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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

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.



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.


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.


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