Dolci Momenti



These biscotti bring so many memories because they are a tradition from Prato, the small Tuscan city where I was raised, which is right next to Florence. 

These biscotti were first made by Antonio Mattei. He was a craftsman of humble origins, but he played an important role in the history of Italian cuisine. By making some changes to the recipe for almond biscotti, he created a dry biscotto, which became the Traditional biscotto from Prato. 

These biscotti are twice-baked, oblong-shaped, dry and crunchy, so many people dip them in a drink, like coffee, Vin Santo or milk. You can also eat them with ‘crema di nocciola’ or hazelnut cream. 


– Biscotti di Prato with Almonds: 250 gr., wheat flour, almonds, sugar, fresh eggs, pine nuts. 

– Biscotti di Prato with Dark Chocolate: 250 gr., wheat flour, dark chocolate, sugar, cocoa butter, fresh eggs. 

– Italian Coffee Blend – 2.2 lbs, whole bean coffee blend, light medium espresso roast.

– Nocciolata: 270g., cane sugar, hazelnut paste, sunflower oil, cocoa powder, cocoa butter, vanilla. 


Last night we took a trip to Italy with an incredible cooking class from A Casa Mia. They deliver all the top quality ingredients to your door, run a super fun interactive cooking class online, and then the best part... you get to eat it all! Can't wait for their next class!

Nirit W.