Antonio Mattei Tin Boxes

In 1858 in Prato, in Via Ricasoli 22, Antonio Mattei opened his Biscuit factory with resale,
and began to bake a dry almond biscuit, a recipe he developed,
which would become the traditional Prato Almond Biscuit;
that biscuit immediately would have crossed not only the Grand Duchy borders, but the future Italy.
As has always been the case since 1858, the production is still done in the same laboratory,
in the thirteenth-century family building in the historic center of Prato,
with the same love and respect of exceptional quality raw materials and artisan methods.