THE COMPANY
In 1858 Antonio Mattei opened his business in Prato for the production and sale of the typical almond “Biscotti di Prato”.
In 1858 Antonio Mattei opened his business in Prato for the production and sale of the typical almond “Biscotti di Prato”.
On the original, recently restored, sign you can read:
“ANTONIO MATTEI – Maker of Cantucci, Biscotti and other bakery products,awarded in Florence 1861, London 1862, Paris 1867”.
This is where the “Biscotto di Prato” first came to life, in this historic biscuit factory which has kept its founder’s name and since the beginning of the twentieth century has been run by the Pandolfini family, now in its third generation.
The success of the products of Antonio Mattei biscuit factory soon began to spread beyond the local and regional boundaries: a medal in 1861 at the Italian Exposition, a special degree at the Universal Exhibition in Paris in 1867.
In addition to Pellegrino Artusi, the cookies Prato had admirers and famous quotes:Curzio Malaparte, Ardengo Soffici, Sem Benelli, Hermann Hesse, recently the Presidents Carlo Azeglio Ciampi and Bill Clinton
In 1908 the business passed to Ernesto Pandolfini, who worked for some time in the biscuit factory and continued on the same line of high quality and creativity of the founder, creating new products such as Filone Candito, Brutti Buoni, the Crispy Sweet Toast, which are classic products still baked daily.
The Biscottificio Mattei biscuit makers was established in the mid-nineteenth century, following in the Prato tradition of the “Bozza”, the typical form of bread that was very sought after even as early as the Middle Ages.
The Biscotti di Prato, commonly known also as Cantucci or Cantuccini, are a typical traditional Tuscan dessert, rounding off a meal perfectly with some sweet vinsanto wine.
The genuine ingredients selected – flour, sugar, eggs, almonds and pine nuts – are mixed with the greatest care
The dough is modelled by hand over the baking tins and, after being baked in the oven, the biscuits are sliced when still hot, then put in their classic blue bags and tied by hand with green string.
The dough is modelled by hand over the baking tins and, after being baked in the oven, the biscuits are sliced when still hot, then put in their classic blue bags and tied by hand with green string.
Still today the long-standing biscuit makers produces the Tuscan sweet specialties following the secret recipes of Antonio Mattei.
At the end of 2013, the new “Cantuccini” with pieces of dark chocolate came into production, packaged in a bright red bag, tied with green string and with a white label: a homage to Italy.
Besides the historic bakery in the centre of Prato, the Biscotti di Prato are sold in the best gourmet stores and typical food products shops in Italy and in the world.
In 2018, on the occasion of the 160th anniversary of its foundation, Biscottificio Antonio Mattei opened its Small Shop and Museum in the heart of Florence. In a fully renovated space, with the spirit of simplicity and elegance that has always distinguished the image of the company, it is possible to visit the archive of memorabilia and documents dedicated to history of the biscuit factory and of the Pandolfini family, which has been running the company since 1904, after inheriting it from Antonio Mattei. In the shop, visitors can also buy and taste the products.
In 2018, on the occasion of the 160th anniversary of its foundation, Biscottificio Antonio Mattei opened its Small Shop and Museum in the heart of Florence. In a fully renovated space, with the spirit of simplicity and elegance that has always distinguished the image of the company, it is possible to visit the archive of memorabilia and documents dedicated to history of the biscuit factory and of the Pandolfini family, which has been running the company since 1904, after inheriting it from Antonio Mattei. In the shop, visitors can also buy and taste the products.
