Skip to content Skip to footer
Graziadei

Company

Graziadei Surgelati
"The best an apple can turn into."

It all began in 1978 when Giuliano Graziadei opened a small pastry workshop in Pietramurata (TN) with an adjoining store for sales called Past'shop, where he made artisanal desserts including wedding cakes and one of his specialties, apple strudel. The decision to produce strudel stems from a desire to raise awareness of the dessert most identifiable with its territory, Trentino.

One day, it was 1988, an innkeeper came in innkeeper that seemed bizarre to Giuliano at the time: 120 strudels! "What do you do with them?" - Giuliano asked him - "these are fresh strudels, they don't keep for more than a few days." And here was the answer that lit a light bulb in the pastry chef's mind, "Don't worry Giuliano, I freeze them and prepare them only when needed." From there, Giuliano Graziadei developed the idea of producing his strudels by employing cold to preserve them, knowing that it was the only preservation method of which no trace remains in the product when it is consumed. The strudel, made with natural ingredients, in this way remains a healthy and wholesome product just as freshly prepared, a treat then ready to use. It is the idea that Giuliano was looking for to develop his business.

From small workshop to specialized industry

From the small 60-square-meter workshop, they soon upgraded to a warehouse, identifying a suitable area nearby where they could expand production capacity. In addition to strudel, puff pastry and shortcrust pastry are also made and frozen here. At the same time, the company is developing the HoReCa channel by diversifying products, recipes and formats based on the needs of its consumers. The company then began to make its know-how available to large-scale retailers to develop branded products. In addition to apple-based products, Graziadei Surgelati is also recognized in the Food Service channel for its line of frozen puff pastry in various formats, ranging from loaf, roll, and rolled rolled rolled pastry. Prominent among the various recipes is the exclusive "More Butter" line , prized for the organoleptic and technical quality of the product, which offers perfect flaking along with butter flavor, ideal for adding more complexity to recipes. The path is set, and the company is growing in both volume and customers.

The stages of our history

  • 1978

    Apertura piccolo laboratorio di pasticceria a Pietramurata (TN) per la produzione di torte nuziali e altri dolci.

  • 1990

    Fondazione della Graziadei Surgelati SRL con la costruzione del primo stabilimento produttivo di Sarche (TN).

  • 2005

    Ampliamento del sito produttivo di Sarche con la costruzione del secondo capannone dedicato al confezionamento e stoccaggio del prodotto.

  • 2011

    Graziadei Surgelati viene scelta dal consorzio Melinda come partner esclusivo per la produzione della pasticceria surgelata destinata alla grande distribuzione.

  • 2019

    Fondazione del nuovo stabilimento produttivo a Cavedine (TN) con impianti con tecnologia 4.0.

  • 2021

    Graziadei Surgelati si rinnova e cambia veste con un nuovo logo, facendo risaltare la materia prima principale del nostro core business: la mela.

  • 2023

    Costruzione nuovo magazzino automatizzato ed investimenti finalizzati a rendere il processo produttivo più sostenibile in ottica industria 5.0..

Discover our frozen products

Our schedules

  • Mon-Fri: 8 a.m.-12 p.m., 2 p.m.-6 p.m.
  • Saturday & Sunday: Closed