Antimo Caputo is one of the world’s most respected flour producers and a global benchmark for professional baking and pizza. Founded in Naples in 1924, Caputo remains a family-owned mill, now in its fourth generation, combining almost a century of milling heritage with advanced research and quality control. Caputo flours are known for their consistency, purity, and performance, achieved through careful selection of wheat, slow milling processes, and strict control of protein, strength, and enzymatic balance. This precision makes Caputo the preferred flour of leading pizzaioli, bakers, and culinary institutions worldwide. Deeply rooted in Neapolitan tradition yet forward-looking, Caputo supports innovation in fermentation, hydration, and modern baking techniques while respecting the soul of Italian craftsmanship. Today, Caputo is not just a flour brand, but a trusted technical partner for professionals seeking reliability, repeatability, and excellence at scale — from artisan kitchens to international brands.