The pasta factory CAPONI was born in Pontedera in 1953, as a small workshop of fresh egg pasta. In the 60s there was the first transformation; the small workshop moved to larger premises and become a workshop of fresh egg pasta, dried and fresh, with retail and wholesale. Then fresh and dried products were for sale in the province of Pisa and in a few other provinces of Tuscany.

In the early ’80s, the production of fresh egg pasta and stuffed pasta stopped, some products were improved and some new ones were created, maintaining the quality and the typical organoleptic characteristics of all the products, which derived from an almost completely manual processing, which was realized at room temperature in the production stage and at a lower temperature in the drying step.
The Pastificio Caponi so has grown and reached a national and international level.