'The Toscana' gift box

Small hatbox with Biscotti di Prato and a selection of Tuscan delicacies

• Description

  The “La Toscana” Hatbox combines Biscottificio Antonio Mattei’s Biscotti di Prato with a selection of traditional Tuscan specialties.
  It contains 500 g of almond Biscotti di Prato, a 250 g pack of coffee from the historic Torrefazione Fratelli Padovani of Prato, a 225 g tin of delicious Montecatini Wafers from Pasticceria Bargilli, and a 250 g Panforte created exclusively for Antonio Mattei by Pasticceria Marabissi of Chianciano — all accompanied by a fine Vinsanto by Santa Cristina, produced in the beautiful hills of the Florentine Chianti region.
  
  The Biscotti di Prato are made with just five simple ingredients: flour, sugar, free-range eggs, almonds, and pine nuts.
  They contain no preservatives, animal fats, or vegetable fats.
  Also known as “cantucci” or “cantuccini” with almonds, these classic Tuscan biscuits are traditionally enjoyed at the end of a meal, perfectly paired with a glass of Vinsanto.
  
  The freshly ground coffee from the historic and prestigious Torrefazione F.lli Padovani is a perfect blend of fine Arabica selections and one of the best — if not the best — Indian Robusta coffees.
  The espresso has a dense, hazelnut-colored crema and a full-bodied, naturally sweet flavor, followed by the aromatic strength of its fine Arabicas.
  This blend is suitable for all automatic and manual espresso machines, as well as for traditional Moka coffee pots.
  
  The Montecatini Wafers are delicate cookies made of two thin, crisp layers filled with a sweet almond and sugar cream.
  They make a nourishing breakfast, an excellent dessert paired with dessert wines, passiti, or sparkling wines, and are perfect with tea, hot chocolate, or gelato — or simply enjoyed on their own!
  Pasticceria Bargilli pays great attention to ingredient quality, sourcing locally whenever possible.
  All products are free from fats, preservatives, and chemical additives — completely natural, with no colorants, preservatives, or hydrogenated fats.
  
  The Panforte is a traditional Tuscan cake, typically enjoyed during the Christmas season.
  The Marabissi Panforte is made from a dough of premium ingredients: flour, candied fruit, almonds, sugar, honey, and spices, then baked to perfection.
  The special recipe created by Marabissi for Biscottificio Antonio Mattei combines the best of the two most famous versions — Panpepato and Panforte Margherita (which contains no caramelized sugars).
  The caramel (made from real caramelized sugar, not syrups or artificial flavors) and the unique spice blend — featuring star anise and Pimenta dioica — were developed in collaboration with Rolando Beramendi of Mattei to achieve a refined and perfectly balanced flavor.
  Beautifully wrapped by hand with our signature blue string, the Panforte is intentionally presented without powdered sugar, allowing its authentic flavor to shine.
  It contains no GMOs and makes an ideal festive dessert, pairing wonderfully with Vinsanto, Spumante, Aleatico, or coffee.
  
  The Vinsanto Santa Cristina Antinori has a deep golden color and aromas of toasted hazelnut, honey, and apricot.
  Full-bodied on the palate, with notes of honey and dried fruit, it is a smooth, lingering wine with an intense finish recalling chestnut flour and hay.

• History

  Since 1858, our biscuits have been baked daily and packaged by hand one by one, in the classic Blu Mattei bag.
  Made with flour, sugar, free-range eggs, almonds and pine nuts, they do not contain preservatives, animal fats or vegetable fats.
  
  In June 2019, the Biscottificio Mattei obtained the registration for the Single Color trademark for its Blue bags; an important and rare recognition that definitively attributes to this historic packaging its uniqueness and belonging to the ancient Biscottificio.
  Now all our biscuits are packaged with the Blu Mattei package, with elements of different colours that distinguish the different flavours.
  
  Since the early 1900s, under the loggias of Piazza del Comune in Prato, in the coffee, tobacco and spice shop, the Padovani family has been selling its precious coffee blends.
  
  The Bargilli company was founded way back in 1936 when Orlando, the founder, decided to embrace the profession of pastry chef by taking over the laboratory of a family of Bohemian Jews. Thus from the curious and original reinterpretation of a traditionally Nordic wafer, the current Cialda di Montecatini was born.
  
  The name Pan "Forte" probably derives from the fact that the fruit inserted into the dough tended to become "strong" over time (Tuscan, as with wine), the spices were therefore used as a preservative (covering) and the almonds were subsequently also used both to "soften" the taste ("strong" + spices) and to make the dessert more pleasing to the eye and in any case enrich it with a healthy and rich ingredient.
  
  For three generations, Marabissi has been synonymous with passion for the art of traditional Italian pastry making.
  The history of Marabissi began more than sixty years ago with Tuscan 'cantucci' prepared according to an ancient recipe by Mrs. Jole.
  
  The Tuscan tradition of consuming Prato Biscuits with the liqueur wine typical of the territory (Vinsanto) at the end of a meal, was lost in the past between urban legends and friendly paternalism.
  We like to think that it is more than just a simple need for conservation and passion for local products.
  Soaking the biscuits in the Vinsanto (... or in the wine) allowed them to be able to eat the beloved Biscuits even if they were not baked on the same day; from this use, common in Tuscan homes, a tradition was born, and today it is known throughout the world and proposed on the tables of the best restaurants.
  The combination of Antonio Mattei's Biscuits with the Antinori Wines also has a long history. The relations between the two companies have in fact been documented since the 1940s.

• Sizes
  Diameter

  27 cm

  Height

  20 cm
• Notes

  Weight 2.7 kg with external shipping packaging.