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Wholesale

At A Tavola Gastronomia, we not only provide ingredients, but also convey the essence of Italian cuisine – where quality, flavor and authenticity blend together. With more than 20 years of experience in import and distribution, we are proud to be a trusted partner of many restaurants, hotels, F&B chains and retail systems, providing selected products with clear origins, strict standards and authentic flavors from Italy. Contact us for a quote and detailed advice!

Official Import – Guaranteed Quality & Stable Supply

We work directly with producers in Italy, ensuring strict quality control for every batch. Our products have clear origins, comply with international food safety standards, and maintain authentic flavors with consistent quality.

Modern Logistics System – Fast & Flexible Delivery

With two standard storage warehouses in Hanoi and Da Nang, we can efficiently supply goods nationwide. Fresh products are transported by air to preserve freshness, while dry goods are stored in a temperature and humidity controlled environment to maintain peak quality. 

Attractive Wholesale Policies For Long-term Partnerships

We are committed to offering the most competitive prices for our wholesale partners, with attractive discounts and flexible ordering options. Additionally, A Tavola’s expert team is always available to provide product consultation, helping customers select the most suitable ingredients for their needs.

Our Partners

Our clients

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INTERCONTINENTAL
CAPELLA
HYATT
MELIÃ
LUNA D'AUTUNNO
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caffe ITALIA
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CUGINI
Pizza Bella
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Le Comptoir
Si DINING
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Divella

Divella was founded in 1890 in Rutigliano (Bari, Puglia), and to this day continues to maintain its core production facilities in the same region. Originating as a small artisanal pasta workshop, the brand has continuously evolved and expanded its product range while remaining firmly committed to high quality standards and the authentic spirit of Mediterranean cuisine.

In 2020, Divella celebrated its 130th anniversary and was honored with inclusion in Italy’s Register of Historic Brands of National Interest, a recognition that underscores the brand’s enduring value and solid position within Italian gastronomy and the global market.

Divella pasta is made from 100% carefully selected durum wheat semolina and produced through traditional milling, mixing, and extrusion processes to preserve its signature “al dente” texture—firm, elastic, and nutritionally rich. With a naturally high protein content of approximately 13g per 100g, Divella pasta delivers not only excellent flavor but also balanced, long-lasting energy for everyday meals.

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Grandi Molini Italiani

Grandi Molini Italiani is an Italian milling company distinguished by a rigorous, end-to-end quality control process that begins with the careful selection of raw materials. Each batch of wheat is analyzed under a microscope and further refined through optical sorting, where individual grains are selected one by one and any impurities or defective kernels are removed. The milling process itself is deliberately slow, allowing the wheat to be transformed into flour while preserving its natural nutritional properties and full aroma. After milling, the flour is left to mature (maturazione) under controlled conditions for at least 30 days before release, ensuring consistency, stability, and optimal performance in baking.

Thanks to deep expertise in wheat and traditional milling know-how, Grandi Molini Italiani flours provide a reliable foundation for bread, pizza, and baked goods, delivering excellent results from the oven to the table.

The hallmark of Grandi Molini Italiani is its stone dehulling process (decorticazione a pietra). Introduced at the pre-milling stage, the wheat passes through stone mills that apply gentle abrasion to remove any residues from the outer bran layer. This ensures that only the healthy core of the grain is milled, while fibers, nutritional value, and the authentic taste of the wheat remain intact. The result is a flour that fully expresses the natural character of the grain—nothing added, nothing taken away.

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La Mole

Inspired by the Mole Antonelliana tower— the proud architectural symbol of the city of Turin—La Mole was founded in 1978 with the mission of celebrating the art of Italian baking through refined creations deeply rooted in regional identity. The brand embodies a harmonious balance between cultural heritage and creative passion, faithfully reflecting the spirit of Italy.

Each La Mole biscuit represents a journey of flavor and memory, where time-honored recipes are preserved and perfected, then elevated through modern production expertise. By blending artisanal craftsmanship with contemporary technology, La Mole delivers biscuits with a delicate crunch, rich aroma, and unmistakable Italian character in every bite.

