'Malaparte' gift box

Big Hatbox with an assortment of Biscottificio Mattei biscuits, Panettone, Marchetti Zabà and Antinori wines

• Description

  The 'Malaparte' Hat Box offers the richest, almost complete assortment of Biscuits from the Antonio Mattei Biscuit Factory: the Prato Biscuit (also called 'Cantuccio' or 'Cantuccino' with Almonds) and the subsequent versions of Biscuits with Dark Chocolate, Pistachios and Almonds.
  The variant with Piedmont IGP hazelnuts is temporarily NOT available.
  
  The biscuits are accompanied by the traditional Panettone, produced for our Biscottificio da Filippi and the delicious Zabà by Marchetti for a truly particular and deliciously unusual combination, The Hat Box also includes some assorted nougat from Cioccolateria Barbero, an exclusive Panforte elaborated for the Biscottificio Mattei by Marabissi and finally a selection of dessert wines.
  
  Contains a 500 g pack of Prato Biscuits, a 500 g pack of Biscuits with Dark Chocolate, a 500 g pack of Biscuits with Pistachio and Almond, a traditional Filippi Panettone for Antonio Mattei (1 kg), a jar of Zabà Marchetti 550 g, a bag of assorted Torroncini, a Panforte by marabissi for Antonio Mattei and a 500 ml bottle of Santa Cristina Antinori Vinsanto and a 750 ml bottle of Moscato d'Asti Prunotto.
  
  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 Biscuits with Dark Chocolate and those with Pistachios and Almonds are made with the same dough as the Prato Biscuits (flour, sugar, free-range eggs), and instead of almonds and pine nuts, fine drops of dark chocolate (85% cocoa) are added or pistachios and almonds.
  
  The classic panettone, a great expression of the Italian confectionery tradition. The magic of renewed sourdough, the best flours, butter, eggs and sugar, skilfully worked to create the rich leavened dough. The choice of the best candied orange peels and the sweetest sultanas completes the creation of this delicious panettone, with a soft and delicate dough. We have chosen for you the excellence of Panettone from the Filippi pastry shop.
  
  Casa Marchetti's zabaglione: delicious and genuine like Alberto's ice cream. The eggs are fresh, from happy free-range hens, selected by Fantolino.
  The Zabà project was born in the Torre dell'Eremo di Pecetto (TO), together with a group of disabled children.
  In summer, after 3 hours in the freezer (or kept in the fridge) it becomes a delicious spoon dessert, with a consistency similar to ice cream, which we recommend enjoying with our Biscotti di Prato.
  Hot it is excellent to accompany biscuits (all our tastes!!) and cakes (absolutely to try with the Torta Mantovana); it is also good to drink. Simply remove the cap and heat it in a bain-marie or microwave.
  At room temperature it is perfect for variegating ice creams or enriching creams and whipped cream.
  Shake before opening.
  Store in a cool, dry place away from light.
  Once opened, store in the refrigerator and consume within 5 days.
  
  Elegant bags containing individually packaged Torroncini, ideal for guests.
  With 6 flavors, to satisfy all palates.
  Torrone Barbero is a unique product. It is made with the ancient recipe of Torrone d'Asti. In fact, the ancient artisanal process has been completely maintained, which involves a long cooking in steam boilers for about 7 hours. To do this, we continue to use egg whites, which give the product great friability and which do not alter the taste of the nougat. Our nougat includes in its recipe a very high percentage of Piedmont I.G.P. hazelnuts (51%) and wildflower honey selected directly by us. All the hazelnuts are selected by hand and the nougat, after cooking, is extracted with wooden "oars" and crushed by hand inside special beech molds. Wood is still used because it is a thermal insulator and allows us to let the nougat rest inside the molds for the right amount of time. The product is then left to cool until the next day on marble tables and is collected to be packaged in an artisanal manner.
  
  Panforte is a typical and traditional Christmas cake.
  Marabissi's Panforte is the result of processing and baking a dough made with quality raw materials: flour, candied fruit, almonds, sugar, honey and spices.
  The Panforte created by Marabissi for Biscottificio Antonio Mattei is a mix between the two most famous and well-known panfortes (panpepato) and Panforte Margherita (which does not have caramelized sugars).
  The amount of caramel (it is actually caramelized sugar and not toppings or artificial flavors) was measured by listening and trying to satisfy the expectations of Mattei (Rolando Beramendi), as well as the mix of spices which is completely original compared to the spices commonly used for the production of Panforte itself, having included star anise and Pimenta dioica.
  The result is a pleasant mix of elegant and balanced spices, in a refined wrapping with our classic hand-tied with blue string.
  The icing sugar is intentionally NOT included in the package, to be able to savor the Panforte without additional ingredients that would change the recipe.
  It does not contain GMOs.
  Ideal as an after-dinner drink for the holidays, it pairs with Vinsanto, Spumante, Aleatico, or Coffee.
  Each Panforte Marabissi for Antonio Mattei is packaged and tied by hand.
  
