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itavi connection

Imported Italian Foods #madeinitaly

We source our products from the finest producers in Italy to ensure you receive the highest quality ingredients for your culinary creations.

Italian Cold Cut, Salami, Sausage

Italian Cheese

Tomato, Olive Oil, Vinegar

Flour, Biscuit

Pasta, Couscous, Rice

Divella

With roots dating back to 1890 in Rutigliano, Bari, Divella boasts a rich legacy, with its main production facilities still located there today. Initially an artisan pasta factory, the company has since diversified into flour, baked products, fresh pasta, canned tomatoes, preserves, and more. Throughout its history, Divella has prioritized innovation and product development while maintaining a strong commitment to quality and preserving the essence of Mediterranean cuisine.

In 2020, Divella celebrated its 130th anniversary, a milestone recognized by the Ministry of Economic Development with a commemorative stamp. Additionally, Divella joins the register of historic Italian brands of national interest, further solidifying its significance in the culinary landscape.

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Grandi Molini Italiani

As Italy’s leading milling group and one of the most renowned names in Europe, Grandi Molini Italiani is trusted by over 5,000 artisan bakers, hundreds of food companies, and millions of home baking enthusiasts worldwide. With five state-of-the-art mills, 14 distribution centers, and a fully integrated system, the brand guarantees consistent quality—from the wheat fields to the flour bags in your kitchen.

What sets Grandi Molini Italiani apart is its use of traditional stone dehulling, low-temperature milling, and controlled flour maturation for up to one month. This process preserves the gluten structure and the original aroma of the grain, resulting in lighter, more digestible doughs while retaining all the beneficial fibers and natural flavors. The result is high-quality flour that not only excels in bread, pizza, pasta, and pastry making, but also honors the true Italian culinary spirit—where every batch of flour carries a legacy passed down through generations.

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La Mole

Inspired by the Mole Antonelliana – Turin’s iconic architectural landmark – the La Mole brand was founded in 1978 with a mission to honor the art of Italian baking through refined creations that celebrate regional authenticity and culinary tradition.

Combining time-honored techniques with a forward-thinking spirit, La Mole is dedicated to crafting original recipes that offer a distinctive taste experience every day. Each product reflects a perfect balance between artisanal skill and modern innovation, capturing the genuine flavors of Italy’s rich and diverse regions.

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La Fiammante

La Fiammante, a brand under ICAB (Industrie Conserve Alimentari Buccino), carries the rich history of Italy’s southern canning industry. Since the 1950s, La Fiammante has been synonymous with preserving the authentic flavors of freshly picked tomatoes, honoring the legacy of traditional canning methods while embracing modern automation for superior quality and safety.

La Fiammante is committed to upholding the genuine Campania tradition, the heartland of the Mediterranean Diet and the Italian canning industry. With a strong focus on environmental sustainability, La Fiammante ensures its production processes are continually improved, from the fields to the packaging. Every tomato is 100% Italian and fully traceable, from sowing to packaging, guaranteeing the highest standards of quality and freshness in every can.

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Guglielmi

Since 1954, the family behind Olio Guglielmi has dedicated themselves to nurturing and tending to their olive trees. Thanks to Grandfather Saverio, a legacy was born, cultivating a family deeply rooted in the production of extra virgin olive oil. Sons and nephews are devoted to the cultivation of 200 hectares of family-owned olive groves, overseeing every step from harvesting to milling to produce genuinely excellent extra virgin olive oil. Extracted without additives or solvents and undergoing no industrial processing, extra virgin olive oil retains its natural flavors, aromas, and health benefits, making it a cornerstone of the Mediterranean diet and a symbol of quality and authenticity.

Belonging to the Centuries-Old Olive Trees Presidium (Presidio Slow Food Olivi Secolari), the Guglielmi family diligently cares for the region’s native cultivars. They manage these olive trees without synthetic fertilizers and chemical herbicides, ensuring the preservation of varieties like Coratina, Peranzana, and Ogliarola, which are typical of Apulia.

