Antonio Mattei, The Biscotti Maker In Prato
“To dip or not to dip, that is the question”. Served after a long meal, together with Vin Santo, is one of the most typical desserts you can find anywhere in Tuscany, the lovely, palatable, almond biscotti. You can eat them dry, or dip them in the fragrant liquor or even a cup of espresso.
One of our favorite family trips from Villa Campestri Olive Oil Resort remains a visit to nearby Prato, a Tuscan town only 45 minutes away by car. It also is home to the famous almond cantucci, known the world over as some of the best, local desserts in this part of Italy. One of our favorite producers is Antonio Matteri, in a small elegant shop in town, started by baker Antonio during the Risorgimento period in Italy. The 19th century period when Italy as a country was uniting as a whole, a new age of thinking and coming together in both a literal and figurative sense.
In 1908 the business came into the hands of Ernesto Pandolfini who, having already worked for some time at the Mattei workshop, knew how to maintain the founder’s levels of creativity and the high quality standards the biscuit factory had attained.
His baked-twice cookies often referred to as ‘cantucci’ (corners) or ‘cantuccini’ (smaller version) gained him international fame, and a huge local following to boot, and now cookies from Prato are recognized everywhere. He was also friends with famed cookbook author, Pellegrino Artusi, who write La Scienza in cucina e l’arte di mangiare bene (The Science of Cooking and the Art of Eating Well) who noted Antonio to be a good man.
The secret to these excellent cookies are the quality of the ingredients, Antonio’s biscotti are the gold-standard of Prato’s almond biscuits and are made with the highest quality of sugar, flour, eggs, pine-nuts and almonds.
One of the lesser-known deliciousness that comes from the factory is the “Brutti Buoni” made with chopped almonds, sugar, egg whites of eggs and flour. The play on words comes from the locally-held belief that the ugliest things to look at are also the best tasting (we agree), the cookies are served in the telltale blue bags with strings, a homage to the traditions a town has kept for its most esteemed biscotti company.
Only an hour away from Villa Campestri, visit in the morning when you can see the ovens baking the goods. Refer to the map below for directions.
Antonio Mattei, 22 Via Ricasoli, Prato. http://www.biscottimatteideseo.it/,
Open 8am-7.30pm Tue-Fri, 8am-1pm & 3.30-7.30pm Sat, 8am-1pm Sun, closed July.
Quick Booking snippet
Tuscany, an Italian region renowned for its cultural and historical wealth, is home to numerous UNESCO World Heritage Sites. These sites represent not just the architectural and artistic beauty of the region but also its significant historical heritage.
Italian cuisine, celebrated globally, is a mosaic of flavors and traditions. From the rolling hills of Tuscany to the bustling streets of Naples, each region contributes its unique essence to what we recognize as Italian cuisine. This culinary journey explores how history, culture, and regional diversity have shaped the renowned gastronomy of Italy.
Tuscany is world-renowned for its rich winemaking tradition, a heritage rooted in centuries of history and culture. In this detailed guide, which is like a true oenological journey, we will discover not only the fine wines of the region but also the traditions and landscapes that make Tuscany an unmissable destination for wine lovers.
In the heart of Italy, Tuscany stands out as one of the most emblematic regions for wine production. Famous for its landscape of gentle hills, cypress trees, and picturesque villages, this region is also a paradise for wine lovers. Tuscan vineyards, nourished by fertile soil and an ideal climate, produce wines that are appreciated worldwide […]
For those looking for a firsthand experience, the Agricultural Tourism Company Badia di Susinana offers horseback rides and trekking and riding courses with a guide, in addition to hospitality for horses and riders, located in Palazzuolo sul Senio. Alternatively, the Farm I Cavalli del Vento allows crossing beech forests and vast chestnut groves, with rides […]
Sport fishing in Tuscany offers a wide range of opportunities due to the abundance of inland and coastal waters in the region. Specifically, the province of Pistoia, with Lake Nievole in Serravalle Pistoiese, is renowned for trout fishing and other fish such as carp, grass carp, tench, and sturgeon, with a catch and release rule. […]
In Val di Chiana, to savor an authentic Chianina steak, there are several renowned restaurant options: 1. Ristorante Casa Cecco: Offers the chance to taste a Chianina steak in a farmhouse dating back to 1600. 2. Agriturismo di Trequanda: Here, Chianina meat, raised in local pastures and processed by the company’s trusted butcher shop, becomes […]
The Italian Quattrocento was a period of extraordinary artistic effervescence that produced numerous world-renowned artists. Among them, some of the most influential were: 1. Andrea Mantegna (1431–1506): A painter and engraver from Padua, famous for his frescoes in the Camera degli Sposi in Mantua.