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About Caponi

Origins and traditions
Pastificio Caponi, Tuscan handmade pasta factory, produces dried egg pasta since 1953.
Headed by two brothers, Andrea e Alessandro Tagliagambe, Pastificio Caponi was born from a small workshop of fresh pasta.
Around the 1960s it had its first transformation: the small workshop moved in bigger space and became an handmade laboratory of fresh and dried egg pasta.
In the 1980s, the Pastificio Caponi transformed in a dried pasta laboratory only; till today they produced exclusively laminated egg pasta, and no drawn, following a working cycle almost entirely manual, at room temperature, using a drying period about 80 hours, and making a properly research of the raw materials.
During these years, the owners have kept the traditional manual working process, using only fresh eggs and durum wheat semolina, and conducting a working process cycle as similar as possible to the one of homemade pasta. For this reason they are not able to produce industrial quantities and their products are earmarked to a niche clientele, lovers of good food and the culinary Italian tradition.


Evolution and new challenges
Always conducted by the traditional ways that characterize their production cycle, but with a touch of modernity thought innovative design and captivating packages, Caponi have now taken a new challenge because of our customers' request : Gluten free pasta.
Caponi Gluten free pasta is made in the respect of the provided rules for gluten decontamination. Corn and rice give a coloration and quality that are very different from the typical gluten free pasta.


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