Biscottificio Mattei and the cantucci of forgetfulness

Sugar, eggs, flour, almonds and pine nuts, mixed with a few secrets passed down since 1858: Prato’s cantucci have a simple recipe, which Antonio Mattei was able to perfect in the mid-19th century by tweaking a process he retrieved from 1600s’ tradition.

Biscottificio Antonio Mattei is managed today by the Pandolfini family. Out of the original headquarters on Via dell’Appianato, now known as Via Ricasoli, come the wonderful, famous almond biscuits that even Hermann Hesse fell for.

In his memoir “Italy”, the German writer tells the story of when he went to Prato to help a friend solve his romantic troubles, but forgot the reason he was there when a local acquaintance offered him a snack, including biscuits… the famous biscuits from Prato, of course, capable of distracting anyone, and even of causing a case of amnesia!

Photos via:
http://www.antoniomattei.it

Biscottificio Mattei and the cantucci of forgetfulness

Prato
Biscottificio Antonio Mattei, Via Ricasoli, 20
+39 0574 25756

WEEKLY POSTCARD

Most Read

After the slopes of the Dolomites, après-ski by LOOX

by Barbara Palladino LOOX is an après-ski hotspot, at the station at the foot of the Obereggen Latemar ski and trekking area in the Dolomites. It...

The wondrous Gothic, medieval frescoes of the Oratory of San Pellegrino

The Oratory of San Pellegrino is located in Bominaco, a hamlet not far from Caporciano, in the province of L'Aquila. It was probably commissioned...

LUMEN: a museum of photography, 2,275 meters up high

by Barbara Palladino On the top of the Kronplatz (or Plan de Corones), near Brunico (Bolzano) – an enchanted place that only the mountains could create...

Sicilian Moor heads: a legend of universal love

by Barbara Palladino “Moor heads” or “teste di moro” are colorful, ceramic vases that represent the face of a man and a woman, with a...