was born in 1953, in the province of Pisa, at the beginning oriented towards stuffed fresh pasta
production, during the years the dried egg pasta
was inserted, in the traditional formats like tagliatelle Caponi
, Pappardelle (egg pasta) - Caponi
and lasagne Caponi
The raw materials
used come from local Tuscan suppliers selected and guaranteed, as the it happens in the case of the eggs
(26 egg yolk per kg of flour) whole and opened one at time, while the durum wheat
comes from Florence.
The pasta is produced using the renewed original machineries of the pasta laboratory, which have the particular peculiarity to leave space for the manual work, still nowadays a big part of the process, without replacing it.
As a consequence the result is an artisanal product
, traditional and cared in every single detail, also due to the natural temperature drying, a long and expensive process that go to the detriment of quantity but guarantees an incredibili high quality of the final product.