Cantucci Biscotti di Prato 250 g. Antonio Mattei
In 1858, Italy was still in "mere geographical expression", in the words he pronounced thirty years earlier by Metternich. I was very proud of the rule of Leopold II - not for much longer - and I was busy with preparations for the second war of independence against Austria. And in Prato, Via Ricasoli 22, Antonio Mattei has just opened his biscuit factory and produces a dry almond biscuit, destined to become the most typical and traditional biscuit in Prato. "In the 19th century, Antonio Mattei, a pastry chef from Prato, perfected a recipe that became a classic and for which he won prizes in Italy and abroad and a special mention at the International Exhibition of Paris in 1867. The" tiles "the bakery , as indicated, is still active in the tradition of Prato biscuits "- from Wikipedia
This is how the story began of the strong bond between the biscuit factory and the city of Prato, which is difficult to understand for outsiders. Sundays or holidays have been completed in the case of the Prato area without the blue paper cantuccini or other delicacies they make, a pillar of Italian culinary culture. In fact, the Mattei bakery products soon acquired a solid reputation beyond the borders of Prato and Tuscany: the merit medal in 1861 at the Italian Exposition, the special mention at the Universal Exposition of Paris in 1867. In addition to Artusi, the biscuits of Prato has many illustrious fans :: Malaparte, Ardengo Soffici, Sem Benelli, Hermann Hesse and former presidents Carlo Azeglio Ciampi and Bill Clinton. In 1908, the company was occupied by Ernesto Pandofini, who had been working at the biscuit factory for a long time and was deeply committed to high quality and creativity. Ernesto has created and developed new products, such as the candied vein, Brutti Buoni, the health biscuit, which is now considered the flagship product of the confectionery and the recipes and cooking methods are strictly followed. Meadow.