In 1939, Antimo realized that to develop the business, it would be wise to move closer to Naples. He acquired our Mill, which also had a pasta factory, in San Giovanni a Teduccio, which is still the headquarters of the manufacturing facility today. The location was specifically chosen because the wheat used in the production of flour arrived by boat. Business developed under the management of Antimo and his wife, Maddalena, a strong and decisive woman who was a key player in our company’s growth.

In the late ’70s, the Mill was destroyed by a fire. In less than 2 years, and with a great amount of work and commitment from everyone, the Mill was rebuilt bigger than before, with a production capacity increasing from 55 to approximately 140 tonnes. Our business was tenaciously taken forward by Maddalena and her son Carmine, the then-thirty-year-old who focused on sales and marketing for the product. At the same time, Eugenio – Carmine’s younger brother – also began to work in the company in the technical department. Today, both run the company alongside their sons, Antimo and Mauro!

The opportunity to develop business in the United States came in the ’90s, when we were contacted by a famous New York restaurateur, the owner of Pizzeria Naples 45. After a trip to Naples, he had discovered that all the pizzerias in the city were using our Caputo Flour, so, he asked us to send him a shipment. Thus began our American adventure.

In the late ‘90s, Antimo, Carmine’s son, joined the company and some time later, in the 2000s, Eugenio’s son Mauro also came on board. While Carmine oversees the business on a national level, Antimo approaches international markets. We seized this business opportunity and started to promote our flour abroad. We also increased our investment in technology to develop new production lines.

The new millennium marks the growth of the company in the Italian and international markets, both economically and volumetrically. We asserted ourselves everywhere from the United States to Japan, thanks to Antimo’s strong commitment to promoting the culture of pizza and Campanian products around the world.

In 2011 we acquired our second Mill, located in Campobasso, which increased our total capacity to around 630 tonnes of ground wheat per day.

A year later we broke our previous record, this time in California! The pizza was made using approximately 17,700 lbs of dough and all left over pizza was donated to several local charities! Measuring 1,930.39 m (6,333 ft 3.60 in), the record still stands!