Antonio Mattei
Antonio Mattei: 1858年以来の元祖ビスコッティ・ディ・プラート
の伝説を発見プラートのビスケット. 菓子職人アントニオ・マッテイによって1858年に創業されたこの歴史あるビスケット工場は、世界的に有名な カントゥッチョ. 160年以上にわたり、「Mattonella」（プラートで親しみを込めてそう呼ばれているこの店）は、シンプルなアーモンドビスケットをトスカーナの卓越性を象徴する国際的なシンボルへと変えた秘伝のレシピを守り続けてきました。
本物のカントゥッチョの秘密
19世紀以来変わらない時代を超えたレシピと品質へのこだわりが、Antonio Matteiのビスケットを唯一無二のものにしています。
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オリジナル成分: 高品質の小麦粉、新鮮な卵、砂糖、カリッとしたアーモンド、そして—決め手となる—のシンプルでありながら完璧なブレンド松の実.
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二度焼きの技法： 日本の伝統にならい、生地は二度焼きされています。この何世紀も前からの技法が、かつて長い船旅に最適なお供とされたこれらのビスケット特有のカリッとした食感を生み出し、今日では究極のデザートスナックにしています。
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手包みの伝統： 毎回のバッチは今もなお職人技による丁寧な配慮のもとで作られており、しばしば象徴的な 青いバッグ イタリアのグルメ品質の代名詞となった
世界へ向かうプラートからの旅
アントニオ・マッテイの卓越性は早くから認められていました。1895年までに、このベーカリーはトスカーナを代表するものとして選ばれました ボルドーでの国際展示会、イタリアの国境をはるかに越えてその名声を確固たるものにしました。
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100% プラート製: 19世紀の製菓芸術の魂を守りながら、すべてのビスケットはプラートの中心部にあるオリジナルの工房で焼き上げられています。
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Heritage Award受賞者： 食評論家や旅行者の双方から高く評価されるMatteiは、単なるブランドではなく、プラートのビスケット伝統の公式な「守り手」です。
極上のトスカーナデザートの楽しみ方
トスカーナの食事は、〜という儀式なしには完成しません カントゥッチとヴィンサント.
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ディップ： ビスコットを冷えた、または常温のグラスに浸してください ヴィン・サント・デル・キャンティ 数秒間置いて、カリッとした食感をやわらげ、アーモンドの香りを引き出します。
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定番を超えて: 伝統的なアーモンドが定番ですが、ダークチョコレートやピスタチオを使ったモダンなバリエーションで、クラシックに現代的なひねりを加えた味わいもぜひお楽しみください。
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最高のギフト： 歴史ある青いパッケージのAntonio Matteiのバッグは、イタリアのスイーツを愛する方への最も格式高い贈り物です。
1858年オリジナルの歴史を味わってください。Antonio Matteiコレクションをお買い求めいただき、本物のBiscotti di Pratoをご自宅の食卓へ。
4個の商品
並べ替え：
4個の商品
4個の商品
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..