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Antonio Mattei | Biscuits with Pistachios and Almonds 250 g

 6,50

Antonio Mattei Biscuits with Pistachios and Almonds are a delicious variant on the traditional Antonio Mattei Biscotti di Prato recipe.
Pistachios and almonds make them crunchy and sweet, but not too sweet. They pair perfectly with tea and with some sweet wine

Description

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Antonio Mattei Biscuits with Pistachios and Almonds are packaged in a nice green bag tied by hand with string.
They are a delicious variant on the very well known classic Biscotti di Prato Mattei.

Antonio Mattei Biscuits with Pistachios and Almonds offer the same base and crunchiness of the traditional recipe, with the twist of delicious pistachios and almonds.
They are made with high quality ingredients, and you can taste the rich nuts over the flour and sugar that dominate the flavour of most biscotti.

WHY GUSTOROTONDO CHOSE ANTONIO MATTEI BISCUITS WITH PISTACHIOS AND ALMONDS

Gustorotondo chose Antonio Mattei Biscuits with Pistachios and Almonds for the high-quality ingredients, for the great taste, for the unique packaging and because they are a delicious variant on a great classic of the Italian culinary tradition

ANTONIO MATTEI BISCUITS WITH PISTACHIOS AND ALMONDS: INGREDIENTS

Wheat flour, sugar, free range eggs, pistachios 10%, almonds 10%.
May contain traces of butter (milk), soy.

ANTONIO MATTEI BISCUITS WITH PISTACHIOS AND ALMONDS: PAIRINGS

Enjoy Antonio Mattei Biscuits with Pistachios and Almonds with gelato, or as part of an afternoon tea.
Also pair them with Vin Santo or other sweet wines (like Recioto, Moscato wine, Aleatico dell’Elba, Passito di Pantelleria, Marsala, Porto) at the end of the meal.

ANTONIO MATTEI COOKIES FACTORY

In 1858 at Via dell’Appianato, today’s Via Ricasoli, Antonio Mattei, a baker and pastry cook from Prato, opened his biscuit factory and store. Mattei was a craftsman of humble birth, but he played a leading role in the history of Italian cooking.
Antonio Mattei cookies factory became well know beyond the borders of the city of Prato, as testified by the awards in Italy and abroad and by the special mention at the International Exposition of Paris in 1867.
Antonio Mattei also perfected a recipe creating the dry almond biscuit which was bound to become Prato’s most typical and traditional biscuit.

Antonio Mattei’s children had never been much interested in their father’s business, but among the apprentices working with him in the factory there was one of proved talent and passion, Ernesto Pandolfini, grandfather to Marcella, Elisabetta, Francesco and Letizia.
He was an orphan and had been raised by his aunt Italia, who took over Mattei’s business, in 1908, for her beloved nephew. That is how the story of three generations of biscuit makers begins.

Ernesto Pandolfini created and developed new products, such as the Filone candito, Brutti Buoni, Biscotto della Salute, which are now thought of as the bakery’s signature products and whose recipes and cooking methods are as strictly followed as those used in the making of the Biscotto di Prato.

Since 2015 Antonio Mattei biscuits factory is a member of the Unione Imprese Storiche Italiane, the association of ultra centenarian Italian Companies which unites brands of established prestige and international prominence.

On September 29th, 2016, Italy’s post office Poste Italiane issued  a stamp entitled to Mattei Biscuits Factory, commemorating the high-quality craftsmanship, in a project promoted by the Ministry for Economic Development.

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