'Antonia' hatbox offers the richest selection of Biscottificio Antonio Mattei products: the Prato Biscuits (also called 'Cantuccio' or 'Cantuccino' with Almonds) and the subsequent varieties of the Biscuit with Dark Chocolate, Pistacchio, all the specialties exclusively produced in the biscuit factory plus a selection of dessert wines.
The variant with IGP Piedmont Hazelnuts is currently NOT available.
Contains two 500 g packets of Prato Biscuits, a 500 g packet of Dark Chocolate Biscuits, a 500 g packet of Pistacchio and Almond Biscuits, a packet of Brutti Buoni (500 g), a medium size Mantovana cake (600 g), a Large Candied Cherry Loaf (1 kg), a 500 ml bottle of Santa Cristina Antinori Vinsanto, and a 750 ml bottle of Prunotto Moscato d'Asti.
Prato Biscuits are prepared with 5 simple ingredients: flour, sugar, free-range eggs, almonds and pine nuts, they do not contain preservatives, animal fats or vegetable fats.
The Dark Chocolate biscuits and the ones with Pistacchios and Almonds or Hazelunts are made with the same ingredients as the Prato biscuits (flour, sugar, free-range eggs) but instead of almonds and pine nuts, fine dark chocolate (85 % cocoa) or pistacchios and almonds are added.
The Brutti Buoni 'Ugly but Good' are biscuits based on chopped almonds, sugar, free-range egg whites.
They are crunchy on the outside and soft on the inside, and have always been part of the historic desserts of our biscuit factory.
The broken almonds and the egg white rest and melt for a few hours, before meeting the other ingredients (flour and sugar), become Brutti Buoni and go in the oven.
Mantovana is a soft and fragrant Butter-based cake, with fresh free-range eggs, flour and sugar, is covered with almond grains. It does not contain yeast.
Just like a homemade cake, it is best enjoyed within the first days of production and in any case within the recommended dates.
Filone Candito is a cake made with flaky breadcrumbs, a thin layer of apricot jam and candied cherries; all rolled up and garnished with almond paste and icing sugar, dusted before cooking.
In fact, the sugar cooks and caramelises, forming a crunchy crust which together with the chopped almonds gives a consistency pleasantly in contrast with the soft dough and cherries.
The Antinori Santa Cristina Vinsanto is intense yellow with amber highlights, the wine shows aromas of toasted hazelnuts, honey, and apricots along with light notes of citrus fruit.
Full-bodied on the palate with honeyed and nutty flavors, it is a long and supple wine with an intense finish of chestnut flour and herbs.
The Prunotto Moscati d'Asti is pale yellow color.
At nose the aroma binds with notes of acacia honey and hawthorn.
In the mouth: full, dense, vigorous and elegant, with a final balanced, fresh and pleasant.
