The Italian whole-wheat flour, from famed Antimo Caputo is available from BrickOvenBaker.com. We were told it was no longer being imported, but it is!
{ 0 comments }
caputo
Amazon’s Al Dente blog featured a post by one of their foodies who recently discovered Antimo Caputo’s 00 flour, and she raves about it. When Amazon starts pushing something, let’s hope that the mill in Naples will be able to keep up with the demand. Ha ha! For that matter, I better go check to [...]
{ 0 comments }
Prompted by my cousin booking her Disney vacation today, Via Napoli popped into my head and I had to let her know that she has to go there. If you’re going to Disney World, then so do you! Via Napoli is a fairly new restaurant that opened in the Italian section of Epcot. Traditional wood-fired [...]
{ 0 comments }
Antimo Caputo 00 “Extra” (Some people refer to as the “Extra Blue” or “Extra Blu”, but please don’t confuse this with the Pizzeria flour which is known as the “Blue”. The “Extra” flour comes in bag which is a lighter blue color. Caputo “Extra” is a flour produced with a low extraction rate, which means [...]
{ 0 comments }
This is a new combo item: The Caputo 00 Pizzeria flour, in a 9-lb repack and 3 cans of Napoli San Marzano D.O.P. tomatoes in 28-oz cans is a great place to start if you’re just starting out, and it also makes a great gift for the pizza maker. That same 00 Pizzeria flour is [...]
{ 0 comments }
Molino Caputo, the mill in Naples that produces all of the Caputo flours, has been around for three generations according to Antimo Caputo: “…for all the artisans who make a high quality product to promote the concept of the idea of a pizza napoletana and the neapolitan product in the market in the US… There [...]
{ 0 comments }
Can you imagine being in an Italian-American family and having to eat a gluten-free diet? Pizza? Pasta? Bread? How would you survive?
{ 2 comments }
A report from recent customer, and brick oven baker, Kenny Hill who sells wood-fired ovens: Everything has arrived, just fine. I made some bread and a cake for my daughters birthday. The bread was out of this world. I have baked a lot of bread, but never tasted anything like this. The cake was also [...]
{ 0 comments }
The good news is that we have plenty of Caputo 00 flour, and will continue to have it. But the importer has stopped bringing the Caputo Whole Wheat (Integrale) flour into the States. I know this is a bit of a disappointment to many who preferred its characteristics over other whole wheat flours available here. [...]
{ 3 comments }
A customer asks: I’m confused. Is the “The Chef’s Flour” farina di grano tenero tipo 00 the best flour to use for bread and pasta? I know about Caputo Pizzeria, but what do you recommend for Italian bread and pastas? Should I use this one or another. What is the gluten/protein content of these flours. [...]
{ 26 comments }
