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Pici all’Aglione recipe

Pici all’Aglione is an outstanding Tuscan dish.

Today we discover their recipe together.

Pici Aglione Valentini preparation


– 500g Pici Valentini

– 700g Ramato tomatoes

– 1 fresh chilli pepper

– 6 cloves of Aglione della Valdichiana (the original in the photo compared to common garlic, the one that enhances the dish with the taste of garlic but leaves no traces in the mouth after the meal)!
Aglione Valdichiana

– 5 tablespoons of extra virgin olive oil

– 1 tablespoon white wine vinegar

– salt just enough


  1. Slice the garlic very thinly and add it to a hot pan with extra virgin olive oil, cover with a lid and continue cooking gently, very gently, until the garlic has completely melted.

  2. Once all the garlic has dissolved, add the wine and let it evaporate over a medium flame.

  3. After the wine has dried, add the tomato to the pan and continue cooking for about 20 minutes.

  4. Meanwhile, cook the pici for 5 minutes and drain them al dente.

  5. Put the pici in the pan with the garlic sauce and serve immediately.

Source and credits:

Enjoy this Valdichiana speciality at its best by following these steps and treat yourself to a signature meal with Valentini pici: try them by clicking HERE.

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.



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”.



Tasting Valentini tagliatelle means letting yourself be embraced by the tasty flavour of traceability, ensured by local Tuscan ingredients


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