Originating in Piedmont, the birthplace of La Mole, Savoiardi Ladyfingers stand as a symbol of elegance and refinement in Italian pastry tradition. Made with an exceptional 28% fresh eggs, they offer a light, airy texture and a gently rich flavor, perfectly aligned with classic Italian dessert standards.

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La Fiammante

La Fiammante carries a rich heritage deeply rooted in the long-standing tradition of the canned tomato industry of Southern Italy. The brand is regarded as a symbol of loyalty to authentic, original flavors, where quality and tradition have gone hand in hand across generations.

Alongside its traditional values, La Fiammante demonstrates a strong commitment to sustainable agriculture and ethical production. By working directly with local farmers, the brand ensures fair pricing, encourages organic farming practices, promotes water conservation, and significantly reduces the use of pesticides—up to 70% below legal limits. This responsible approach not only results in pure, high-quality tomato products but also contributes to environmental protection and consumer well-being.

La Fiammante tomatoes are made from 100% naturally vine-ripened Italian tomatoes, harvested at peak season from July to early October and guaranteed to be non-GMO. Thanks to the “filiera corta” (short supply chain) model, the tomatoes are processed within just 6 hours of harvest, using minimal heat treatment and sterilization—only about half that of many other brands. As a result, the products retain their freshness, natural aroma, high nutritional value, firm texture, and the clean, delicate sweetness of fresh tomatoes.

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Guglielmi

With over 200 hectares of olive groves and more than 90,000 olive trees—many of them over 140 years old—Guglielmi is deeply committed to the sustainable preservation of native olive varieties from the Puglia region. Each bottle of Guglielmi olive oil is a true expression of the land’s rich heritage and the family’s legacy, with every stage—from harvesting and milling to bottling—closely monitored to produce premium extra virgin olive oil that faithfully reflects the terroir of Southern Italy.

Guglielmi extra virgin olive oil is obtained exclusively through cold mechanical extraction, without the use of additives, chemical solvents, or industrial refining processes. This careful approach preserves the oil’s natural aromas, balanced flavor profile, and high levels of polyphenols and antioxidants—key elements that define its nutritional value and its central role in the Mediterranean diet.

To be classified as “extra virgin olive oil,” the oil must meet strict chemical and sensory standards, including a free acidity level of no more than 0.8% and the complete absence of sensory defects during tasting. Authentic EU labeling clearly indicates mechanical extraction methods, olive origin, and harvest year—essential details that help consumers distinguish true extra virgin olive oil from refined alternatives. Guglielmi strictly adheres to these standards, ensuring transparency, reliability, and the genuine quality of Italian extra virgin olive oil.

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Olio Masturzo

Oleifici Masturzo was established in the late 19th century, when the Masturzo family began producing olive oil, wine, and cheese on the Sorrento Peninsula in Southern Italy. In 1955, as the family business continued to grow, the production facility was relocated to the Basilicata region—considered then and now one of Italy’s most unspoiled and pristine areas, renowned for its traditions in wheat cultivation, viticulture, and extra virgin olive oil production.

With a constant focus on quality improvement, Oleifici Masturzo invested in the creation of a modern estate with approximately 50,000 olive trees spread across nearly 30 hectares. Located in the fertile Boreano plain, in the Venosa area on the slopes of Mount Vulture, this unique terroir provides ideal soil and climatic conditions for producing high-quality extra virgin olive oil with a balanced, distinctive character.

Trusted by many renowned restaurants in Naples and the Campania region—including L’Antica Pizzeria da Michele, featured in the Michelin Guide and ranked number one in the “Top Artisan Pizza Chains in the World” by 50 Top Pizza—Olio Masturzo is more than just olive oil; it is a testament to authenticity, traditional craftsmanship, and the enduring heritage of Italian gastronomy.

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Acetai Bellei

Acetaia Bellei stands out as a producer of premium Balsamic Vinegar of Modena, distinguished by its unwavering commitment to excellence. Each product is crafted in strict compliance with the highest quality standards, using carefully selected raw materials that are 100% Italian and sourced exclusively from trusted local suppliers. This meticulous approach results in balsamic vinegars with a distinctive identity that cannot be replicated.

