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
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
Verna wheat fettuccine
Fettuccine from the special ‘Grani Antichi’ line are made exclusively from Verna Wheat. A good, healthy wheat with unique organoleptic qualities
Fettuccine
Thanks to a coarse sheet of pasta, skilfully created to embrace all kinds of sauces and a moderate width, our fettuccine are suitable for use with a wide variety of condiments.
Gnudi with ricotta and spinach on a Gorgonzola fondue
Valentini Ricotta and Spinach Gnudi on Gorgonzola fondue: recipe by @tagfooditalia
Tagliolini
Tagliolini: a thin and delicate pasta format. Valentini realizes this great classic with mastery thanks to his inimitable method that gives life to a unique pastry for porosity and roughness.
Potato tortello
The palate that comes into contact with the soft potato filling that wrapped in the bronze drawn sheet gives a sensational pleasure. Perfect for any tradition or party occasion.
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