Valentini I Classici

I Classici
A World of things to taste, made
purely from extraordinarily good
food.
PASSION, commitment, innovation, care, excellent quality and the rigorous
selection of primary products, all form part of the WORLD of classic good food.
It is the very history of this never ending PASSION which has allowed for the
continuous creation of new and innovative products, intended to meet current
consumer demand through the study of new shapes and filling combinations. A
new graphic image, adding value to the main ingredients, immediately identifiable
whilst at the same time completely recognisable.
I Classici
• Bronze drawing, looking pasta
"homemade
•  Roughness of the product.
•  Thin sheet,
•  Cooking 2 minutes.
•  Fresh ricotta cheese produced
exclusively with Italian milk
•  Grana Padano DOP
•  Artichoke Puree
•  No aromas
•  No dyes
•  No preservatives
•  Product suitable for vegetarians.
•  Products subjected to one
pasteurization in order to enhance of the
organoleptic qualities
Mezzelune al Carciofo
Fresh green egg pasta.
With a soft, creamy filled, with a delicate flavor, typical of the artichoke s hearts.
I Classici
• Bronze drawing, looking pasta
"homemade
•  Roughness of the product.
•  Thin sheet,
•  Cooking 2 minutes.
•  Fresh ricotta cheese produced
exclusively with Italian milk
• Italian tomatoes
• Mozzarella
• No aromas
•  No dyes
•  No preservatives
•  Product suitable for vegetarians.
•  Products subjected to one
pasteurization in order to enhance of
the organoleptic qualities
Mezzelune
Pomodoro e Mozzarella
Fresh yellow egg pasta.
With a soft filled, creamy flavor characterized by two important ingredients of Italian cuisine such as tomatoes and mozzarella.
I Classici
• Bronze drawing, looking pasta
"homemade
•  Roughness of the product.
•  Thin sheet,
•  Cooking 2 minutes.
•  Fresh ricotta cheese produced
exclusively with Italian milk
• Porcini mushrooms (Boletus Edulis)
exclusively from Italian and some
European countries of the highest
vocation.
• Preparation and cooking of
mushrooms in the kitchen of the
Ravioli
ai Funghi Porcini
company.
• No aromas
•  No dyes
•  No preservatives
•  Product suitable for vegetarians.
•  Products subjected to one
pasteurization in order to enhance of
the organoleptic qualities
Fresh yellow egg pasta.
With a rich and creamy filled with a flavor of porcini mushroom.
A tasty plate for true lovers of mushrooms.
.
I Classici
• Bronze drawing, looking pasta
"homemade
•  Roughness of the product.
•  Thin sheet,
•  Cooking 2 minutes.
• Truffle of national origin
• Fresh ricotta cheese produced
exclusively with Italian milk
• No aromas
•  No dyes
•  No preservatives
•  Product suitable for vegetarians.
•  Products subjected to one
pasteurization in order to enhance of
the organoleptic qualities
Ravioli al Tartufo
Fresh yellow egg pasta.
For lovers of the truffle, the filling here is just to satisfy the pleasure of enjoying this precious tuber in a particular version.
The filling with the soft and particular taste that only the truffle can offer, combined with fresh ricotta here is the mix that gives this filling a taste
unforgettable.
I Classici
• Bronze drawing, looking pasta
"homemade
•  Roughness of the product.
•  Thin sheet,
•  Cooking 2 minutes.
•  Fresh ricotta cheese produced
exclusively with Italian milk
• Gorgonzola DOP
• No aromas
•  No dyes
•  No preservatives
•  Product suitable for vegetarians.
•  Products subjected to one
pasteurization in order to enhance of
the organoleptic qualities
Ravioli
Gorgonzola e Noci
Fresh yellow egg pasta.
With a tasty and creamy filling, characterized by a perfect combination of the most famous cheeses with a unique taste of Italian
cuisine, Gorgonzola DOP and fresh walnuts.
.
I Classici
Ravioli
Ricotta e Spinaci
• Bronze drawing, looking pasta
"homemade
•  Roughness of the product.
•  Thin sheet,
•  Cooking 2 minutes.
• Fresh spinach
• Fresh ricotta cheese produced
exclusively with Italian milk
• Grana Padano DOP
• No aromas
•  No dyes
•  No preservatives
•  Product suitable for vegetarians.
•  Products subjected to one
pasteurization in order to enhance of
the organoleptic qualities
Fresh yellow egg pasta
With a rich and creamy filling of ricotta and fresh spinach.
Light and tasty, a classic of Italian cuisine, also suitable for vegetarians.
I Classici
• Bronze drawing, looking pasta
"homemade
•  Roughness of the product.
•  Thin sheet,
•  Cooking 2 minutes.
• Prosciutto Toscano DOP
• No aromas
•  No dyes
•  No preservatives
• . Products subjected to one
pasteurization in order to
enhance of the organoleptic
qualities
Tortellini con
Prosciutto Toscano DOP
Fresh egg yellow pasta.
With a rich and tasty filling of meat and with the note of the typical Tuscan
Prosciutto DOP.