Created for those who appreciate quality in even the smallest everyday gestures, Bellei vinegars invite consumers on a sensory journey across Italy. While deeply rooted in tradition, they transcend its boundaries, pairing effortlessly with a wide range of international cuisines and elevating refined dishes with elegance and character.

Bellei’s traditionally aged Balsamic Vinegar of Modena is made from cooked grape must and matured over time in a series of different wooden barrels, without the addition of artificial flavorings. Through this long aging process, the vinegar develops its natural acidity and concentration, revealing complex aromas of cooked fruit. Its full-bodied, long-lasting bouquet delivers a rich and surprising harmony of flavors, with a well-balanced interplay between sweetness and acidity, complemented by delicate fruity notes imparted by sweet woods.

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Ermes Fontana

Founded in 1959, Fontana Ermes is a family-run producer deeply rooted in the heart of the Baganza Valley, one of the most renowned areas for Prosciutto di Parma DOP. This valley lies at the gateway between the Apennine Mountains and the Po Valley, a strategic location that has shaped Parma ham production for centuries. Here, the natural circulation of air—cool, dry breezes descending from the Apennines—creates ideal conditions for slow, natural curing, a factor recognized as essential since Roman times, when salted pork from Parma was already prized across the empire.

Prosciutto di Parma DOP follows one of the strictest production regulations in Italian gastronomy. Only heavy Italian pigs, raised in specific regions and fed according to controlled standards, may be used. At Fontana Ermes, each leg is processed using just two ingredients: carefully selected pork and sea salt—no preservatives, additives, smoking, or artificial drying. The curing process unfolds over many months, guided by the expertise of master salt curers and aging specialists (saltaori and stagionatori), who monitor each ham by touch, aroma, and time, allowing nature to do most of the work.

Fontana Ermes’ Prosciutto di Parma DOP is aged for a minimum of 14 months, developing its signature pale pink color, delicate marbling, and unmistakable aroma. The result is a ham that is gently sweet, never salty, with a refined, melt-in-the-mouth texture that reflects patience rather than intervention. More than a cured meat, it represents the essence of the Parma tradition—where geography, human skill, and time come together to preserve a culinary heritage that has been celebrated for over two thousand years.

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Gianni Negrini

Since 1955, Gianni Negrini has been closely associated with the art of producing premium cured meats in one of Italy’s regions most deeply rooted in salumi tradition. The combination of generations of accumulated expertise, continuous research, and carefully balanced innovation—always grounded in profound respect for traditional values—has enabled Negrini to establish a solid and respected position within the Italian food industry.

Negrini has consistently upheld a philosophy that places quality at the very core of its work. Every stage of production is handled with meticulous care, following traditional artisanal methods alongside a rigorous system of controls. The strict selection of raw materials forms a robust foundation, resulting in cured meats with refined flavors, high consistency, and a distinctive expression of Italian culinary heritage.

All pigs used in production are born and raised in Italy, in compliance with strict farming standards. This process respects native breeds, standard slaughter weights, and carefully adapted feeding programs for each stage of growth. The integration of modern animal husbandry techniques with traditional know-how ensures optimal meat quality from the very source, creating lasting value across all Gianni Negrini products.

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Montanari & Gruzza

Emilia-Romagna is the birthplace of some of Italy’s most celebrated culinary traditions—products shaped by patience, passion, and generations of agricultural knowledge. Born within rural communities that relied on skill and resourcefulness to endure hardship, this heritage is reflected in age-old practices such as the natural separation of cream and the careful aging of cheese wheels. Since the mid-20th century, Montanari & Gruzza has remained deeply connected to this land and its traditions.

This craftsmanship endures through a production philosophy where ancient know-how remains essential. Parmigiano Reggiano is made exclusively from fresh milk, without additives, preservatives, or anti-fermentation agents, and requires exceptional technical mastery at every stage. These skills are not learned from manuals but passed down directly from master cheesemakers to the next generation, preserving both technique and cultural identity.

