Campobasso: Our Second Home

Campobasso: Our Second Home

The Italian Milling sector is one that provides an important contribution to the Italian GDP, since it is estimated that 5.7 million tons of wheat are ground every year. With increased demand came expansion and the opening of Campobasso, our second mill.

A map of Italy with markers for Naples and Campobasso

Campobasso, the capital of the southern central region Molise, is a historic city and province located about 164 kilometers north east of Naples (~2 hours driving). Just like Caputo and Naples, it has bridged it's rich history full of tradition and craftsmanship with modernization. 

At Caputo, we are a single philosophy with two artisan homes: our mill in Naples and our mill in Campobasso. 

Three key concepts at our Campobasso mill are: 

  1. Cutting-edge technology
  2. A large production capacity
  3. A short supply chain

Technology. Built in collaboration with Buhler, a milling technology leader, the plant in Campobasso boasts the latest generation of machinery and technological controls with a step by step monitoring of each single phase of the entire production process of the Caputo flours, to assure a product always perfect, even with a large scale production.

Production Capacity. Our Molisan plant (Campobasso) can produce up to 380 tons of flour in 24 hours, thanks also to its excellent grain storage plant and the iron-built grinders.
Its production is mostly destined for export, due to the ease of movement for trucks and containers in the vehicle-dedicated area. The Neapolitan plant, on the other hand, can produce 270 tons of flour in 24 hours and is dedicated to local production.

Short Supply Chain. The proximity of the Campobasso plant to the Grano Nostrum supply chain and the supply of 100% Made in Italy raw materials by the farmers in the area make the Mulino Caputo plant in Molise the heart of a truly short supply chain project.

Antimo and Carmine outside of Campobasso

(Antimo and Carmine outside of Campobasso)

"Even if everything is the same in Naples as in Campobasso in terms of philosophy, quality and attention to the final product," - concludes Antimo Caputo - "we can think about the plant in Campobasso as to a very powerful motorbike that allows us to work better and better, fully respecting, in a technologically advanced way, flour's two-thousand-year old tradition."

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