Whether you want to buy biscuits (and calling them biscuits is an understatement because it is the true original recipe of the Tuscan cantuccio) 🍪 or you want to have a sweetened coffee from a cantuccio for €1, this is the place for you. Staff as exquisite as the cantucci! FLAVORS: 🍫 or pistachio 🟩 or classics

Delicious traditional bread, unique raisin and rosemary flavour, lovely quality calico bag, not expensive. Thank you!

Good to get something traditional and bring it back home with me. Staff are friendly and helpful. Pricing is reasonable. Highly recommend

Antonio Mattei born in 1820 in Prato, became a baker and pastry chef and in 1858 founded the company "Antonio Mattei biscuit factory". In the same year I began the production of biscuits and cantucci. The biscuit recipe was recovered by Mattei from an eighteenth-century recipe. The invention of the Mantua cake is also credited to Antonio Mattei. It is said that in 1875 two nuns from Mantua traveled on pilgrimage to Rome and, hosted by Mattei, donated the recipe for the dessert as a sign of thanks. He died in 1885, leaving the business to his son who, in 1908, passed it on to the Pandolfini family, who still manage the biscuit factory. Entering the shop there is a scent of good flavours, the blue color of the bag of cantuccini biscuits predominates in the shop, which is expertly furnished. With the cantucci of Prato you don't just buy the biscuit, but also its history, of a brilliant pastry chef and Italian excellence! But I prefer the "ugly but good" ones, another marvel of taste! . . . Antonio Mattei born in 1820 in Prato, became a baker and pastry chef and in 1858 he founded the company "Antonio Mattei biscuit factory". In the same year, the production of biscuits and cantucci began. The shortbread recipe was recovered by Mattei from an eighteenth-century recipe. The invention of the Mantuan cake is also given to Antonio Mattei. It is said that in 1875 two nuns from Mantua traveled on a pilgrimage to Rome and hosted by Mattei, they donated the recipe for the dessert as a sign of thanks. He died in 1885, leaving the business to his son who, in 1908, passed it on to the Pandolfini family, who still manage the biscuit factory. Entering the shop there is a scent of good flavours, the blue color of the bag of cantuccini biscuits predominates in the shop, which is expertly decorated. I cantucci di Prato you don't buy only the biscuit, but also its history, of a brilliant pastry chef and Italian excellence! But I prefer the "ugly but good" another marvel of taste!

Authentic place full of love for the many excellent home-grown products. The kindness and preparation of the sales assistant were unique, a real caress towards the customer. I recommend everyone to also visit the small museum inside.

a small shop with the best cantucci in the world! Courteous and kind service. Don't do like us though... we tasted all the flavors and wanted to buy them all!😅😋

I took a original taste small hatbag biscotti. It’s very good !! I recommend !!!

Such a cute little bakery in the heart of town. My husband and I sat down upstairs and had our first experience of 'cantucci e vin santo', which is biscotti and wine, a tradition Italians enjoy after meals. It was so fun and delicious! Their cantucci was so good, we bought one to take home.

This shop no longer exists.

Personale gentilissimo. Cantucci ottimi e si può anche scoprire un po della storia dell'azienda visitando un piccolo museo. Non vi preoccupate, non vi faranno pagare il brand. E questo é il modo migliore di raccontarsi, ti fa proprio venire voglia di provare, assaggiare e comprare.

Biscottificio storico, ottimi prodotti, servizi e organizzazione. Una garanzia! L'unico neo è la mantovana, che è buonissima, ma deve essere più soffice

I know the owners (they are friends) and the Prato business. Traditional, the best Biscottini, Cantucci, Torta Mantovana among others. High quality. Someday I hope to learn about the Firenze business. I have photos of its inauguration. CONGRATULATIONS!!!!