Muffletto di Caposele is a fresh loaf in the pizza-bread family, built on a dough of potato flour, from the comune of Caposele in the province of Avellino. Regione Campania records it as that kind of pasta, close to ordinary fresh bread yet distinct enough to carry its own name. The potato in the base is the quiet reason to look twice: it promises a crumb that stays tender rather than a dry everyday slice.
Picture a round pagnotta about twenty-five centimetres across and five or six centimetres thick. The dough takes on the familiar colour of bread or pizza paste, then bakes into something very soft, with a typical bakery scent and a gentle flavour. Nothing here is theatrical; the pleasure is in that modest thickness and the way potato flour keeps the interior yielding.
It is meant to be eaten as soon as it leaves the oven. In Caposele it is sold straight from the bakeries together with common bread, so the useful cue is simple: look for it warm, not stored. That pairing of oven-door timing and local sale is the clearest path onward if you want to understand how this loaf sits beside everyday pane in the same town.