The Zappalà’s products are carried out in plants characterized by modern machinery and led by highly automated systems ensuring very high hygiene and health levels and a real time monitoring of production. Moreover, in the plant of Zafferana Etnea (CT) there is a Research Center that coordinates the work carried out in the testing laboratories of the other peripheral plants. Generally in the plant of Zafferana takes place the production of fresh and very fresh products and there is a robotic area of loading for the logistics management of the whole activities of the group.
By contrast, the plant of Caltanissetta, is specialized in bottling fresh milk, long-life milk and some other products coming from directly by the processing of milk. Instead, in the plant of Ragusa takes place the production of typical Sicilian products, from pecorino and caciotte cheeses to the traditional curd cheeses such as treccioni, provole and scamorze cheeses.
In this plant takes place also the secondary processing operations of cheeses such as slicing, portioning, dicing. Least but not last, the plant of Butera is specialized in an innovative quick freezing system of cheeses in order to satisfy the needs of the International Markets.