1858. This is the year Antonio Mattei created his recipe, a variant on a already popular biscuit in the north of Italy. Now known worldwide with the name of Cantucci, they are not your usual biscuit. The almonds and pine nuts make them crunchy, sweet, but not too sweet, and they go amazingly well with wine. Oh yes, you heard us.
The best way to experience these biscuits is at the end of a meal, with a small glass of sweet wine. Summer or Winter, it does not matter. They will always, always, be a hit with your guests.
We recommend Vinsanto del Chianti Classico DOC by Antinori.
Made in the heart of Prato, Tuscany, using only the best ingredients from local producers.
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