Italy
Biscottificio Antonio Mattei
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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.
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About Biscottificio Antonio Mattei
Pratoantoniomattei.it
Antonio Mattei, Prato —
the original manufactory of Tuscan cantucci
Biscottificio Antonio Mattei stands for something that has become rare in the world of delicacies: an original recipe that has remained unchanged since 1858. In a small bakery in the heart of Prato, a few kilometers west of Florence, Antonio Mattei developed the recipe for the region's almond biscotti back then — those crispy, twice-baked pieces that are known today as cantucci or cantuccini. What was created here was not a trend, but a craft.
Today, the Pandolfini family runs the manufactory in direct succession. Baking is done fresh daily, with a few, carefully selected ingredients: almonds, flour, eggs, sugar. No flavorings, no stabilizers. The finished biscotti are wrapped and tied by hand in the characteristic blue paper bag — the so-called "Blu Mattei". This packaging has been registered for generations and has long since become a trademark itself.
Cantucci from Mattei taste best as is the tradition in Tuscany: for dipping in a glass of Vin Santo at the end of the meal. However, they also go well with a dry Moscato or an aged Amontillado — everywhere where almond, roasted aromas, and a light crunch are required.