The company was founded in 1912 in the small village Piteccio – close to Pistoia in a valley of the Apennines mountains, where they have their own underground water source. Since the beginning family-owned, Chelucci produces durum wheat pasta and egg pasta. Giuseppe uses the traditional wheat varieties and the classical methods – in bronze molding presses and slow drying in the max. 38 degrees heat ed chambers. All the pasta of Chelucci is a handcrafted product of high quality standards. The nests of egg noodles, for example, are still shaped by hand and they use only fresh local eggs.