Antonio Mattei - Cantuccini
In 1858, Antonio Mattei began preparing and selling the delicious Cantuccini from Prato, Italy. The biscuits are made from rich flour, free-range eggs, sugar, plenty of almonds (20%), and are refined with pine nuts. They are baked fresh daily and individually hand-packed into the typical blue Mattei bag. In 1908, the bakery, also known as La Mattonella, was taken over by the Pandolfini family and has now been consistently family-owned for over three generations. Today, it is managed by Francesco Pandolfini, the great-grandson of the company's founder. Due to their wonderful taste, the cookies quickly gained a good reputation and won many awards; among other things, the biscotti were mentioned at the 1867 World Exhibition in Paris.
Cantuccini from Prato - Traditional Passion
The biscotti from Prato are considered worldwide as the origin of Cantucci, and the biscuit factory, now run by the fourth generation of the Pandolfini family, sees itself as the guardian of the Cantucci tradition. The inhabitants of the city of Prato, located in Tuscany right next to Florence, are proud of Mattei's regional Cantuccini, and thus, the biscotti in their typical blue packaging are an indispensable part of any Sunday or holiday. Since mid-2019, Mattei's blue bags have belonged to the culinary "color nobility," as the vibrant blue has been patented as Blu Mattei since then, which underlines and protects the unique taste of Mattei Cantuccini. Antonio Mattei's biscotti classically pair perfectly with a Vin Santo, a smooth grappa, or as a dessert with coffee or tea.
