PASSIONE TOSCANA
Prato Biscuits with Almonds Antonio Mattei
€7,90
Prix unitaire parPrato 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.
Ingredients:
Wheat flour, sugar, almonds 20%, eggs from free-range hens, pine nuts. Nutritional information: 428 kcal, 12 g fat of which saturated 1 g, 66 g carbohydrates of which sugars 36 g, 12 g protein, <0.01 g salt, 0.0 g sodium, 3.2 g dietary fibre
Antonio Mattei
Prato Biscuits with Almonds Antonio Mattei
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€7,90
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Firenze
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.
Ingredients:
Wheat flour, sugar, almonds 20%, eggs from free-range hens, pine nuts. Nutritional information: 428 kcal, 12 g fat of which saturated 1 g, 66 g carbohydrates of which sugars 36 g, 12 g protein, <0.01 g salt, 0.0 g sodium, 3.2 g dietary fibre
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