From the Biscottificio Antonio Mattei; www.antoniomattei.it
The Antonio Mattei cookie factory in Prato, Tuscany has been making one product since its founding in 1858: dried biscuits called cantucci, or "biscotti di Prato." (In America, we refer to them as "biscotti.") Come in the morning when the ovens are hot, and see a good portion of Prato's residents in line to buy their daily cantucci supply.
Wine recommendations: Cantucci and Vin Santo is such a classic pairing that some Vin Santo producers hope to move away from cantucci out of fear of being typecast. But why fight tradition? A genuine Tuscan meal always ends with a glass of Vin Santo, such as Castello di Brolio's Vin Santo del Chianti Classico, and a plate of cantucci. The cookies are dipped into the wine quickly so that they absorb its sweet aromas and a superficial coating of moisture but maintain crunchiness in the mouth.