Cappelletti with chianina meat and tuscanian prosciutto (DOP)
The pride of our production, the use of high-quality raw materials, make this product unique.
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
Maremmani with sheep ricotta and spinach
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Gnudi with ricotta and spinach on a Gorgonzola fondue
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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
Tuscan Tomato and Basil Sauce
This sauce is the result of slow and careful cooking with 100% Tuscan tomatoes.
In the heart of Tuscany – The Casentino valley
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…
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