Gnudi with ricotta and spinach on a Gorgonzola fondue
Valentini Ricotta and Spinach Gnudi on Gorgonzola fondue: recipe by @tagfooditalia
Tagliolini with Verna Wheat
These Tagliolini Valentini are different because they belong to the special “Grani Antichi” line and are made exclusively with VernaWheat. A good, healthy grain with unique organoleptic qualities. These grains are grown in Tuscany in the Casentino Forests National Park near the Sasso Fratino nature reserve, already a Unesco heritage site, in land located above 400 metres above sea level. “Conscious eating and feeling fit’.
The ‘Grani Antichi’ project stems from the idea that it is vital to nourish the senses and satiate them with good, healthy and fair food.
Package weight: 250g
Read more about Pasta Valentini
Pici all’Aglione recipe
Pici all’Aglione: the 6-step recipe for your signature meal in the best Tuscan culinary tradition.
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.
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
Ravioloni with porcini mushrooms
These Ravioloni are a large format of Pasta Valentini, starting from a thin bronze drawn sheet. The generous filling that this pasta hosts is a concentrate of intense forest flavors.
Our ‘Maremmani’ win in France
A leading French magazine ‘Vital food’ has examined six different types of fresh pasta on the shelves of French supermarkets, and with great enthusiasm we can say that our MAREMMANI…
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