Why We Trust Greco & Sons With Our Arancini

Why distribution choices matter

Great ingredients don’t mean much if they don’t arrive as promised. For a product like arancini—delicate, structured, and engineered to behave on the line—distribution is part of the recipe. Temperature, handling, routing, and timing all decide whether what leaves our kitchen is the same thing that lands in yours.

That’s why we’re intentional about who moves our food.

Who Greco & Sons are

Greco & Sons is a specialty Italian importer, manufacturer, and distributor that’s been serving the foodservice world since 1990. They focus on the same universe we do: premium Italian ingredients, pizza programs, and products built for real kitchens, not just catalogs. With a network of temperature-controlled facilities and refrigerated docks across multiple states, they’re set up to protect quality from warehouse to back door.

They carry more than fifteen thousand items—from imported Italian staples and specialty cheeses to oils, pasta, produce, and desserts—serving thousands of restaurants, pizzerias, hotels, and clubs around the country.

A partner that speaks our language

What mattered most to us wasn’t just scale; it was alignment. Greco & Sons built their reputation around Italian food specifically, pairing well-known brands with a “take-care-of-the-operator” mindset: flexible ordering, strong fill rates, and attention when something needs to be fixed fast.

That focus mirrors our own quiet engineering approach. We obsess over structure, consistency, and flavor. They obsess over keeping those things intact while they travel. It’s two sides of the same problem: how do we make sure the plate in front of a guest tastes exactly the way it was designed?

Reach without losing character

Greco & Sons now operates as a specialty division within Sysco, which means national reach layered on top of a still-focused Italian platform. For DiGrazzi, that combination matters: our arancini can travel farther without becoming anonymous along the way.

It lets us stay who we are—slow-built, small-batch, quietly engineered—while making it easier for more kitchens to put our work on the pass.

What this means for your kitchen

For you, the chef or operator, the benefit is simple:

• Product that arrives in spec, batch after batch

• Cold chain handled by a team that understands Italian ingredients

• A distributor large enough to cover your region, but focused enough to care about what’s in each case

We’ll keep refining what happens inside the arancino. Greco & Sons helps make sure everything after that does what it should—so you can focus on the only part that truly matters: the guest in front of the plate.