{"title":"Antonio Mattei","description":"\u003cp\u003eThe original cantuccini, invented in Prato in 1858 and still baked from the same recipe.\u003c\/p\u003e\u003cp\u003eAntonio Mattei — Prato-born, nicknamed Mattonella — opened his biscottificio on Via Ricasoli in September 1858, and the almond biscuit he perfected there became the one the world copies. Recognition came quickly and from far: medals in Florence in 1861, London in 1862, Paris in 1867. Pellegrino Artusi, Italy's first great food writer, put him in the canon as a man with the genius of his craft; Hermann Hesse, passing through, praised the biscuits in writing.\u003c\/p\u003e\u003cp\u003eThe shop never moved and the method never changed. After Mattei came his son Emilio, then Ernesto Pandolfini in the early 1900s — and the Pandolfini family runs it still, four siblings, four generations in, baking the same twice-cooked biscuit in the same town.\u003c\/p\u003e\u003cp\u003eIn a category drowning in \"traditional,\" this is the original article — the recipe, the address, and the paper, continuous since 1858. The bags reach India as they leave Via Ricasoli: hand-tied, in the blue oiled paper the shop has always used, the knot done by a person. Two of them travel to Casa — the almond original and the fourth generation's dark-chocolate addition, and nothing about either changes en route. The counter is simply longer now.\u003c\/p\u003e","products":[{"product_id":"mattei-almond-biscuits","title":"Almond Biscuits","description":"\u003cp\u003eThe Biscotti di Prato, from the shop that defined them. Blue paper, hand-tied.\u003c\/p\u003e\n\u003cp\u003eAntonio Mattei opened his biscottificio on Via Ricasoli, Prato, in September 1858, and the almond biscuit he perfected there became the one the world copies. The medals came fast — Florence 1861, London 1862, Paris 1867 — and Pellegrino Artusi, Italy's first great food writer, put him in the canon: a man, he wrote, with the genius of his craft.\u003c\/p\u003e\n\u003cp\u003eThe biscuit is four honest things — almonds, flour, sugar, eggs — baked, sliced, and baked again; \"biscotti\" means twice-cooked. The hardness is the design: these are made to be dipped, and to give way exactly then.\u003c\/p\u003e\n\u003cp\u003eThe Pandolfini family, four generations in, still bakes them in Prato and still wraps them in the hand-tied blue paper bag, unchanged.\u003c\/p\u003e\n\u003cp\u003eIn Tuscany the rite is vin santo at the end of the meal. In daily life, coffee and tea do the same work — morning, mid-afternoon, and the quiet end of dinner.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eMeet the House:\u003c\/strong\u003e The original cantuccini, invented in Prato in 1858 and still baked from the same recipe.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eComplete your table:\u003c\/strong\u003e Truffle Honey, Savini — a drop on the side changes the biscuit · Red Label Balsamico, Il Borgo — the grown-up end of the meal · The Rainbow Orcio, Muraglia — the other gift in the room.\u003c\/p\u003e","brand":"Antonio Mattei","offers":[{"title":"250 g","offer_id":43833397149763,"sku":null,"price":3300.0,"currency_code":"INR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0692\/9514\/5027\/files\/02_loose.jpg?v=1789479247"},{"product_id":"mattei-chocolate-almond","title":"Chocolate Almond Biscuits","description":"\u003cp\u003eThe classic, with dark chocolate: the fourth generation's one addition.\u003c\/p\u003e\n\u003cp\u003eIn a shop that has changed almost nothing since 1858, this is what change looks like: the Pandolfini siblings' dark-chocolate cantucci, a red label on the same blue paper.\u003c\/p\u003e\n\u003cp\u003eThe discipline of the original holds — the same twice-baked dough, the same Prato oven, whole almonds throughout — with dark chocolate folded in beside them. It is the house being generous, not the house being modern.\u003c\/p\u003e\n\u003cp\u003eDip them in coffee after dinner, set them beside gelato or a bowl of cream, or eat them as they are, which is how most bags actually end. The almond classic remains the reference; this is the indulgence.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eMeet the House:\u003c\/strong\u003e The original cantuccini, invented in Prato in 1858 and still baked from the same recipe.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eComplete your table:\u003c\/strong\u003e Cantucci Almond, Mattei — the pair, one blue and one red · Olio Ciock, Palazzo — the chocolate shelf, completed · Lemon Olive Oil, Muraglia — over the gelato they sit beside.\u003c\/p\u003e","brand":"Antonio Mattei","offers":[{"title":"250 g","offer_id":43833397215299,"sku":null,"price":3300.0,"currency_code":"INR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0692\/9514\/5027\/files\/02_loose_1.jpg?v=1789479260"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0692\/9514\/5027\/collections\/house-mattei.jpg?v=1789479202","url":"https:\/\/checkout.casaitaliana.in\/collections\/antonio-mattei.oembed","provider":"Casa Italiana","version":"1.0","type":"link"}