Pasta Caponi PDF Print E-mail
Written by Simone Zarmati Diament   
Friday, 19 February 2010 00:00

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Caponi  pasta from Tuscany, in the Province of Pisa

If there is one thing Italians never fail to do very well, it is pasta. 

But some "pastificio" - or pasta manufacturers - make it better than others.  Pastificio Caponi in the Province of Pisa, says it is because of the water that is very hard in that region, the fress eggs - which they get from a nearby farm, durum wheat semolina and the care and a half a century of know-how.

At a Taste of Pisa event organized by the Italian Chamber of Commerce, several producers showcased their products. Among them,  Pastificio Caponi. (read article)

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Ten years after it was founded 1953 as a post-war little shop of fresh egg-pasta, Piero Caponi had enough income from his client to add rooms to his business. Pastificio Caponi evolved into a workshop for fresh egg-pasta and dried pasta which were sold separately to the public or in wholesale to stores and restaurants starting in his home province of Pisa.   

Piero taught his son Roberto the art of creating pasta and of administrating a business.  Father and son were successful and sold tagliatelle, lasagne, tortellini etc  beyond  Tuscany.

When Piero Caponi retired, Roberto decided to stop retail sales that occupied too much space and stop the production of fresh egg-pasta and stuffed pasta. He applied all the know how accumulated over 30 years of learning to improve and produce commercially – yet completely manually - top-quality egg pasta made with the specifications that made his pasta famous in the first place: controlled temperatures during the elaboration and low temperatures during the drying time.

 CASA CAPONI grew and established itself nationally and on the international market. The production, however, has diminished due to the exacting specifications established by Roberto:  only five persons, owners included, are able to produce circa 170 kg pasta a day,  pack the pasta and prepare it for shipping.  

The result: silky ribbons of yellow egg pasta that cook in two minutes and retain their bite and lightness as they bring you the heavenly taste of Tuscan countryside.

Add a simple sauce, or plain butter and grated Parmiggiano…    heavenly!

For additional information and to see the different types of pastas produced go to: http://www.pastificiocaponi.com/en/

 

 

 

 

Last Updated on Friday, 19 February 2010 23:59
 

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