste of the wheat germ.
In the industrial site of 6.000 square meters
takes place also the factory where are made the pizza basis at the rhythm of 3.000 pieces per hour. The pizza basis are left to raise naturally, hand-stretched and pre-baked in wood-oven. These are the main strengths for our activity, gaining recognition in the customers’ channel of food services, caterings, chains of restaurants both in Italy and abroad.