Truffle tagliatelle
From a thin bronze drawn sheet created with durum wheat semolina, 100% Tuscan soft wheat flour, eggs from Italian free-range hens, all combined in a summer truffle-based dough.
Our ‘Maremmani’ win in France
An important French magazine “Vital food” examined six different types of fresh pasta on the shelves of French supermarkets, and with great enthusiasm we can say that our MAREMMANI pasta distributed by our French partner “Wish International” under the brand name “Issimo” was a winner because of its quality, originality and the supply chain that we guarantee for the sourcing of raw materials.
Click on the link to read the published article
a Vital Food autunno2017
Read more about Pasta Valentini
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.
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.
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…
Gnudi with ricotta and spinach on a Gorgonzola fondue
Valentini Ricotta and Spinach Gnudi on Gorgonzola fondue: recipe by @tagfooditalia
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.
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