Biscottificio Antonio Mattei

Since 1858, Biscottificio Antonio Mattei has been producing traditional Italian biscotti and confections in its historic bakery and shop located in the heart of Prato, Tuscany. Famously known for developing the original recipe for Prato's almond biscuits (commonly referred to as 'Cantucci' or 'Cantuccini'), the family-run business—currently run by the Pandolfini family—continues to bake its delicacies daily using simple, high-quality ingredients, packaging them in the iconic, trademarked 'Blu Mattei' bag tied by hand.

Antonio Mattei, Prato —
the original recipe for Tuscan almond biscuits

Biscottificio Antonio Mattei has been baking in Prato, a small town in Tuscany between Florence and Pistoia, since 1858. Here, in the historic bakery on Via Ricasoli, the original recipe for Prato almond biscuits was created—those crispy, almond-rich biscotti known worldwide today as Cantucci or Cantuccini. The recipe remains unchanged to this day.

The Pandolfini family runs the business in direct accordance with the founding tradition: baked fresh daily with just a few carefully selected ingredients—almonds, eggs, flour, and sugar. No shortcuts, no industrial processes. The result is a biscotti with a firm texture, an intense almond aroma, and a long, slightly caramelized finish. Classic with a glass of Vin Santo, but equally compelling with a dry Moscato or a good espresso.

The manufactory's hallmark is the "Blu Mattei" bag — a deep blue, hand-bound paper package that has remained unchanged for generations and is now a protected trademark. Anyone who has ever opened one of these bags understands why Mattei has no competition in Prato.

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