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.