The ricotta and spinach ravioli are a classic of Italian cuisine, but we wanted to reinterpret this recipe with our unique and unmistakable style.

Chianina meat, an ancient breed bred in Italy for more than 22 centuries, has attracted international attention for its unique genetic heritage in the world.

This ragout is prepared by first letting the meat take on flavour in a mixture of chopped vegetables and extra virgin olive oil, then adding the tomato, lowering the heat to finish with slow cooking.

Asparagus raviolotto is Valentini’s seasonal product from the “wheel of the seasons” line and symbolises spring.

This product has the advantage of carrying within itself the flavor and colors of Italy. We have combined a thin, bronze-drawn pasta sheet with a filling of creamy Tuscan ricotta cheese, melangiato with a sweet, creamy Apulian burrata cheese.

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