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Our creations

Our range of products is divided between filled and non-filled long pasta.

The stuffed pasta has numerous shapes: from the most classic ravioli, tortelli and Maremma, to Ravioloni and Raviolotti, passing through Cappelletti and Gnudi. We will discover in each product its why, its characterization, how it differs and why it is so excellent and appreciated.

In our fillings we use selected excellent raw materials from a short and fully traceable supply chain. We give priority to the ingredients of our territory, Tuscany, which provides us with rich and nutritious raw materials. In addition, to protect consumers, we have joined the main Italian PDO and PGI Consortia to offer our consumers the best on the market, from an organoleptic and healthy point of view.

The long, non-filled pasta also has different shapes: Pici, Pappardelle, Fettuccine, Tagliatelle and Tagliolini. Each of these formats has a peculiarity, a history, a tradition. Let’s find out together.

Furthermore, Pasta Valentini has created the “Ancient Grains” line: Pici, Tagliolini and Fettuccine exclusively made with Grano Verna, a wheat with excellent properties grown and ground in stone in Casentino, Tuscany. Finally, we have the special line “The Wheel of Seasons”, with ad hoc products for each period of the year. 6 types of fresh pasta, filled or not, made only with “seasonal” ingredients that follow the rhythm of Nature.

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.

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Maremmani with sheep ricotta and spinach

Compared to the classic ravioli they are a larger format, ad hoc to properly fill the palate. The product comes from the Tuscan Maremma where the rich pastures have always traditionally linked the Casentino to the Maremma through the transhumance of its shepherds.

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Ravioloni with burrata, dried tomato and basil

This product has the advantage of carrying within itself the flavor and colors of Italy. We have combined a thin, bronze-drawn pasta sheet with a filling of creamy Tuscan ricotta cheese, melangiato with a sweet, creamy Apulian burrata cheese.

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Pici

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.

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Pappardelle

Pappardelle are a great classic of Tuscan smooth pasta shapes. Even Boccaccio talks about them, calling them “… lasagna cooked in broth and seasoned with especially hare meat”.

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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.

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Tagliatelle

Tasting Valentini tagliatelle means letting yourself be embraced by the tasty flavour of traceability, ensured by local Tuscan ingredients

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Fettuccine

Thanks to a coarse sheet of pasta, skilfully created to embrace all kinds of sauces and a moderate width, our fettuccine are suitable for use with a wide variety of condiments.

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Tagliolini

Tagliolini: a thin and delicate pasta format. Valentini realizes this great classic with mastery thanks to his inimitable method that gives life to a unique pastry for porosity and roughness.

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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.

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Verna wheat fettuccine

Fettuccine from the special ‘Grani Antichi’ line are made exclusively from Verna Wheat. A good, healthy wheat with unique organoleptic qualities

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Genoese basil (DOP) pesto

Pesto Valentini from the Freschi Ghiotti line is an excellent and tasty condiment, strictly 100% Italian and controlled, in line with our high standards of selection for raw materials.

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Chianina beef ragout

Chianina meat, an ancient breed bred in Italy for more than 22 centuries, has attracted international attention for its unique genetic heritage in the world.

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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

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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.

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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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Fresh truffle sauce

The Truffle, a precious tuber that arises spontaneously in Tuscany in our hills, enriched with noble raw materials such as Italian butter and Grana Padano DOP.

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