Broth for Cappelletti Valentini
Meat stock: recipe and steps to create the perfect stock for our Cappelletti di Pasta Valentini!
Maremmani with sheep ricotta and spinach
Compared to the classic ravioli they are a larger format, ad hoc to properly fill the palate. The product comes from the Tuscan Maremma where the rich pastures have always traditionally linked the Casentino to the Maremma through the transhumance of its shepherds.
The milk obtained has given over time a wide variety of delicacies with a rich flavor, including soft and creamy “sheep ricotta”.
Thus was born one of the most recognized products among the first courses of TUSCAN CULINARY ART, I Maremmani.
– 100% Tuscan: Sheep’s milk ricotta, spinach, salt, durum wheat semolina, soft wheat flour.
– Eggs from Italian free-range hens.
– 2 minutes cooking time.
– Free of dyes, preservatives, glutamate, glyphosate, hydrogenated fats.
Signed, Tuscany that counts.
Package weight: 250g
Read more about Pasta Valentini
Tagliolini
Tagliolini: a thin and delicate pasta format. Valentini realizes this great classic with mastery thanks to his inimitable method that gives life to a unique pastry for porosity and roughness.
Tagliatelle
Tasting Valentini tagliatelle means letting yourself be embraced by the tasty flavour of traceability, ensured by local Tuscan ingredients
Our ‘Maremmani’ win in France
A leading French magazine ‘Vital food’ has examined six different types of fresh pasta on the shelves of French supermarkets, and with great enthusiasm we can say that our MAREMMANI…
The ethics of fresh pasta
We believe that companies can be the first to instil certain ethical values, which is why Pasta Valentini collaborates with AVSI.
Do you work in GDO?
Leave us your email! We will contact you soon to ask how we can help your company.