​Alda Trading International
                                       Bringing quality Italian food and beverages to the world 


Bottled tomato sauce (passata di pomodoro)
Authentic Italian tomato passata is bottled fresh, sterilised and has no additives or false colouring.  We source tomato producers who have the highest hygeine standards in the world.  Tomato passata varies significantly depending on the variety and region.  We will assist you in understanding the products available that suit your palette and menu.

Peeled, canned tomatoes
When canned fresh, straight from the fields, tomatos retain their nutritional value and that unique sweet, salt mixed flavour.  Canned, like bottled tomatoes, vary depending on the region and type. The Denominazione di Origine Controllata (DOP) organisation has a certification process for tomato products and this ensures quality production, growing and harvesting methods. 

Cured Meat

This pork cut from the thigh and leg is cured with salting and left for several months.  The most famous is Prosciutto San Daniele, which has a distinct, matured flavour ideal for a variety of recipies including cooked on pizza, added to salads, or most preferably for the Italians, served simply with fresh bread, melon slices and mozzarella.

Salame is a type of cured sausage with a range of spicy or mild flavours. It is cured in cold conditions and typically made from beef or pork. 

Pancetta Piacentina is a fatty pork cut with alternate circular bright red and pinky-white layers. It has a delicate aroma with hints of spices. To the palate, it is tender and tends to melt in the mouth, owing to the presence of lard.  The meat is cured in cold conditions, allowing the salt and aromas to evenly penetrate. This is followed by the massaging process, when the pancetta are rolled, tied and left to dry in special rooms for between 10 to 15 days.

Mortadella Bologna is produced in the regions; Emilia Romagna, Piedmont, Lombardy, Veneto, and the provinces of Trento, Tuscany, Marche and Lazio.  The production of Mortadella is unique in the world: the main ingredient is accurately selected pork meat (treated according to the UE procedure), that is minced and reduced into cream through three separate phases, including dry-air heaters, with cooking times stretching from a few hours to whole days. Then followed by a cold water showering and a storage period in a cooling cell.


Pasta has been a fundamental part of Italian cuisine for centuries. Typically made from durum wheat (a hard, slowly-digesting type of wheat) and water, pasta comes in dozens of shapes and sizes. Pasta can also be made fresh with flour and eggs.  We source pasta with the highest quality natural, unmodified products. 

Pasta comes in a wide variety of shapes, textures and flavours, depending on the type of flour and ingredients used.  Some popular types include; Spaghetti, Vermicelli, Fettuccine, Lasagne, Linguine, Tagliatelle, Macaroni, Penne, Rigatoni. There are many further varieties that we can source, depending on our buyers requirements.


Gran Padano
The King of all the Italian cheeses, is a hard cheese, cooked and with a slow aging. It is produced in 32 different Italian provinces which are located in Emilia-Romagna, Lombardy, Piedmont, Trentino-Alto Adige and Veneto.

Parmigiano-Reggiano is produced exclusively in the provinces of Parma, Reggio Emilia, Modena and parts of the provinces of Mantua and Bologna, on the plains, hills and mountains enclosed between the rivers Po and Reno.  This cheese is a hallmark Italian product, with a distinct flavour and extroadinary texture, used widely on its own as a delicacy or grated in a range of recipies.

Mozzarella Di Buffala
This cheese has a fresh, stringy texture with a unique porcelain-white colour, it has an extremely thin rind and delicate taste. When cut, it produces a white watery fluid with the aroma of milk enzymes. Apart from its typical round shape, it is also produced in small bite-sized shape and in plaits.

Additional varieties of cheese can be sourced depending on our buyers requirements.

Rice, Polenta, Flour

Wheat and Durham Flour
Italian flour is becoming a major export to the world due to its quality, variety and organic purity.  Different types of flour produce varieties of breads, pasta, doe, pastries and cakes.  Flour is strictly graded and classified in Italy for its level of refinement.  Flours from hard wheat are termed Semola or Grano Duro.  That made from soft wheat are labelled Grano Tenero meaning tender grain.  Italy is renown for produce that is grown organically and is not contaminated.

Polenta Flour
Polenta, is a staple in northern Italian cooking and has been ever since corn was introduced to the peninsula from the Americas in the sixteenth century.

The Polenta flour is cooked in water until it becomes a dense, creamy porridge, then can be eaten as is, or often as an accompaniment to stews, sausages, lentils or fish.  It can also be cooled and set, then grilled, baked or deep fried (a good way to use leftover soft polenta) to be served with various toppings. Uncooked polenta is also a wonderful alternative to regular wheat flour in cakes and biscuits, making it a good gluten-free option.  

Italian Rice
Rice began to be cultivated extensively in Northern Italy from the 15th century where the fertile swampy plains of the Po river valley provide suitable growing conditions.  Italy today is the largest producer of rice in Europe and is now grown in a range of strains, including:

This short, rounded, pearly grain grows Northern Italy and is more polished than other Italian rice, thus retaining less starch but still producing a creamy end product. It has the unique capacity to absorb as much as five times its weight in liquid, while maintaining its shape. 

