Discover Cantucci Italy

Commonly called cantucci or cantuccini, Prato Biscuits are prepared using the same recipe that Antonio Mattei perfected almost a century and a half ago. The dough is prepared with flour, sugar, eggs, almonds and pine nuts and no fats like oil or butter are added, thus explaining the secret of the hard consistency of these sweet-scented biscuits. In Prato, the ancient Antonio Mattei biscuit factory is still very active; it has retained its original brand name and continues to produce quality products.

  • Cantucci , The cantucci of Prato , Italy
    The cantucci of Prato

    The cantucci (or cantuccini) of Prato are the most classic speciality in the Tuscan pastry tradition

    © Jelena Vasjunina / 123RF
  • Cantucci , The cantuccini of Prato , Italy
    The cantuccini of Prato

    These dry biscuits with almonds are made from a roll of hot dough cut into slices. They are generally served at the end of a meal, accompanied by 'vin santo'.

    © Luca Dalla Villa / 123RF
  • Cantucci , A coffee break in Tuscany , Italy
    A coffee break in Tuscany

    Cantucci are generally enjoyed with 'vin santo' but can also be savoured with coffee

    © Alein / 123RF
  • Cantucci , Italy
    Cantucci
    © Antonio Gravante / 123RF
  • Cantucci , The cantucci of Prato , Italy
    The cantucci of Prato

    Although gourmets claim that dunking the cantucci into the 'vin santo' does justice neither to the wine nor to the biscuit, Tuscans continue to eat them in this way

    © Anjelagr / 123RF
  • Cantucci , Prato biscuits , Italy
    Prato biscuits

    Originally, cantucci were simply called Prato biscuits. The ingredients used to make them are flour, sugar, eggs, almonds, pine nuts, butter and milk.

    © FOODCOLLECTION / age fotostock
Amy Adejokun
Amy Adejokun Expert destination Italy

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