Antonio Mattei company origin
Antonio Mattei founded his biscuit factory back in the late 19th century in Prato, Tuscany, and later passed it on to the Pandolfini family, which still continues the Biscotto di Prato tradition today.
The years go by but the recipe is still the traditional one from the 1800s and even the blue-coloured packaging remains unique and characteristic.
The owners even decided to register the Mattei Blue colour with the Italian Ministry of Economic Development to preserve the uniqueness of their Cantucci from raw material to packaging.
Wheat flour, sugar, almonds 20%, eggs from free-range hens, pine nuts
At the end of a meal they are excellent with classic vin santo or a good grappa.
They make a pleasant snack with a coffee or cappuccino.
Once opened, store in a cool, dry place in its well-sealed packaging.
Average nutritional values per 100g of product
- Energy 428 kcal
- Fats 11g of which sugars 1g
- Carbohydrates 66g of which sugars 36g
- Fiber 3,2g
- Proteins 12g
- Salt 0,01g