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Chef Francesco is from Sardinia, a beautiful island in the South of Italy. He has a background in cooking, having spent 7 years as a Chef in Italy, Australia and London. He is now a Senior Teaching Chef for some of the top cookery schools in London.

For Chef Francesco, being Italian, Italian cuisine is his passion. He has a developed, rustic Italian cooking style based on memories from his childhood – cooking with his Nonna, working on the farm and fishing with his Granddad.

All of Chef Francesco’s recipes are original, traditional and based on the best ingredients.

Italian food is one of the most beloved cuisines in the world. But, you don't need to go out to eat or travel to Italy to eat the real deal anymore. Learn how to make the most authentic, rustic Italian food in your home with this masterclass from Italian chef, Francesco Mattana.

Cantucci biscuits are an authentic and original recipe from Tuscany and they are prepared every day of the year. But most importantly, they are part of everyday life in all of Italy as they are usually served at the end of a meal with coffee or a sweet wine such as vin santo or marsala. Alternatively enjoy them with an afternoon cup of tea!


  • 200g of 00 flour

  • 100g of sugar
  • A touch of honey
  • 100g of whole almonds (½ crushed, half whole)
  • 6g of yeast for pastry
  • 1 egg and 1 egg yolk
  • Zest of an orange
  • A nice pinch of salt
  • A tsp of vanilla extract


  1. Pre-heat your oven to 170°C (fan oven).

  2. In a bowl, add the flour, sugar, almonds, yeast and a pinch of salt and mix well.
  3. In the same bowl, add the rest of the ingredients and mix together to form a dough.
  4. Knead inside the bowl until all the ingredients are combined together to form a smooth, slightly sticky dough.
  5. At this point, in a tray covered with baking paper, shape your dough into a big rectangular shape about 22cm long and 9cm wide.
  6. Cook in the oven for 20 minutes.
  7. Take the dough out of the oven and cut into equal 1.5cm pieces. Lie them flat on the baking paper.
  8. Put the biscotti in the oven again for 10 minutes at 160°C.
  9. Remove from the oven and rest for 10 minutes.