The secrets of Chelucci pasta

The secret that has allowed Pasta Chelucci to become part of this long history, going beyond the century of life, is nothing more than a recipe based on five simple “ingredients”: pure water, quality and freshness of raw materials , bronze dies of excellent workmanship, the right time for drying and the true passion for this work, transmitted from generation to generation, which makes Pasta Chelucci unique.

The water available flows in all its purity from a mountain spring near to the Pasta factory Chelucci.

 Equally essential, the second ingredient: the high quality of the selected semolina, exclusively from Tuscany, and (in egg pasta) the freshness and high number of eggs: 5 for every kg of durum wheat semolina.

The third ingredient comes from the city. In fact, in Pistoia the best bronze dies on the market are made.
It is thanks to these that the pasta obtains the right roughness necessary to retain the sauce and enhance its flavor.
Yesterday like today.

Fourth, fundamental ingredient, time. In a general climate where everything flows faster and faster and many choose to produce, dry and package their own pasta in just over two hours, the Chelucci family does not give up on traditional times.
The drying time is in fact that of once: depending on the type of pasta, we start from 24 hours up to 5 days necessary to enhance its natural organoleptic characteristics.
The pasta is spread on frames with a wooden structure and dried in static cells at temperatures of about 30 °C.

History and passion in the Tuscan tradition

Finally, the real passion is the “handing down” from father to son the KNOWING OF DOING.
The business was taken over by the brothers Edoardo and Terzo Chelucci, who decided to invest in the company, expanding it.

After the end of the First World War, the daily production was 20-30 quintals and was distributed in almost all the Pistoia mountains.
New machinery was purchased, the building expanded for production and direct sale to the public.

The Second World War forced the Chelucci family to leave Piteccio where they returned in December 1942. Pastificio Chelucci was one of the first companies in the Pistoia area to revive after World War II.

In the 1970s, Edoardo’s grandson Giuseppe decided to work in the family business.
He, who is still at the head of the pasta factory today, was responsible for starting commercial relations with foreign markets.

Giuseppe was the innovative voice of the Pastificio, allowing it to maintain the quality of the past today. Thanks to special tools he made and applied to the machines, still those of the 50s, and to his continuous experimenting and designing, as only the great pasta makers are able to do for the experience that characterizes and defines them, among the formats we produce, we like to remember: Tuscan pici, spaghetti from Centenaio, ancient Senatore Cappelli wheat and Tuscan spelt pasta.

The future keeping the past in mind

After years of hard and intense work, characterized by a unique and profound knowledge of this profession which has transformed over time into true knowledge, Giuseppe Chelucci on 2 June 2018 was awarded the honor of Knight of the Italian Republic.

Pastificio Chelucci boasts history, family, passion but above all it is the authenticity and genuineness of PAST  in our modern today.

We conclude with a sentence from St. Francis of Assisi, which contains the true aspect and profound being of this historic pasta factory and the Chelucci family that made it so great:

“Whoever works with his hands is a worker.
Who works with his hands and his head is a craftsman.
Who works with his hands and his head and his heart is an artist “