An Italian Mafia hitman, Edgardo Greco, known for dissolving his victims in acid was finally caught after 16 years at a French restaurant making pizza KossyDerrickBlog KossyDerrickEnt

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Friday, February 3, 2023

An Italian Mafia hitman, Edgardo Greco, known for dissolving his victims in acid was finally caught after 16 years at a French restaurant making pizza

Information reaching Kossyderrickent has it that An Italian Mafia hitman known for dissolving his victims in acid was finally caught after 16 years at a French restaurant making pizza.

A mafia hitman who had been on the run for 16 years was arrested Thursday in France, where he had been working as a pizza chef.

Edgardo Greco, 63, who authorities say has links to Italy's notorious 'ndranghetha crime group and was convicted of killing two people in the early 1990s, was arrested by French police in the city of Saint-√Čtienne in southeastern France.

Described as a dangerous fugitive, Greco has been sentenced to life in prison for the murders of brothers Stefano and Giuseppe Bartolomeo in 1991. Italian police said in a statement that the pair were beaten to death with a metal bar in a fish shop in Calabria. "Their bodies were made to disappear and never found again," police said.

Greco is also accused of attempted murder in a separate case.

Italian news agency ANSA said Greco had been working as a pizza chef in an Italian restaurant in France under an assumed identity. Italian police released a picture of Greco in a chef's white coat stood in what appears to be a restaurant kitchen.

Italian authorities said the two people brutally murdered on Jan. 5, 1991, were brothers Stefano and Giuseppe Bartolomeo, who were bludgeoned to death with a metal bar in a fish shop in Calabria.

Three years later, Greco reportedly dug up the victims’ remains to dissolve them in acid and cover up the homicides, according to the French newspaper Le Monde.

Interpol, the international police organization based in Lyon, France, said the killings were part of a “mafia war” between the Pino Sena and Perna Pranno clans that raged in Italy in the early 1990s.

Interpol, the international policing agency which coordinated the case with French and Italian law enforcement, said Greco's crimes were linked to the "mafia wars" of the early 1990s between the Pino Sena and Perna Pranno organized crime gangs in the Cosenza region of southern Italy.

He was deemed responsible for the two deaths during the so-called Maxi Trial, which prosecuted and convicted hundreds of mafia operatives from 1986 to 1992. Police said he "evaded the execution" of a precautionary prison order related to that trial in 2006.

Catanzaro Public Prosecutor’s Office in southern Italy issued a European Arrest Warrant for Greco after he escaped police custody in October 2006.

Italy’s ANSA news agency reported that Greco had been working for the past three years as a pizza maker in the city of Saint Etienne in southeastern France, where he had lived under the assumed name Paolo Dimitrio since 2014.

Investigations by Italian prosecutors in Catanzaro and police in Cosenza — both in southern Italy — led to the fugitive’s arrest, an Interpol statement said.

According to Interpol, Greco — who was known to his French pizzeria patrons as “Rocco” — was convicted in two homicides in 1991 and accused of attempted murder in another case involving a rival mob boss who was stabbed inside a jail.


A reputed Italian mafia hitman known for dissolving his victims in acid was finally caught after 16 years at a French restaurant making pizza.
Greco vanished in 2006 after a warrant was issued for his arrest as part of a sprawling Mafia trial. He was convicted in absentia and sentenced to life.

After years of living quietly in France — with a life sentence hanging over him in Italy — Greco resurfaced in July 2021 in an article published by the French newspaper Le Progres, in which the chef bragged about his “100% fresh and homemade” Italian dishes.

The article featured a photo of a beaming Greco — by then considered one of Italy’s “super fugitives” — showing off some of his regional specialties and waxing poetic about his Calabrian grandmother and his desire to recreate a little slice of his homeland in his restaurant.

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