Antonio Mattei

Antonio Mattei is a traditional bakery brand from Prato in Tuscany, Italy, commonly associated with the name Biscottificio Antonio Mattei. Founded in 1858, it is best known for cantucci, or biscotti di Prato, a twice-baked almond biscuit traditionally served with sweet wine. The brand’s identity is closely linked to its traditional recipe, blue packaging, and the baking culture of Prato. Reliable information available here is insufficient to establish its full ownership structure, international operating scale, or recent business developments.

Antonio Mattei was established in Prato, Italy, in 1858 and took its name from its founder, Antonio Mattei. Its development was rooted in the local tradition of twice-baked biscuits, with cantucci, also known as biscotti di Prato, becoming its best-known product. The biscuits are baked, sliced, and baked again to create a firm, crisp texture, and are associated both with local culinary heritage and with food gifting. The brand has continued to position itself around Prato’s baking tradition, traditional recipes, and distinctive packaging. Reliable information about successive operators, corporate restructuring, ownership changes, and international expansion is insufficient, so no further claims are made.

• 1858

• Cantucci

  The brand’s best-known Tuscan twice-baked biscuit, typically made with almonds. It is sliced and baked again to produce a firm, crisp texture, and is commonly served as a dessert or with sweet wine.

• Biscotti di Prato

  A traditional twice-baked biscuit associated with Prato and closely related to cantucci. It forms an important part of Antonio Mattei’s regional heritage positioning.