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…
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.
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,…
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…
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…
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…
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…
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…
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…
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…
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…
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…
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…
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…
