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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


Pici are distantly related to spaghetti. The verb “appiciare”, which means to make pici, is often used in the kitchens of the Arezzo and Sienese areas.


Duck ragout

This ragout is prepared by first letting the meat take on flavour in a mixture of chopped vegetables and extra virgin olive oil, then adding the tomato, lowering the heat to finish with slow cooking.


Potato tortello

The palate that comes into contact with the soft potato filling that wrapped in the bronze drawn sheet gives a sensational pleasure. Perfect for any tradition or party occasion.


Hare ragout

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


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