Aria, produced with sourdough from dedicated grains, is a guarantee for the preparation of tasty pinse, peel pizzas and pan pizzas. Recommended for highly hydrating, alveolated, light, crunchy and easy-to-handle doughs
“Pasta Madre” is an inactive dried sourdough obtained by kneading exclusively water and type “0” soft wheat flour, an ancient recipe that gives the dough lightness, fragrance and shelf life
Aria is a natural 100% flour slowly ground from the best grains selected by Mulino Caputo, also ideal for the manufacture of bases to be regenerated in the oven and for the cold chain.
read the article by Luciano Pignataro
Type of flour
13% ± 0.50%
P / L 0.50 / 0.60
The Caputo Mill
Since 1924, the Mulino Caputo works the wheat with generosity and passion, to offer professionals and enthusiasts of the White Art Caputo Farina of the highest quality, produced in full respect of raw materials and tradition.
Il Molino Caputo produces a wide range of flours for home and professional use. Caputo flour is used above all by professionals in confectionery dough, bread making, pasta and pizza, with many types of flours intended for different processes.
Authoritativeness, spontaneity and tradition, it is from these values that the white art of Mulino Caputo is born, which thanks to the experience gained in 3 generations of Neapolitan Master Millers, allows it to guarantee very high quality standards, to ensure that expert restaurateurs and artisans of taste best express their creativity.
Caputo flour has the ability to preserve the naturalness and authenticity of flavors to the maximum, for this and for other reasons, Molino Caputo is appreciated and recognized all over the world.