Curiosities

Now let’s solve the mystery: are Prato biscuits and cantuccini the same thing? Untangling the skein is anything but simple! The battle is open. Prato biscuits and cantuccini are not the same: cantuccini are older, they were anise-scented biscuits while Prato biscuits are the ones with almonds. Another version, however, says that Prato biscuits were reserved for noble families, while the common people who could not afford them, settled for the final part of the loaf called cantuccio or cantuccino just to enjoy the delicious cookies. And the recipe? The first document dates back to the 18th century by Amadio Baldanzi. Subsequently, in the 19th century, Antonio Mattei of the Mattei bakery in Prato developed a new recipe with the addition of almonds. It is said that the original recipe is secret! As always happens with every mystery, legends hover over Prato biscuits: it is said that once the dough prepared by Mattei’s assistants was ready, he would send everyone out of the laboratory and, remaining alone, would add the secret ingredient, precisely what gives Prato biscuits their unique flavor and distinguishes them from similar but not identical products. The current owners of the pastry shop claim that there is no secret recipe. The real secret lies in the choice of genuine, top-quality ingredients and the care dedicated to preparation. However, I liked the idea of ​​a recipe and a secret ingredient.