Pasta, pizza, bread, sweets, and traditional dishes: what would the Italian cuisine be without the flour? Yet there are still many myths to dispel just right in the heart of the Italian gastronomy. We will do it together in Campobasso on May 11th, during the second edition of Molini a Porte Aperte. It will be a day devoted to explore the fascinating journey from the grain of wheat to the dish. Let's find out together what we will live.
Mulino Caputo's headquarters in Campobasso will host the second edition of Molini a Porte Aperte, the long-awaited open day - organized in collaboration with Italmopa, the Italian miller industry association – ready to take the true fans of the White Art through a fascinating journey into the world of flours.
Molini a Porte Aperte will tell you all you need to know about Mulino Caputo's processing method: a method combining passion for tradition, technological innovation, and attention to raw materials, with through checks along the entire production chain.
The Caputo method is indeed based on the full transparency of its production process, which starts in the fields with the Grano Nostrum project and the cultivation of a range of varieties of soft wheat, specifically selected in collaboration with Green Farm to ensure in a short time a 100% Made in Italy production.
In addition to native raw materials, our working methodology includes the selection of the best Italian and European grains: strong and resistant varieties suited to produce our flours through natural processes and without chemical additives.
The very slow grinding assured by the cylinder mills respects the starches and the organoleptic properties of the wheat, giving the final product all the genuineness and taste characteristics that have made the Mulino Caputo flours famous all over the world.
This is the path that we will take during Molini a Porte Aperte, going from the grain storage area to the 'engine rooms', and up to the packaging step, to answer the questions most frequently asked by artisans and enthusiasts: what distinguishes a flour from another? What are the flours best suited for each different bakery product? Which is better, a white flour or a wholemeal flour?
Wait just a few more days and you will know all the answers!