What is the Tuscan city of Cantucci?

Let's start with some important historical notes: in the 1800s, Cantucci meant "cantucci with anise", a very simple recipe: bread dough flavored with aniseed and a little sugar. They were baked daily in many Prato bakeries and it was customary to eat them by dipping them in red wine or milk. At Antonio Mattei’s bakery the dough is divided into many small pieces which are stretched, oiled and placed in a pan tightly together. They are left to rise and then baked, taking on the appearance of large loaves; once cooked, the slices are removed by hand (thanks to the oil previously added) and toasted. Antonio Mattei received an honor in Paris in 1867 (photo 3 recognition) for these exact Cantucci.

Whereas in 1862 in London he was awarded for biscuits, where, by biscuits we mean almond biscuits, or better to say Biscotti di Prato: A dough made from flour, sugar, eggs, almonds and pine nuts, a recipe created by Mattei in the mid-19th century. On the nineteenth-century sign (photo 5) you can read: Antonio Mattei manufacturer of Cantucci; in other prints of 1900 (when the factory was bought by Ciampolini and Pandolfini) it is also shown: "Antonio Mattei successor Egisto Ciampolini factory of Cantucci, Biscuits, Mantovana cakes, Paste regine" where the word "Cantucci" is highlighted. “Cantucci” were the best-selling product at the time because they were consumed daily; almond biscuits were more expensive and were not bought on a daily basis. 

It is from here that in our opinion the "misunderstanding" or confusion began in referring to the Prato almond biscuits with the name Cantucci.

After the First World War, the great demographic and urban expansion of the city of Prato began thanks to the wool industry. The city of Prato ranked, at the time, among the most important Italian textile centers. This is the name by which they are known all over the world and which has now become common... but, when you come to our city, please don't call them cantucci, call them Biscotti di Prato. Grandfather Ernesto (Pandolfini) considered it important!  :) 

Regarding the use of the name "Biscuits for use in Prato" in a letter from 1938, Ernesto Pandolfini wrote to Commendatore Chimirri about the protection of the brand and the quality of the prod

"Dear Commendatore,

I would like to present in your view (...) about the abuse being made in using the name" Biscotti Specialità di Prato "or Biscotti customary of Prato" = in my humble opinion, using and abusing these denominations explicitly recognizes a "Specialty" that was created in 1858, or earlier, by Mr. Antonio Mattei, together with other products (...) "The Antonio Mattei company still thriving, while still being very modest, has been operating uninterrupted for about 81 years (...) Its medal collection, equipped with 12 certificates and having participated in various national and international exhibitions since 1860 consecrates the originality of its creations. This being the case, I believe (and this is a completely personal concept) that unfair competitors intend to use - let's say, the popularity of Mattei products to attract customers by supplying them with very poor quality goods, (....) to the obvious harm of the Mattei Company caused by the unfairness of competitors and the naivety of certain buyers (who later find themselves having to discuss the goodness of the praised Pratesi products with the consequent damage to the Mattei company itself!). What measures can be taken to put an end to the above? (assuming there is the right to do so). Should we make a legal complaint through the press? Or should we make a legal complaint to the individual owners of the sales outlets? Excuse me and please forgive me if I take advantage of your cordiality. With my most respectful regards, Ernesto Pandolfini ”. 

Now you know, the almond biscuits that until yesterday you called Cantucci, are called Biscotti di Prato and were created in our biscuit factory in via Ricasoli 20 in Prato! :)