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Potato tortello

The potato tortello is proof of the inventive ability of our grandparents. Once the potato was introduced in the agricultural rotation, not before 1830, after the Grand Ducal government had recommended its use on the occasion of a famine in 1817, it was quickly used in the kitchen to remedy the recurring famines, but also to create dishes of notable gastronomic value, such as Tortello.

The scent of tradition that we smelled in grandparents’ homes, now we propose it revisited to the best to offer you the best.

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.

100% TUSCAN: durum wheat semolina, soft wheat flour, potatoes, salt.
Eggs from free-range Italian hens.
Thin bronze-drawn pasta
2 minutes cooking time.
Free from dyes, preservatives, glutamate, glyphosate, hydrogenated fats.

Package weight: 250g

Read more about Pasta Valentini


Pappardelle are a great classic of Tuscan smooth pasta shapes. Even Boccaccio talks about them, calling them “… lasagna cooked in broth and seasoned with especially hare meat”.


Fresh truffle sauce

The Truffle, a precious tuber that arises spontaneously in Tuscany in our hills, enriched with noble raw materials such as Italian butter and Grana Padano DOP.



Thanks to a coarse sheet of pasta, skilfully created to embrace all kinds of sauces and a moderate width, our fettuccine are suitable for use with a wide variety of condiments.


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


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