FLOUR FOCUS
High spirits
Come and say hello to Mulino Caputo at EPS, following a special year to remember.
PERFECTING THE PROCESS It’s an extra special European Pizza Show (see full preview on pg 34) for Mulino Caputo, with 2024 being its centenary year. Fresh pasta is the essence of craftmanship, born in homes 16 P&P_224_Nov24_P16-17_flour_G AB.indd 16
with simple ingredients (water and flour), alongside increasing attention to the quality of raw materials. And Caputo is acutely aware of the essential need for calibrated and silky flours, ideal for creating shiny and perfect dough. For three generations, the Caputo family has lived and breathed the art of grinding – a passion that runs through the veins. A love for the flour inherited by grandparents that is still transmitted into products today. Every grain is ground slowly and carefully selected. A legacy to a belief in the product, to the tune of around 1000 tonnes of wheat in 24 hours. The approach has been rewarded by the markets, being present in around 80 countries – including Australia, NZ, North and South America, South Africa, the Middle East and Europe. This global influence could be seen in the XXI edition of the Caputo Trophy Pizza Chef World Championship. In the Neapolitan Pizza Stg, 35-year-old Chliean chef Daniela Zuniga topped the podium. A record number of foreign delegations were welcomed, with 600 competitors from five continents, from the young to the very experienced. “This year was a truly special championship and there couldn’t have been a better opportunity to share our satisfaction and joy with friends, collaborators and pizza chefs from all over the world,” said managing director, Antimo Caputo. www.pizzapastamagazine.co.uk 25/10/2024 14:39