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.
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
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.
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
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.
Asparagus Raviolotti
Asparagus raviolotto is Valentini’s seasonal product from the “wheel of the seasons” line and symbolises spring.
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…
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