Since 1858 Cantucci in the making.

April 27, 2016

Antonio Mattei Shop in Prato, Tuscany

As you may recall, last November we went for a short visit in Prato, in the northern part of Tuscany. We wanted to meet the lovely people at Antonio Mattei, to see how the real cantucci are still made today.

First of all, the shop you see here is the very same Antonio opened back in 1858. Oh yes, 1858. Antonio Mattei himself decided that the recipe of Cantucci wasn't special enough, so he changed it. He created the Cantucci as we know them today, with almonds and pinenuts.

From the moment you enter the shop, the smell of sugar and almonds is inebriating, so much you'd want to bottle it and take it home with you. Together with a ton of Cantucci of course.

The Making of Chocolate Cantuccini - Antonio Mattei

Every morning production of Cantucci takes place. First the traditional ones, then the chocolate version. We were lucky enough to see the production of the latter, and try them right out of the oven.

Few pictures for you below. A lot more can be said, about the ingredients all locally sourced, about the process, and also the wonderful people. But for now, just enjoy the images, with a Cantuccino or two.

Cantuccini before they get in the oven

Cantuccini cooling down, before packaging

Packaging of the Chocolate Cantuccini

Packaging of the Chocolate Cantuccini