Key takeaways
- To import food from Italy to the USA, the Italian producer’s plant must be registered with the FDA, and the US importer must meet the Foreign Supplier Verification Program (FSVP).
- Every food shipment needs FDA Prior Notice before it arrives; for ocean freight it is filed no more than 15 days and no less than 8 hours before arrival.
- A licensed US customs broker files the customs entry, and ocean cargo also needs an Importer Security Filing (ISF) at least 24 hours before the container is loaded in Italy.
- Labels must be in English, with a US Nutrition Facts panel, a full ingredient list, the major food allergens declared and the country of origin shown.
- Cured meats are regulated by USDA FSIS rather than the FDA, and acidified or low-acid canned foods need extra FDA filings, so check the category before you commit to a product.
- Plan eight to twelve weeks from brief to arrival for a first order; ocean transit alone is 20 to 30 days to the US East Coast.
Understanding FDA Requirements for Italian Food Imports
Any food product entering the United States must comply with FDA regulations, including the Food Safety Modernization Act (FSMA). For Italian food imports, suppliers must be registered with the FDA, and importers are responsible for verifying that their foreign suppliers meet US food safety standards - a process known as the Foreign Supplier Verification Program (FSVP).
In practice, this means you need suppliers who already understand US market requirements: labeling in English, accurate ingredient declarations, allergen compliance, and proper documentation for customs clearance. Working with an experienced sourcing office in Italy - one that has already vetted its producer network for export readiness - removes most of this burden from the buyer.
Summarize this article with AI
Step by Step: Who Does What When You Import Food from Italy
Importing Italian food into the US is a chain of filings, and each one belongs to a specific party. Most first-shipment delays come from a step nobody owned.
| Step | What it is | Who handles it | When |
|---|---|---|---|
| FDA food facility registration | The producer’s plant is registered with the FDA and renewed every two years | Italian producer (ALL-FOOD supplies the registration details) | Before the first shipment; renewals run 1 October to 31 December of even-numbered years, including 2026 |
| US-compliant labels | English label with Nutrition Facts, ingredients, allergens and country of origin | Producer prints, importer approves the artwork | Before production |
| FSVP | The importer verifies that the foreign supplier meets US food safety standards | US importer (ALL-FOOD supplies the supplier data pack) | Before the first shipment, kept on file |
| Export documents | Commercial invoice, packing list, certificate of origin and health certificates where the product requires them | ALL-FOOD | Before the container sails |
| Importer Security Filing (ISF) | Security filing for ocean cargo | Importer, usually through the customs broker or forwarder | At least 24 hours before loading in Italy |
| FDA Prior Notice | Notice to the FDA of each food shipment | Importer or customs broker | Between 15 days and 8 hours before arrival by sea |
| Customs entry | CBP entry and payment of duties | Licensed US customs broker | On arrival |
The Difference Between Authentic and "Italian-Style" Products
Not everything labeled "Italian" in the US actually comes from Italy. "Italian-style" pasta, cheese, and olive oil are often produced domestically or in other countries to lower costs.
Authentic Italian products carry protected designations: DOP (Denominazione di Origine Protetta) and IGP (Indicazione Geografica Protetta) are EU certifications that guarantee origin and production method. Products like Parmigiano Reggiano DOP, Prosciutto di Parma DOP, and Sicilian extra-virgin olive oil carry these labels - and command a price premium that buyers in specialty retail and upscale foodservice can pass on to their customers.
The Categories Most in Demand for US Buyers
Based on current retail and foodservice trends in the US, the highest-demand Italian food categories for importers are:
- Artisan pasta and grains from Puglia and Sicily
- Extra-virgin olive oil from Tuscany, Sicily, and Puglia
- Regional cheeses including Parmigiano, Pecorino, and fresh varieties
- Cured meats including prosciutto, salami, and regional salumi
- Preserved pantry foods including jarred vegetables, pesto, and specialty sauces
- Italian pastry and bakery products including panforte, biscotti and regional confections
Which Italian Foods Need Extra Approvals?
