U.S. market entry for Italian brands, one clear step at a time.

Italian food is already familiar to American buyers, which is both the opportunity and the problem. A store or restaurant in Los Angeles is offered olive oil, pasta and sauces from Italy every week, so a new brand is judged quickly on price, packaging and story. Most Italian producers still meet the U.S. through a single importer, a trade show or a large distributor conversation, and commit inventory before they know how buyers here react.

The 3-Month U.S. Market Entry Program is a smaller first step. We introduce your shelf-stable product to up to 25 selected retailers, specialty food stores, restaurants, wholesalers and foodservice buyers in Southern California, follow up, place the product and report every month: which buyers respond, how they react to your price, which SKUs move and whether anyone reorders. A premium olive oil may do best with restaurants, a pasta or sauce with both retail and foodservice; the buyer group is agreed with you before outreach starts.

Before the first shipment, our product review covers U.S. compliance and label review, including FDA-related readiness. Italian labels usually need a U.S. version: English text, a Nutrition Facts panel, net quantity in U.S. units and an allergen statement, and we can relabel in California when needed. Freight from Genoa, La Spezia, Livorno, Naples or Gioia Tauro reaches Los Angeles and Long Beach through the Panama Canal, clears through your own licensed customs broker or one arranged through Abanro, and comes to us for receiving and storage. When the market responds, you scale with evidence, and the same inventory can feed Amazon FBA, ecommerce orders and wholesale. Our guide to selling food products in the U.S. explains each step.