Antonio Mattei
Antonio Mattei: The Original Biscotti di Prato Since 1858
Discover the legend of the Biscotto di Prato. Founded in 1858 by the master confectioner Antonio Mattei, this historic biscuit factory is the birthplace of the world-famous Cantuccio. For over 160 years, the "Mattonella" (as the shop is affectionately known in Prato) has preserved the secret recipe that turned a simple almond biscuit into an international symbol of Tuscan excellence.
The Secret of the Real Cantuccio
What makes Antonio Mattei’s biscuits unique is a timeless recipe and a commitment to quality that hasn't changed since the 19th century.
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The Original Ingredients: A simple yet perfect blend of high-quality flour, fresh eggs, sugar, crunchy almonds, and—the signature touch—pine nuts.
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The Art of Double-Baking: Following tradition, the dough is baked twice. This centuries-old technique creates the signature crispiness that once made these biscuits the perfect companion for long sea voyages and today makes them the ultimate dessert snack.
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Hand-Wrapped Tradition: Every batch is still produced with artisanal care, often found in the iconic Blue Bag that has become a hallmark of Italian gourmet quality.
A Journey from Prato to the World
The excellence of Antonio Mattei was recognized early on. By 1895, the bakery was chosen to represent Tuscany at the International Exhibition in Bordeaux, solidifying its reputation far beyond the Italian borders.
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100% Made in Prato: Every biscuit is baked in the original laboratory in the heart of Prato, maintaining the soul of the 19th-century confectionery art.
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Heritage Award-Winner: Celebrated by food critics and travelers alike, Mattei is not just a brand; it is the official "keeper" of the Prato biscuit tradition.
How to Enjoy the Perfect Tuscan Dessert
No Tuscan meal is complete without the ritual of Cantucci e Vin Santo.
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The Dip: Submerge the biscotto into a glass of chilled or room-temperature Vin Santo del Chianti for a few seconds to soften the crunch and release the almond aroma.
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Beyond the Classics: While traditional almond is the gold standard, discover their modern variations with dark chocolate or pistachios for a contemporary twist on a classic.
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The Perfect Gift: With its historic blue packaging, an Antonio Mattei bag is the most prestigious gift for any lover of Italian sweets.
Taste the history of the 1858 original. Shop the Antonio Mattei collection and bring the true Biscotti di Prato to your table.
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Biscuits with hazelnuts:
These biscuits are made with four simple ingredients: flour, sugar, hazelnuts, almonds, and free-range eggs.
They contain no preservatives, no animal or vegetable fats.
Antonio Mattei
Antonio Mattei was a 19th-century Florentine confectioner, famous for creating one of Italy's most renowned biscuits: the Prato biscuit, or cantuccio. In 1858, Antonio inherited the family pastry shop and began experimenting with new recipes, including that of cantucci. These biscuits, made from flour, eggs, sugar, almonds and pine nuts, were baked twice to make them crispy and long-lasting, ideal for storage during long sea voyages. Antonio Mattei's biscuit factory soon became famous regionally and nationally, so much so that in 1895 it was chosen to represent Tuscany at the International Exhibition in Bordeaux. Since then, the Prato biscuit has become a symbol of Tuscan cuisine and one of the best-loved sweets in Italy and abroad.
Label:
Soft wheat flour, sugar, hazelnuts 20%, eggs from free-range hens.
Nutritional information: energy 2046kj- 488kcal, fat 21g of which saturated 2.6g, carbohydrates 62g of which sugars 26g, fibre 1.5g protein 11g, salt 0.06g
May contain milk, soy, pistachios, hazelnuts, cashews, pecans, Brazil nuts, macadamia nuts, peanuts, mustard.
Made in Italy
Store in a cool, dry place
Baked pastry product
Produced and packaged by Antonio Mattei biscottificio srl via ricasoli 20 59100 Prato Italy
Prato Biscuits with Almonds Antonio Mattei, Tasting notes:
Mattei almond biscotti di Prato are born from simple and genuine ingredients. These delicious cantuccini are part of the Tuscan confectionery tradition and are perfect at the end of a meal to accompany a glass of Vinsanto.
