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.
Valentini Pasta is fresh pasta of certified quality
The three Tuscan entrepreneurs were among the first in Italy to bet on organic products, and about 25 years ago they had the brilliant intuition that the future of food would be one of authenticity, quality, the rediscovery of traditional flavours, the enhancement of the territory and food biodiversity. It was the winning choice that led the family business to constant growth over time and to the launch on the market of products that have contributed to making Tuscany known also through its flavours.
Pici – Pasta Valentini – confezione da 1 kg ©
“Our company, which is IFS-BRC certified to protect consumers, has always paid the utmost attention to the choice of raw materials: we focus on 0 km ingredients, but we have also joined the Consortia for the Protection of Tuscan Ham PDO, Parmesan Cheese PDO, Gorgonzola PDO, Mortadella Bologna PGI, Pecorino Toscano PDO, Consorzio Carne Chianina, Balsamic Vinegar of Modena PGI to give quality excellence to our line of products “La Toscana che Vale”. Translated with www.DeepL.com/Translator (free version)
Read more about Pasta Valentini
How the generous fillings of Pasta Valentini are created
The tastiness of the raw materials and the freshness obtained with state-of-the-art machinery that allows very rapid and controlled packaging, give products that are appreciated not only in Italy…
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.
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.
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.
Tagliolini
Tagliolini: a thin and delicate pasta format. Valentini realizes this great classic with mastery thanks to his inimitable method that gives life to a unique pastry for porosity and roughness.
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