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…
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 (Associazione Volontari per il Servizio Internazionale) and has been involved in the child sponsorship campaign for years. It was easy for us because in Casentino, the habit of sharing the fruits of our labour is still very much alive and we, the Valentini brothers, like to get involved. So the determined character and strength of our family based on respect for values, has led us to broaden our horizons and all this makes us naturally proud.
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.
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.
Cappelletti with chianina meat and tuscanian prosciutto (DOP)
The pride of our production, the use of high-quality raw materials, make this product unique.
Fresh Sauce with Porcini Mushrooms
A delicate and tasty sauce perfect to season your Pasta Valentini first courses. The porcini mushrooms we use are a natural and precious gift of our lands.
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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