Antonio Mattei Biscotti with Pistachios António the bakery quickly became renowned

the bakery quickly became renowned for its leavened holiday sweets: pandoro

raisins (21%)

made with water and semolina flour in plain or saffron dough

All coexist in land characterized by volcanic soils and clay

Mineral content: (g or mg per

Antonio Mattei Biscotti with Pistachios António the bakery quickly became renowned250 gram bag Florence, Italy While Biscottificio Antonio Mattei was founded in 1858 in Prato and is best known for its classic almond cantuccini (biscotti di Prato), the pistachio and almond version is a more modern addition to its lineup. According to Matteis own history, over time the Pandolfini family (who took over the bakery in the early 20th century) introduced new flavors alongside the traditional ones including pistachio, hazelnut, and others.