The Pastificio Caponi is expression of craftsmanship Tuscany, manufacturer of dried egg pasta since 1953, La Bianca in two steps from Pontedera

The company originates from a small shop of fresh pasta, which since the early ' 60 experienced a first development: becoming a real workshop of fresh egg noodles and dried with retail and wholesale, through the purchase of more spacious premises.

Starting from the years ' 80 Caponi intensified production through the unique processing of laminated pasta, not extruded. Preferred route of selected raw materials, almost entirely manual and at room temperature, with a drying period of about 80 hours.

Over time the owners decided to keep the traditional craftsmanship, with fresh eggs and durum wheat, refusing to produce industrial quantities to appeal to a niche that loves good food and tradition Italian cuisine.

Today Caponi, also to meet the needs of its customers and the market, realizes the gluten-free pasta, which is meant to be though excellence through the choice of rice and corn that guarantee a quality very different from the typical gluten-free pastas is available commercially.

Established not only in Tuscany, but also on the international scene with the intent of conducting traditional values that characterizes the production cycle, with its own identity recognizable through design groundbreaking of its eye-catching packaging.