Truffle tagliatelle
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.
Asparagus Raviolotti
Asparagus raviolotto is Valentini’s seasonal product from the “wheel of the seasons” line and symbolises spring.
The colour and scent of freshly picked asparagus. Inside the raviolotti is the taste of nature reborn. The result? A spring of taste.
– Tuscan durum wheat semolina
– Tuscan type 0 wheat flour
– Italian eggs from category A free-range hens
– Tuscan sheep’s milk ricotta
– Asparagus
Package weight: 250g
Read more about Pasta Valentini
Ravioloni with burrata, dried tomato and basil
This product has the advantage of carrying within itself the flavor and colors of Italy. We have combined a thin, bronze-drawn pasta sheet with a filling of creamy Tuscan ricotta cheese, melangiato with a sweet, creamy Apulian burrata cheese.
Verna wheat fettuccine
Fettuccine from the special ‘Grani Antichi’ line are made exclusively from Verna Wheat. A good, healthy wheat with unique organoleptic qualities
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.
Ravioli with ricotta and spinach
The ricotta and spinach ravioli are a classic of Italian cuisine, but we wanted to reinterpret this recipe with our unique and unmistakable style.
Boar ragout
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
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