In 1858 Antonio Mattei opened his business in Prato for the production and sale of typical Almond Biscuits (Biscotti di Prato), commonly known as 'Cantucci' or 'Cantuccini', and also of other Tuscan sweet specialties.
This historic biscuit factory has retained the name of its founder although from the early twentieth century is managed by the Pandolfini family, which introduced numerous preparations still daily baked by the laboratory in the center of Prato, and in the same historic building since 1858.
Today the company has a widespread distribution network in Italy made up of approximately 600 customers who are managed by 25 agents.     There are also small distributors abroad; One in every country in Europe, the United States, Canada, Australia and in Far East Asia there is a brand representative office called Certa based in Hong Kong.

Prato Almond biscuits (Cantucci or Cantuccini) are part of the Tuscan confectionery tradition which sees them as the perfect match at the end of the meal with Vin Santo or coffee.
The traditional Prato Almond biscuit recipe uses only 5 simple ingredients: flour, sugar, fresh eggs, almonds and pine nuts.
The siblings have recently added new delicious variations of Prato biscuits, enriching the simple traditional dough contained in the historic blue bag with dark chocolate with a red label, with pistachio and almond with a green label, and the last creation with IGP Piedmont hazelnut with label beige.

In addition to the Prato biscuits, the laboratory makes daily breakfast products, such as the Toasted slices of Brioche Bread, those together with the Prato Almond biscuits, are part of the nineteenth-century recipes inherited from the Mattei management.
Today the Toasted slices of Brioche Bread are available in three variants: Classic, Whole Wheat and Sugar Free Recipe. The ingredients are simple and genuine: flour, butter, eggs, sugar, yeast and a pinch of sea salt.