PASTIFICIO (Pasta factory) CHELUCCI

Chelucci family or pastificio has been producing pasta in an artisanal way since 1912; the company, founded by grandfather Edoardo, is still located in the historic plant in Piteccio, near a source of pure water in the scenery of the Pistoia hills.
“Pasta that Chelucci makes is very good” wrote Renzo Benedetti, a fourth grade pupil of the Piteccio schools in 1929.
The document is kept in the archives of the Forteguerra Library in Pistoia and testifies that even then the production of the Chelucci Pastificio was known and appreciated.

The origins date back to the early twentieth century, in 1912 the company found its historic headquarters, located near the water source in the village of Piteccio.
Piteccio on the Pistoia hills, where it is still located today.
The structure originally housed a small paper mill, later transformed into a wool mill and, finally, into a pasta factory, by the hand of a certain Gualtierotti.
In 1912 the Chelucci brothers, Edoardo and Terzo, took over the business and expanded it.

In the Second World War, which forced the Chelucci family to stop production and leave Piteccio displaced in Florence.
After the war the Cheluccis returned to the company, reactivated production and were one of the first companies in the Pistoia area to resume business.
In the 1970s, Edoardo’s grandson, Giuseppe, also decided to join the company. Just as his father Renato had done, and he is still at the helm today: since then, expansion into foreign markets has begun.
Chelucci pasta today is a Made in Italy excellence sold throughout Italy and exported all over the world.

Quality raw materials

The products of the Chelucci pasta factory are an expression of the best Italian tradition.
From the semolina to the eggs, to the water used for the dough: everything is carefully chosen and processed in an artisanal way.
All in order to maintain the organoleptic characteristics of the materials and give the pasta a totally natural flavor.

Chelucci pasta is a high quality product, according to the best Italian tradition. Starting from the choice of highly selected raw materials, 100% Tuscan at km 0 (Zero miles), because no product can be excellent without truly exceptional ingredients.

Durum wheat pasta is mixed exclusively with top quality semolina, the spelled used is only 100% pure Tuscan.
Senatore Cappelli ancient wheat semolina used for ancient wheat specialties is certified by the Ancient Grains Association.
The eggs are strictly fresh and the water is pure from the spring located near the factory.

Craftsmanship

All this is combined with craftsmanship, which allows the organoleptic characteristics of the raw materials to be maintained unaltered and allows the product to be given the totally natural flavor of artisan pasta.

Attention to the raw materials is combined with the care of the entire manufacturing process.
Chelucci pasta is kneaded exclusively as it once was, and drawn with bronze dies, which give the product the right roughness.
Pasta of the Pastificio Chelucci is kneaded exclusively as it once was, with and drawn with bronze dies.
Bronze dies gives the product the right roughness, while maintaining the organoleptic characteristics and the totally natural flavor of the artisan pasta unaltered.
Drying takes place on frames placed in wooden cells at low temperatures (30 ° -35 °), for shorter or longer periods depending on the format.

The packaging of the special formats is made entirely by hand, to give that unique and inimitable aspect to the product.
And for the egg pasta still today the pasta makers of the Pastificio Chelucci follow the traditional recipe.
Traditional recipe : 5 fresh eggs for every kilo of durum wheat semolina and for the long pasta skeins the nests must be made strictly by hand.

Chelucci in Italy and in the world

Pastificio Chelucci today is a BRAND of guarantee and quality of made in Italy.
It exports all over the world and in particular to Germany, Holland, France, Spain and Great Britain, where Chelucci pasta is particularly appreciated.
Over time, the market has expanded further, with Australia and the Czech Republic as well as other nations that appreciate artisanal pasta made in Italy.
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