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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 (free version)

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Genoese basil (DOP) pesto

Pesto Valentini from the Freschi Ghiotti line is an excellent and tasty condiment, strictly 100% Italian and controlled, in line with our high standards of selection for raw materials.


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.



Tasting Valentini tagliatelle means letting yourself be embraced by the tasty flavour of traceability, ensured by local Tuscan ingredients


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


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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