Meghan Oricchio resides in Northwestern NJ with her husband and three children, Meghan grew up in the hospitality industry. As a graduate of the Culinary Institute of America with a bachelor’s in culinary arts management, she has always had a passion for quality ingredients. Having more than fifteen years of experience in the restaurant industry and over ten years in food sales, Meghan is dedicated to exposing our products to chefs and educating them on the qualities and benefits of using our ingredients. You will find her only using Caputo flour in everything from pancakes to breads and Ciao tomatoes in a quick pasta sauce or beef stew because the quality of the ingredients matters. She loves baking and cooking with her children, gardening, hiking, and dining out.
CHEF'S
Choice
As a trained chef, I love using Caputo flour. It really comes down to two reasons: performance and quality. The connection to how we feel after eating cannot be denied. I know that Caputo is going to perform consistently, and because it is only quality wheat, slowly milled, my final product is always digestible and delicious. Both home cooks and chefs can appreciate clean ingredients at a time when we are all more conscious of what we are putting in our bodies. Great butter and Caputo pastry flour make the best biscuits!
