TITLE: Ernesto Pandolfini’s Dream: The Reorganization of the Mattei Factory

"Dearest Aunt Italia, should the restart of our industry (mainly the biscuit sector) be announced and forecast by the first half of 1920, we should begin installing machinery for the large-scale production of English-style biscuits. The writer, with the support of his brother, will be responsible for developing the trade throughout Italy. (...) Use our current premises for retail sales, enriching them with new specialties (...) of course, for local export we will continue with our traditional products, since few are suitable for export due to their fragility and shelf life. (...)” Limit bread production to large-scale supplies for the cities of Prato and Florence. Divide the laboratory into three distinct sectors: Bakery, Pasta Production, Pastry & Biscuit Making. Restore the Florence branch, organize staff... etc. etc."

[On cover: Reproductions of a letter dated March 26, 1919, and a photo of Ernesto Pandolfini in military uniform]

This and much more is what Grandfather Ernesto wrote to Aunt Italia at the end of the war, in two letters from 1919. Four typewritten pages, filled from top to bottom, where he describes his vision, his dreams, all his plans for the reorganization of the Mattei factory.

There’s only one thing more beautiful than having dreams: the ability to make them come true! Grandfather succeeded. Maybe not to the letter, but for the most part! 1920 was a turning point for the Mattei factory and for Ernesto Pandolfini, who became its sole owner that year. We owe him the perseverance, foresight, and entrepreneurial spirit that brought us to where we are today.

And there’s one more thing we must thank him for: the fabulous Glacè Cherry Loaf recipe.
A sweet that’s still baked daily at the biscuit factory and remains one of our signature products. Until the 1970s, it was made in a single size and sold by weight. Today you can find it in two formats: half a kilo or one kilo. (If you’ve already left for the holidays, don’t worry, it’s available in our online shop too.)

  A tip: To fully enjoy it, we recommend eating it within a few days from the production date (you’ll find it on the label at the bottom of the package). Given this year’s hot summer, you might want to pair it with a little gelato or maybe even a chilled glass of Antinori Aleatico (It’s so good!). 

Wishing you a wonderful summer,

Letizia Pandolfini