Cantuccini al cioccolato fondente

Biscotteria Mattei in Prato is one of the oldest cantuccini manufacturers in Italy—its 19th-century recipe has remained virtually unchanged to this day. This version replaces the classic almonds with pieces of dark chocolate: crispy on the outside, with an intense cocoa content and a sweetness that isn't heavy.

They're best enjoyed at the end of an evening—dipped in Vin Santo, alongside a robust Amaro, or with a cup of espresso. For those who prefer a wine pairing, a sweet Banyuls or a Recioto della Valpolicella complements the chocolate beautifully. Store in a cool, dry place to maintain their crisp texture.