Fettuccine

Thanks to a rough dough, expertly created to embrace any type of sauce and to a limited width, our fettuccine are suitable to be enjoyed with the most varied condiments: simple tomato sauces, meat sauce, fish and shellfish-based sauces.

Strictly 100% Tuscan: durum wheat semolina and type ‘0’ soft wheat flour, Italian eggs from category A free-range hens, salt from the Volterra salt pans. Short and controlled supply chain to give you the most precious ingredients of our territory.

Tasting Valentini fettuccine means letting yourself be embraced by the taste of authenticity. To embrace tradition but intense flavor.

Package weight: 250g

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

Tagliolini with Verna Wheat

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

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…

Pici all’Aglione recipe

Pici all’Aglione: the 6-step recipe for your signature meal in the best Tuscan culinary tradition.

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.

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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