  The Vinsanto Santa Cristina Antinori is intense yellow in color, with hints of toasted hazelnut, honey and apricot on the nose.
  Full-bodied on the palate, with notes of honey and dried fruit, it is a long and soft wine with an intense finish of chestnut flour and hay.
  
  The Moscato d'Asti di Prunotto is intense straw yellow in color.
  On the nose, the aroma is combined with notes of acacia honey and hawthorn.
  In the mouth: full, dense, vigorous and elegant, with a harmonious, fresh and pleasant finish.

• History

  Since 1858 Prato Biscuits have been baked daily and hand-packed one by one, in the classic Blu Mattei bag.
  
  The Dark Chocolate Biscuits came out of our oven for the first time in 2013, these are also hand-packed one by one, originally in a red bag, but since 2019 in the Blu Mattei bag with a Red label.
  
  In 2017 the Mattei family added the new Pistachio and Almond flavor.
  
  The story of Filippi began in 1972, in Zanè, Vicenza. Mum Maria and Dad Giuliano started to write the first chapter of this story with the production of their first naturally leavened baked desserts, focusing on authenticity and tradition. Today, with their children Andrea and Lorenzo, the story continues with the same dedication and the same spirit.
  
  The birth of eggnog has its roots in a very distant past.
  Someone traces the origin of zabaione back to 1471 by the mercenary captain Giovan Paolo Baglioni. Then there is another legend that attributes the birth of zabaglione to the 16th century, in Turin, where it was called San Baylon cream, in honor of San Pasquale Baylon, the patron saint of cooks and pastry chefs who seems to have created this cream to awaken the libida of “extinguished” husbands.
  Someone else places the birth of zabaione at the time of Caterina de' Medici who, it seems, consumed it cold.
  Franco Fantolino loved chickens very much since he was a child.
  Thus, in the seventies he decided to change his life and devote himself completely to his passion.
  He left the city and took the whole family with him into the greenery, in the charming town of Fiano, in the province of Turin, to start his new adventure.
  Over time things have evolved, especially from a technological point of view, also to protect animal welfare and towards a higher quality of the eggs produced.
  Since 2010, the Fantolino family business has made an important decision: to no longer raise caged hens. Since then he has raised his own hens according to free-range, free-range and organic farming methods.
  Therefore, hens have suitable environments to best express their natural behaviors, for not only physical but also psychological well-being. They are happy hens!
  
  The Davide Barbero company, which has been established since 1838 has passed through the history of Asti, marking it positively for 7 generations.
  On November 16, 2015, Davide and his partner Federica had their first son Filippo, the youngest heir of this lucky and “sweet” story that has ancient roots but constantly looks to the future.
  
  The name Pan "Forte" probably derives from the fact that the fruit inserted into the dough tended to become "strong" over time (Tuscan, as with wine), the spices were therefore used as a preservative (covering) and the almonds were subsequently also used both to "soften" the taste ("strong" + spices) and to make the dessert more pleasing to the eye and in any case enrich it with a healthy and rich ingredient.
  For three generations, Marabissi has been synonymous with passion for the art of traditional Italian pastry making.
  The history of Marabissi began more than sixty years ago with Tuscan 'cantucci' prepared according to an ancient recipe by Mrs. Jole.
  
  The first vintage of Santa Cristina Vinsanto was produced in 1946 by Marquis Niccolò Antinori.
  The Antinori family has been dedicated to wine production for more than six hundred years: since 1385 when Giovanni di Piero Antinori became part of the "Arte Fiorentina dei Vinattieri", the Florentine Winemaker's Guild.
  
  In 1904, in the council chamber of the municipality of Serralunga, in the presence of the Notary Giacomo Oddero and the young witness Alfredo Prunotto, the Cantina Sociale "Ai Vini delle Langhe" was founded.
  In 1989, the Antinori family began its collaboration with the Prunotto company, initially dealing with distribution only. In 1994, with the withdrawal of the Colla brothers, the Antinori family started production too, maintaining the excellent quality level strongly desired by Alfredo Prunotto.

• Sizes
  Diameter

  35 cm

  Height

  30 cm
• Notes

  Weight 7.3 kg with external shipping packaging.