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In the heart of Tuscany – The Casentino valley

It is in the Casentino Valley that the Valentini brothers grew up, in the heart of the most authentic Tuscany, where all the work of the families had the sole purpose of putting on the table the most genuine and nutritious products offered by the land and livestock. Their territory, the Casentino, is a suggestive valley in the province of Arezzo, inside the National Park of the Casentino Forests and close to the bio-energy reserve of Sasso Fratino, recently declared a UNESCO World Heritage Site, between Arezzo and Florence.


It is the Tuscany of small villages, where Pierluigi Valentini, father of the entrepreneurs Francesco, Monica and Patrizio, started the family business following a passion: fresh pasta. Today the Valentini pasta factory boasts over 40 years of activity, during which the values and principles have not changed and the same ‘passion’ is still the fundamental and unfailing ingredient of their creations. Yes, because we are talking about creations. In Tuscany, as we know, artisans have art in their hearts and hands, and the Valentini Brothers surprise us with their refined combinations of wisely chosen ingredients, offering the consumer a true taste experience. The cornerstone of the strategy adopted by Compagnia della Pasta srl is what seems to be a contradiction: luxury accessible to all.

Read more about Pasta Valentini

Chianina beef ragout

Chianina meat, an ancient breed bred in Italy for more than 22 centuries, has attracted international attention for its unique genetic heritage in the world.


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


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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