Hare ragout
The Hare ragù is very refined, a typical Tuscan ragù. It is a simple recipe with a high percentage of meat cooked with wine and vegetables
Gnudi with ricotta, spinach and Parmigiano Reggiano
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.
Tasting a dish of Gnudi Valentini means experiencing a journey through the most genuine territories of Tuscany. “Gnudi”, or “bare” in Tuscan jargon. Free from dyes, preservatives, glutamate and hydrogenated fats.
Spinach from Maremma, Ricotta from the province of Pisa and salt from the Volterra salt pans. Unmissable, the touch of class of one of the most famous cheeses in the world and protected by the Protection Consortium: Parmigiano Reggiano.
Free from everything. 100% NATURAL. Ready in 4/5 minutes in the pan.
A concentrate of taste, tradition and authenticity. Everything you could want for an excellent meal.
– 100% Tuscan: Sheep’s milk ricotta, spinach, salt.
– 4/5 minutes cooking time in the pan.
– Free of dyes, preservatives, glutamate, hydrogenated fats.
Package weight: 250g
Read more about Pasta Valentini
Pici all’Aglione recipe
Pici all’Aglione: the 6-step recipe for your signature meal in the best Tuscan culinary tradition.
Cappelletti with chianina meat and tuscanian prosciutto (DOP)
The pride of our production, the use of high-quality raw materials, make this product unique.
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.
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
Ravioloni with Gorgonzola (DOP) and Williams pears
The palate first encounters the special roughness of the pasta and, a moment later, is overwhelmed by an explosion of softness and creaminess. That’s why these Ravioloni will make every bite a pleasure and give you a delicious, chef’s meal.
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