Broth for Cappelletti Valentini
Meat stock: recipe and steps to create the perfect stock for our Cappelletti di Pasta Valentini!
Tagliatelle
Tagliatelle are an egg pasta typical of central and northern Italy. Their name derives from the verb “to cut” or “to slice”, since they are obtained by pulling the sheet very thin and cutting it, after having rolled it up. The bronze drawing makes our tagliatella rough and porous to embrace any seasoning.
Strictly 100% Tuscan: durum wheat semolina and type ‘0’ soft wheat flour, Italian eggs from category A free-range hens, salt from the Volterra salt pans.
Short and controlled supply chain to give you the most precious ingredients of our territory.
Tasting Valentini tagliatelle means letting yourself be embraced by the tasty flavor of traceability, ensured by local Tuscan ingredients such as durum wheat semolina, soft wheat flour for example. Short chain to meet taste and authenticity in every bite. For you.
Perfect with meat sauces, such as our wild boar ragù or with Chianina ragù for example.
Package weight: 250g
Read more about Pasta Valentini
Gnudi with ricotta and spinach on a Gorgonzola fondue
Valentini Ricotta and Spinach Gnudi on Gorgonzola fondue: recipe by @tagfooditalia
Fresh walnut sauce
This sauce brings with it the delicate, toasted and slightly bitter taste of walnuts.
Boar ragout
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
Potato Tortelli with Centrifugal Butter and Sage
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.
Gnudi with ricotta, spinach and Parmigiano Reggiano
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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