Often referred to as cantuccini, Antonio Mattei’s Prato Biscuits are the quintessential Italian dolci, enjoyed by locals and tourists internationally dipped into a glass of Vin Santo or alongside a coffee after a meal. Their story begins in the centre of Prato, where Antonio Mattei first opened his biscuit factory in 1858. His apprentice became the owner in 1920 and passed management of the factory down over generations, baking the biscuits into the history of the Pandolfini family, one dough at a time. It is now run by four siblings all working together to preserve the legacy and traditions, based out of the very same factory and family residence on Via Ricasoli at the heart of Prato.

Though the company has seen much success and progression over the years, the recipe has remained unchanged and the premise, simple. A dough formed of five key ingredients of the highest quality – flour, sugar, free-range eggs, almonds and pine nuts – and fashioned into these exquisitely flavoured biscuits. Using no preservatives, animal or vegetable fats, these biscuits are an example of a historic recipe that has stood the test of time. Based upon a bread-baking tradition typical of Prato, once baked in the oven, the hand-shaped biscuit dough is sliced at an angle and wrapped in the distinct blue paper, tied with coloured string.

Antonio Mattei himself was awarded many accolades for these biscuits during his lifetime, not only in Tuscany but in London and Paris too, for his long standing dedication to craft and confectionery. More recently in 2018, on the 160th anniversary of its establishment, Biscottificio Antonio Mattei opened its second home in Florence containing memorabilia and documents dedicated to telling the story of both Antonio Mattei but also the Pandolfini family, and all the loyal contributors that have been a part of the journey. Over time the biscotti has become so famous that a visit to Prato would be considered incomplete without a trip to the elegant shop and infamous factory.