'Tintori' gift box

Big Hatbox with an assortment of Biscottificio Mattei biscuits, selected Christmas treats and Antinori wines

• Description

  The 'Tintori' Hatbox is the perfect gift for the celebration of the holidays and offers the richest complete assortment of Biscuits from the Antonio Mattei Biscuit Factory: the Prato Biscuit (also called 'Cantuccio' or 'Cantuccino' with Almonds), both in the exclusive hand-tied 500 g package and in the Renato biscuit tin (300 g) dedicated to the Museo Bottega in Florence and the subsequent versions of Biscuits with Dark Chocolate (500 g), Pistachios and Almonds (500 g).
  The variant with IGP Piedmont Hazelnuts is temporarily NOT available.
  The biscuits are accompanied by a rich selection of traditional Italian Christmas specialities: the orange fillets (75 g) and the black cherries (80 g) covered in chocolate from the ancient Apulian chocolate shop Maglio, the assorted nougats from the Asti chocolate shop Barbero (200 g), the exclusive recipe of Panforte (250 g) that the Marabissi pastry shop in Chianciano produces especially for the Biscottificio Antonio Mattei, the delicious Nocciolini di Chivasso from Bonfante (50 g), and the delicious Giandujotti from Turin's Guido Gobino (150 g), together with the traditional Santa Cristina Vinsanto (375 ml) and the Cuvée Royale Tenuta Montenisa from Antinori (750 ml) which cannot be missed during the holidays.
  
  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), pistacchios and almonds or hazelnuts are added.
  
  Fragrant butter shortbread biscuits enriched with extra dark chocolate chips.
  Recommended pairings:
  - with tea, preferably English Breakfast
  - with aged brandy
  
  Deseo products are handmade, prepared daily without using preservatives or other chemical agents. They do not use palm oil because of its negative impact on your health and the environment.
  
  Candied Washington orange peel, infused in Maraschino liquor and covered in dark chocolate.
  Gluten Free product.
  'Tavoletta d'Oro' award 2000, 2021, 2022.
  Store in a cool dry place (15°-18°).
  A sour cherry soaked in Cherry liqueur, covered in a light layer of dark chocolate.
  Made from sustainably grown cocoa.
  Gluten Free product.
  'Tavoletta d'Oro' award 2011, 2013.
  Store in a cool dry place (15°-18°).
  
  Elegant bags containing individually wrapped Torroncini, ideal for when having guests.
  Contains 6 different flavours, to satisfy all palates.
  
  The Barbero Torrone is a unique product. It is made with the ancient recipe of Asti nougat. In fact, the ancient craftsmanship has been totally maintained, which involves a long cooking in steam boilers for about 7 hours. To do this, egg white is still used which gives the product great friability and does not alter the taste of the nougat. A very high percentage of Piedmont hazelnuts I.G.P. (51%) are included in the recipe and the wildflower honey is selected directly by the company. All the hazelnuts are selected by hand and the nougat after cooking is extracted with wooden "oars" and crushed by hand inside special beech moulds. Wood is still used as it is a thermal insulator which allows the nougat to be rested inside the moulds 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 way.
  
  Panforte is a traditional Italian Christmas cake.
  Marabissi's Panforte is the result of processing and baking a dough made with quality ingredients: flour, candied fruit, almonds, sugar, honey and spices.
  
  The Panforte created by Marabissi for 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 flavours) 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 allspice.
  
  The result is a pleasant mix of elegant and balanced spices, in a refined wrapping with our classic hand-tied blue string. The icing sugar is deliberately NOT included in the package, to be able to taste the Panforte without additional ingredients that would change the recipe.
  
  It does not contain GMOs.
  
  As a perfect ending to a meal during the festivities, it pairs with Vinsanto, Spumante, Aleatico, or Coffee.
  
  Each Panforte Marabissi for Antonio Mattei is packaged and tied by hand.
  
  Nocciolini di Chivasso are part of the confectionery tradition of the city of the same name.
  They are specialties with a small, round shape, crunchy, so much so that one leads to another. They are made exclusively of shelled and toasted hazelnuts of the Tonda Gentile delle Langhe variety, sugar and egg white. Once the dough has reached the ideal consistency, it is inserted into the special tank of a machine which distributes the right amount of mixture onto the baking sheets, in the form of countless 'buttons' ready to be baked. The Nocciolini are therefore crumbly, fragile and subject to humidity. Store in a dry place away from light.
  