Most Italian pantry products, such as dry pasta, olive oil, biscotti and most cheeses, follow the standard FDA route above. Two groups do not.
Cured meats such as prosciutto, salami and mortadella are regulated by USDA FSIS, not the FDA. Eligibility is decided plant by plant, and only establishments certified for export to the US can ship. We cover this in detail in our guide to Italian cured meats for US importers.
Acidified and low-acid canned foods, such as vegetables preserved in jars or tins, need the producer to hold an FDA Food Canning Establishment registration and to file its process for each product. A jarred product can be refused at the border even when its label and paperwork are otherwise correct.
US Labeling Rules for Italian Food
An Italian label is not a US label. Before production, the US version needs:
- All required information in English.
- A Nutrition Facts panel in the US format.
- A full ingredient list in descending order by weight.
- The major food allergens declared, which in the US now include sesame.
- The name and address of the manufacturer, packer or distributor.
- The country of origin, for example "Product of Italy".
Agreeing the label artwork before the production run is the cheapest point to fix a mistake. After the container sails, a labeling error means relabeling in a US warehouse or a refused entry.
The Logistics Reality
Importing food from Italy to the US involves ocean freight (typically 20–30 days from Italian ports to the US East Coast), customs clearance, FDA prior notice filing, and temperature-controlled storage for certain products.
Minimum order quantities from individual Italian producers are often high - making it challenging for smaller importers to build a diverse portfolio by sourcing direct. This is why many US buyers work with a dedicated Italian food supplier for the USA that consolidates orders from multiple producers, handles quality control before shipment, and manages export documentation, from artisan cheeses to Italian pasta wholesale ranges.
What to Look for in an Italian Sourcing Partner
If you are evaluating Italian food sourcing partners, ask: Do they work directly with producers? Do they perform quality checks before shipment? Do they understand FDA compliance, English labeling, and US pack formats? Can they handle a diverse portfolio across multiple categories?
About the author
Giorgio Morocica
Export Manager at ALL-FOOD
Giorgio leads export operations at ALL-FOOD, sourcing and shipping authentic Italian food for importers, distributors and retail chains across the USA, Canada, Australia, the Middle East and South America. He writes about the sourcing, compliance and logistics questions buyers actually run into.
Connect on LinkedInWorking with ALL-FOOD
ALL-FOOD is a dedicated Italian export office based in Tuscany, working directly with a curated network of Italian food producers across pasta, olive oil, cheese, cured meats, preserved foods, and beverages. We manage the full sourcing process - from product selection and quality verification to export logistics - for importers, distributors, and retail buyers in the USA, Canada, Australia, and the Middle East. Get in touch with our team to discuss your product needs.
Frequently asked questions
Do I need an FDA registration to import Italian food?
The Italian producer needs an FDA food facility registration, and you as the US importer need to meet FSVP requirements. ALL-FOOD supplies the producer registration details and the data pack your FSVP importer keeps on file.
What is FSVP and who is responsible for it?
The Foreign Supplier Verification Program puts legal responsibility on the US importer to verify their foreign suppliers. It is your obligation, not the exporter's. What we do is make sure the documentation you need to complete it leaves Italy with the shipment.
How long does it take to get a first shipment from Italy to the USA?
Allow roughly eight to twelve weeks from brief to arrival for a first order, covering producer matching, samples and approval, production, and ocean transit.
Can I import a mixed container of different Italian products?
Yes. Mixed containers are common for first orders because they let you test several categories without committing to full volume on any one of them.
Do I need a customs broker?
Yes. A licensed US customs broker files your entry. We prepare the origin and food-safety paperwork they need before the container sails.
When must FDA Prior Notice be filed for food shipped from Italy?
For ocean freight, Prior Notice must reach the FDA no more than 15 days and no less than 8 hours before the shipment arrives in the US. Your customs broker usually files it with the entry.
Do Italian cured meats go through the FDA?
No. Prosciutto, salami and other meat products are regulated by USDA FSIS. The producing plant must be certified as eligible to export to the US, which is why only some Italian producers can ship cured meats to American buyers.