ITA | ENG

Blog

ACCEPT USE OF COOKIES TO VIEW THIS CONTENT

A tasty journey through the Prato area

Posted on

Gastronomic excellence… and not only

Today we liking talk about our beautiful city and its surroundings.
Prato is an unrest place that carries some important uniqueness, such as the Emperor’s Castle, the only example of Swabian architecture in the surrounding Italian territory. Among the historical and architectural beauties it is impossible not to mention the external pulpit of the Cathedral of Prato by Donatello and Michelozzo or, moving in the contemporary era, the Luigi Pecci Center for Contemporary Art which is undoubtedly unique both for the architecture that for the grandeur of the preserved works. The incredible development of the textile industry, which takes root in the Middle Ages and has been able to conquer a position of great prestige in “Made in Italy”, is also a source of pride.

Since the 1990s it has succeeded in welcoming and collaborating with entrepreneurship and labor from the countries of the Rising Sun, today it is a good example of integration of one of the largest and most important Chinese communities in Italy.

But the excellence that for our identity is the most dear to us all is the gastronomic tradition :) so we decided to guide you to discover the typical products of the Prato area, with the list of the tastiest products … follow us !

The Mortadella di Prato, it is an IGP product and a Slow Food presidium. This delicious salami is made with special cuts of pork, salt, garlic and with the addition of Alkermes; an ancient recipe, the first documents that speak of it mark the year 1733. Salumificio Mannori produces it in the traditional way and from the 50s to the original recipe has added a personal touch by selecting only the noblest parts of the meat, which make a more delicate mortadella.

The Bozza Pratese, is a typical bread of the country tradition, composed of a natural yeast, wheat flour and water, it is divided into loaves with a square and irregular shape. Natural yeast requires more attention and time than brewer’s yeast, but in exchange it gives particular organoleptic sensations. It is vaguely acidic and like traditional Tuscan bread is salt-free, this makes it ideal in combination with salami or very tasty cheeses, excellent seasoned with garlic, oil and salt and perfect to pair soups.

 The sweet Peaches of Prato, are small brioches divided in half, immersed in the Alchermes and stuffed with custard that binds the two parts, finally they are passed into sugar. This true delight, symbol of the Prato area, was born after the mid-1800s. The Master Pastry Chef Paolo Sacchetti has managed to perfect the recipe in every aspect, making this dessert unforgettable! We advise you to go and test it directly at “Il Nuovo Mondo”, its a pastry boutique in the historic center of Prato.

The White Vermouth of Prato dates back to an ancient peasant tradition dated 1750: it was produced entirely by hand by housewives, who let aromatic herbs, spontaneous officinal herbs and various spices marinate in white grapes, completing the preparation with a little sugar and alcohol. The Opificium Numquam preserves the secrets of this magical potion, the owners and alchemists Cristina Pagliai and Fabio Goti produce the Vermouth as per the original recipe, carefully selecting the ingredients. Recommended as a fresh aperitif or at the end of a meal paired with biscuits or spiced chocolate or try it with a blue cheese.

The highlander Zuccherini from Vernio, are dry donuts biscuit flavored with anise, baked in the oven and then glazed with sugar syrup. This rich cake was once prepared for weddings. We recommend eating them with a good glass of Vinsanto.

 

The Dried Figs of Carmignano, are a Slow Food presidium, it is said that once the houses in Carmignano had at least one fig plant. The tradition of dried fig has origins in the culture of poor cooking, while today it is considered a valuable product. Those of Carmignano are figs of the Dottato variety, which are subjected to the action of sulfur vapors to form “the grum” (a layer of sugar on the surface), then, once opened longitudinally and overlapped in pairs, they are flavored with some anise seed.

Caffè del Padovani has been produced in Prato for three generations, Ubaldo and Pietro Padovani began roasting coffee in the early 1920s, immediately distinguishing themselves for the artisan method, research and selection of the finest blends. Drinking Padovani’s blends you will be sure to taste the best selections of arabica in the world always mixed and roasted with ancient wisdom. In Piazza del Comune in Prato, the smell of coffee begins to guide you from several meters to their door.

 If you have decided to embark on this journey to discover the excellence of our home, you should not avoid to taste the perhaps most famous and widespread traditional product even outside the Prato boundaries: Il Biscotto di Prato… and for this product we will be happy to welcome you to our Biscuit Factory!
… Also in this case, once you arrive in Via Ricasoli, just follow the fragrance of Biscotti to find the ancient Antonio Mattei Shop and Laboratory. Prato Biscuits, also commonly known as cantucci or cantuccini, are part of the Tuscan confectionery tradition. They are made with a few simple ingredients: soft wheat flour, sugar, eggs from free range hens, almonds and pine nuts. The first documented Biscuits from Prato alla Mandorla are the ones from our Biscuit factory that is producing and selling them since 1858. As per tradition, we advise you to consume them at the end of the meal with Vinsanto.

 

ACCEPT USE OF COOKIES TO VIEW THIS CONTENT