Caputo's

caputo’s.

Frank Caputo makes twenty pounds of hand made mozzarella every two hours, seven days a week. He’s been doing it for some 20+ years. Go get some. Now. (But first, read about it over on Serious Eats.)

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This entry was published on November 13, 2012 at 11:25. It’s filed under serious eats and tagged , , , , , , , , . Bookmark the permalink. Follow any comments here with the RSS feed for this post.

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