Cantucci, the famous almond biscotti from Prato, Tuscany, are traditionally dipped in Vin Santo, an Italian dessert wine – usually imported to the United States from Italy. That is, until Prato Bakery opened in Jersey City. Prato Bakery opened in 2015 after just four years’ experience in New York City’s West Village.The goal has always been the same: To bring authentic Italian – and more specifically Tuscan – baking traditions to the US.
Simone Bertini and his partner at Prato Bakery (ph courtesy of Prato Bakery)
Now with two locations (the other one being in Hoboken) and a third opening soon at another venue in Jersey City, the Tuscan tradition is served fresh every day – both in their own restaurant, delivered to your doorstep or even served in restaurants all over the United States. And the best part? They’re healthy, too!
Simone Bertini, Prato’s owner and head baker, explains: “Our cantucci are made with eggs, sugar, flour, almonds, yeast, some natural flavors and no butter.” No butter, indeed. Simone also explains that the word ‘biscotto’ comes from the Latin word ‘biscoctus,’ meaning ‘twice-cooked’ and characterized by oven-baked goods that were baked twice, so they became very dry and could be stored for long periods of time. “Cantucci are cooked once, so they are a bit different from a traditional biscotto. We make the traditional cantucci with almonds (the hard ones), but also we offer a softer variety. In fact, these are made with chocolate chunks (imported from Italy) and dried fruit such as figs, apricots and prunes,” Simone continues.
Cantucci with chocolate (ph courtesy of Prato Bakery)
Without going too much into the so-called ‘chef-secrets’, Simone doesn’t mind sharing some details on how he makes delicious cantucci every day. “What first comes out of the oven is a filone (similar to a loaf of bread) that is cut in the shape of a single long biscotto while still hot. This is for the hard biscotti – meaning with the almonds. When it comes to the softer variety, you’ll have to wait for the loaf to cool before cutting it.” How do the cantucci stay so soft? Simone wouldn’t say…
When it comes to biscotti, there’s never a bad time to have some! For breakfast dipped in coffee, espresso or milk; as a snack; or dipped into wine or any other drink for an after-dinner dessert.
Prato Bakery lab (ph courtesy of Prato Bakery)
Cantucci are a traditional Italian recipe from many years ago. The first recipe evidenced for original biscotti goes all the way back to the 18th century – found in a manuscript by a scholar from Prato, Armando Baldanzi, but at the time he referred to them as ‘biscotti alla genovese.’ About a century later, a pastry chef from Prato, Antonio Mattei, created the recipe that became the traditional one we use today. His pastry shop, called Mattonella, still exists in Prato and is now also a museum.
But cantucci are not the only Tuscan delicacy served at Prato Bakery. There are also ‘Bruttiboni’ or ‘Brutti ma Buoni’ – translating literally to ‘ugly but good’ – delicious cookies made with almond paste, and a crunchy schiacciata, a Tuscan focaccia made with olive oil. “Following the traditional recipe,” says Simone, “Our schiacciata is made every day in our bakery in Jersey City. Only three ingredients are used: flour, yeast and Tuscan olive oil. No fat or butter. It can be eaten as simple as that or filled with the best affettati (cold cuts) and vegetables or cheeses.”
Brutti ma buoni cookies (ph courtesy of Prato Bakery)
Among the variety of other baked goods are pancioc (round soft bread with chocolate chunks), ciambelle (donuts filled with Nutella or custard) and pan di ramerino (sweet and soft bread with uva sultanina, or raisins, and rosemary).
Prato Bakery has begun taking orders for delivery in Hoboken and Jersey City through Seamless and Caviar. Non-perishable items such as cantucci and brutti ma buoni are available for shipping state-wide.
Brutti ma buoni cookies (ph courtesy of Prato Bakery)