Valentini Pasta is fresh pasta of certified quality
Among the first in Italy to bet on organic products, the three Tuscan entrepreneurs, about 25 years ago, had the brilliant intuition that the future of food would be one of genuineness and…
How the generous fillings of Pasta Valentini are created
The tastiness of the raw materials and the freshness obtained with cutting-edge machinery that allows very rapid and controlled packaging, give products that are appreciated not only in Italy, but also abroad, where 40% of their production is destined.
he moment of bronze-drawing ©
The Pastificio Valentini brand, the original signature of the founder Pierluigi, is known as a guarantee of quality. “All our products, more than 30 different formats, are prepared in our kitchen, where the cooking of the ingredients of our generous fillings also takes place.
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
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”.
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.
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.
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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