We select Italian producers, put them in a position to export, and take their products to foreign markets: processing, paperwork, logistics and commercial support from a single counterpart.
The best Italian food is the food that lasts the least
On one side, small producers making an excellent product and selling it within a hundred kilometres. On the other, foreign buyers who would take that product and are told it does not travel. What is missing in between is an infrastructure: Tabula Italia is that infrastructure.
The product is frozen within hours of production, when its characteristics are at their peak. This is not preservation: it is the moment quality is stopped. From there, Italian fresh food becomes shippable by sea.