Prato is a province of the Tuscany Region of Italy.

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Map of Prato (province)

• 43.8811.0983331 Prato — the second largest city in Tuscany has a history and artistic heritage dating back to the Etruscan civilisation
• 44.01666711.0833332 Cantagallo — extends across several Apennine foothills in the Val di Bisenzio
• 43.81666711.0166673 Carmignano — the upper part of the town is located the ancient fortress, dating back to the 10th century and still in an excellent state of conservation
• 43.93333311.0333334 Montemurlo — has a mediaeval
• 43.81666711.0666675 Poggio a Caiano — its annual festival during the second week of September includes a parade with costumes from the Medici era, and wine is made to flow from the town's historic fountain
• 43.96666711.1166676 Vaiano — hosts a traditional carnival annually in February
• 44.0511.157 Vernio

• 43.78365411.0368521 Artimino

Mortadella di Prato is a cooked cured meat with an IGP mark of ancient origin and is a "poor" cured meat that was made with the meat discarded from the production of finocchiona or second choice, which was subjected to strong spicing with ground and grained black pepper, salt, crushed garlic pulp, coriander, cinnamon, cloves and flavoured with Alchermes.

Bozza pratese is a type of bread that is often used in some typical Tuscan recipes such as panzanella, bread soup and pappa con il pomodoro.

In the municipalities of Carmignano and Poggio a Caiano, Carmignano figs are grown. September 29 (the day of the city's patron saint) is the first day on which the sale of these local delicacies is permitted. Although it is appreciated to consume them fresh, the consumption of dried figs produced with the variety of fig called dottato (the prevalent one in Carmignano) is significant.

Cantuccini (or cantucci) from Prato are one of the greatest confectionery glories of Tuscan cuisine. They are dry almond biscuits, obtained by cutting the still- warm dough into slices. They are part of the most typical desserts of the Tuscan culinary tradition. Cantucci in Tuscany are normally enjoyed by dipping them in a local fortified wine, called Vin Santo and also produced at an artisanal level in small barrels using dried grapes. Another typical sweet from the Prato area are the brutti ma buoni . The recipe, very simple, calls for mixing sweet almonds, some bitter almonds, egg whites whipped until stiff and a little lemon zest; with the mixture you form irregular balls (hence the " ugly " appearance) that are cooked first in a pan and then in the oven on a thin wafer, the real brutti ma buoni, the original ones, need to be cooked twice. In some recipes they are also dusted with icing sugar.

Other notable desserts are the zuccheroni di Vernio, anise-flavoured biscuits covered with a dry sugar glaze after baking, and the pesche di Prato, two small semi-spherical brioches soaked in Alchermes and coated in sugar, which enclose a custard filling.

Among the best wines of the area, the Carmignano certainly stands out, a red DOCG, which generally pairs with tasty and strong-flavored dishes, such as game, roast red meats and grilled meat. It also pairs with mature and tasty cheeses.