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
Fresh walnut sauce
This sauce brings with it the delicate, toasted and slightly bitter taste of walnuts. Our cook recommends tasting it with raviolotti with PDO Tuscan pecorino and pears: an explosion of flavors and goodness.
Package weight: 90g
Read more about Pasta Valentini
Potato tortello
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.
Raviolotti with Tuscan pecorino and Williams pears (DOP)
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.
In the heart of Tuscany – The Casentino valley
The Valentini brothers grew up in the Casentino Valley, in the heart of the most authentic Tuscany, where all the work of the families had the sole purpose of putting on the table the most genuine…
Ravioli with tuscanian bianchetto truffle
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.
Duck ragout
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.
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