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

A treasure trove of summer flavours. The fragrant peels of Sorrento IGP lemons meet the mint leaves and give the palate a pleasant sensation of freshness.

The pride of our production, the use of high-quality raw materials, make this product unique.

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.

The ricotta and spinach ravioli are a classic of Italian cuisine, but we wanted to reinterpret this recipe with our unique and unmistakable style.

A plate of Ravioli al Tartufo is what most enhances a valuable meal with family or friends. Made with the Heart to reach the hearts of people.

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.

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.

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.

These Ravioloni are a large format of Pasta Valentini, starting from a thin bronze drawn sheet. The generous filling that this pasta hosts is a concentrate of intense forest flavors.

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.

Savor the contrast between Goat and Honey to feel water in every corner of the mouth. Enjoyment in every bite, for a stellar first course that will make your meal a moment of pure joy.

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.

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.

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”.

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.

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

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.

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.

Pici, the Tuscan spaghetti: this version of Pici is special because …they belong to the special ‘Grani Antichi’ line, made exclusively with Verna Wheat.

These Tagliolini Valentini are different because they belong to the special “Grani Antichi” line and are made exclusively with Verna Wheat.

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

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.

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.

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

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.

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

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.

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.

This sauce brings with it the delicate, toasted and slightly bitter taste of walnuts.

This is the classic appetizer of the Tuscan tradition, a must on our tables before the start of any anniversary or banquet.

This sauce is the result of slow and careful cooking with 100% Tuscan tomatoes.