Sourcing · Import USA
What do I need to import Italian food into the US?
That is the deadline for every food facility that sells into the US, Italian producers included, to renew its FDA registration. The window opened on 1 October and comes back every two years; FDA treats a registration that is not renewed as expired (FDA, 29 September 2026). If you buy from Italy, ask this week.
Does the FDA approve Italian food before it ships?
No. And this is where many first-time importers get it wrong. FDA is not authorized to approve, certify or license individual importers, products, labels or shipments (FDA). Imported food must meet the same rules as food made in the US, and FDA checks it at the port of entry. If it does not comply, the shipment can be detained.
So nobody gives you a green light in advance. The importer is responsible for getting it right.
What FDA import rules apply to Italian food?
Five, split between the Italian producer and you.
| Requirement | Who handles it | What to check |
|---|---|---|
| Food facility registration | Italian producer, with a US agent | Registration renewed for 2026; a DUNS number as facility identifier |
| Prior notice | Importer or customs broker | Filed before arrival: at least 8 hours by sea, 4 by air |
| Foreign Supplier Verification Program (FSVP) | US importer | Hazard analysis and supplier approval on file |
| English labelling | Producer and importer | Nutrition Facts, ingredients, the nine major allergens |
| Low-acid canned and acidified food | Italian producer | Plant registered and process filed with FDA |
Registration first. Most facilities that make, pack or hold food for the US must register with FDA and renew every two years (FDA), and foreign facilities must have a US agent who acts as their link with FDA (FDA). Registration data is confidential: you cannot look it up. You have to ask the producer.
Prior notice next. By sea it must reach FDA at least 8 hours before arrival; by air or rail, 4 hours; by road, 2 hours. Food without adequate prior notice is subject to refusal and held at the port (FDA).
What is FSVP, and is it my job?
Yes, if you are the US owner or consignee of the food. Under FSVP the importer must analyse the hazards of each food, approve foreign suppliers based on that risk, and run verification activities: audits, sampling, review of the supplier's food safety records (FDA). At entry, the importer is identified with a DUNS number.
This is the part buyers underestimate. A good Italian producer makes FSVP easy: certifications, HACCP plan, test reports, sent in English without being asked twice. A producer who struggles with these documents will struggle with everything else.
What about labels?
All labelling must be in English (FDA). Since 1 January 2023 the major allergens are nine: milk, eggs, fish, crustacean shellfish, tree nuts, peanuts, wheat, soybeans and sesame (FDA).
An Italian label translated word by word is not a US label. Nutrition Facts follow different rules, and a claim that is legal in Europe can be illegal on an American shelf. We saw it with polyphenols on high-phenolic olive oil: a health claim allowed in the EU, not in the US. Check claims before printing, not after.
What are the rules for importing Italian cheese into the US?
Cheese has two extra checks. First, cheese made from raw milk must be aged at least 60 days (FDA). Fresh raw-milk cheese does not qualify. Second, certain dairy products fall under tariff-rate quotas, with USDA import licenses that cover part of the volume at the lower rate (USDA). Which cheese falls where depends on its tariff line: check it with your customs broker before you agree a price.
Canned vegetables, sauces in jars, preserved fish: if the product is low-acid canned or acidified, the Italian plant must be registered and its process filed with FDA. Without it, the product is subject to refusal (FDA).
What should I ask my Italian supplier before ordering?
- Is your facility registered with FDA, and renewed for 2026?
- Who is your US agent?
- Which food safety certifications and test reports can you send in English?
- Do you already have a US-compliant label, or do we build it together?
- Have you shipped this product to the US before?
The fifth question tells you the most. A producer who already exports to the US has already been through the port once. On how to tell producers from traders, read Can I find real Italian food suppliers on Alibaba.com?. On the routes to buy, How do I source food wholesale from Italy?.
Frequently asked questions
Do I need a license to import food into the US?
FDA does not license food importers. You need a compliant supplier, prior notice, FSVP, and a customs entry. Certain cheeses under quota also involve USDA import licenses.
Who pays US duties on Italian food?
The importer of record. Rates depend on the tariff line and on trade rules that have changed often: check the rate on the day you order, not on a blog.
Can I import Italian food for my restaurant?
Yes. The same rules apply. Many restaurants buy through an importer exactly to avoid this paperwork.
What happens if my shipment is detained?
FDA may ask for more information or refuse entry. Refused food is held at the port. Every day there costs money.
Can Bellasource find FDA-ready Italian producers?
Yes. Registration and export history are part of how we check producers before you speak to them.