All Greci’s production plants

GRECI HEADQUARTER

The Ravadese plant is located in the Parma countryside, the heart of Italy’s Food Valley.
It is the company’s historical production site, which was started more than 50 years ago and now occupies an area of 350,000 square meters of which 50,000 is covered with 23,000 of production area.

The production site is divided into two processing areas:

  • TOMATO
  • FRESH READY-MADE PRODUCTS

CADELMAR

Cadelmar is our production facility where we process the highest quality fish raw material. It is a cutting-edge company that boasts innovative production technologies. Processing rooms are separated by filter zones; air humidity and temperature are automatically controlled, and production flows are designed to ensure maximum food safety.

The plant is BRC – IFS certified at the highest level.

Modern production technologies are skillfully combined with artisanal procedures resulting from experience and tradition to ensure the best organoleptic and nutritional quality.

Seafood products

Year-round

– Slow cold smoking with fine natural woods
– High-quality raw material
– Fine cuts
– Manual salting

180 tons of finished product

Malaga, Spain

SQUISITO

Salumificio Squisito is a small workshop where the artisanal processing of raw materials strictly follows the Consortium’s specifications, producing PDO and PGI cured meats of excellence.

The raw material is of the highest quality because it is selected following the strict specifications imposed by the consortium.

The great passion of our master pork butcher, respect for nature and the knowledge of the art of pork butchery, together with the maturing process in the old vaulted brick cellars and the damp, cold climate of the winter months, complete the score, generating a unique and unparalleled symphony of flavours.

Sausages and cold cuts

Year-round

– In 2022, the 24-month culatello was awarded as the best culatello in Italy
– Hand-processed meats, knife cuts
– Small quantities made with great care
– Seasoning in natural cellars

1.5k culatelli

Parma

GRECI BAKERY

Greci Bakery is the production facility where we make ready-made or semi-prepared baked goods with high service content and added value, thanks to the combination of quality ingredients, handed-down skills and artisanal production techniques. Quality comes through the choice of raw materials, favoring 100% Italian products. The doughs are processed respecting the right maturation and rising times, ensuring an excellent product.

– Refrigerated and frozen pizza bases
– Frosted baked goods
– Traditional breadsticks processed and ironed by hand

Year-round

– Manual processing steps
– 100% Italian flours
– Sourdough
– Adherence to ripening and rising times

1.2M pizzas and 4M breads

Sona (Verona)

PASTIFICIO ZAFFIRI

ANTICO PASTIFICIO ZAFFIRI is a small artisan pasta facility founded more than 130 years ago in the beautiful setting of the national park of Abruzzo, Lazio and Molise. Lazio’s 100% durum wheat pasta that enhances the territory, methods and values of the ancient pasta-making tradition.

BRONZE DRAWN DRY PASTA

Year-round

– 100 % lazio durum wheat rich in protein substances
– Excellent hold in baking
– Spring water
– Bronze drawing
– Slow drying at low temperature
– Ideal for express cooking
– Ideal for double cooking

13M kg of production capacity

Sora (Frosinone)

GRECI HEADQUARTER

The Ravadese plant is located in the Parma countryside, the heart of Italy’s Food Valley.
It is the company’s historical production site, which was started more than 50 years ago and now occupies an area of 350,000 square meters of which 50,000 is covered with 23,000 of production area.

The production site is divided into two processing areas:

  • TOMATO
  • FRESH READY-MADE PRODUCTS

CADELMAR

Cadelmar is our production facility where we process the highest quality fish raw material. It is a cutting-edge company that boasts innovative production technologies. Processing rooms are separated by filter zones; air humidity and temperature are automatically controlled, and production flows are designed to ensure maximum food safety.

The plant is BRC – IFS certified at the highest level.

Modern production technologies are skillfully combined with artisanal procedures resulting from experience and tradition to ensure the best organoleptic and nutritional quality.

Seafood products

Year-round

– Slow cold smoking with fine natural woods
– High-quality raw material
– Fine cuts
– Manual salting

180 tons of finished product

Malaga, Spain

SQUISITO

Salumificio Squisito is a small workshop where the artisanal processing of raw materials strictly follows the Consortium’s specifications, producing PDO and PGI cured meats of excellence.

The raw material is of the highest quality because it is selected following the strict specifications imposed by the consortium.

The great passion of our master pork butcher, respect for nature and the knowledge of the art of pork butchery, together with the maturing process in the old vaulted brick cellars and the damp, cold climate of the winter months, complete the score, generating a unique and unparalleled symphony of flavours.

Sausages and cold cuts

Year-round

– In 2022, the 24-month culatello was awarded as the best culatello in Italy
– Hand-processed meats, knife cuts
– Small quantities made with great care
– Seasoning in natural cellars

1.5k culatelli

Parma

GRECI BAKERY

Greci Bakery is the production facility where we make ready-made or semi-prepared baked goods with high service content and added value, thanks to the combination of quality ingredients, handed-down skills and artisanal production techniques. Quality comes through the choice of raw materials, favoring 100% Italian products. The doughs are processed respecting the right maturation and rising times, ensuring an excellent product.

– Refrigerated and frozen pizza bases
– Frosted baked goods
– Traditional breadsticks processed and ironed by hand

Year-round

– Manual processing steps
– 100% Italian flours
– Sourdough
– Adherence to ripening and rising times

1.2M pizzas and 4M breads

Sona (Verona)

PASTIFICIO ZAFFIRI

ANTICO PASTIFICIO ZAFFIRI is a small artisan pasta facility founded more than 130 years ago in the beautiful setting of the national park of Abruzzo, Lazio and Molise. Lazio’s 100% durum wheat pasta that enhances the territory, methods and values of the ancient pasta-making tradition.

BRONZE DRAWN DRY PASTA

Year-round

– 100 % lazio durum wheat rich in protein substances
– Excellent hold in baking
– Spring water
– Bronze drawing
– Slow drying at low temperature
– Ideal for express cooking
– Ideal for double cooking

13M kg of production capacity

Sora (Frosinone)