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Biscottificio Antonio Mattei has been producing the archetypal Biscotti di Prato since 1858, and, in all this time, the Pandolfini family has never altered their production methods or relaxed their rigorous standards. Mattei biscotti are known for their incomparable airy, crunchy texture and yellow tint from free-range egg yolks used in the dough. Recognized as the original and ultimate biscotti (also known as cantuccini), their famous blue bags tied up with string (easy to hold as a parcel with one finger) are seen in the best food shops and restaurants around Italy.
Antonio Mattei introduced another new iteration of their famous biscotti: Biscotti con Pistacchi e Mandorle. Every aromatic bite is firm and crunchy, and rich with pieces of pistachio and almond that will have you going back for piece after piece. Biscotti with Pistachios comes in their iconic blue blag with a bright green tab and is wrapped in string—ready to be transported on a finger, just like the traditional Biscotti di Prato.
Enjoy with your morning cappuccino or pair with Vin Santo at the end of a meal, the way the Tuscans do.
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