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BISCOTTO DI PRATO ET CASSATINA DAI DAI 🤤! L’union parfaite @bocconcinodaidai @biscottimattei #instafood #igersfood
BISCOTTO DI PRATO ET CASSATINA DAI DAI 🤤! L’union parfaite @bocconcinodaidai @biscottimattei #instafood  #igersfood 
150 years ago Antonio Mattei began the story of three #generations of #excellence in #artisan #biscuitbaking ....
There is a #new place in #Florence where you can #taste the #true #biscottodiprato #antoniomatteibiscotti #premiatafabbrica  #foodies #taste #history #foodtour #Firenze with a #localguide #funinFlorence #onlyprivatetours
Storia, tradizione, qualità, passione, contemporaneità, mondo, cultura, cibo, Prato.
Il biscottificio Mattei presenta il nuovo biscotto nella confezione verde al Museo Pecci.
#cittadiPrato #cantuccidiprato #cantuccidipratoevinsanto #biscottodiprato #museopecci #arte #artecontemporanea #bellezza #bontà #food #foodporn
"Biscotto di Prato" is a dry almond biscuit made by a compound of flour, almonds, eggs and sugar, according to the traditional recipe developed by Antonio Mattei, founder of the Mattei bakery, opened in 1858 in via dell'Appianato (now via Ricasoli 20/22), where it still stands. The Mattei recipe is a variation of an old recipe from Pisa (1691) which defines the cookie in these words: "biscuit slices, fine flour with sugar and clear d 'egg' . The Pisan version did not include almonds, introduced later, probably by Antonio Mattei who won several national and international awards, including a special mention at the Exposition Universelle in Paris in 1867. Nowadays AssoCantuccini, the association that brings together tuscan producers, promoting and safeguarding this sweet specialty, has developed - waiting to get the DOP (Protected Designation of Origin) - some criteria to identify the original product, such as the almond mixture (minimum 20%), the egg yolk (minimum 4%), the use of butter instead of margarine or similar ingredients, the consistency of biscuit that must be baked, dry and crumbly, not soft. The criteria includes also size, weight and degree of humidity of the original Biscotto: its length must not exceed 10 centimeters, its  height must be 3 cm, its thickness must not exceed 2.8 centimeters and the maximum weight must respect the 15 grams/piece with a humidity between 3% and 7%.
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#biscottodiprato
#cantucci
#toscana_friends
#loves_toscana
#ig_toscana
#vivotoscana
#volgotoscana
#igerstoscana
#food
#italianfood
#sweets
#instafood 
#biscuit
#cucinaitaliana
#foodpic
#foodie
#instalove
#volgosapori
#volgoitalia
#yum
#cookie
#tuscany
#loves_tuscany
"Biscotto di Prato" is a dry almond biscuit made by a compound of flour, almonds, eggs and sugar, according to the traditional recipe developed by Antonio Mattei, founder of the Mattei bakery, opened in 1858 in via dell'Appianato (now via Ricasoli 20/22), where it still stands. The Mattei recipe is a variation of an old recipe from Pisa (1691) which defines the cookie in these words: "biscuit slices, fine flour with sugar and clear d 'egg' . The Pisan version did not include almonds, introduced later, probably by Antonio Mattei who won several national and international awards, including a special mention at the Exposition Universelle in Paris in 1867. Nowadays AssoCantuccini, the association that brings together tuscan producers, promoting and safeguarding this sweet specialty, has developed - waiting to get the DOP (Protected Designation of Origin) - some criteria to identify the original product, such as the almond mixture (minimum 20%), the egg yolk (minimum 4%), the use of butter instead of margarine or similar ingredients, the consistency of biscuit that must be baked, dry and crumbly, not soft. The criteria includes also size, weight and degree of humidity of the original Biscotto: its length must not exceed 10 centimeters, its height must be 3 cm, its thickness must not exceed 2.8 centimeters and the maximum weight must respect the 15 grams/piece with a humidity between 3% and 7%. . . . . . #biscottodiprato  #cantucci  #toscana_friends  #loves_toscana  #ig_toscana  #vivotoscana  #volgotoscana  #igerstoscana  #food  #italianfood  #sweets  #instafood  #biscuit  #cucinaitaliana  #foodpic  #foodie  #instalove  #volgosapori  #volgoitalia  #yum 
#cookie  #tuscany  #loves_tuscany 
"Biscotto di Prato" is a dry almond biscuit made by a compound of flour, almonds, eggs and sugar, according to the traditional recipe developed by Antonio Mattei, founder of the Mattei bakery, opened in 1858 in via dell'Appianato (now via Ricasoli 20/22), where it still stands. The Mattei recipe is a variation of an old recipe from Pisa (1691) which defines the cookie in these words: "biscuit slices, fine flour with sugar and clear d 'egg' . The Pisan version did not include almonds, introduced later, probably by Antonio Mattei who won several national and international awards, including a special mention at the Exposition Universelle in Paris in 1867. Nowadays AssoCantuccini, the association that brings together tuscan producers, promoting and safeguarding this sweet specialty, has developed - waiting to get the DOP (Protected Designation of Origin) - some criteria to identify the original product, such as the almond mixture (minimum 20%), the egg yolk (minimum 4%), the use of butter instead of margarine or similar ingredients, the consistency of biscuit that must be baked, dry and crumbly, not soft. The criteria includes also size, weight and degree of humidity of the original Biscotto: its length must not exceed 10 centimeters, its  height must be 3 cm, its thickness must not exceed 2.8 centimeters and the maximum weight must respect the 15 grams/piece with a humidity between 3% and 7%.
