Since 1858, Antonio Mattei has been producing Italian biscotti and confections in the historic bakery and shop located on Via Ricasoli, in the heart of the old city of Prato, Tuscany. He was the first to develop the recipe for almond biscotti, commonly known as “Cantucci” or “Cantuccini.”
His original recipe was awarded a prize at the Exhibitions in Florence (1861), London (1862) and Paris (1867. The recipe is still kept as a secret of the Pandolfini family, who inherited the old bakery in 1904, and are now in their fourth generation of running it. Mattei Biscotti di Prato are part of the Tuscan confectionary tradition which sees them as the perfect match at the end of the meal with Vin Santo or coffee.
All of Mattei’s products are still baked fresh daily from simple ingredients mixed with the utmost care, in the same location since its foundation. The dough is hand-shaped, and after baking in the oven, the loaves, still hot, are sliced, giving shape to the fragrant biscotti. They are always packed in the iconic blue bag, and tied by hand with colored string.