WHERE: in the Museum of Biscottificio Antonio Mattei Museum, museum and sales point of the historic biscuit factory with more than 160 years of activity.
Also commonly known as cantucci or cantuccini, Biscotti di Prato are part of the Tuscan confectionery tradition and of Biscottificio. Within its walls, real delights have been created since the early 1900s.
The tasting includes:
- History of the Bottega Museum
- Product description
- Prato biscuits in the cup: 1 with almonds, 1 with chocolate, 1 pistachio and almonds, 1 with hazelnuts IGP Piemonte
- Mantovana cake
- Brutto Buono
PLEASE NOTE: buy the tasting, receive the voucher, and book day and time with the Biscottificio! Availability: Friday and Saturday from 11 am to 5.30 pm (contacts on the voucher). TASTINGS ARE NOT AVAILABLE FOR THE ENTIRE MONTH OF DECEMBER.
The Filone Candito with cherry glacé: The recipe for this "very rich" pastry was created by Ernesto Pandolfini in the nineteen-thirties: a sheet of brioche pastry, a thin layer of jam and glaceé cherries, all rolled up and decorated with marzipan.
Mantovana Cake: its recipe and production at the Mattei Biscuit Factory date back to 1875, when two nuns from Mantua, on a pilgrimage to Rome for the Jubilee, were hosted by Antonio Mattei. To thank him, they gave him the recipe for this cake which takes its name from their city. Butter, fresh eggs, flour, and sugar, and covered with almond grains.
Brutti Buoni: biscuits made with chopped almonds, sugar, fresh egg whites, and flour.