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On the wings of a growing success thanks to an analyzed study of Alessandro on the dough based on the concepts of respect for tradition, territoriality and high digestibility through the use of products of remarkable quality, the small dream leavened more and more together with pizzas. The “Fratelli Caponi” developed with the idea to work just on the asport, then decided to have the first tables after the request of many tasters. But space remained limited due to the increasing needs of customers. So they had the idea to extend the project, to give life also to "Casa Caponi", which was born in Palazzo Fusco, in Torre Annunziata.