Antonio Mattei
Antonio Mattei: De ursprungliga biscotti di Prato sedan 1858
Upptäck legenden om Biscotto di Prato. Grundat 1858 av mästerkonditorn Antonio Mattei är detta historiska kexbageri födelseplatsen för den världsberömda Cantuccio. I över 160 år har "Mattonella" (som butiken kärleksfullt kallas i Prato) bevarat det hemliga recept som förvandlade ett enkelt mandelkex till en internationell symbol för toskansk kvalitet.
Hemligheten bakom den äkta Cantuccio
Det som gör Antonio Matteis kex unika är ett tidlöst recept och ett kvalitetsengagemang som inte har förändrats sedan 1800-talet.
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De ursprungliga ingredienserna: En enkel men perfekt blandning av högkvalitativt mjöl, färska ägg, socker, krispiga mandlar och — den signaturpräglade touchen —pinjenötter.
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Konsten att gräddas två gånger: I traditionens anda gräddas degen två gånger. Denna århundraden gamla teknik skapar den karakteristiska krispigheten som en gång gjorde dessa kex till den perfekta följeslagaren på långa sjöresor och som i dag gör dem till det ultimata dessertsnacket.
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Tradition för handpackning: Varje batch produceras fortfarande med hantverksmässig omsorg och finns ofta i den ikoniska Blå påsen som har blivit ett kännetecken för italiensk gourmetkvalitet.
En resa från Prato till världen
Antonio Matteis excellens uppmärksammades tidigt. Redan 1895 valdes bageriet ut för att representera Toscana på Internationella utställningen i Bordeaux, vilket befäste dess rykte långt utanför Italiens gränser.
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100% Tillverkat i Prato: Varje kex gräddas i det ursprungliga laboratoriet i hjärtat av Prato, vilket bevarar själen i 1800-talets konditorikonst.
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Prisbelönt arv: Hyllad av både matkritiker och resenärer är Mattei inte bara ett varumärke; det är den officiella "förvaltaren" av Prato-kexets tradition.
Så njuter du av den perfekta toskanska desserten
Ingen toskansk måltid är komplett utan ritualen med Cantucci e Vin Santo.
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Doppet: Sänk ner biscotto i ett glas kylt eller rumstempererat Vin Santo del Chianti i några sekunder för att mjuka upp krispigheten och frigöra mandelaromen.
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Bortom klassikerna: Även om den traditionella mandeln är guldstandarden kan du upptäcka deras moderna variationer med mörk choklad eller pistagenötter för en samtida twist på en klassiker.
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Den perfekta gåvan: Med sin historiska blå förpackning är en påse från Antonio Mattei den mest prestigefyllda gåvan för alla som älskar italienska sötsaker.
Smaka på historien från originalet från 1858. Köp Antonio Mattei-kollektionen och ta de äkta Biscotti di Prato till ditt bord.
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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..