The Tuscan bianchetto truffle lends itself to the preparation of various Tuscan recipes, but one of those that most enhances its characteristics, and our Sunday traditions is to make precious ravioli, combining it with ricotta to create a dough with unique, precious and unmistakable.
A plate of Ravioli al Tartufo is what most enhances a valuable meal with family or friends. Made with the Heart to reach the hearts of people.
– 100% TUSCAN: durum wheat semolina, soft wheat flour, sheep ricotta, white truffle, salt.
– Eggs from Italian free-range hens.
– Thin bronze-drawn pasta
– 2 minutes cooking time.
– Free of dyes, preservatives, glutamate, glyphosate, hydrogenated fats.
Package weight: 250g
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.
The Valentini brothers grew up in the Casentino Valley, 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…
A great classic of the Tuscan culinary tradition: Tortelli di Patate butter and sage. This simple yet refined recipe brings out the unmistakable flavour of the fresh steamed potato filling.
This product has the advantage of carrying within itself the flavor and colors of Italy. We have combined a thin, bronze-drawn pasta sheet with a filling of creamy Tuscan ricotta cheese, melangiato with a sweet, creamy Apulian burrata cheese.
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.
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
