Antonio Mattei Leaves a Sweet Legacy

(Cover) The Mattei Last Will and Testament preserved in the State Archives of Florence

In January, during an event organized by the Rotary Club, we unveiled the will of Antonio Mattei, drafted in 1882 and published after his passing on 11th January 1885. Below is an excerpt:

"(...) wishing that the Bakery and Biscuit Factory I run shall pass into the exclusive ownership of my Universal Heir below mentioned..." "...to my wife Felicita, the usufruct of all my assets, with the obligation to run the shop and bakery business together with Emilio (...) my Universal Heir." "This is my Testament, which I order and desire to be fully executed."

Following his last wishes, his eldest son Emilio took over the management of the Mattei factory.
At that time, the Mattei Bakery mainly produced bread, pasta, and cantucci.
The sweet specialties—almond biscuits, mantovana cakes, and paste regina (margherita cakes) —were baked on festive occasions.

 This late 19th-century invoice, signed by Emilio, clearly displays the elegant Belle Époque-style letterhead, which inspired the 2019 Mattei logo redesign:
Antonio Mattei BAKERY and Awarded Factory of Biscuits and Cantucci Prato, Tuscany

The Mattei family participated in various exhibitions: showcasing anise-flavored cantucci at the 1861 Italian Exhibition and the 1867 Exposition Universelle in Paris, and Almond Prato Biscuits at the 1862 London Exhibition. Both products were well-suited for long-term preservation.

Under the Pandolfini family's management from the mid-20th century, the bakery increasingly specialized in confectionery, becoming the Biscuit Factory that everyone knows today—affectionately called “Mattonella” by Prato locals.

Today, our Almond Prato Biscuits are still made following Antonio Mattei’s original recipe (even though they are often mistakenly called cantuccini) and remain our flagship product. The three biscuit variations—chocolate, pistachio & almond, and hazelnut—as well as our toasted Pan Brioche slices, have a longer shelf life, making them ideal for commercial distribution. For this reason, as in the 1800s, these are the only products you’ll find at fairs and exhibitions. 

Among the many food industry fairs held in Italy, you can find us every year at Taste in Florence and at Cibus, which takes place biennially in Parma (next edition: May 2027). We always participate alongside the UNICI group—our fellow artisan producers. 

Letizia Pandolfini