Biscotti di Prato with Almonds
$13.99 8.8 oz
The "oracle" of all Biscotti. The real thing. As the name implies: twice baked (Bis: twice, Cotti: cooked or baked). Biscottificio Antonio Mattei classic biscotti are considered throughout Tuscany and Italy as the standard-bearer of all Biscotti, the one every Tuscan family stocks in their pantry. The size, texture, and taste are what every Italian considers the real thing, and that which all other producers try to emulate: perfectly firm, light, crunchy and packed with pieces of almond. A delicious, traditional Tuscan treat. Made by hand in the same bakery in the heart of the city of Prato on Via Ricasoli since 1858. For over 100 years, the biscotti have been made with flour, farm fresh eggs (which impart that golden yellow color), sugar, almonds, bitter almonds, and a few pine nuts, and packaged in the iconic blue paper bags and tied with the traditional string. The blue package is a permanent fixture in all Tuscan and Italian specialty food shops and fine restaurants. Traditionally served at the end of the meal with a glass of sweet Tuscan vin santo. Many of the locals argue whether it is correct or not to dip the biscotto in the wine. Serve along with panna cotta, gelato, or as part of an afternoon tea.
Wheat Flour, Sugar, Almonds (20%), Fresh Eggs, Pine Nuts. Preferences: Non-GMO.
Biscottificio Antonio Mattei
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. In 2018, on the occasion of the 160th anniversary of its foundation, the Pandolfini siblings Francesco, Marcella, Elisabetta, and Letizia, celebrated with the opening of the Museo Bottega, in via Porta Rossa, in the historic center of Florence. Here, the Antonio Mattei Biscottificio's 16-decades-long history is displayed. In 2019, the Blu Mattei bag was officially registered and trademarked as a Unico Color, for the exclusive use of the Antonio Mattei biscuit factory. The four very dynamic siblings carry on the tradition of the Biscotti di Prato, proudly spreading their town's image and flavor throughout Italy and the world.
You may also like
People buy with this