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Acetai Bellei

The Bellei family has a rich heritage in vineyard cultivation and Traditional Balsamic Vinegar production, dating back to the 19th century. Committed to the art of crafting aged, high-density vinegars, Acetaia Bellei has established itself as a leader in Italy and gained international recognition.

For those who appreciate quality in every small daily gesture, Bellei vinegar offers a sensory journey through the Italian landscape. It transcends traditional boundaries, seamlessly complementing not only classic Italian dishes but also the exquisite flavors of international cuisine. With Acetaia Bellei, every drop of vinegar becomes an experience, enriching your culinary creations with authenticity and depth.

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Ermes Fontana

Ermes Fontana is a heritage producer of Prosciutto di Parma DOP, established in the late 1950s. An union of select ingredients and artisanal skill gives Fontana Ermes prosciutto a unique aroma and flavor, rooted in centuries of Italian craftsmanship.

Since Roman times, the Parma region has been ideal for curing meats, thanks to its distinctive geography between the Apennine Mountains and the Po Valley. The valley’s natural “seasoning” effect results from a steady, pure air flow from the sea, moderated by the mountains and enriched by the region’s lush forests. This delicate climate infuses maturing meats with subtle, earthy aromas, allowing Fontana Ermes to produce prosciutto that is not only a taste of Italy but also a taste of an ancient tradition.

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Gianni Negrini

Since 1955, the Negrini family has crafted exceptional cold cuts in Italy’s revered meat-curing region (Emilia Romagna), known for its rich heritage and unparalleled reputation in the craft. Throughout their journey, they have remained steadfast in honoring the traditions of their trade. It is this unwavering commitment to heritage and quality that has propelled the Negrini Group to become a cornerstone of the Italian food industry.

Their dedication to quality assurance is demonstrated through partnerships with esteemed production consortiums and science faculties at leading universities, preserving Italian traditions while maintaining top-tier standards. Prioritizing animal welfare, their pigs are exclusively raised and bred in Italy on ‘high welfare’ and ‘closed-cycle’ farms, underscoring their commitment to ethical practices and environmental stewardship.

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Montanari & Gruzza

Founded in 1950, Montanari & Gruzza emerged in a territory steeped in the essence of Italian culinary heritage. As a leader in cheese production, they pride themselves on managing milk collection directly, bypassing intermediaries, and processing it within a few hours to ensure optimal freshness and quality.

In Parmigiano Reggiano production, understanding the characteristics of the dough and the use of raw milk, without anti-fermentation agents and preservatives, demands extraordinary knowledge. The success in producing top-tier cheeses hinges on two key principles: patience, reflecting the gradual passage of time required to create the finest cheese, and ingenuity, as they continue to employ age-old techniques and wisdom passed down through generations of cheesemakers, reflecting their profound connection to this tradition.

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Bassi Formaggi

As a prominent figure in the production of Gorgonzola, Bassi’s journey stretches back to the late nineteenth century. Founded in 1890 by Giovanni Bassi, the company embarked on a passionate endeavor to create the finest Gorgonzola.

Today, Bassi proudly stands in Marano Ticino as a testament to its dedication and legacy. The company’s commitment has led to the establishment of a comprehensive production cycle, meticulously overseeing every aspect from the careful collection of milk to the expert crafting, aging, and packaging of its cheeses.

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Caseificio Sociale Manciano

Founded in 1961 by 21 local farmers, Caseificio Sociale Manciano has been a cornerstone of sheep’s milk production in the Maremma region of Grosseto, Italy. Sheep farming has been a way of life in this area for centuries, passed down through generations. The cooperative was born from a shared desire to celebrate and enhance the rich history of pastoralism and cheese-making traditions in the region.

Whether fresh or aged, their Pecorino offers a taste experience like no other. The fresh Pecorino features a soft texture, a yellow rind, and a mildly sweet flavor, while the aged version presents a more intense, fragrant taste with a deep yellow hue.

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