The Pastificio Caponi Company was founded in 1953 in Pontedera, in Tuscany.  Today, it is passionately owned by 2 brothers, Andrea and Alessandro, producers of high quality egg pastas.  The method of fabrication is artisanal, producing 200 kg of pasta per day.

The ingredients are chosen with care as they use wheat from Canada and fresh local eggs, still broken by hand and individually inspected.  The secret and the most important step in the fabrication of Caponi pasta, is the drying step that lasts between 70 and 80 hours.