Antonio Mattei

At 1858s Antonio Mattei opens his own business in the historic centre of Prato, where at the time produced primarily bread and pasta in addition to confectionary products. And here started the anise flavoured Cantucci biscuits and all the prosperous production of the Prato Almond biscuits.
The original recipes of the Prato Almond biscuits and the Anise Cantucci were awarded at the Expo‘s of Florence, London, Paris and other.
From 1904 ownership of the factory was transfered from Amilio Mattei to Ciampolini and Pandolfini. In 2008 the Pandolfini family celebrated, together with the entire city of Prato, the 150th aniversiry of the Biscuit Company. Today this family company is lead by four children of Paolo Pandolfini.
And from here, from the bakery situated in the historical center of Prato, the smell and the baskets of hot bread was spreading throughout the streets. But on Sundays, the smell of bread was giving away the place for the smell of biscuits: Cantucci with anise, Almond biscuits, Mantuan cake, Ladyfingers and many others.
You can still find that oven there, and it is here that the recipe for Prato Almond biscuits was created, today known all over the world as Cantucci or Cantuccini.
Even though many things changed in the years, but the scent that fills the streets is still the same and smells of flour, eggs, almonds and sugar, invites you to come inside and to taste.

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