.
.
.
.
.
#biscottodiprato
#cantucci
#toscana_friends
#loves_toscana
#ig_toscana
#vivotoscana
#volgotoscana
#igerstoscana
#food
#italianfood
#sweets
#instafood 
#biscuit
#cucinaitaliana
#foodpic
#foodie
#instalove
#volgosapori
#volgoitalia
#yum
#cookie
#tuscany
#loves_tuscany
"Biscotto di Prato" is a dry almond biscuit made by a compound of flour, almonds, eggs and sugar, according to the traditional recipe developed by Antonio Mattei, founder of the Mattei bakery, opened in 1858 in via dell'Appianato (now via Ricasoli 20/22), where it still stands. The Mattei recipe is a variation of an old recipe from Pisa (1691) which defines the cookie in these words: "biscuit slices, fine flour with sugar and clear d 'egg' . The Pisan version did not include almonds, introduced later, probably by Antonio Mattei who won several national and international awards, including a special mention at the Exposition Universelle in Paris in 1867. Nowadays AssoCantuccini, the association that brings together tuscan producers, promoting and safeguarding this sweet specialty, has developed - waiting to get the DOP (Protected Designation of Origin) - some criteria to identify the original product, such as the almond mixture (minimum 20%), the egg yolk (minimum 4%), the use of butter instead of margarine or similar ingredients, the consistency of biscuit that must be baked, dry and crumbly, not soft. The criteria includes also size, weight and degree of humidity of the original Biscotto: its length must not exceed 10 centimeters, its height must be 3 cm, its thickness must not exceed 2.8 centimeters and the maximum weight must respect the 15 grams/piece with a humidity between 3% and 7%. . . . . . #biscottodiprato  #cantucci  #toscana_friends  #loves_toscana  #ig_toscana  #vivotoscana  #volgotoscana  #igerstoscana  #food  #italianfood  #sweets  #instafood  #biscuit  #cucinaitaliana  #foodpic  #foodie  #instalove  #volgosapori  #volgoitalia  #yum 
#cookie  #tuscany  #loves_tuscany 
I cantucci che buoniiiiiiii 😀😀
Piccola nota (e omonimia 😉)@antoniofrancescomattei
Nel XIX secolo Antonio Mattei,  pasticcere di Prato , ne mise a punto una ricetta divenuta poi classica , con la quale ricevette numerosi premi a fiere in Italia e all'estero , tra cui una menzione speciale all'esposizione universale di Parigi del 1867. La "bottega di Mattonella" (nome popolare del biscottaio) esiste ancora oggi a Prato ed è considerata la depositaria della tradizione dei cantucci. 
#cartocci #biscottodiprato#tozzetti #mandorle #specialitadolciaria #tradizione #tradizioneitaliana #italianfood #italiansweetfood #instaphoto #nofilter #mangiarebene #instagood #madeinitaly #like #like4likes #golosità #irresistibile
I cantucci che buoniiiiiiii 😀😀 Piccola nota (e omonimia 😉)@antoniofrancescomattei Nel XIX secolo Antonio Mattei, pasticcere di Prato , ne mise a punto una ricetta divenuta poi classica , con la quale ricevette numerosi premi a fiere in Italia e all'estero , tra cui una menzione speciale all'esposizione universale di Parigi del 1867. La "bottega di Mattonella" (nome popolare del biscottaio) esiste ancora oggi a Prato ed è considerata la depositaria della tradizione dei cantucci. #cartocci  #biscottodiprato #tozzetti  #mandorle  #specialitadolciaria  #tradizione  #tradizioneitaliana  #italianfood  #italiansweetfood  #instaphoto  #nofilter  #mangiarebene  #instagood  #madeinitaly  #like  #like4likes  #golosità  #irresistibile 
Come si inizia la giornata a Montemurlo? Con i biscotti di Prato della pasticceria Mattei e un buon bicchiere di vinsanto del 1983! 😍 #teamRubina
Come si inizia la giornata a Montemurlo? Con i biscotti di Prato della pasticceria Mattei e un buon bicchiere di vinsanto del 1983! 😍 #teamRubina 
Il famoso filoncino cotto al forno tagliato in obliquo fatto biscottare servito con vin santo vanta le sue origini a Prato ....Il NOSTRO DOLCE FUORI MENÙ (ASPETTANDO IL NATALE ) #biscottodiprato #cantucci #cantuccini #km0 #prodottilocaliregionali
#tuscany's #vettori is meeting people around #imv and offers them samplings of his mouthwatering #biscottodiprato later there's going to be a #showcooking too, don't miss it!
#sundayfunday #lovetheweekend #itsalwayssunny in #Milan #foodie #foodblogger #goodfood #fromtuscanywithlove
〜今月の料理教室〜
もう1品は、
カントゥッチ(ビスコッティ)☕️
〜今月の料理教室〜 もう1品は、 カントゥッチ(ビスコッティ)☕️