64 / 76
FEB. MAR. 2017
IV
we have a high demand all year
round, obviously with a greater
concentration in the summer
period: in this case the delivery of
the products from our catalogue
intensifies. In addition, we have a
good market with also with shipping
supplies.
What does this latter customer
involve?
We must always start from a
prerequisite: The Ligurian seas and
ports, along with moving nearer to
the Principality as Monaco, which
has always been one of the favourite
destinations of the wealthy, those
who own boats and yachts, primarily
the vessel owners. Often it is their
own “staff” that calls us to bring all
kinds of products.
What are the most requested
products?
Our story of our company began
with the trade in fish (fresh and
frozen) and meat. Along the way we
expanded, by inserting a range of
diverse products, ranging from sweet
to savoury, fresh to dry, including
tinned food. Fish is the biggest seller.
We have many products and we
always look to improve to give a wide
choice. We are now moving on to
another, more modern, sector: which
is that linked to food intolerances
along with vegetarian and vegan.
How organised are you from a
logistical point of view?
We are very strong on service and
we are able to supply customers
twice a day, ensuring maximum
punctuality and accuracy. All this
is thanks to our fleet of 10 vehicles,
always refrigerated and on the move,
and thanks to a strategic division
of the warehouse and space: 20%
is occupied by a cool area, about
70% dedicated to frozen with a large
cold store and the rest is for the
conservation of dry goods. But on
this matter, we have an idea for a
project that we hope to create soon.
What is it?
Before moving to the current site at
Arma di Taggia, in2013, we were in
Bussana, on the outskirts of Sanremo.
In essence we want to re-use our
old warehouse and adapt it as a type
of storage dedicated exclusively to
tinned food.
In your case, Botti Catering carries
with it all the characteristics of a
family business. How are the roles
and tasks divided?
I now today represent the third
generation in the field. As previously
mentioned, my grandfather Mario was
the founder, then after him entered
my father Giuseppe, who managed
the purchases and, working together
with me, my brother Andrea and
my sister Laura. All three of us, in
substance, follow the marketing,
warehouse and administrative
aspects... we coordinate ourselves
according to need. Grandfather’s
support remains essential: although
retired he continues to follow the
evolution of the company.
Are you already organised
to deal
with the transformations of the
catering industry and the young
audience, especially for aperitifs
and street food?
We always pay close attention to “new
trends”. This sector is in constant
metamorphosis, and often very sudden
and, we try to keep in step with the
times. Indeed, we have a line of about
20 specific products for aperitifs and
buffets. Always tied to the need to be
proactive, about two years ago, we
opened the doors of our company
involving the the youngsters from the
nearby hotelier institute and we gave
the opportunity to our customers and
many visitors to taste the products in
the catalogue. The event was a great
success, so much so that it will be
repeated in May.
AT PAGE 12
QI Members
An Italy of stars
and stripes
An imposing colossus of food
distribution in full American style
with a clear objective: to have
a wide range of high quality
products… better if made in Italy!
By Maddalena Baldini
Thirty years of experience and the
predilection for quality products
from all over the world, primarily
from Italy, pool of eno-gastronomic
delights. From here begins the
activity of International Gourmet
Foods, one of the leading wholesale
distributors of food specialities in the
United States. Maurizio Di Benigno,
President, is completely Italian and
his inventiveness, combined with
the innate ability to appreciate
good food, has certainly made the
difference. “We always start with one
condition: to listen carefully to our
vast clientele.” Declares Di Benigno.
“Here requests are wide ranging,
each one different from the other.
Traditions and different habits meet
and live side-by-side, for this we need
to be able to satisfy and provide what
we’re asked for, obviously without
ever losing sight of the absolute
quality of the products and the
guarantee of competitive prices”.
A long history of 30 years... From
where the idea of the IGF born?
It was 1987 when I decided to give
life to the International Gourmet
Foods. I have always been a lover of
“Gourmet Cuisine” and sophisticated
and sought after products. I
developed this, my “innate passion”,
which cultivated and improved and,
after starting with only four products
like extra virgin olive, saffron, dried
tomatoes and pasta, today I’ve over
5000 catalogue products from all over
the world. A great satisfaction that
puts me among the leading places in
food import and distribution.
What is the IGF’s devoted clientele?
Which Italian products are mostly
requested?
We have a large customer base but
we focus on restaurants, hotels
and specialised retail shops. Our
catalogue is large: from flour to
dessert, from spices to wines...
certainly they request Italian
products, primarily extra virgin olive
oil, salami, cheeses (even the more
particular choices) and invariably
pasta, also for the gluten free sector.
MAGAZINE