Tagliatelle
Tasting Valentini tagliatelle means letting yourself be embraced by the tasty flavour of traceability, ensured by local Tuscan ingredients
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
Truffle tagliatelle
From a thin bronze drawn sheet created with durum wheat semolina, 100% Tuscan soft wheat flour, eggs from Italian free-range hens, all combined in a summer truffle-based dough.
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.
Duck ragout
This ragout is prepared by first letting the meat take on flavour in a mixture of chopped vegetables and extra virgin olive oil, then adding the tomato, lowering the heat to finish with slow cooking.
Tuscan Tomato and Basil Sauce
This sauce is the result of slow and careful cooking with 100% Tuscan tomatoes.
The ethics of fresh pasta
We believe that companies can be the first to instil certain ethical values, which is why Pasta Valentini collaborates with AVSI.
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