Asparagus Raviolotti
Asparagus raviolotto is Valentini’s seasonal product from the “wheel of the seasons” line and symbolises spring.
Boar ragout
Wild boar ragout is part of the Tuscan culinary tradition. Wild boar ragù is part of the Tuscan culinary tradition. It is prepared in our kitchen, first by marinating the wild boar meat and then simmering it to enhance its flavor, just as our grandmothers did for Sunday lunch.
Perfect match with Valentini long pasta, especially in enveloping and thick shapes such as pappardelle. To try to believe.
Package weight: 130g
Read more about Pasta Valentini
Tuscan Tomato and Basil Sauce
This sauce is the result of slow and careful cooking with 100% Tuscan tomatoes.
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.
Pici with Verna Wheat
Pici, the Tuscan spaghetti: this version of Pici is special because …they belong to the special ‘Grani Antichi’ line, made exclusively with Verna Wheat.
Tagliolini with Verna Wheat
These Tagliolini Valentini are different because they belong to the special “Grani Antichi” line and are made exclusively with Verna Wheat.
Ravioloni with Gorgonzola (DOP) and Williams pears
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.
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