Antonio Mattei Brings Tuscan Sweets into the Classroom

This November, Mauro Barzagli, our former head pastry chef, and I will be in the pastry classes of the Datini Institute in Prato to demonstrate the making of Anise Cantucci and Prato Biscuits and to share the history of the Mattei bakery. It's the best way to learn… by kneading.

The workshops dedicated to the “Arte Bianca” (white art) of Prato (a project championed by the Mattei bakery) began in October with BREAD and will continue in November with pasta and biscuit artisans, then carry on in January and February with pastry artisans from Prato. This program aims to trace the historical path of the “Arte Bianca” in Prato from the 1400s to today.

The ANISE CANTUCCIO, which made our city famous starting in the 1800s (with hundreds produced daily until the 1950s), is essentially a bread dough lightly sweetened and flavoured with anise seeds. It’s a product that still connects the Mattei bakery to the ancient tradition of the “bozza Pratese” (Prato loaf) while the BISCOTTI DI PRATO, on the other hand, represent a bridge to modern and contemporary pastry. A beautiful quote has inspired me in carrying this project forward:

“Those who work with their hands are labourers; those who work with their hands and head are artisans; those who work with their hands, head, and heart are artists.”

Biscotti flavoured with anise, made from a dry dough and therefore easy to preserve, yet also crumbly and absorbent —these are the cantucci of Prato in Tuscany, which Mr. Antonio Mattei proudly displayed. He produces around 40,000 dozen of them each year, selling them at 48 cents per dozen in Florence, Livorno, Pisa, and other cities in Italy, as well as abroad in Egypt.

I like to think that introducing young people to local artisanal traditions may inspire them, and perhaps they will become the next interpreters of these White Arts.

While Mauro and I are busy with in-class workshops in November (four sessions are scheduled for the 5th, 15th, 19th, and 29th), meanwhile, the Mattei bakery is already bustling with the preparations for the Christmas season: checking the inventory, inspecting the machinery, setting up the window displays.

The seasoned team members take the new seasonal hires “under their wing” to help with the work. The key ingredients to produce Biscotti di Prato are arriving—Flour, Sugar, Almonds, Pine Nuts…

Other products that enhance our gift packages are already here: panettone, panforte, jams, honey, hazelnut cream, gift boxes still to arrange…and oh, by the way! The new CHRISTMAS TINS have arrived!! They’re beautiful! They’re already on display in the shop in full view.

Hope to see you soon at the bottega shop in Florence!

Letizia Pandolfini