• Company name:
  Pastificio Artigiano Casentinese Sas di Luigi & Patrizio Valentini
• Foundation date:
  19.01.1988
• Factory address:
  Via Arno, 4 Loc. Porrena 52010 Poppi (Arezzo, Italy)
• International Dept.:
  Viale A. Oriani, 56 – 40137 Bologna (Italy)
• Industry:
  Production of fresh filled and not filled egg pasta, artisan Tuscan specialties

Pastificio Artigiano Casentinese (P.a.c. / “Pastificio Valentini”) has been founded in the 1988 by Luigi Valentini and nowadays it is run by his two sons, Patrizio and Francesco, and by his daughter, Monica.

The company is located in one of the most beautiful areas of the Tuscany region, that is the Natural Park of the “Casentino” forest, an uncontaminated and astonishing valley which is also a “Biogenetic Reserve”.

The company has been created for the production of artisan fresh pasta and Tuscan specialties.

Over the years the company has strongly evolved and nowadays, it is equipped with the most updated production technologies and a high skilled and professional staff.

Today the artisan fresh products with the brand “Valentini” have a consolidated presence in the most important Italian distribution chains, like Esselunga, Coop Italia e Auchan Sma.

Quality Certifications

The HACCP is obviously implemented and it is constantly monitored and updated.
The company is going to be certified according to the IFS (International Food Standard) and BRC (British Retail Consortium) standards and it has foreseen to get the certifications within mid 2007 .
Pastificio Valentini makes products with controlled quality and it acts according a global quality approach, i.e: Quality of products, quality of service, quality in the communication through the whole chain from the Suppliers to the Customers.

Ethics

Firmly convinced that a company should have also a corporate social responsibility, the Valentini brothers have chosen to employ a part of the company advertising budget for the children distance adoption.
This project is supported by a historical and consolidated association, the “AVSI” (Volunteers Association for the International Service).
The AVSI logo and its relative information for the consumers are on each packaging of “Valentini” products.

OUR PRODUCTION

FRESH PASTA

Pastificio Valentini makes a wide range of fresh pasta specialties with and without filling.
The range includes pasta specialties typical of Italian cooking, like the “Tagliatelle”, “Fettuccine”, “Tortelloni”, “Cannelloni”, “Ravioli”, …. and also authentic pasta specialties from Tuscany tradition.
Among the Tuscan specialties there are:

Maremmani

Fresh pasta with “half moon” shape, a specialty from “Maremma” (the Tuscan coast) whose particular flavor is given from authentic sheep’s ricotta and fresh spinach filling.

Tortelli di patate / Tortelli with potatoes.

Squared shaped “Ravioli”, typical of the “Casentino” valley, filled with potatoes and a mix of slightly-fried sausages, Tuscan aromatic herbs and tomatoes.

Ravioli con ortica / Ravioli with nettle & ricotta

Squared shaped Ravioli filled with nettle & ricotta.

Pici / Tuscan Spaghetti

Egg Spaghetti with olive oil and salt, to be enjoyed with game sauces.

Tortellini con Carne Chianina e Pprosciutto Toscano DOP
Tortellini with “Chianina” meat and DOP Tuscan Ham.

An authentic regional Tuscan product, filled with “Chianina” meat (a selected bovine Tuscan race) and of DOP Tuscan Ham.
A very thin bronze - drawn pasta sheet “embraces” a premium-quality Tuscan filling.

Ravioli con Pecorino di Toscana / Ravioli with Tuscan Pecorino Cheese.

A typical, tasty Tuscan pasta filled with Tuscan Pecorino cheese, one of the most appreciated Italian cheeses, with a characteristic scent.
Also for this specialty, the bronze drawing gives the pasta an artisan style and the typical home - made shape that enhances the flavor mix.

The fresh pastas are available in two different packaging variations for the retail distribution:

• Heat-sealed tray
  (Product Shelf life: 35 /45 days from the production date, according to the recipe)
• Square bottom flow pack bag
  (Product Shelf life: 45 days from the production date)

Also Ho.Re.Ca packaging formats are available.

In the tray packing line, there is a new packing technology which makes it possible to print directly on the tray foil the product name, the ingredients and further useful information for the consumers
This technology is very useful also in private label productions.

Research & Development.

Pastificio Valentini is strongly market oriented and by studying consumers trends, it always tries to meet the consumers’ desires.
Within its R&D activities, Pastificio Valentini has studied a new type of fresh pasta, enriched with a “healthy content”, like

the fresh pasta “Ravioli with Omega-3”

Recent and prestigious market research confirmed the attention of the consumers foods which may have a health benefit (functional foods) also in a “classical” product segment like fresh egg pasta.
Moreover many governments in advanced markets like USA, England, Spain and Germany are trying to promote a “healthy and good” nutritional behaviour of the consumers through specific information campaigns.
A healthy food needs also to be tasty, because it has to satisfy the “hedonistic” aspect of eating: the consumer wishes to enjoy the food while having a health benefit.
Natural and genuine ingredients with an intrinsic health content are one of the keys for new product development by Pastificio Valentini.
The company has studied a new product containing linseeds which are known to contain precious essential polyunsaturated fatty acids, among which Omega- 3, which may help to improve the blood fluidity and to keep triglycerides & cholesterol levels low.
Moreover the linseeds are naturally rich in Fibers, which are essential for a well-balanced nutrition.
The new product creation “Ravioli filled with Spinach and Ricotta with Omega-3” by Pastificio Valentini is therefore an innovative proposal to meet the market and the consumers’ desires to eat a healthy, genuine and tasty product, quick and easy to prepare.

FRESH TUSCAN SOUPS

Pastificio Valentini has created a new range of fresh typical Tuscan soups.
The recipes have been created on the base of the popular authentic Tuscan cooking tradition.
They are appreciated also in prestigious Italian restaurants.
So, Pastificio Valentini offers fresh soups which really correspond to the authentic traditional Tuscan cooking.

There are three different soup variations:

“Ribollita” soup

It is a “poor” dish, typical of the Tuscan farmers tradition.
This soup is made with bread and vegetables dressed with extra virgin olive oil.
It is a main course with genuine and nutrient ingredients.
The “Ribollita” is a “rediscover” of an ancient Tuscan recipe in a context which promotes a healthy, tasty and simple nutritional behaviour.

“Verdurine dell’orto”: Vegetable soup

It is a light soup made with a symphony of different fresh vegetables.

“Farro & Verdurine” / Spelt & Vegetables soup

Spelt is a genuine cereal which is very much used in the traditional Tuscan cooking.
The soup “Farro & Verdurine” is a simple, genuine and tasty soup.
Ideal for who likes to eat healthy and good, with an equilibrated calorie input.

To offer an authentic product also with a high convenience & service content, the fresh soups are packed in a heat-sealed plastic bowl.

The fresh soups are ready to eat, because they can be heated directly in their bowl by bain-marie or in the microwave oven.

The shelf life of the fresh soups is 30 days, when kept refrigerated at + 4°C.

Once opened they have to be consumed within 2 / 3 days.

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PASTIFICIO VALENTINI.

REALLY FROM TUSCANY