Tuscan Tomato and Basil Sauce
This sauce is the result of slow and careful cooking with 100% Tuscan tomatoes.
Ravioloni with Gorgonzola (DOP) and Williams pears
The thin bronze-drawn pasta, made naturally with durum wheat semolina and 100% Tuscan soft wheat flour, contains the intense flavour of Gorgonzola PDO which, together with Williams pears, makes a unique and unrivalled combination.
The palate first encounters the special roughness of the pasta and, a moment later, is overwhelmed by an explosion of softness and creaminess. That’s why these Ravioloni will make every bite a pleasure and give you a delicious, chef’s meal.
A riot of flavours. An exclusively gourmet meal.
– 100% Tuscan: durum wheat semolina, soft wheat flour, fresh sheep ricotta, salt.
– Eggs from Italian free-range hens.
– Thin bronze-drawn pasta
– 2 minutes cooking time.
– Free of dyes, preservatives, glutamate, glyphosate, hydrogenated fats.
Package weight: 250g
Read more about Pasta Valentini
Gnudi with ricotta and spinach on a Gorgonzola fondue
Valentini Ricotta and Spinach Gnudi on Gorgonzola fondue: recipe by @tagfooditalia
Tagliatelle
Tasting Valentini tagliatelle means letting yourself be embraced by the tasty flavour of traceability, ensured by local Tuscan ingredients
How the generous fillings of Pasta Valentini are created
The tastiness of the raw materials and the freshness obtained with state-of-the-art machinery that allows very rapid and controlled packaging, give products that are appreciated not only in Italy…
Duck ragout
This ragout is prepared by first letting the meat take on flavour in a mixture of chopped vegetables and extra virgin olive oil, then adding the tomato, lowering the heat to finish with slow cooking.
Potato Tortelli with Centrifugal Butter and Sage
A great classic of the Tuscan culinary tradition: Tortelli di Patate butter and sage. This simple yet refined recipe brings out the unmistakable flavour of the fresh steamed potato filling.
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