It’s not easy for me to answer this question. There are too many. The most important thing for us is our rapport with the people who manage the companies. If I really must choose only five, here are my choices: Pastificio Agricolo Mancini - Fratelli Lunardi - Salcis - Savini - Sgambelluri

In 1959, in Ethiopia, where my father Marco Guidi lost his father, Marcello, at the age of 19 and was forced to take over his family’s business so he could continue to take care of his mother and two little brothers, who were aged only 8 and 2 years. In the period that followed, the company grew quite a lot and started importing well-known Italian brands. In 1976, with the revolution in Ethiopia, my father decided to move to California, and more specifically Los Angeles, where the culture of eating well was still light years behind. At that time, it was usually only possible to find Italian restaurants that served stereotypical dishes with no authenticity, like Spaghetti and meatballs, Macaroni and cheese and the notorious Fettuccine Alfredo. He started up his business by choosing a strategic warehouse, which was well-ventilated by the Santa Monica ocean breeze, and began by importing Sicilian white wine in large one and a half liter bottles. 

Our sales were first mainly destined for wholesale business and restaurants. We then branched off by selling to gourmet shops, all the way up to opening a store in our own company where we organize catering and satisfy the needs of chefs and private clientele. Customers who come to us, thanks to word of mouth.

I like to think we were pioneers in importing many typical Italian products, even if everything was not always perfect. I believe that, starting in the 80’s, Italian immigration to the USA increased just like the culture of travelling did, creating a desire in American citizens to discover Italy. Naturally, the magical world of the internet made many products available, eliminating borders and making deliveries quicker. 

Genuine tortellini from Bologna. It is very difficult to find them with the right recipe here in the USA, and so far, it has not been possible to import them because of restrictions on importing European meats. In my ideal list, I would also include olive ascolane and, since my family is of Tuscan origins, I would like to see more wild boar deli cuts on the table, a true delicacy. 

Germans are becoming increasingly interested in this topic. They are asking the government and companies to intervene in this sense more often. However, the process is taking place slowly. With regard to foodstuffs, it is clear that meat farming and consumption are subjects that divide opinion. The most attentive consumers continue to look for transparency and demand better information about the origin of the products. The sustainability of the packaging, nutritional values and healthy well-labeled ingredients also play an important role. 

My feeling is eating and drinking healthily and well will make headway. The culture of wine, for example, has come quite far. Today, those who sit down to eat are informed and it's no coincidence that many TV programs are created with the intent of answering this growing interest. I’ve noticed with pleasure how behind the counter of bars, they no longer use pre-made mixes and bartenders prefer fresh and natural aromas and ingredients for mixing their cocktails. 

I was invited to the first edition ten years ago. I remember my enthusiasm in discovering many niche companies, with profiles very similar to the ones we sell today. It was almost like participating in a treasure hunt. I am sure I will rediscover the same fair I remember quite fondly. Every event is different and for me it’s important to discover new companies, while reinforcing our relations with those we already consider friends. 

It’s been many years since I’ve been back to the city. When I am here, I really like going to the historic Procacci but also Caffè Gilli, the restaurant Baldovino, l’antica vineria I Fratellini, and the Trippaio del Porcellino for its legendary lampredotto sandwich.