In 1867, Italian pastry chef Antonio Mattei put his Tuscan hometown of Prato on the map when his biscotti received a special mention at the second World's Fair in Paris. The hard, dry nature of biscotti makes them ideal for dunking, and in Italy, biscotti are traditionally served with a fortified dessert wine called Vin Santo. Purists insist that this is the only way to enjoy biscotti, claiming that only foreigners would use another beverage such as coffee, tea, espresso or milk.