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

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

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

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.

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”.