Parmigiano Reggiano is among the most strictly regulated cheeses in the world. Protected by PDO status, it can only be produced in designated areas using milk from cows fed natural forage, with silage strictly forbidden. Evening milk is partially skimmed naturally, then blended with fresh morning milk to achieve its distinctive balance. Each wheel is hand-crafted, traceable, aged for a minimum of 12 months, and individually inspected—making Parmigiano Reggiano a true expression of time, discipline, and tradition.

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Bassi Formaggi

As one of Italy’s leading producers of Gorgonzola DOP, Bassi traces its origins back to the late 19th century, when Giovanni Bassi began collecting and processing fresh milk to produce Gorgonzola cheese. In its early years, he personally brought his products to the markets of Novara and the Lower Novarese area, supplying both local consumers and other cheesemakers.

Today, Bassi, headquartered in Marano Ticino, is among the few producers that oversee the entire Gorgonzola DOP production chain — from sourcing milk at carefully selected farms to cheesemaking, aging, and final packaging. This full control ensures consistent quality while preserving traditional methods, where time, aging environment, and the natural development of blue molds play a decisive role in shaping Gorgonzola’s distinctive character.

Gorgonzola DOP is one of Italy’s oldest and most iconic blue cheeses, protected under a strict designation of origin. Gorgonzola Dolce (sweet) is soft and creamy, with a delicate, balanced flavor and fine blue veining, aged for approximately two months. By contrast, Gorgonzola Piccante (spicy) has a firmer texture, a bolder and more pronounced taste, and well-defined blue veins, aged for a minimum of three months or longer, offering greater depth and intensity to the palate.

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Caseificio Sociale Manciano

The Manciano Cheese Producers Cooperative (Società Agricola Cooperativa) was founded in 1961 by 21 local farmers united by a shared vision: to support and enhance sheep’s milk production in the inland area of Maremma, in the province of Grosseto. In this region, sheep farming has been a primary livelihood for centuries and a tradition passed down through generations. From the very beginning, respect for the natural environment and animal welfare has been core values that continue to define Manciano’s identity.

Every cheese produced by Manciano carries the authentic character of Maremma, reflecting a deep connection between history, territory, and tradition. These three elements remain the foundation of the cooperative’s approach to sheep farming and cheesemaking—preserving the knowledge of past dairy practices while continuously embracing innovation and looking toward the future.

Today, as in the past, Pecorino Toscano DOP stands as a hallmark of Tuscany’s cheesemaking heritage. Its distinctive yet balanced flavor tells a story that spans centuries, from the time of the Etruscans to the present day—shaped by craftsmanship, quality, and an enduring bond with the local land.

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Botalla

The story of Botalla Formaggi began in 1947, when Natale Botalla founded the company in Biella, at the foothills of the Biella Pre-Alps. This distinctive landscape—shaped by green alpine pastures and nourished by some of the lightest and purest waters in Europe—has long been a place where nature, tradition, and authenticity coexist. It is from this environment that Botalla draws its inspiration, creating cheeses with a strong sense of place and unmistakable character.

At the heart of every great cheese lies its most precious element: milk. Botalla works exclusively with milk sourced from its own local supply chain, collected from carefully selected Piedmontese farms. Here, cheesemaking traditions are deeply rooted, and cattle such as the Pezzata Rossa di Oropa and Bruna Alpina graze on alpine pastures fed by pristine mountain springs. These breeds are prized for producing milk with a distinctive and expressive profile, forming the foundation of Botalla’s quality.

Cheese aging remains a timeless craft at Botalla. Within the aging cellars, each wheel is still turned, washed, brushed, and cared for by hand, following gestures passed down through generations. Resting on fir wood boards, the cheeses mature slowly, developing complex aromas and depth of flavor. Among them stands Sbirro, Botalla’s original creation and the first cheese made exclusively with Menabrea beer. Intense yet balanced, it reveals intriguing notes of yeast and mountain pasture, a delicate body, and a pleasantly bitter, hoppy finish that leaves a lasting impression.

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