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
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.
Fettuccine from the special ‘Grani Antichi’ line are made exclusively from Verna Wheat. A good, healthy wheat with unique organoleptic qualities
These Ravioloni are a large format of Pasta Valentini, starting from a thin bronze drawn sheet. The generous filling that this pasta hosts is a concentrate of intense forest flavors.
The Hare ragù is very refined, a typical Tuscan ragù. It is a simple recipe with a high percentage of meat cooked with wine and vegetables
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.
This is the classic appetizer of the Tuscan tradition, a must on our tables before the start of any anniversary or banquet.
