Biscotti di Prato | Antonio Mattei

The "oracle" of all Biscotti. The real thing. As the name implies: twice baked. Antonio Mattei's classic biscotti are considered throughout Tuscany and Italy as the standard-bearer of all Biscotti, the one every Tuscan family will stock in their pantry.

Since 1858, Antonio Mattei has been producing Italian biscotti and confections in the historic bakery and shop located on Via Ricasoli, in the heart of the old city of Prato, Tuscany.

He was the first to develop the recipe for almond biscotti, commonly known as “Cantucci” or “Cantuccini.” His original recipe was awarded a prize at the Exhibitions in Florence (1861), London (1862) and Paris (1867.) The recipe is still kept as a secret of the Pandolfini family, who inherited the old bakery in 1904, and are now in their fourth generation of running it.