• Double-milled semolina with calibrated grain size and increased elasticity, ideal for fresh pasta and durum wheat bread. Comes in handy retail packs.
  • Caputo – Italy’s Premier Flour Exporter. Characteristics include elastic gluten and soft starch, which helps the dough to achieve a good level of hydration. Ideal for classic Neapolitan Pizza, but can also be used as an all-round flour too.
  • Caputo – Italy’s Premier Flour Exporter. Characteristics include elastic gluten and soft starch, which helps the dough to achieve a good level of hydration. Ideal for classic Neapolitan Pizza.
  • Strong flour with reduced starch and gluten, ideal for shiny, consistent dough. Made from the best wheats with high proteinic level. Gluten quality gives the doughs elasticity and extensibility, with excellent results in rising pastry.
  • Nuvola - For light doughs, Perfect for light dough with large cavities
  • A block of fresh yeast, great for home baking.
  • The dried yeast of Mulino Caputo is of the 100% Italian Saccharomyces Cerevisiae type and obtained exclusively from Italian molasses: it has a high fermentative power and is ideal for making soft doughs with an incomparable taste. Easy to use, it keeps well and longer, and prevents waste: a third of the usual quantity of yeast that you would use is enough with this top quality product.
  • Sale!
    Parmigiano Reggiano has a sharp and complex flavour, with an intense savouriness balanced out by fruity and nutty notes. It has a signature texture that is slightly gritty, thanks to the salt crystals which become more pronounced throughout the aging process. Known as the "King of Cheese," Parmigiano Reggiano is a category all of its own, not to be mistaken with the “parmesan” name you see on many labels denoting imitations. Excellent served on its own as a snack or antipasto, Parmigiano Reggiano cheese can be grated over pasta and risotto, shaved atop salads, or stirred into soups, broths, and sauces to add depth of flavour.
  • Imported from the famous Borgo Dora company in Torino, this spicy pizza salami is produced with ground, lightly spiced pork meat. Goes perfectly with our San Marzano tomatoes and fior di latte mozzarella to produce a genuinely authentic Italian pizza.
  • Authentic Neapolitan fior di latte mozzarella from the highly esteemed Latticini Orchidea company, perfect for topping your pizzas.
  • 440-500g pouch of spicy, spreadable salami from Calabria - approx 450g.
  • With an outstanding balance of salty aroma and briny flavour, backed by a luscious sweet complexity, IASA anchovies have a surprisingly meaty texture along with a succulent flavour. After 12 months of curing under sea salt, these anchovies are carefully cleaned and deboned by hand. The firm pink fillets are laid over crisp white linen cloths that help absorb the brine and salt. After a few minutes of drying, the fillets are lined side-by-side in glass jars and covered with olive oil.
Go to Top