To produce Prosciutto Toscano DOP, using only fresh legs and his work is done
only at ham located in the Tuscany region.
.
Dry salting is performed with the use of sea salt, pepper and natural spices
typical of Tuscany such as garlic, juniper and myrtle.
I Classici
• Fresh ricotta cheese
produced exclusively with
Italian milk
• Fresh spinach
• Exclusivity of the product
• Cooking time: 1 min.
• NO flavours
• NO dyes
• NOo preservatives
• Suitable for vegetarians
Ravioli Gnudi
Why ravioli "Gnudi"? Because they do not have the pasta around.
It is said that the ravioli were made by shepherds who, during their migrations,
using raw materials available; the milk of animals from which to extract the ricotta,
the cheeses and the herbs that nature makes available to them.
Was obtained an homogeneous and compact mixture which was then divided into small portions, rolling them between the
hands, were reduced in a spherical form.
The product obtained was immersed in boiling water for a few minutes, drained and eaten hot.
I Classici
High percentage of filled
Dough pasta
Bronze drawn
Cook 2 min.
Fresh sheep's ricotta cheese,
produced exclusively with only
Italian milk.
Fresh spinach
NO flavours
NO dyes
NO preservatives
Suitable for vegetarians
Tortelli Maremmani
with Ricotta and Spinach
As the name clearly suggests, the product was born in the Tuscan Maremma and
this is one of the most popular traditional dishes and appreciated.
The rich pastures of the Maremma have always attracted the shepherds with
their flocks tying in the tradition the Casentino to Maremma with the
transhumance of its shepherds.
The milk obtained, has donated with the time a wide variety of delicacies from the rich flavor including the soft and
creamy "ricotta cheese".
Fresh spinach and ricotta cheese are the essential basis of the filling of a product that has immediately won the favor of
the tables.
I Classici
- High percentage of filled
- Dough pasta
- Bronze drawn
- Cook 2 min.
•  Fresh Ricotta cheese (of only Italian
milk)
• Grana Padano cheese DOP
• Gorgonzola cheese DOP
• French Emmental
- NO flavours
- NO dyes
- NO preservatives
- Suitable for vegetarians
Mezzelune ai Formaggi
Fresh Egg pasta of yellow colour.
With a soft and creamy filling given by the union of the best cheeses such as Grana Padano, fresh ricotta, Gorgonzola and French
Emmental, giving life to a product with inimitable characteristics.
I Classici
- High percentage of filled
- Dough pasta
- Bronze drawn
- Cook 2 min.
•  Fresh Ricotta cheese (of only Italian
milk)
• Grana Padano cheese DOP
• Fresh Ligurian Basil
- NO flavours
- NO dyes
- NO preservatives
- Suitable for vegetarians
Mezzelune
al Basilico
The fresh egg pasta, yellow gold, with its original form a half moon.
With a rich and creamy filling of ricotta cheese enhanced by fragrant fresh Ligurian
basil. A combination of full taste of freshness.
I Classici
- Typical Product
- Bronze drawing
- Roughness of the product,
important feature for the retention
of dressings
- Products subjected to one
pasteurization in order to enhance
the organoleptic qualities.
Pappardelle
Today the Tuscan cuisine is identified with the country tradition, with strong flavors,
essential never too elaborate.
Product that was eaten with the most commonly during the threshing of wheat,
becoming witnesses of the conviviality of the moment for the taste of eating and
being together.
The term Pappardelle comes from the verb in latin used by Plautus "wolf", eating, that in the Tuscan dialect,
corresponds to consume a food with a joy and pleasure almost childlike.
I Classici
- Typical product of Siena and
Arezzo
- Use of extra virgin olive oil
- Bronze drawing
- Roughness of the product
important feature for the retention of
dressings.
- Products subjected to one
pasteurization to enhance the
organoleptic qualities.
Pici
Pici are distant relatives of spaghetti.
This product reflects the poor extraction of Tuscan cuisine.
In fact, the pasta is done, as tradition says, only with water, flour, salt and a dash of extra virgin olive oil.
.
I Classici
- Bronze drawn
- Roughness of the product
- Cooking in 2 min.
- Pecorino Toscano DOP (Pastificio
Valentini has an agreement with the
Consortium of Pecorino Toscano DOP,
and then authorized to the use of the
same in their products.
The Consortium is the depositary of the
recipe of the Ravioli with Pecorino
Toscano DOP to ensure the proper and
effective use, crossing the control of the
recipe with the log loading / unloading,
available at Pastificio Valentini. The
inspections have a monthly intervals.
- Fresh ricotta cheese made exclusively
with Italian milk.
- No flavorless
- No dyes
- No preservatives
- Product suitable for vegetarians.
- Products subjected to one
pasteurization to enhance the
organoleptic qualities.
Ravioli con
Pecorino Toscano
Fresh egg pasta yellow gold.
With a soft filling with a decided taste that only the Pecorino Toscano DOP can give, and combined with fresh ricotta
cheese makes it a filling really unique.
