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.
Ravioloni with Gorgonzola (DOP) and Williams pears
The thin bronze-drawn pasta, made naturally with durum wheat semolina and 100% Tuscan soft wheat flour, contains the intense flavour of Gorgonzola PDO which, together with Williams pears, makes a unique and unrivalled combination.
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.
A riot of flavours. An exclusively gourmet meal.
– 100% Tuscan: durum wheat semolina, soft wheat flour, fresh sheep ricotta, 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
Read more about Pasta Valentini
Fresh Sauce with Porcini Mushrooms
A delicate and tasty sauce perfect to season your Pasta Valentini first courses. The porcini mushrooms we use are a natural and precious gift of our lands.
Ravioloni with porcini mushrooms
These Ravioloni are a large format of Pasta Valentini, starting from a thin bronze drawn sheet. The generous filling that this pasta hosts is a concentrate of intense forest flavors.
Pici with Verna Wheat
Pici, the Tuscan spaghetti: this version of Pici is special because …they belong to the special ‘Grani Antichi’ line, made exclusively with Verna Wheat.
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
Broth for Cappelletti Valentini
Meat stock: recipe and steps to create the perfect stock for our Cappelletti di Pasta Valentini!
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