In 1858 in Prato, Antonio Mattei opened his Biscuit factory with resale, and began to bake a dry almond biscuit, a recipe he developed, which would become the traditional Prato Almond Biscuit.
Thus, began the story of a very strong bond, which those who are not from Prato can hardly understand, between Biscottificio and the City. For more than a century and a half it has not really been a Sunday, or “feast” in the houses of the people of Prato, without the so-called “cantuccini” in the Blue Bag. In 1861 at the Italian Exposition and the honorable mention at the Universal Exposition in Paris in 1867, are the proof of an international recognition.
In 1904 the business passed to the Pandolfini and Ciampolini families, but it was Ernesto Pandolfini, on his return from the First World War, around the 1920s, who gave Biscottificio a real breakthrough and the current imprint.
Biscottificio Antonio Mattei is managed today by the Pandolfini family. Out of the original headquarters on Via dell’Appianato, now known as Via Ricasoli, come the wonderful, famous almond biscuits that even Hermann Hesse fell for.