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.
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
Our ‘Maremmani’ win in France
A leading French magazine ‘Vital food’ has examined six different types of fresh pasta on the shelves of French supermarkets, and with great enthusiasm we can say that our MAREMMANI…
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.
The ethics of fresh pasta
We believe that companies can be the first to instil certain ethical values, which is why Pasta Valentini collaborates with AVSI.
Cappelletti with chianina meat and tuscanian prosciutto (DOP)
The pride of our production, the use of high-quality raw materials, make this product unique.
Fresh walnut sauce
This sauce brings with it the delicate, toasted and slightly bitter taste of walnuts.
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