A new itinerary in the province of Prato has been created for those with a bit of a sweet tooth. The “Strada dei biscotti” tour offers a sugary trip to the homes of some of the best known biscuits from the region. An agenda, complete with map, includes a tasting tour of local delights like “Brutti Boni” (irregularly shaped cookies filled with chopped almonds), “Amaretti di Carmignano” (cookies made with bitter almonds), and “Zuccherini di Vernio” (light, round cookies that are dipped in sugar after baking). Of course, there is also a mandatory stop at a traditional “Biscotti di Prato” factory, one of the producers of the world-renowned “Cantuccini” (the crunchy, crescent-shaped cookies filled with almonds), 300 tons of which are baked here annually.
Although Prato may be best known as an important industrial centre, it has also been involved in the baking business since the Middle Ages. Evidence of its ancient roots is the Torta Ginevra, a cake that was invented and served at the nuptials of the daughter of merchant Francesco Datini in November 1407. The recipe is conserved in state archives alongside the 17th century recipe for Biscotti di Prato, authored by another noted personality from Prato, Amadio Baldanzi.
The 70 manufacturers already participating in this tour will also soon have their own quality seal, certifying them as part of a local quality tradition.