  They pair well with eggnog, coffee, vinsanto, sparkling wine or champagne and are perfect both at the end of a meal or for a mid-day snack.
  An assortment of the three recipes of Giandujotto, Classico, Maximo and Indonesia, finely packed in an elegant bag.
  
  Guido Gobino giandujotti's are produced with selected Cacao, the Hazelnut Tonda Gentile Trilobata of Piedmont, and the sugar beet of the Italian agricultural chain. It is made with the traditional method of extrusion that gives the Giandujotto its unique shape. In this assortment, there is the new Giandujotto Indonesia, winner in March of the Golden Tablet award as the best recipe of Gianduja.
  
  The packaging of the bags has been completely revised, replacing plastic materials with a compostable alternative. The design has been enriched with a tree-free paper produced with cotton and bamboo fibres from FSC-certified plantations.
  
  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 flavours, it is a long and supple wine with an intense finish of chestnut flour and herbs.
  
  The Cuvée Royale tenuta Montenisa it is produced with Chardonnay, Pinot Noir, and Pinot Blanc grapes cultivated at the Montenisa estate.
  Its stay on its fine lees brings out all of its intense aromas of white peaches, apples, and toast.
  
  The colour is straw yellow, the bubbling rich and creamy with delicate and persistent bubbles.
  
  The palate shows the typical liveliness of a Brut along with notes of dried apricots, a lovely and unusual balance of great expressiveness and elegance
  
  The finest part of the must is fermented in stainless steel tanks. The second fermentation takes place in bottle and the wine remains on its lees for 36 months
  
  Its fruity and floral fragrance make it particularly appropriate as an apertif or hors d’oeuvres with vegetable, fish, or white meat

• 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 first of Deseo's goals is to create balanced and tasty biscuits by focusing on the excellence of the ingredients, natural flavors, artisanal processing methods and traditional cooking systems.
  Every year new combinations of flavors are produced, always attentive to the needs of our loyal clientele already widespread in Italy and worldwide.
  
  Since 1875 the history of Maglio has been entwined with that of the Maglio family. The family have passed their passion and their know-how down through the generations, weaving inventiveness, affection and risk taking into their entrepreneurial adventure.
  The processing of Maglio cocoa begins in the countries of origin. The first selection consists of a genetic mapping of the plantations, creating an inventory of all the highest quality Criollo plants. The harvesting, fermentation and drying processes are carefully controlled by their local agronomists. After routine checks, the cocoa beans are ready to be transferred to the port and shipped to Italy.
  Once the container of cocoa beans has arrived in Italy, it undergoes chemical and bacteriological analysis. The local maritime authorities then issue “health clearance”, seal the container and authorize its transfer to Maglie, to the warehouse of Maglio Italian Chocolate (est. 1875). It is here that all the stages of cocoa processing necessary to create an exceptional chocolate takes place.
  
  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 Bonfante Pasticceria began to 'spoil' the people of Chivassa with its confectionery products in 1922, taking over from the ancient Piatti pastry shop, already active in the 19th century.
  Luigi Bonfante takes over the business with the precise aim of relaunching and making Nocciolini known beyond the borders of Chivasso; the pastry shop soon achieves its purpose, becoming an important meeting point for citizens. It must be said that Chivasso already had the reputation of being a city with many cafés, to the point that as far back as 1904 in the local press it was remembered as a "meeting point city". The interior of the pastry shop is a small jewel in Art Nouveau style: the marble, the mirrors, the counters and the finely decorated Piedmontese walnut boiserie give the place an evocative 1920s atmosphere.
  
  The story of Guido Gobino Chocolate factory began in 1964 when Giuseppe Gobino, with experience gained since 1950 in cocoa refining, joined the company as production manager. He then became the sole owner in 1980, and the company embarked on a thorough process of specialization and research in the field of Chocolate, devoting the utmost attention to typical local products such as Giandujotto and Gianduja cream.
  In 1985 Guido Gobino joined the company and immediately made several changes that would transform the artisan chocolate scene in Turin.
  The Guido Gobino chocolate business, with more than fifty years of history, has always been characterized by choices that combine respect for tradition with a drive for innovation, united by the continuous and constant search for the best raw materials.
  
  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.
  
  The Antinori family has been dedicated to wine production for more than six hundred years: since, in 1385, Giovanni di Piero Antinori became part of the Florentine Art of the Vinattieri.

• Sizes
  Diameter

  35 cm

  Height

  30 cm
• Notes

  Weight 6.8 kg with external shipping packaging.