In 1858 Antonio Mattei opened his bakery, selling cantucci in the old town centre of Prato, Tuscany. Today queues still form at 22 Via Ricasoli to buy the twice-baked biscuits - made of flour, eggs, sugar, almonds and pine nuts - hot from the oven. His original recipe was awarded a prize at the Esposizione Italiana in Florence (1861) and it is still kept secret by the Pandolfini family, who inherited the bakery in 1908. The cantucci are packaged in the distinctive Mattei blue bags with gold lettering.