Vialone Nano
This Rice is from the Po valley in north eastern Italy. It has a slightly longer grain than Arborio, but shorter and fatter than Carnaroli. It has good absorption, retains it shape during cooking, and is able to take more robust flavors with flair. It is great for timbales, arancini and soups like minestrone. The people of Verona will always use Vialone Nano.

Is the best and highest quality long Italian rice from the Piemonte Region. The medium grain is well rounded and extremely absorbent, with a complex starch structure. It is considered the aristocrat of rice for risotto, and traditionally risotto Milanese will only ever be made with Carnaroli.

Wine, Prosecco, Spirits

Prosecco Wine
The Prosecco grape originated during Roman times and is one of the oldest grapes in Italian history. Its origin and name can be traced back to the town of Prosecco in Trieste. Prosecco grapes are transformed into sparkling wine using the "Charmat method" whereby stainless steel tanks and yeast are used to produce a natural second fermentation. The process takes approximately 60 days. The Charmat method allows Prosecco to preserve its original flavors and perfumes longer. Prosecco is traditionally a dry wine with hints of apple and citrus.

In 1969 Prosecco received its first level of national recognition when it was awarded a D.o.c, Denominazione di Origine Controllata. This  protected a small area of production and ensured Prosecco great prestige in the Italian wine community. Prosecco's popularity has increased rapidly over the last ten years, particularly in Europe, Asia and the United States.

Italian Wine Varietals
Italian wine is world renown for its quality and unique grape varieties which are predominantly from central and northern Italy.  Some popular types of red wine include; San Giovese, Nebbiolo, Barbera, Cabernet Franc (a French varietal, grown in Northern Italy), Dolcetto, Lambrusco, Merlot and Montepulciano.  White wines include; Trebbiano, Pinot Grigio, Verdicchio, Chardonnay, Cortese, Pino Bianco and Malvasia.

Mineral Water

Italian Mineral Water
Italy is one of the leading producers and exporters of Mineral Water in the world, with over 250 brands on the international market.  The finest of Italy's natural spring water is bottled in their source after years of absorbing important minerals underground. Mineral water in Italy must legally come from an underground source, so is not artificially produced. Some varieties are naturally carbonated and others are still, depending on the source. Some products are also infused with natural flavouring and make excellent soft drinks.

Olive Oil

The olive harvesting and pressing is a delicate operation that has a direct impact on oil quality. The maturation grade and the right harvesting time shape the characteristics of oil.  Different grades of oil are available, such as;

Extra Virgin Olive Oil
Comes from virgin oil production only, and is of higher quality: among other things, it contains no more than 0.8% free acidity and is judged to have a superior taste and no defined defects.

Virgin Olive Oil
Virgin olive oil Comes from a slightly lower level of production and is slightly less refined, with free acidity of up to 1.5%, and is judged to have its own unique taste.

Refined Olive Oil
Refined olive oil is obtained from virgin oil. It has acidity of not more than 0.3 grams per 100 grams (0.3%) and its other characteristics correspond to those fixed for this category in this standard. Oils labeled as Pure olive oil or Olive oil are primarily refined oil, with a small addition of virgin-production to give taste.

Balsamic Vinegar

Italy produces the only true balsamic vinegar in the world.  It is known as Italy's cullinary elixir. There are only two consortia which produce true, traditional balsamic: Modena and Reggio Emilia.  Real balsamic vinegar is made from a reduction of pressed Trebbiano and Lambrusco grapes and aged for a minimum of twelve years in barrels of successively smaller sizes.  It is then graded according to the number of years matured and the amount of reduction. The barrels are hand crafted in different woods such as Chestnut, Cherry, Oak, Mulberry, Ash and Juniper. The resulting thick syrup is called "mosto cotto" and is a glossy dark brown in colour, with a complex sweet and sour flavour. 

Balsamic Venegar is a perfect accompaniment for beef, poultry, pork and enhances all types of vegetables.  A few drops on fruit and ice-cream make for an exquisite dessert.  Ask us about our range of DOC, DOP and organic Italian Balsamic Vinegars.


Beans such as cannellini beans (left) and chickpeas (far left) are eaten regularly throughout Italy. They can be used in soups, stews, bakes, pasta and rice dishes and in salads. Canned beans are the most convenient to use because they require no lengthy pre-soaking.

Artichoke Hearts
Artichoke hearts are available plain or marinated. They are a delicious addition to pasta dishes, pizzas, risottos, salads, or served as part of an antipasto platter.

Sun-Dried Tomatoes
Sun-dried tomatoes add flavor and texture to a variety of Italian dishes. They also make a wonderful appetizer or snack when combined with a little thinly sliced cheese.

Anchovies are convenient to use in the canned or jarred form. They add a rich, salty flavor to food and are ideal as a pizza topping and used to accent the flavor of pasta dishes.

Tuna is one of the most popular types of fish in Italian cookery. Using canned tuna as a substitute for fresh is a convenient and cost effective way of enjoying this type of fish on a regular basis. It can be used in pasta dishes, stews, bakes, risottos, antipasto, as a pizza topping or broken into chunks and added to salads.