Biscottificio Antonio Mattei has been producing the archetypal Biscotti di Prato since 1858, and, in all this time, the Pandolfini family has never altered their production methods or relaxed their rigorous standards. Mattei biscotti are known for their incomparable airy, crunchy texture and yellow tint from free-range egg yolks used in the dough. Recognized as the original and ultimate biscotti (also known as cantuccini), their famous blue bags tied up with string (easy to hold as a parcel with one finger) are seen in the best food shops and restaurants around Italy.
After 150 years of making the traditional Tuscan cookie, the Pandolfini family embarked on a new biscotto adventure. They replaced the almonds of the classic biscotti with large chunks of dark chocolate and packed them in their iconic blue bags with a bright red tab—still tied up with string, of course. The bittersweet flavor of the chocolate puts a new twist on tradition.
Available in 3 flavors.
DETAILS
Biscottificio Antonio Mattei has been producing the archetypal Biscotti di Prato since 1858, and, in all this time, the Pandolfini family has never altered their production methods or relaxed their rigorous standards. Mattei biscotti are known for their incomparable airy, crunchy texture and yellow tint from free-range egg yolks used in the dough. Recognized as the original and ultimate biscotti (also known as cantuccini), their famous blue bags tied up with string (easy to hold as a parcel with one finger) are seen in the best food shops and restaurants around Italy.
After 150 years of making the traditional Tuscan cookie, the Pandolfini family embarked on a new biscotto adventure. They replaced the almonds of the classic biscotti with large chunks of dark chocolate and packed them in their iconic blue bags with a bright red tab—still tied up with string, of course. The bittersweet flavor of the chocolate puts a new twist on tradition.
Available in 3 flavors.
DETAILS