Antonio Mattei

In the 19th century, Antonio Mattei, a pastry chef from Prato, perfected a recipe that became a classic and for which he won many awards in Italy and abroad and a special mention at the International Exposition of Paris in 1867. The “Mattonella” bakery , as it is commonly referred to, is still operating in Prato at the same location and is considered to be the guardian of the cantucci biscuit tradition.

 

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