Source
Ingredients
Wheat flour, eggs from free-range hens, butter, sugar, yeast, sea salt
Recommended pairings
Excellent for breakfast or snack with a veil of butter and jam, honey or with high quality spreads.
They also support savory preparations with mascarpone or robiola
Description Antonio Mattei
Antonio Mattei founded his biscuit factory business in the late 800s in Prato in Tuscany, later it passed to the Pandolfini Family who still continues the tradition of the Biscotto di Prato.
Years go by but the recipe remains the traditional one of ‘800 and even the Blue packaging is always the only and characteristic.
The owners have even decided to deposit the Mattei Blue color at the Italian Ministry of Economic Development to preserve the uniqueness of their Cantucci from the raw material to the packaging.
Conservation
Once opened, store them in a cool, dry place in its tightly closed package
Average nutritional values per 100g of product
- Energy value 454 kcal
- Fat 15 g of which saturated 0,3 g
- Carbohydrates 68 g of which sugars 10 g
- Fibers 3,3 g
- Protein 11 g
- Salt – 0,01 g
