In the heart of Tuscany – The Casentino valley
The Valentini brothers grew up in the Casentino Valley, in the heart of the most authentic Tuscany, where all the work of the families had the sole purpose of putting on the table the most genuine…
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
Gnudi with ricotta and spinach on a Gorgonzola fondue
Valentini Ricotta and Spinach Gnudi on Gorgonzola fondue: recipe by @tagfooditalia
Broth for Cappelletti Valentini
Meat stock: recipe and steps to create the perfect stock for our Cappelletti di Pasta Valentini!
Fresh Sauce with Porcini Mushrooms
A delicate and tasty sauce perfect to season your Pasta Valentini first courses. The porcini mushrooms we use are a natural and precious gift of our lands.
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