I Classici
- Bronze drawn
- Roughness of the product
- Cooking in 2 min.
- Fossa cheese
- Fresh ricotta cheese made exclusively
with Italian milk.
- No flavorless
- No dyes
- No preservatives
- Product suitable for vegetarians.
- Products subjected to one
pasteurization to enhance the
organoleptic qualities.
Ravioli con
Formaggio di Fossa
Fresh egg pasta yellow gold.
With a soft filling with a decided taste that only the Fossa cheese can give, and combined with fresh ricotta cheese makes it a
filling really unique.
I Classici
• Typical tuscan product
- Bronze drawn
- Roughness of the product
- Cooking in 2 min.
- Nettle leaves
- Grana Padano DOP
- Fresh ricotta cheese made exclusively
with Italian milk.
- No flavorless
- No dyes
- No preservatives
- Product suitable for vegetarians.
Ravioli con Ortica
- Products subjected to one
pasteurization to enhance the
organoleptic qualities.
Fresh egg pasta yellow gold.
With a soft and creamy filling, with delicate flavor of the ricotta cheese combined with perfumed and aromatic taste of nettle.
I Classici
- Large format, with a high percentage
of filling
- Roughness of the product
- Cooking in 2 min.
- Grana Padano DOP
- Fresh ricotta cheese made exclusively
with Italian milk.
- No flavorless
- No dyes
- No preservatives
- Product suitable for vegetarians.
- Products subjected to one
pasteurization to enhance the
organoleptic qualities.
Ravioloni con Rucola
Fresh egg pasta, yellow gold, giant size.
With a soft, creamy and delicate filling. The aromatic perfume of the rocket together with the unique taste of one of the most famous
Italian cheese, Grana Padano, gives to the product a taste incredibly rewarding.
I Classici
- Typical product of Casentino, now
known and appreciated.
- High percentage of filling
- Fresh potatoes, prepared in Pastificio
Valentini s kitchen following the ancient
and secret recipe
- Bronze drawn.
- Cooking 2 min.
- NO flavorless
- NO dyes
- NO preservatives
- Products subjected to one
pasteurization to enhance the
organoleptic qualities.
Tortelli di Patate
Tortelli di Patate is the pride of Casentino and of Pastificio Valentini, who, having ability
to produce distinctive products, could not refrain from offering to the consumer a first
plate, so full of flavors and traditions.
Tortelli di Patate is the demonstration of the ingenuity of our grandparents. Introduced the potato in the crop rotation, not before
1830, after that in the occasion of a famine in 1817 the government of Grand Duke had recommended the use, was quickly used in
the kitchen to address the recurring famines, but also to create plates of considerable value just as the Tortello.
- Bronze drawn.
- Roughness of the product
- Cooking 2 min.
- Chianina beef (IGP)
- Mortadella Bologna (IGP)
- Grana Padano DOP
- Preparation and cooking of meat in
the Valentini s kitchen following our
traditional recipe.
- NO flavorless
- NO dyes
- NO preservatives
Tortellini con
Carne Chianina
- Products subjected to one
pasteurization to enhance the
organoleptic qualities.
The fresh egg pasta of yellow colour. Its filled with a very special taste with meat
from farms of Chianina (PGI). Ancient breed bred in Italy for over 22 centuries.
International attention has set for the unique genetic factors that thanks to the
animal, provides a higher production of meat, because lean and with excellent
organoleptic characteristics that make it one of the best beef cattle breeds of the
World.
Genetic characteristics: very lean and succulent meat,, which makes the filling of this tortellini a really excellent flavor.
I Classici
Bronze drawing
cook 2 min.
Prosciutto Toscano PDO, aged at least 14 months
(The Pasta Valentini works with the Consortium of
Prosciutto Toscano PDO from which is subject to
controls for the protect of the consumer).
Chianina beef (PGI), which was bought by a
company registered at the Consortium of the
white calf of the central Appennines, which
protects the authenticity and traceability.
Grana Padano DOP
Mortadella Bologna IGP
NO flavorless
NO dyes
NO preservatives
Products subjected to one pasteurization to
enhance the organoleptic qualities.
I Classici
Tortellini con Carne Chianina
e Prosciutto Toscano DOP
The pride of our production, the raw materials of high quality, make this product
unique. The classic tortellini with a thin paste with bronze drawing, is married to the
filling of meat from farms of Chianina (PGI), ancient breed bred in Italy for over 22
centuries.
International attention has set for the unique genetic factors that thanks to the
animal, provides a higher production of meat, because lean and excellent
organoleptic characteristics that make it one of the best beef cattle breeds in the
world. Genetic characteristics: very lean and succulent meat.
And Prosciutto Toscano PDO, where use only fresh legs and his work is done only at ham located in the Tuscany region.
Dry salting is performed with the use of sea salt, pepper and natural flavors typical of the Tuscany region
such as garlic, juniper and myrtle. After the curing period of at least 14 months, the Supervisory Control
affix the mark to fire attesting the conformity of product characteristics.