'Ernesta' gift box

Hatbox with an assortment of Biscottificio Mattei, Maglio assorted little chocolate eggs and Santa Cristina Antinori Vinsanto

• Description

  The 'Ernesto' hatbox offers a substantial tasting of the Mattei Biscuit Factory products.
  Contains Prato Biscuits, Brutti Buoni, a Dove-shaped Mantovana Pasquale Cake, a Small Candied Loaf, Maglio assorted little chocolate eggs and a Bottle of Antinori Santa Cristina Vinsanto.
  
  Prato Biscuits - also commonly known as almond cantucci or cantuccini - are part of the Tuscany confectionery tradition and are perfect after a meal paired with Vinsanto.
  Prepared with 5 simple ingredients: flour, sugar, free-range eggs, almonds and pine nuts, they do not contain preservatives, animal fats or vegetable fats.
  
  The Brutti Buoni 'Ugly but Good' are biscuits based on chopped almonds, sugar, free-range egg whites.
  They are crunchy on the outside and soft on the inside, and have always been part of the historic desserts of our biscuit factory.
  The broken almonds and the egg white rest and mix for a few hours, before meeting the other ingredients (flour and sugar), become "Ugly but good" and go in the oven.
  
  Mantovana is a soft and fragrant Butter-based cake, with fresh free-range eggs, flour and sugar, which is then covered with almond grains and icing sugar.
  It does not contain yeast.
  Just like a homemade cake, it is best enjoyed within the first days of being made and in any case within the recommended dates.
  In this case the dough is poured into a dove-shaped mold and sold exclusively in the days preceding Easter.
  
  The Candied Loaf is a cake made with a sheet of brioche bread topped with a thin layer of apricot jam and candied cherries; it is all rolled up and garnished with almond paste and dusted with icing sugar just before cooking.
  In fact, the sugar cooks and caramelises, forming a crunchy crust which together with the chopped almonds gives a consistency which contrasts pleasantly with the soft dough and cherries.
  
  The Maglio milk chocolate, used for the production of the chocolates, is made up of Criollo cocoa, in the minimum percentage of 34%, and a high percentage of whole milk, around 28%; it is precisely the union of the high quality of the milk with the Criollo chocolate that gives rise to a chocolate with an intense lactate taste, similar to that of caramel.
  Dark chocolate certainly has a unique flavor; it is a blend obtained by combining the very aromatic Criollo cocoa and the Forastero, bitter and with acidic aromas. Contains 62% cocoa minimum.
  It is a blend of Caracas and Guayaquil that gives rise to this extraordinary extrabitter cocoa, with an intense and decisive flavour. It contains a minimum of 72% cocoa and a decidedly bitter aftertaste.
  Made from sustainably grown cocoa.
  Gluten free product.
  
  The Santa Cristina Antinori Vinsanto has an intense yellow with amber highlights color, the wine shows aromas of toasted hazelnuts, honey, and apricots along with light notes of citrus fruit. Full-bodied on the palate with honeyed and nutty flavors, it is a long and supple wine with an intense finish of chestnut flour and herbs.

• History

  Since 1858 our Biscuits have been baked daily and packaged by hand one by one, in the classic Blu Mattei bag.
  Prepared with flour, sugar, free range eggs, almonds and pine nuts, they do not contain preservatives, animal fats or vegetable fats.
  
  In 1875 two nuns from Mantua, on a pilgrimage to Rome, were hosted by Antonio Mattei: to thank him, they gave him the recipe for the Mantovana cake which takes the name from their city.
  
  The recipe of the Candied cherry loaf was created by Ernesto Pandolfini around 1930.
  The colored and candied cherries were white, red and green, in honor of our Italian flag.
  
  Since 1875 the history of Maglio has been entwined with that of the Maglio family. The family have passed their passion and their know-how down through the generations, weaving inventiveness, affection and risk taking into their entrepreneurial adventure.
  
  The first vintage of Santa Cristina Vinsanto was produced in 1946 by Marquis Niccolò Antinori.
  The Antinori family has been dedicated to wine production for more than six hundred years: since 1385 when Giovanni di Piero Antinori became part of the "Arte Fiorentina dei Vinattieri", the Florentine Winemaker's Guild.

• Sizes
  Diameter

  35 cm

  Height

  20 cm
• Notes

  Weight 5.4 kg with external shipping packaging.
  The box contains fresh pastry products, therefore we recommend you to enjoy them within 12 days from production, the date is printed on the label.