Gnudi are a genuine product: it is said that they were made by shepherds who, during their migrations, used the few available ingredients: the milk of the animals from which they made ricotta and cheeses, and the herbs that nature made available to them.
Tasting a dish of Gnudi Valentini means experiencing a journey through the most genuine territories of Tuscany. “Gnudi”, or “bare” in Tuscan jargon. Free from dyes, preservatives, glutamate and hydrogenated fats.
Spinach from Maremma, Ricotta from the province of Pisa and salt from the Volterra salt pans. Unmissable, the touch of class of one of the most famous cheeses in the world and protected by the Protection Consortium: Parmigiano Reggiano.
Free from everything. 100% NATURAL. Ready in 4/5 minutes in the pan.
A concentrate of taste, tradition and authenticity. Everything you could want for an excellent meal.
– 100% Tuscan: Sheep’s milk ricotta, spinach, salt.
– 4/5 minutes cooking time in the pan.
– Free of dyes, preservatives, glutamate, hydrogenated fats.
Package weight: 250g
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.
Wild boar ragout is part of the Tuscan culinary tradition. It is prepared in our kitchen by first marinating the wild boar meat and then simmering it to bring out its flavour
From a thin bronze drawn sheet created with durum wheat semolina, 100% Tuscan soft wheat flour, eggs from Italian free-range hens, all combined in a summer truffle-based dough.
The ricotta and spinach ravioli are a classic of Italian cuisine, but we wanted to reinterpret this recipe with our unique and unmistakable style.
The Truffle, a precious tuber that arises spontaneously in Tuscany in our hills, enriched with noble raw materials such as Italian butter and Grana Padano DOP.
