Pappardelle
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”.
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
Ravioloni with Gorgonzola (DOP) and Williams pears
The palate first encounters the special roughness of the pasta and, a moment later, is overwhelmed by an explosion of softness and creaminess. That’s why these Ravioloni will make every bite a pleasure and give you a delicious, chef’s meal.
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
Ravioli with ricotta and spinach
The ricotta and spinach ravioli are a classic of Italian cuisine, but we wanted to reinterpret this recipe with our unique and unmistakable style.
In the heart of Tuscany – The Casentino valley
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Gnudi are a genuine product: it is said that they were made by shepherds who, during their migrations, used the few available ingredients: the milk of the animals from which they made ricotta and cheeses, and the herbs that nature made available to them.
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