Umberto wrote:Forgive me... it's Caputo...not Kaputo...I've had one too many beers
And forgive me, but...
You read it here, and here IS the real deal. So the Italian Antico Molino Caputo
branded ANTIMO CAPUTO flour has always been considered your go to for premium pizza & pasta, blue bag or red bag, respectively. Then this sneak or savvy businessman, depending on your perspective, Natale Caputo, owner of a Wisconsin cheese corp, in typical American fashion - even though he is Italian, figured he'd steal the storied Italian Antico Molino Caputo's
fame & produced a flour in his namesake AND US trademark, CAPUTO
So now this sneak produces AntiMo Molino Caputo
(at the corporate level - not packaging), and because of trademark issues, the real Italian Antico Molino Caputo
had to label its bag differently. Now, the real deal has a NAPOLI
in the wheat wreath on the top while the Italian-American has CAPUTO
written in the wreath. Both ARE imported from Italy, but the Antico Molino Caputo
"ANTIMO CAPUTO" flour is the original. They do act differently, and it really rears it head on wood fire decks @900F; I suspect due to different sugar concentrations in the different wheats.ROOK <>
HELL YEAH! Command your castle!