Antonio Mattei
Antonio Mattei was a 19th-century Florentine confectioner, famous for creating one of Italy's most renowned biscuits: the Prato biscuit, or cantuccio. In 1858, Antonio inherited the family pastry shop and began experimenting with new recipes, including that of cantucci. These biscuits, made from flour, eggs, sugar, almonds and pine nuts, were baked twice to make them crispy and long-lasting, ideal for storage during long sea voyages. Antonio Mattei's biscuit factory soon became famous regionally and nationally, so much so that in 1895 it was chosen to represent Tuscany at the International Exhibition in Bordeaux. Since then, the Prato biscuit has become a symbol of Tuscan cuisine and one of the best-loved sweets in Italy and abroad.
Label:
Wheat flour, sugar, almonds 20%, free-range eggs, pine nuts. Nutritional information: 428 kcal, 12 g fat of which 1 g saturated, 66 g carbohydrates of which 36 g sugars, 12 g protein, <0.01 g salt, 0.0 g sodium, 3.2 g dietary fibre.
May contain milk, soy, pistachios, hazelnuts, cashews, pecans, Brazil nuts, macadamia nuts, peanuts, mustard.
Made in Italy.
Store in a cool, dry place.
Baked confectionery product.
Produced and packaged by Antonio Mattei biscottificio srl via ricasoli 20 59100 Prato Italy.
Biscuits with dark chocolate Antonio Mattei, Tasting notes:
Mattei dark chocolate biscuits are born from simple and genuine ingredients. These delicious cantuccini are part of the Tuscan confectionery tradition and are perfect at the end of a meal to accompany a glass of Vinsanto.
Antonio Mattei
Antonio Mattei was a 19th-century Florentine confectioner, famous for creating one of Italy's most renowned biscuits: the Prato biscuit, or cantuccio. In 1858, Antonio inherited the family pastry shop and began experimenting with new recipes, including that of cantucci. These biscuits, made from flour, eggs, sugar, almonds and pine nuts, were baked twice to make them crispy and long-lasting, ideal for storage during long sea voyages. Antonio Mattei's biscuit factory soon became famous regionally and nationally, so much so that in 1895 it was chosen to represent Tuscany at the International Exhibition in Bordeaux. Since then, the Prato biscuit has become a symbol of Tuscan cuisine and one of the best-loved sweets in Italy and abroad.
Label:
Wheat flour, sugar, dark chocolate 20% (cocoa, sugar, cocoa butter, Bourbon vanilla beans), free-range eggs.
Nutritional information: energy 1888kj- 449kcal, fat 15g of which saturated 1.3g, carbohydrates 67g of which sugars 35g, fibre 3.1g, protein 9.5g, salt <0.01g
May contain milk, soy, pistachios, hazelnuts, cashews, pecans, Brazil nuts, macadamia nuts, peanuts, mustard.
Made in Italy
Store in a cool, dry place
Baked pastry product
Produced and packaged by Antonio Mattei biscottificio srl via ricasoli 20 59100 Prato Italy
Biscuits with pistachios and almonds:
These biscuits are made with four simple ingredients: flour, sugar, pistachios, almonds, and free-range eggs.
They contain no preservatives, no animal or vegetable fats.
Antonio Mattei
Antonio Mattei was a 19th-century Florentine confectioner, famous for creating one of Italy's most renowned biscuits: the Prato biscuit, or cantuccio. In 1858, Antonio inherited the family pastry shop and began experimenting with new recipes, including that of cantucci. These biscuits, made from flour, eggs, sugar, almonds and pine nuts, were baked twice to make them crispy and long-lasting, ideal for storage during long sea voyages. Antonio Mattei's biscuit factory soon became famous regionally and nationally, so much so that in 1895 it was chosen to represent Tuscany at the International Exhibition in Bordeaux. Since then, the Prato biscuit has become a symbol of Tuscan cuisine and one of the best-loved sweets in Italy and abroad.
Ingredients:
wheat flour, sugar, free-range eggs, pistachios and almonds 10%.
May contain milk, soy, pine nuts, hazelnuts, walnuts, cashews, macadamia nuts, pecans, Brazil nuts, peanuts, mustard
Nutritional information:
energy 1890kj- 450kcal, fat 15g of which saturated 0.2g, carbohydrates 66g of which sugars 34g, fibre 3.6g, protein 11g, salt <0.01g
. Produced in Italy. Store in a cool, dry place.
Baked product.
Produced and packaged by Antonio Mattei biscottificio srl via ricasoli 20 59100 Prato Italy..
