Each recipe tells a story of excellence. Welcome to the kitchen, where Mulino Caputo flours are the absolute protagonists.

Gluten-Free Panettone

  • 1h 30' + rest
  • Medium
  • Joseph Cristofaro

Homemade panettone

  • Easy
  • Angelo Mattia Tramontano

Gluten-free dove

  • 1h30+rest
  • Medium
  • Joseph Cristofaro

sponge cake

  • 90 minutes
  • Easy
  • Angelo Mattia Tramontano

Zeppole di San Giuseppe Gluten Free

  • 90 minutes
  • Medium
  • Joseph Cristofaro

Gluten-free castagnole

  • 40 minutes
  • Easy
  • Joseph Cristofaro

Gluten Free Chit-chat

  • 40 minutes
  • Easy
  • Joseph Cristofaro

Gluten-free Struffoli

  • 50
  • Medium
  • Joseph Cristofaro

Roccocò gluten free

  • 50 '
  • Medium
  • Joseph Cristofaro

Pinsa and Roman Focaccia

  • Medium
  • Simone Fortunato

Stuffed savory buns

  • 20 minutes
  • Medium
  • Daniele Rossi

Gluten-free decomposed cheesecake

  • 15 minutes
  • Easy

Seed crackers

  • 50 minutes
  • Easy

Carasau bread

  • 35 minutes
  • Easy

Homemade Apulian freselle

  • 3 hours
  • Easy

Gluten Free Focaccia

  • 30 minutes
  • Easy
  • Marco Amoriello

The Neapolitan pizza

  • 90 minutes
  • Medium
  • Gino Sorbillo

The Baba

  • 90 minutes
  • Medium
  • Sabatino Sirica

Polish cake Aversana

  • 40 minutes
  • Medium
  • Giuseppe Daddio

Pizza with pumpkin and hazelnuts

  • 40 minutes
  • Easy
  • Mission

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