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Cappelletti with chianina meat and tuscanian prosciutto (DOP)
The pride of our production, the use of high-quality raw materials, make this product unique.
The Chianina PGI , ancient Central Apennines valuable race with excellent organoleptic characteristics, is cooked thoroughly and accurately in our kitchen.
TheProsciutto Toscano PDO is aged at least one year. The salting is done dry with the use of sea salt, pepper and natural aromas typical of the Tuscany region such as garlic, juniper
and myrtle. Together with Mortadella Bologna PGIand Parmigiano Reggiano this prestigious filling makes every forkful of your special meal tasty and gratifying.
– 100% TUSCAN: durum wheat semolina, soft wheat flour, Chianina IGP meat, Prosciutto Toscano DOP, salt
– Eggs from Italian free-range hens.
– thin bronze-drawn pasta
– 2 minutes cooking time.
– Free of dyes, preservatives, glutamate, glyphosate, hydrogenated fats.
Package weight: 250g
Read more about Pasta Valentini
Tagliatelle
Tasting Valentini tagliatelle means letting yourself be embraced by the tasty flavour of traceability, ensured by local Tuscan ingredients
Raviolotti with Tuscan pecorino and Williams pears (DOP)
There are flavor combinations that speak for themselves. Tasting Valentini bronze drawn fresh pasta that contains Pecorino Toscano DOP and Pere Williams means melting into an unparalleled gastronomic pleasure.
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.
Gnudi with ricotta, spinach and Parmigiano Reggiano
Gnudi are a genuine product: it is said that they were made by shepherds who, during their migrations, used the few available ingredients: the milk of the animals from which they made ricotta and cheeses, and the herbs that nature made available to them.
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