Greci: a brand, a story, a great passion

Our history is a reflection of who we are and our roots, the passion, enthusiasm and love for real food and cooking, and the great sense of responsibility we put into what we do.
We have an agricultural soul, we have always been close to the land, that of the Parma countryside where Greci was founded in 1923 and began its business by transforming the generous fruit of the Emilian land: the Tomato.
We've come a long way since then. Today we combine knowledge and experience with evolutionary thinking, craftsmanship and manual skills with cutting-edge production processes. All this, together with great care and attention to detail, has allowed us to become a reference Partner for many various restaurant and foodservice professionals.

2016 THE TECHNIQUE OF GREAT CHEFS AT YOUR SERVICE

We have adopted the cooking technique of great Chefs, low-temperature vacuum cooking, to create a range that offers numerous advantages: SMART COOK is the intelligent way of cooking that preserves colours, flavours and natural textures.
It is simple cooking, with no added colourants or acidifiers;
it is essential cooking that produces no waste and has high yield;
it is attentive cooking, that keeps food costs under control;
it is fast cooking, with complete dishes ready in 3 minutes;
First courses, second courses of meat and fish and side dishes, already portioned and ready to use.
Perfect to combine together or with other Prontofresco products.

2015 THE NEW FRONTIER FOR THE RESTAURANT AND FOODSERVICE SECTOR

Nutrition enters the kitchen and the company.
We have decided to recommit ourselves to people: to make good products, respecting the Italian taste and tradition, but also balanced products from a nutritional point of view that ensure bioavailability of the nutrients. We did this with the help of a scientific partner: Cucina Evolution, with Dr. Chiara Manzi, Europe's leading expert in applied nutrition.
This is how the new "Prontofresco Cucina & Nutrizione" brand was born, which enhances products with guaranteed nutritional certification.

2014 "NON SOLO BUONO" IS CREATED

Respect for the land, love for real food and passion for cooking have always been the founding values of our work. However, we realised that an extra commitment was needed by adding value to our daily work: GOODNESS THAT IS GOOD FOR YOU. We want a new cuisine that is also attentive and capable of combining taste, tradition and well-being. NON SOLO BUONO means: GOOD AND AUTHENTIC, GOOD FOR EVERYONE, GOODNESS THAT IS GOOD FOR YOU, GOOD AND BEAUTIFUL TO SEE. This is the new frontier for our company and for the future of the restaurant and foodservice sector.

2011 ECCELLENZE D’ITALIA: THE NEW TREND OF MADE IN ITALY TASTE

Italy is a treasure trove of products of exceptional goodness, the result of a varied territory and climate and wise gastronomic traditions that have made Italian food some of the best cuisine in the world. Simply good, genuine and highly protected products.
We wanted to pay homage to the fragrances and colours of our land and we chose raw ingredients that are guaranteed for their origin and typicality, certified PDO and PGI to create the ECCELLENZE D’ITALIA range.

2007 FRESHNESS AND SAFETY

In 2007, fresh products also began coming into the Ravadese plant: we decided to add a new production line for the production of refrigerated sauces. The company has also obtained BRC and IFS certifications in addition to the previous ISO 2001 - VISION 2000 and QC (quality controlled) for a Quality System at the highest levels.

2006 FLAVOURS OF THE SEA

The pursuit of excellence never stops. In 2006 we embarked on a new journey in search of the authentic flavours of the sea, setting up CADELMAR Gastronomia Mediterranea, a company based in Malaga, Spain, specialising in the production of seafood products. A very modern fish processing plant where the most traditional and artisan processing techniques, such as manual salting and wood smoking, are combined with modern technologies, to guarantee fresh and typical tastes and a great deal of service: fast preparation times, optimisation of costs per portion and excellent quality.

2004 TIMES CHANGE

Dining out evolves and new forms of dynamic and fast restaurants and foodservice facilities appear, in search of practicality and new ideas. We therefore launched a line of ready-made speciality products with a high service content, to be stored in the refrigerator: the "Freschi di Cucina" line. Thinly sliced raw meats and fish, first and second courses, ready to satisfy every palate, because even those in a hurry do not want to sacrifice on quality.

2003 QUALITY WITHOUT BORDERS

Even abroad, Prontofresco Products are in demand by an ever-increasing number of Restaurateurs, wherever the recognised and renowned Italian cuisine exists.
Our journey into the restaurant and foodservice world no longer has borders and in 2003 we decided to export our great passion for cooking to a country that is very attentive to taste and quality, opening a commercial branch in the capital of French cuisine: Paris.

2000 GOODNESS REQUIRES SPACE

Our range of Greci products continues to expand to meet the constantly growing needs of the "dining out" market and the evolving needs of consumers. We have therefore built a new and larger production plant while maintaining the values that have always guided our work: QUALITY, RESPECT, INNOVATION WHILE RESPECTING TRADITION.

1998 A CUSTOMISED SERVICE

The personalised professional advice of our Chefs and the competence and availability of our Sales Consultants together with the wide range of consistently high quality products complete our CUSTOMISED SOLUTIONS for the restaurant and foodservice world.

1973 COMPETENCE AND QUALITY SERVING THE RESTAURANT AND FOODSERVICE SECTOR

Our extensive experience in production and the passion for real food together with the constant search for high quality, have allowed us to create a new line of products dedicated exclusively to the Restaurant and Foodservice Professional: Prontofresco.
Each product is designed to meet the specific needs of different professionals, bringing genuine and authentic flavours to the table, from starters to desserts.
Since then we have developed a range of over 500 products, developed gastronomic solutions to facilitate the work of restaurant and foodservice workers and to help them grow their business.

1966 POLPACHEF THE FIRST RED FLOWER OF PASSION

That was exactly when Giuseppe Greci, using the vast experience gained by his family in making tomato concentrate, decided to differentiate the range and to be one of first in Italy to produce what would become the flagship of the entire Prontofresco line: "Polpachef" chopped tomatoes.

1923 A LONG HISTORY OF SUCCESS

The history of tomato production is completely Emilian. In fact, the production experience of Greci has deep and distant roots over time: it began in 1923 in the countryside of Parma, in the heart of the Italian Food Valley, from the passion for the land and its typical products, among which is the tomato. This passion combined with research and competence has allowed Greci to quickly expand from a company specialised in tomato processing to create a dedicated range of products for the Food Service world: a demanding and qualified market that requires a high level of professionalism and high quality.