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- Antonio Mattei
- Prato Biscuits - also commonly known as almond cantucci - are part of the Tuscany confectionary tradition that sees them as a perfect end meal in combination with Vin Santo. Prepared with only 5 simple ingredients : flour, sugar-free range eggs, almonds and pine nuts, they do not contain preservatives ,animal fats or vegetable fats. Recommended pairings : -for end…
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- Antonio Mattei
- We don’t let any of the goodness of our Biscotti di Prato escape: the crumbs produced when we slice our biscuits are an intriguing alternative for preparing crusts for cheesecakes and such new recipes as the Bricioli Crack Pie.
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- Antonio Mattei
- Prato Biscuits - also commonly known as cantucci or cantuccini - are part of the Tuscany confectionary tradition that sees them as a perfect end meal in combination with Vin Santo. Dark Chocolate Biscuits are a greedy flavor variant of the Biscotti di Prato, with which they share the same identical dough. Prepared with just 4 simple ingredients : flour,…
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- Antonio Mattei
- Prato Biscuits - commonly known as cantucci or cantuccini - are part of the Tuscany confectionary tradition that sees them as a perfect end meal in combination with Vin Santo. Pistachios and Almonds Biscuits are a fresh flavor variant of the Biscotti di Prato, with which they share the same identical dough. Prepared with just 4 simple ingredients : flour,sugar,pistachios,almond…
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- Antonio Mattei
- The Biscotti di Prato - also commonly known as cantucci or cantuccini with almond - have been baked every day by our Biscottificio since 1958 and are part of the Tuscan confectionery tradition that sees them as the perfect end of a meal in combination with Vinsanto. This 'Biscottiera' created by the talented illustrators Simone Massoni and Ilaria Falorsi is…
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- Antonio Mattei
- Prato Biscuits - commonly known as cantucci or cantuccini - are baked evey day by our Biscuit Factory since 1958 and are part of the Tuscany confectionary tradition that sees them as a perfect end meal in combination with Vin Santo. This tin 'Biscuit jar' was conceived and designed by Simone Massoni and Ilaria Falorsi,talented Florentine illustrators,and 'tells' a journey…
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- Antonio Mattei
- Prato Biscuits - commonly known as cantucci or cantuccini - are baked evey day by our Biscuit Factory since 1958 and are part of the Tuscany confectionary tradition that sees them as a perfect end meal in combination with Vin Santo. This tin 'Biscuit jar' was conceived and designed by Simone Massoni is the second opera for the Mattei Biscuit…
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- Antonio Mattei
- The Biscotti di Prato - also commonly known as cantucci or cantuccini - are part of the Tuscan confectionery tradition that sees them as the perfect end of a meal in combination with Vinsanto. Biscuits with dark chocolate are a greedy taste variant of Biscotti di Prato, with which they share the same identical dough. This tin 'Biscottiera' with illustrations…
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- Antonio Mattei
- Prato Biscuits - commonly known as cantucci or cantuccini - are baked evey day by our Biscuit Factory since 1958 and are part of the Tuscany confectionary tradition that sees them as a perfect end meal in combination with Vin Santo. This tin 'Biscuit jar' was conceived and designed by Simone Massoni and Ilaria Falorsi,talented Florentine illustrators,and 'tells' a journey…
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- Antonio Mattei
- Since 1858 the Antonio Mattei biscuits have been baked daily and packed one by one by hand in the classic Blu Mattei bag. Biscuit tins are traditionally used for better preservation of biscuits; The biscuit factory has been offering them since the last century, not only for storing biscuits, but also as reusable containers. This cookie jar continues the series…
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- Antonio Mattei
- Since 1858 the Antonio Mattei biscuits have been baked daily and packed one by one by hand in the classic Blu Mattei bag. Biscuit tins are traditionally used for better preservation of biscuits; The biscuit factory has been offering them since the last century, not only for storing biscuits, but also as reusable containers. This cookie jar continues the series…
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- Antonio Mattei
- Since 1858 the Antonio Mattei biscuits have been baked daily and packed one by one by hand in the classic Blu Mattei bag. Biscuit tins are traditionally used for better preservation of biscuits; The biscuit factory has been offering them since the last century, not only for storing biscuits, but also as reusable containers. This cookie jar continues the series…
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- Antonio Mattei
- The hatbox contains 35 individually wrapped Prato biscuits. The Prato Biscuits - commonly know also as cantucci or almond cantuccini - are part of the Tuscan confectionery tradinition that sees them as a prefect end meal in combination with Vin Santo. Prepared with only 5 simpple ingredients : flour,sugar,free-range eggs,almonds and pine nuts,the do not contain preservatives,animal fats or vegetable…
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- Antonio Mattei
- Prato Biscuits - commonly known as cantucci or cantuccini - are part of the Tuscany confectionary tradition that sees them as a perfect end meal in combination with Vin Santo. IGP Piedmont Hazelnut Biscuits are a greedy flavor variant of the Biscotti di Prato, with which they share the same identical dough. Prepared with only 4 simple ingredients : flour,sugar,free…
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- Antonio Mattei
- These toasted Brioche Slices are still prepared according to the original 1958 recipe, made with soft wheat flour, butter, free-range eggs, sugar, fresh yeast and sea salt, but above all without glucose syrup. The secre ot their pleasant fragrance concists in the double and slow leavening of the Brioche Dough. Once baked, the still soft bread is cut and left…
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- Antonio Mattei
- These toasted Brioche Slices are still prepared according to the original 1958 recipe, made with soft wheat flour, butter, free-range eggs, sugar, fresh yeast and sea salt, but above all without glucose syrup. The secre ot their pleasant fragrance concists in the double and slow leavening of the Brioche Dough. Once baked, the still soft bread is cut and left…
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- Antonio Mattei
- These toasted Brioche Slices are still prepared according to the original 1958 recipe, made with soft wheat flour, butter, free-range eggs, sugar, fresh yeast and sea salt, but above all without glucose syrup. The secre ot their pleasant fragrance concists in the double and slow leavening of the Brioche Dough. Once baked, the still soft bread is cut and left…
