Italiana Impasti

Our activity was founded in the early 80s when the founder Luigi Caputo, attracted from the miller profession, committed himself to the production of flour. Nowadays, our products are characterized from the values of the artisanal production.

There are many factors which boost quality of our products: genuine flours, long dough rising, hand stretching and pre-baking in wood oven with stone.
We are the only artisans to have a capacity of 2,550 pieces per hour, we serve supermarket chains, chains of pizzerias, franchises, and catering.

We mill our flour, the Mill is located in Strongoli Marina, in the Calabrian’s sunny lands, with a production capacity of 70000 kg per day, milling the grain in twenty different steps, this long milling process keeps flour’s organoleptic properties unchanged, that stands out the unique wheat germ.

Our company is admitted and appreciated in Food Service’s channel, including as our customers the most representative restaurant mass and commercial chain over the italian and international landscape.

Our clients are franchising, chains of restaurants, pizzerie, bar and pubs. We try to offer simple and quick products, ideal for the actual market conditions.

We want our clients to show in their windows and to serve fresh products every day, therefore we choose the freezing process as the best natural storage for our products. Our products can be tailored and transformed on request.

MISSION

Work according to the modern customers request, looking for build up a direct and personal relationship with our customers.We offer innovative and functional products, easy to use and fast cooking, according to international and community rules, carefully choosing our raw materials.