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They are known as Cantucci or Cantuccini. Sometimes Tuscan Cantucci because they are derived from Tuscany. And sometimes Biscotti di Prato because they derive from the city of Prato, 15 miles outside Florence. Biscuits of baked almonds twice are probably the most famous Italian treatment there. Now the oldest and most popular manufacturer in Tuscana is opening his factory for visitors for the first time.
Biscottificio Antonio Mattei was founded in Prato in 1858. The store still occupies the same facilities in Via Ricasoli (with the factory after). In 1867, its founder Antonio Mattei (a “genius in his art”, according to Pellegrino Artus) displayed Biscotti di Prato – first in record – at the Universal Exhibition in Paris and gained a special mention. Unlike other recipes that include butter or margarine, honey and spices, they are made with only five ingredients: wheat flour, sugar, eggs, almonds and pine nuts. They are more strange than most with a sweet wild aroma. The current range also includes chocolate, pistachio and hazelnut, as well as specialties such as Brutt Buoni (“ugly but good” biscuits) and Fette di pan broche toast (sliced brioche).
One of the highlights of the tournament is the burden of fragrances that hits you as soon as possible to enter: sweet butter, warm chocolate, perfumed hazelnuts – depending on what comes out of the oven. The “Laboratorio” itself is filled with mixers and other accessories where the tray coated with biscuits pass through a tunnel oven and come out 20 minutes later golden brown. These are cut into slices while still hot and hand -luggage.
During the tournament you are arranged with stories of how, for example, the recipe for cake with orange butter Mantovana was donated to the founder in 1875 by the two Mantua nuns passing on their way to Rome. Or like Ernesto Pandolfini, who took over after Mattei, came up with the idea of packing biscuits in hats boxes, still a signature of the company. Then you are invited to a taste, the high point of which is nibl in biscotti that are warm and soft straight out of the oven.
Mattei may be the oldest manufacturer, but Toscana is the home of countless others. Among the best is Antico Forno Santi in Migliana near Prato, who has been turning Cantucci since 1920, along with her almond biscuits, Bakery produces chocolate, raisins, apricots and figs. Other prominent manufacturers include Scapigliati in Florence, Piedmont Doglia in Carrara, Famiglia Desider in Montecatini Termes and Marabissi in Chianciano Terme, a favorite for his Cantucci hazelnuts. A relative newcomer, Fratelli Lunardi is a family business led by two brothers from Quarata since 1966; Its biscotti rich in almond butter is among the largest. A good thumb rule is to look for the Cantucci made using some ingredients, which are pale yellow (from eggs) than white.
As to enjoy them, tradition says immersed in Vin Santo after dinner. Some dip in red wine, hot chocolate, soft cappuccino or cold orange juice during the summer. New York -based chef Jess Shadbolt likes to crush it, rotates crumbs through the ice cream and end up with a generous Vin Santo spill. There is nothing about what I don’t like.
Travels are only reserved and can accommodate up to 12 people per slot. They will run on Saturday morning until the end of June (and restart from January)
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